Creating a HACCP plan is a crucial part of running any business involving food, whether you’re a restaurant, catering company, nursing home, hospital or factory. HACCP stands for: Hazard Analysis Critical Control Point. It is a system that helps food business operators assess how they handle their food and implement procedures to ensure it is safe to eat.
The HACCP identifies specific hazards and measures for their control or prevention. These measures need to be explicitly clear with how they are put into place and which people are responsible for this within the business. Detailing what instruments you will use to measure these control points will help your HACCP plan greatly.
There are 7 principles of HACCP to ensure your business is being safe and correct in all aspects of food production and processing.
Hazard Analysis: Evaluate your entire process from your supplier’s delivery to final output. You will need to assess the places where chemical, biological or physical hazards can occur.
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Did you know that Worthing based company Electronic Temperature Instruments Ltd. use Biomaster Technology to reduce bacterial growth on all of their UK manufactured instruments?
Silver contains antimicrobial additives – this has been known since the time of the Pharaohs. Silver has been used for thousands of years to help prevent the growth of bacteria without the high toxicity associated with other metals. In medieval France they plated entire hospital wards in Silver to help heal and protect patients from any harmful bacteria.
However in today’s society we use silver a little bit differently. For example you will find it in topical gels to treat serious burns and in coated dressings to aid wound healing. In 2000, Biomaster pioneered the use of silver based antibacterial additives and is now the recognised leader in antibacterial additive technology. Biomaster antimicrobial technology is incorporated in the majority ETI products during the manufacturing process, ensuring lifelong protection against the risk of bacterial cross contamination. As well as being harmful to health, outbreaks of food poisoning can damage brands, and the reputation of stores, food producers and restaurants. Read more
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There are a number of reasons why the use of a Thermometer during cooking is not only a good idea but good, sensible practice. Cooking to a temperature that kills harmful bacteria is fairly obvious. There are thousands of food poisoning cases each year, involving millions of hours of lost time and unfortunately, many deaths. […]