HACCP plan for a work process

§How to educate yourself in an industry with constant change

• 01Describe the working process step by step — from reception to serving.
• 02Find the hazards at each step: bacteria, foreign objects, allergens.
• 03Identify the critical control points where the hazard must be managed (e.g. cooling thorough cooking keeping warm).
• 04Establish what you check at each control point and how often.
• 05Describe the action on deviation — e.g. discard, reheat or adjust.
• 06Specify how and where the inspection is documented.
• 07Review the plan regularly and update it if the work process changes.

§Fill in for each step.