Tip of the Week

HACCP – Hazard Analysis and Critical Control Points

HACCP is the process of looking at your food operation, from sourcing your suppliers to serving the food to your customers.

 

Identify the hazards in your process, put controls in place to manage those hazards and train your staff.

No matter how well trained your staff are, if you do not provide regular refresher training, bad habits will quickly creep in.  Keep your kitchen team updated regularly.

The 4 Main Critical Control Points in your HACCP are –

  • Storage – Store at correct temperature.  Store ready to eat foods above raw foods
  • Date Labelling – All high-risk foods in your fridges & freezers need to be labelled with the use by date
  • Preparation – Separate raw food preparation from ready to eat preparation.  Use separate boards and utensils.  Have a good handwashing procedure in place.
  • Cooking and Cooling – Cook high risk protein items to a core cooking temperature of at least 75°C for a minimum of 30 seconds.  Cool high-risk foods within 90 minutes.

Alert

As an essential part of your due diligence, record a selection of the core cooking temperatures of high-risk foods daily.  When cooling high risk foods, record the start time and temperature as well as the finish time and temperature.

Weekly Food Fact

Did you know that March 14 is Pi Day which celebrates the mathematical constant Pi π (3.14).  Pi is the ratio of a circle’s circumference to its diameter.  For any circle, the distance around the edge is a little more than three times the distance across.

Good enough excuse to eat pi we think!

Do you run your school catering in-house? Download the brochure below for information on keeping your catering team compliant and up to date with the latest legislation

Download Brochure