Hazard Analysis and Critical Control Point, or HACCP is a management system that aims to prevent hazards responsible for causing food-borne illnesses. This system is implemented in commercial kitchens globally, which means that anyone managing a venture in the restaurant industry must familiarize themselves with it.
You can follow the tips described below to implement a HACCP plan to improve food safety in your kitchen.
The first step in creating an effective HACCP plan is to understand what hazards are present in your kitchen. Consider performing an environmental hazard analysis that identifies potential safety concerns related to food. This includes physical, chemical, and biological hazards.
Critical control points (CCP) are applied to various steps in the food preparation process to control and manage risks. These control points should be developed and documented carefully before being implemented in specific parts of your kitchen.
For example, applying a “prepare by” label sticker to a sealed sous vide bag containing ingredients is a common CCP task implemented in commercial kitchens. Once these CCPs have been set up, you should train your staff to monitor them carefully.
Corrective actions must be implemented when any CCPs are breached. Such actions should ensure no harm comes due to the breach. For example, kitchen staff members should remove food from a retherming system and dispose of it if they discover it was improperly stored.
All corrective actions should be described clearly and should also be simple enough for anyone to follow. This will ensure the person who spots the CCP breach can effectively correct the issue and minimize harm.
Janby Track can help make the HACCP implementation and monitoring processes easier by providing kitchen staff with key CCP information quickly. The system also compiles comprehensive reports that log food preparation activities related to sous vide. Please visit our website to learn more about Janby Track and how it can help you.