Identify all potential food safety hazards that may be reasonably expected to occur in the food business’ operations

A Food Safety Program is a ‘live document’ that outlines how a
business will proactively identify and control food safety hazards when
producing, manufacturing, or handling food. It’s designed and managed by a Food
Safety Supervisor on behalf of a food business.
Food Safety Plan (FSP)should include the following:

·
Identify all potential
food safety hazards that may be reasonably expected to occur in the food
business’ operations
·
Identify solutions for
controlling these hazards
·
Include daily records
that demonstrate regular measurement and observation for each of the controls
·
Provide procedures for
corrective action when a hazard is found to not be under control
·
Provide for the
regular review of the program by the food business to ensure its adequacy
·
Include a documented
mechanism that outlines basic food safety procedures should the Food Safety
Supervisor become absent
Each one should contain at least one page of content. You should
have a Title page, no less than 6 pages of content, citations throughout the
Food Safety Plan, and a reference page. Please use APA format; 12 point font;

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