Our Health Dept. now requires we have to have a HACCP in place and though there is a ton of reading on the Web, there is not one for the pizza industry. So, does anyone out there have a HACCP plan they would like to send so that I can develop one specific to our restaurants?
Thanks!
Is this a new county-wide sort of thing they dropped on everyone . . . . or do you have a specific process/handling procedure in place that they asked you to write up. A comprehensive HACCP plan for an entire operation covering every high risk food product and every process invilving each of those products seems a pretty tall order out of the blue.