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Documenting

Keeping Records Step 7

Hazard Analysis

Identify Harzards Step 1

5 Common Risk Factors

Purchasing, cooking, holding, contaminated equipment, poor hygeine

Critical Limit

Establishing borders Step 3

Monitoring Procedures

When and by whom Step 4

Food Safety Mangemnet System

Procedures and practices

Crisis Recovery

Operations running agian

Corrective Action

Critical limit not met Step 5

Active Management Control

Control risk factors

Crisis Team

Key people

Critical Control Points

Step in the food path Step 2

Crisis Response

Deal with food crisis

HACCP

Written plan identify hazards

Verification

Evaluating the records Step 6

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