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bbdude

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    kbaudin@msn.com

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    Breaux Bridge, Louisiana

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  1. Your HACCP plan should be a step by step list of your operation form receiving the raw product to the product sitting on the consumer counter top. You need to review every step in the process, and determine if a hazzard could occur at each step. There must be at least one hazzard in a product. When a step with the possibly of a hazzard is identified (a hazzard can be a physical, chemical, biological) a control needs to be setup to monitor that step. The control thens needs to have a report to ensure the product completed that step and was not effected by the possible hazzard. The report then needs to be signed by someone who is HACCAP certified. There's more to but that covers the basics.
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