H.A.C.C.P

We'll put the plan together for you.
Required by all Health Departments
Basic HACCP training is part of the Serv Safe training program,
but more comprehensive plans are available.

HACCP

Plans for individual menus and staff training programs are available at
an hourly rate.

Hazard

Analysis

Critical

Control

Points

The Seven HACCP Principles utilized.


1.  Conduct a Hazard Analasys

2.  Determine Critical Control Points
3.  Establish Critical Limits
4.  Establish Monitoring Procedures
5.  Identify Corrective Actions
6.  Verify that the System Works
7.  Establish Record Keeping and Documentation



This will include a plan for all product, both printed and electronic, an in-service packet, posters, and forms to satisfy both local health departments and federal regulators

HACCP is really just the way we monitor the flow of product 
from receiving to serving to ensure safety.

H.A.C.C.P.  Putting it to work for you!
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Contact Us Today!

202-277-5532
 As a proud member of the National Restaurant Association and the Maryland Restaurant Association, we are committed to delivering the very best ServSafe training and Tips training that our clients can put to good use in order to benefit their customers through exceptional food services that perform well within the acceptable standards set by regulating agencies and organizations nationwide and in other countries around the globe.