Plan for VACCP


1. Identify step/process

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2. Please attach a photo of process

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3. Please enter a brief description of process

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4. What potential food fraud type(s) is possible?

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5. What is the risk likelihood?

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6. What is the consequence of the risk?

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7. If there is a V-CCP in place, please enter the V-CCP number.

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1. Step/Process

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2. Critical Limits

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Monitoring Guide

3. Frequency

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5. Recommended corrective action(s)

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Checklist by – Please note that this checklist is intended as an example. We do not guarantee compliance with the laws applicable to your territory or industry. You should seek professional advice to determine how this checklist should be adapted to your workplace or jurisdiction.

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