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Storyboard Text

  • This quiche is shown to go agaisnt the HACCP principle 2, as it is at risk of having food contamination as it is can have chemicals from pesticides enter the food.
  • The HACCP principle 3 is setting limits to what is an acceptable risk, therefore the food should now be placed in the fridge.
  • The HACCP principle 4 shows that a group of people should always be monitoring the food.
  • If the HACCP arrives, the procedure of keeping your quiche in the fridge should happen immediately. Doing this will cimplete principle 5 of HACCP.
  • To complete principle 6 of HACCP, you and your team must then make a set of procedures that you and your team will follow
  • To complete the HACCP principles, you must have a set of procedures ticked off then initiated by the person in charge.
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