Foodborne Illness Risk Control Plan
PART 2: DETERMINE THE ROOT CAUSES 1. What are the main root causes of the issues? (Consider challenges related to people, equipment, economics, and procedures.)
PART 3: CREATE A FOOD SAFETY MANAGEMENT SYSTEM
1. What steps are included in the procedures that will control this risk?
2. What critical limit or critical step is identified in the procedure to control this risk?
3. Specifically, who carries out these procedures?
4. What documentation is available to support these procedures (e.g., standard operating procedures, posters, wall charts, wallet cards)?
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