Is anyone reviewing their HACCP or adding anything specifically COVID related to pre-requisites?
My seniors have suggested we do so, though personally I'm sceptical of the relevance or need to amend the HACCP given the nature of HACCP itself and what we know about the risk of Covid to food safety. I imagine any argument would involve an indirect i.e. distancing/loss of sales = less staff = potential impact on training/monitoring.
Before I meet and discuss with the directors I'm interested to hear if anyone here has amended their HACCP and if so on what basis?
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