My first topic, I might be repeating something asked before, if so I apologize in advance!
I have been tooling around the different threads trying to piece together the best way to approach HACCP in my restaurant.
To give a little background...
-Based in beautiful San Diego, California.
-Full Service Restaurant
-Cryovac Soups, fish, meat
-Nothing packaged and sold, everything is for holding and using in-house for the restaurant
-I have no previous knowledge about creating HACCP Plans and everything I know is from downloaded government packets and information gathered from this site.
We were told from the Health Department that we need a HACCP Plan for all items involving the cryovac machine.
My BIG question is: Should I hire a professional company or attempt to complete the HACCP Plan myself?
The company I was considering was http://www.haccp-portal.com/