A. FOOD SAFETY STANDARDS, PROGRAMS |
7-10% |
1. Comply with food safety standards, programs and regulations |
|
7-10 |
B. HACCP FOOD SAFETY SYSTEMS |
56-70% |
2. Gather information for HACCP Systems |
|
5-10 |
3. Establish Prerequisite Programs |
|
10-20 |
4. Develop the HACCP Systems |
|
14-24 |
5. Implement HACCP Systems |
|
9-19 |
6. Maintain HACCP Systems |
|
5-10 |
C. EXTERNAL AUDITS |
10% |
7. Prepare for External Audits |
|
5-6 |
8. Participate in External Audits |
|
4-5 |
D. COMMUNICATION |
10% |
9. Use Communication Skills |
|
5-6 |
10. Liaise with External Agencies |
|
4-5 |
E. PROFESSIONALISM |
7-10% |
11. Demonstrate Professionalism |
|
7-10 |