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Phase 2: Assessment - (PDF, 101 mb) - USAID

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<strong>USAID</strong> Tourism Training Course<br />

Arusha, February 2006<br />

Hazard Analysis & Critcal Control<br />

Points (HACCP) - Food Hygiene<br />

7. Document & Record Procedures<br />

6. Verify System Effectiveness<br />

5. Establish Corrective Action Plan<br />

4. Establish Monitoring System<br />

1. Conduct Hazard Analysis<br />

2. Determine Critical Control Points<br />

3. Establish Critical Limits

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