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Person In Charge
Managers and employees share in the Identifying toxic materials and ensuring
responsibility to use safe food handling safe storage, handling and disposal.
practices that reduce the potential for If a HACCP plan in required, identify
foodborne illness. Trained staff will be able to critical control points and explain the
identify and take corrective action to eliminate HACCP plan.
high-risk practices that increase the potential
for foodborne illness. The person in charge must also ensure that: