The purpose of this Procedure is to define the minimum Company requirements of preventing foodborne illnesses by ensuring that potentially hazardous foods are not held in the temperature danger zone for more than 4 hours before being cooked or served.
This Procedure aligns with the requirements required for HACCP and includes but is not limited to:
– Roles and Responsibilities
– General Operating Instructions
– Corrective Actions
– Incident Reporting and Investigation
– Training and Competency
– Record Keeping