Step 1 of 6
Assess where it can happen
What happens
Walk the process and identify each step where an could reach another food.
Good looks like
The assessment uses the same thinking as the rest of the food safety plan.
How it goes wrong
are treated as a label issue and never reach the .
Who
Technical
Identify steps, assess the risk and decide which steps are critical, using and a HACCP-based approach.
§5.1