Step 1 of 7
Plan what gets checked
What happens
For each work area and process, set who verifies, how often, and the fewest checks owed in each period.
Good looks like
The plan is set kitchen by kitchen, so a target met in the pastry section says nothing about the hot line.
How it goes wrong
One target covers the whole site and every check is done in the tidiest kitchen.
Who
Technical
lists record review, observation, and sampling as activities, and sets no number. The size of the sample is your decision, so write down why it is enough for the risk.
§19.11