As a chef you want to be sure that the food you serve is tasty, nutritious, and above all safe. If food safety standards are mismanaged, you are at risk for putting both your customers’ health and your restaurant’s reputation at risk.
Following a process like the Hazard Analysis and Critical Control Point system (‘HACCP’) helps food business operators look at how they handle food and introduces procedures to make sure the food produced is safe to eat. It is a scientific and internationally recognized system that is increasingly being adopted in conjunction with the Food Code.
Making a HACCP plan for your establishment will help you identify and monitor biological, chemical, and physical properties that are foodborne hazards. It is preventive, rather than reactive and is an effective risk management tool.
There are seven principles that must be followed to have an effective HACCP plan:
To learn more about the 7 HACCP principles download our Food Safety Principles and Recipes Brochure. You will also learn how our products help you stay in line with HACCP.
Tap the share icon below and choose add to homescreen. Tap the share icon above and choose add to homescreen. Tap the share icon below and choose add to homescreen. Tap the share icon below and choose add to homescreen.