Procedure – Washing Fruit and Vegetables
Procedure – Washing Fruit and Vegetables

Procedure – Washing Fruit and Vegetables

$0.00 AUD

PR-FO-068

Description

The purpose of this Procedure is to define the minimum Company requirements of preventing or reducing the risk of foodborne illness or injury by contaminated fruits and vegetables.
This Procedure aligns with the requirements required for HACCP and includes but is not limited to:
– Roles and Responsibilities
– General Operating Instructions
– Monitoring
– Corrective Actions
– Incident Reporting and Investigation
– Training and Competency
– Verification
– Record Keeping

Format: Word

Pages:    7

Procedure - Washing Fruit and Vegetables
$0.00 AUD