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TOPIC: Re:Implementing HACCP Forum Tools Post New Topic Pdf Show latest posts Rules Help

#13 ebmayes (User) Fresh Boarder Posts: 1 Re:Implementing HACCP 2008/04/23 01:05 Karma: 0   Peter, do you have anything for sushi rice? The state of Georgia's state health inspector has told the restaurants that they must have a HACCP plan for things like sushi rice & we don't have the manpower to help all of them. Thanks!   The administrator has disabled public write access. #14 Tommycat (User) Fresh Boarder Posts: 1 Re:Implementing HACCP 2008/05/27 20:36 Karma: 0   Hi Peter, could you send me any charts, forms or templates for implementing HACCP in restaurant. Thank you   The administrator has disabled public write access. #16 jrobertsmack (User) Fresh Boarder Posts: 1 Re:Implementing HACCP 2008/10/18 03:19 Karma: 0   Hello! Are the templates/forms/training documentation I read about in the posts still available; if so, how may I obtain copies? Thanks, J.   The administrator has disabled public write access. #25 petersam1970 (User) Fresh Boarder Posts: 1 Re:Implementing HACCP 2009/12/09 11:18 Karma: 0   Hi, you can find this info by using search box in the top of website. Best regards   The administrator has disabled public write access. #28 jackquality (User) Fresh Boarder Posts: 1 Re:Implementing HACCP 2009/12/27 20:05 Karma: 0   Hi bro and sis, I read some opinion about this topic in citehr forum. We can find out some articles at about.com or shrm.org, I think that it is useful for our community. Rgs   The administrator has disabled public write access. #29 tonyc (User) Fresh Boarder Posts: 3 Re:Implementing HACCP 2010/02/10 11:03 Karma: 0   Bacillus cereus is the main hazard with rice. It forms spores that survives the cooking process. You need to keep rice over 63 degrees celcius or cool rapidly to less than 8 degrees. http://9001manual.com/haccpmanual.php   The administrator has disabled public write access.

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