Hello,
I need to train my staff on our HACCP Plan ( Food Safety Plan) and was wondering if anyone had a training template that they use or what I should exactly cover. We are a small facility with a low rick product and we have no CCP's, and are a Allergen Free Facility. However we do have several preventative controls in place. I found some Power Point Slide shows describing the basic concept of HACCP would that be sufficient?
Thank you all again