Foodborne Illness Risk Control Plan
1. What are the steps (when and how) to provide training that will make sure this risk is controlled?
2. What critical limit or critical step is included in the training to control this risk?
3. Specifically, who carries out this training?
4. What documentation supports this training (e.g., presentations, handouts, course books, wall charts, job aids, exams, completion certificates, attendance logs)?
1. What are the steps that will be used to routinely monitor this risk? How frequently will the monitoring occur?
2. What critical limit or critical step will be monitored?
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