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Ideal HACCP food flow in bakery operations

Started by , Feb 23 2017 08:17 PM
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Hi,

I am new in bakery operations , but i have a 20 yrs experience in foodservice. Does anyone have a sample of a ideal food flow in 

bakery operations that i could use in formulating our haccp?

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I used the Microsoft Publisher program to do my flow diagrams for our bakery.

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