A training record is kept. There is continuing education. Employees are coached with positive reinforcement. Records of process performance are kept to show process stability. There is a formal process to decide what to change or replace.
Improvement is implemented in a controlled manner.
While insects, rodents, filth, and dirt are contaminants that can get into raw food in the facility, the hazard controls in the process must control them, because they are already in the food coming from suppliers. The hazards that need control are the various sources of chemicals such as boiler water, air conditioning water, cooling and petroleum-based lubricants, pest controls, etc. In addition, the water used in the food processes must be free of hazardous levels of pathogens. Below are the critical controls. Control hazardous chemicals to keep them out of food.