News Feature | October 28, 2014
According to a recent article on FoodOnline.com, your Sanitation Standard Operating Procedure (SSOP) and/or your Hazard Analysis and Critical Control Points (HACCP) process must cover these seven issues.
First and foremost, it is essential that you document everything.
Read the article here: http://www.foodonline.com/doc/must-haves-in-your-sanitation-sop-0001