Everything You Need to Know About HACCP

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If you own a restaurant or any establishment that makes and sells food, it’s important that you know about HACCP. This acronym stands for Hazard Analysis and Critical Control Point, and it is a system that restaurants and other eating establishments must use to target potential food hazards for clients and customers. Just like GMP certification, which is another food safety certificate program, getting advice from a food safety consultant can help your establishment serve its customers better and avoid food-related problems.

If you are new to the restaurant and business, understanding HACCP may be difficult, but this guide will help you.

How to Implement an HACCP System

You must plan ahead if you hope to implement an HACCP system. There are several prerequisite programs that you will need. Once you put these into place, you will be better able to prevent food contamination, and you’ll also be able to control possible hazards in your restaurant environment more than before. These prerequisite programs are extremely important for ensuring a clean and hygienic environment in your restaurant.

Is HACCP Really That Important?

This is commonly asked question. The answer is yes, HACCP really important. In fact, it’s crucial to the success of your business. Customers and clients are more aware than ever about food-borne illnesses, and there is much concern in the food and dining industries about things like salmonella and other contaminants.

What Are the 7 Principles of HACCP?

As you may know, there are seven main principles to HACCP. Each one is extremely important. They are as follows.

First, it’s important to conduct a hazard analysis before you attempt to get HACCP certification. During this analysis, you will look over all of your food related processes to see where hazards lie.

Second, it’s time to identify critical control points in order to eliminate or simply prevent hazards from happening, you need to figure out the steps in your processes that can be improved. You need to be specific here and label things like time, temperature or specific procedures.

Third, you’ll need to set minimums and maximums for salt levels, temperatures, chlorine levels, pH levels, time and other process characteristics.

Fourth, it’s time to set your critical limits. Each critical control point must have specific criteria and limits. It’s a good idea to look at regulatory limits when you do this.

Fifth, make sure that you have monitoring procedures in place. You may know specific limits for a certain procedure, but how are you going to measure these limits?

Next, when the critical limits are not met, what are you going to do? You must make sure that you are able to correct problems in your procedures.

Finally, you must make sure that record keeping procedures are in place. By doing this you will be sure to get your HACCP certification.

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