All food businesses are required to assess the hazards in their operation to identify steps that are critical to food safety, i.e. cooking food to kill bacteria. Controlling the temperature of food is extremely important in ensuring that it is safe to eat, and you …
Following HACCP food safety regulations is essential in ensuring that the food you serve to your customers is both safe and consistently high quality, as well as fundamental in legally protecting your business with accurate records. As we work with a number of businesses in …
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.