Conduct a Hazard Analysis, Identify possible biological, chemical, and physical hazards, Determine Critical Control Points, Identify where hazards can be controlled, Establish Critical Limits, Decide the minimum cooking temperature, Monitor Procedures, Check cooking temperatures every batch, Corrective Actions, Reheat or discard food when standards are not met, Verification, Review the HACCP system to ensure it works, Record Keeping, Keep written documentation

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