Monitoring the hygiene standards of a food establishment is an important factor in the HACCP process.
On a bi-monthly basis use this spreadsheet to audit all your areas requiring high hygiene standards. Use this simple audit system to keep a record of where improvements can be made and the relevant recommendations. There are 10 areas covered in total including Dry Stores, Freezers, and HACCP Management Systems.
This is an easy to use excel spreadsheet which will prove to be an invaluable tool in the implementation of HACCP systems.
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Bar Operations Features
The Complete Training Manual CD 25 Manuals created in Microsoft Word format make
them easy to edit and tailor to your specific needs. Each Training
Manual contains complete training info as well as a Certificate of
Completion for each trained staff member
Basic Food Hygiene - Certified Course - CD Legislation requires all staff who handle food on a day to day basis in their job to be trained to level 1, Basic Food Hygiene. Use this certified course to train your staff and offer unlimited use through easy learning modules
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