About your business |
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Does anyone have training in HACCP principles * advanced, intermediate, level 3 or similar formal training in HACCP Principals | |
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Food safety controls used |
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Documents and records (if any) |
Records kept * tick all that apply | |
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| Do you serve more that 20 customers per day * | |
| Do you provide food for more than 20 elderly persons, children under 5 or the sick each day * | |
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