Page 56 - Getting Started
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14. Relying on the FDA or USDA. While federal
regulations are put into place for a good
reason, companies and consumers can no
longer depend on these regulations alone to
ensure that an effective food safety
management program is in place and
maintained. Tailoring a program specifically to
your company will decrease the likelihood of
avoidable hazards and increase its
effectiveness.
15. Ineffective monitoring. Keep a watchful eye.
Critical Control Points (CCPs) that are not
monitored frequently enough are hard to keep
under control. Also, tasks not performed as
outlined in an HACCP plan can cause big
problems to a company’s conformance.
16. Completing records. Records are evidence
that a task was performed, but many failures
can occur such as completing a record prior
to the task. Falsification of times or results,
missing signatures, or the use of white out and
pencil are all poor practices to avoid.
Remember, records can become legal
documents.
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