Are you using HACCP in your kitchen?

Joined Feb 5, 2017
I am interested in learning more about a chefs approach to HACCP. I have implemented HACCP for several facilities but would like to know if anyone here was able to successfully write their own plan? What are some of the biggest barriers with implementing and managing HACCP? Because HACCP allows for culinary innovation while achieving regulatory compliance, I am confused as to why more chefs do not work with a plan.

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