Foodborne Illness Risk Control Plan
2. What patterns or similarities are there in these issues?
3. What corrective actions have already been attempted?
4. What regulatory code provision(s) apply?
5. In what area must long-term active managerial control be achieved? (Circle)
Handwashing
Bare Hand Contact
Cross-Contamination
Cleaning & Sanitizing
Cold Holding
Hot Holding
Cooking
Cooling
Reheating
Date Marking
Other:
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