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.
Pork loin is a hugely underrated cut of pork which I think is where a lot of people think this cut is dry and tough, but this is only where it’s a lean cut of pork but if cooked properly is juicy and tender and using a meat thermometer helps you achieve this consistently. To […]
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. […]
For many years Rare Burgers have been the subject of much debate. Is colour a good indicator? What contamination risks are there? Are rare burgers safe to eat? The main cause of controversy is the fact that burgers are minced and during burger manufacture it is not only the outside of the meat that […]
To kill the pathogens that can cause food poisoning, foods need to be cooked to a high enough temperature, and either to be kept hot until served for eating, or to be rapidly cooled and refrigerated. This is because, although thorough cooking kills most bacteria, spores of some can survive this cooking. These spores do […]
Roast Turkey with all the Trimmings Serves 10 5-6kg turkey olive oil for basting sea salt and freshly ground black pepper 1 orange 4-5 sprigs of thyme 500g Brussels sprouts 1 kg parsnips 50ml olive oil sea salt and freshly ground black pepper 1.5kg red rooster potatoes 150ml extra virgin olive oil 500g sausage […]