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Week 40 Procedures & Work Instructions - We’ve got SALSA sussed..!

We’ve got SALSA sussed..! It’s a short and sweet topic this week, a quick read! Important little nuggets of information to keep you on the right line. Week 40 Procedures & Work Instructions Are your Procedures and Work Instructions available to staff to refer to if they need to, perhaps they stored or displayed in a location near to where the staff carry out the tasks they relate to? Are your Procedures and Work Instructions clear step by step instructions which are easy to follow? Have you written clear and concise CCP Procedures? Are the Procedures and Work Instructions in the right languages for the staff members you employ?   All of the above are questions you need to ask yourself to ensure you have got this section of SALSA right! Let’s check out how to tackle this one!   What’s coming next… Week 41 Premises                             Procedure...
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Week 39 Specifications - We’ve got SALSA sussed..!

We’ve got SALSA sussed..! Week 39 Specifications   Manufacturing Specifications are the same thing as Recipe Specifications. They are for your staff members to follow to make sure they always make the Product using the correct ingredients, the right method and equipment, including settings. The clearer the instructions, the more consistent your finished product will be. Finished Product Specifications are the document you use to sell your product to your Customer. The Finished Product Specification is an agreement between you and your customer. The agreement is that you will always make the product within the Specification Standard to ensure that it is always within ‘food safety standards’ and is of the Quality, Nature and Substance, as prescribed. Let’s check out how to tackle this one! What’s coming next… Week 40 Procedures & Work Instructions                         ...
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