- Risk assessments and checklists per program can help you construct your plan depending on activities.
- Self-assessment – using the specific GFSI standard checklist (PrimusGFS, IFA, HPSS, PHA, etc), you must self-inspect your own operation, record comments in each of the control points and if necessary, document evidence of corrective actions taken to fix any deficiencies. Your inspector will check to make sure this self-assessment is complete.
- Policies to address risks, Standard Operating Procedures (SOPs) to carry out tasks related to the Policies, and records (training records, sanitation logs, pre-harvest checks, water tests, other records demonstrating compliance, etc.).
- Training for you and your employees is absolutely key.
What are the key components to a Food Safety Plan?
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