A steakhouse wants to package raw beef using a cook-chill process with reduced-oxygen packaging for later reheating. What is the manager's correct sequence before starting?

Giải thích

For a specialized process like cook-chill with reduced-oxygen packaging, the manager must first secure any required variance and an approved HACCP plan, then train staff to follow it, before the process begins. Doing the paperwork after the fact leaves the operation running an unapproved, higher-risk process. The regulatory authority, not the supplier, grants this approval.