TRADE AREA ANALYSIS Trade Area Analysis‚ Development and Mapping Trade area analysis and mapping describe the characteristics of the area around a store or network of stores. Without accurate trade area definitions‚ you cannot measure the key statistics that impact a store’s performance. Use trade area analysis to aid site selection and target marketing. Trade area analysis and mapping tell you: • Where a store’s customers are coming from • How many customers you have in a trade area
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CCPMCS HACCP – Guideline for HACCP Certification MCS1 MALAYSIAN CERTIFICATION SCHEME FOR HAZARD ANALYSIS AND CRITICAL CONTROL POINT GUIDELINES FOR HACCP CERTIFICATION © Copyright Food Safety and Quality Division‚ Department of Public Health Ministry of Health Malaysia MOH/K/MAK/12.01(GU) MCS HACCP – Guideline for HACCP Certification CONTENTS Page Committee Representation Foreword 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 Introduction Definitions Objective Benefits Requirements for
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Appendix A: HACCP PLAN Company name: Kegworth’s stuffed turkey roll Purpose Statement: This manual detail the stuffed turkey roll manufactured in this establishment and provides a full description of the hazards‚ preventative measures‚ corrective actions‚ and verifications used in the safe manufacture of the product at this establishment. Commitment Statement: The owners of this establishment by signature agree to accept and perform the duties described in the HACCP manual and further
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Hazard Analysis and Critical Control point (HACCP) is a system implemented by the food industry to make sure that all food is safe to consume. This systems allows control of food production to assure that contaminants‚ pathogenic microorganisms‚ processes‚ distribution‚ storage‚ or consumer usage that can contribute to these hazards are controlled. HACCP ensures that every step in the process ensures food is safe to eat. HACCP is designed to catch the potential hazards. HACCP began in the 1960’s
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1. What is HACCP? Hazard analysis and critical control points‚ or HACCP‚ is a systematic preventive approach to food safety and pharmaceutical safety that identifies physical‚ allergenic‚ chemical‚ and biological hazards in production processes that can cause the finished product to be unsafe‚ and designs measurements to reduce these risks to a safe level. In this manner‚ HACCP is referred as the prevention of hazards rather than finished product inspection. The HACCP system can be used at all stages
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Anthony R. Garcia‚ Ph.D. April 22‚ 2014 Table of Contents Page I. Section One – Introduction and Background 2 II. Section Two – Performance Analysis and Cause Analysis 3 III. Section Three – Identifying and Choosing the Appropriate Intervention 7 IV. Section Four – Implement and Change Management 9 V. Section Five – Evaluation and Measurement
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Clarkson University School or Arts and Sciences ES 432-532 Risk Analysis MW: 9:30-10:45 a.m. Science Center‚ Room 340 Instructors: Alan Rossner‚ Director‚ ES&P and EOH Office: Science Center 157 Phone: x-6470 Office Hours: TW: 2:15 to 4‚ Th 9-11‚ 2:15-3 e-mail: rossner@clarkson.edu Bill Vitek‚ Associate Professor of Philosophy Office: Snell 271 Phone: x-4424 Office Hours: MW: 11-1‚ T: 10-12 e-mail: vitek@clarkson.edu Course Description: Risk Assessment…Risk Management…Risk
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Food Control 12 (2001) 209±215 www.elsevier.com/locate/foodcont How to make HACCP really work in practice Sara Mortimore * Pillsbury Europe‚ Harman House‚ 1 George Street‚ Uxbridge‚ Middlesex UB8 1QQ‚ UK Received 11 September 2000; received in revised form 9 January 2001; accepted 9 January 2001 Abstract A HACCP system that really works in practice will depend on the competency of the people who both developed it and who operate it‚ and the prerequisite programmes‚ which support it
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In order to establish training plans‚ Banglalink conduct a competency GAP analysis for each employee. A competency GAP analysis is the process of determining the competency level of employees for the purpose of aligning the strategic objectives of the organization with the individual employee performance. It also provides the indications of the areas where the employee needs to be developed. The competency GAP analysis assesses the following three components: Banglalink provides
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2 5 Rachel Edwards Module: Assessment Method: Weighting: Date of submission: Food Production and Safety Task 1a Food Chart Task 1b. HACCP Task 2. Essay (2500 words) 50% Please see AR1 on Moodle Length: 2500 Learning outcomes assessed: 2. Understand how food products are made from farm to fork by following the food chain 3. Understand the principals of HACCP and how to apply them effectively Skills Mapped: As listed in the course handbook. Feedback Assessment Criteria Weight % Actual %
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