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 customer.
Identify the hazards in your process, put controls in place to manage these 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 5 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 and 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.
- Cleaning – Follow a two stage cleaning process – spay with sanitiser and wipe with blue roll, then spray again with sanitiser, wait for the contact time and dry with clean blue roll. Sanitise touchpoints frequently throughout the day
- One extra point – Handwashing – wash hands on arrival at work, after changing into uniform, on entering work zone (everytime) and after every change of task.
There is so much going on right now so it is a good idea to use the above points as a quick reminder for your team at your weekly staff briefing.
Weekly Food Fact
Did you know that HACCP originated in the late 1950s/ early 1960s, when the National Aeronautics and Space Administration (NASA), the Pillsbury Company and the U.S. Army Laboratories collaborated together to provide safe food for upcoming space expeditions