Proper definition of the general public in the HACCP plan
Started by RajaBD, Apr 08 2021 12:15 AM
Does anyone let me know what is the proper definition of the general public in the HACCP plan/Food Safety Plan?
Justifying not having a proper kill step in cookie production
Proper Disposal of Wastewater from Portable Handwashing Stations
What does the proper hygienic layout of a restaurant look like?
Where might one find proper data loggers to validate a Kill Step in snack foods?
What is the proper way to write CMC, enzymes or anti-foam (E900) in the ingredient list in USA?
[Ad]
Does anyone let me know what is the proper definition of the general public in the HACCP plan/Food Safety Plan?
Hi Raja,
It's a good question. The scope as to what is not the General Public can vary somewhat as illustrated in the attached example.
General Population.pdf 103.31KB 18 downloads
1 Like1 Thank
Charles is right - you'll find a definition of who is not considered the general public.
According to the FDA Food code: https://www.tn.gov/c..._Population.pdf
1 Like
I used the term "consumers" (people who will be eating the food/drink), then go onto explain about the risks for babies, infants, pregnant women, elderly, immune compromised, etc.
1 Like
Justifying not having a proper kill step in cookie production
Proper Disposal of Wastewater from Portable Handwashing Stations
What does the proper hygienic layout of a restaurant look like?
Where might one find proper data loggers to validate a Kill Step in snack foods?
What is the proper way to write CMC, enzymes or anti-foam (E900) in the ingredient list in USA?
How to create a proper training register?
Proper PPE Storage? (reusable gloves)
Proper Working Attire Enforcement Problem
HACCP Risk Analysis - Proper way to address risks from previous steps
Good, proper procedure and form for product returns?