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HANDOUTS FOR NEW EMPLOYEE
I. Organization’s Food Safety Plan
- HACCP stands for Hazard Analysis and Critical Control Points, it is a process
control system that’s used to identify and prevent hazards in the food
production process. HACCP is an integral part of the food industry. It helps
prevent the hazards that arise in the production of food. By controlling these
risks, the industry can improve the safety of its products.
There are seven steps of HACCP that everyone needs to follow and keep and
mind:
1. Perform a hazard analysis
Hazard analysis is a two-step process that involves identifying and analyzing all
food safety concerns in a food industry. Food safety concerns include anything
that can contaminate food (and therefore harmful or unsafe).
To automatically detect a hazard, we need a full understanding of the food,
including its characteristics and qualities, as well as the steps involved in
getting the food to our customers' plates, such as receiving, storage,
preparation, and cooking. A flow diagram can help us visualize our product's
journey through our company.
2. Determine Critical Control Points
CCPs can help you reduce the risk of food-borne illness in your business by
preventing harmful bacteria and other organisms from growing, as well as
cross-contamination between different types of food, which can trigger life-
threatening allergic reactions in some customers
3. Set critical limits
Each CCP must have one or more CCPs for each danger. If a food safety danger
is detected at a step where a CCP is necessary but is missing, the process must
be changed to include one.
A critical limit is the highest or lowest value at which a biological, chemical, or
physical food safety risk must be controlled in order to prevent, eliminate, or
reduce the risk of reaching higher critical limits.
4. Establish a monitoring system
Observation monitoring includes things like verifying cleaning schedules and
ensuring that food is safe.

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There are four different sorts of monitoring techniques from which to pick
checklists for delivery
Sensory monitoring, such as tasting, smelling, touching, and/or looking
at food to see if it is within crucial limits.
Checking acidity levels and doing a nutritional analysis are examples of
chemical monitoring.
Physical monitoring includes things like assessing food temperature,
pressure, and weight, among other things.
5. Establish corrective actions
The steps that must be taken whenever a critical limit deviation is recognized
are known as corrective actions. The goal of these could be either restorative or
preventative. Preventing a breach from occurring now is an immediate
corrective action.
6. Establish verification procedures.
At least once a year, conduct an audit of the Food Safety Program to confirm
that it is operating correctly and to suggest opportunities for improvement.
Include a current hazard analysis as well as details on any corrective steps
taken at the food establishment. You'll have to maintain track of a number of
paperwork at the Food Safety department on a daily basis.
7. Establish record-keeping procedures
Record keeping is essential to the safety plan's performance, and it must
include:
delivery checklists
signed-off cleaning schedules
thermometer readings
the outcome of the pest inspection
employee training documents should be kept safe.
II. Workplace Policies and Procedures
Work Schedules
Café Rue is open daily, Monday through Saturday from 7:00 am to 9:00 pm.
We schedule employees for various shifts depending on the Restaurant’s needs.
There are 2 shifts regular 7-hour shifts daily for full-time employees.
Employees may request specific shifts, but the Restaurant cannot always
accommodate your preferences. When the Restaurant can honor employee

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HANDOUTS FOR NEW EMPLOYEE I. Organization’s Food Safety Plan - HACCP stands for Hazard Analysis and Critical Control Points, it is a process control system that’s used to identify and prevent hazards in the food production process. HACCP is an integral part of the food industry. It helps prevent the hazards that arise in the production of food. By controlling these risks, the industry can improve the safety of its products. There are seven steps of HACCP that everyone needs to follow and keep and mind: 1. Perform a hazard analysis Hazard analysis is a two-step process that involves identifying and analyzing all food safety concerns in a food industry. Food safety concerns include anything that can contaminate food (and therefore harmful or unsafe). To automatically detect a hazard, we need a full understanding of the food, including its characteristics and qualities, as well as the steps involved in getting the food to our customers' plates, such as receiving, storage, preparation, and cooking. A flow diagram can help us visualize our product's journey through our company. 2. Determine Critical Control Points CCPs can help you reduce the risk of food-borne illness in your business by preventing harmful bacteria and other organisms from growing, as well as cross-contamination between different types of food, which can trigger lifethreatening allergic reactions in some customers 3. Set critical limits Each CCP must have one or more CCPs for each danger. If a food safety dan ...
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