Hi everybody,
I am looking for some references on how to develop the 5 preliminary steps and 7 HACCP principles on my fast-food restaurant. I refer to my 5 m2 kiosk as a restaurant :). We are selling grilled sausages and french fries, and that's it. The sausages are made in a meat shop that I own, too, that has HACCP implemented.
My main question is, can I apply the same product description and identified hazards in my fast-food?
and how do i go about the fries?
Edited by Charles.C, 05 June 2018 - 09:11 PM.
topic split to new thread