HACCP--Hazard Analysis and Critical Control Point (HACCP) is a systematic approach to identifying and controlling hazards (i.e. microbiological, chemical or physical) that could pose a threat to the preparation of safe food.
HACCP involves: identifying what can go wrong planning to prevent it making sure you are doing it. In simple terms, it involves controlling ingredients and supplies coming into a catering business and what is done with them thereafter. Prerequisites Before implementing HACCP, basic food hygiene conditions and practices called prerequisites must to be in place in a food catering business.
HACCP will then be used to control steps in the business which are critical in ensuring the preparation of safe food. HACCP uses an approach to food safety which concentrates a caterer’s attention on the causes of food safety hazards. This allows a caterer to identify and control food safety hazards. The advantage of an effective HACCP team is that members tend to have in-depth knowledge of all aspects of the operation which reduces the risk of details being overlooked. In addition a team setup will instill ownership of HACCP by the catering business.
Examine the business and make sure all members of the HACCP team are familiar with its daily food preparation procedures.
1. Cleaning and Sanitation
2. Maintenance
3. Personnel Hygiene
4. Pest Control
5. Plant and Equipment
6. Premises and Structure
7. Services (compressed air, ice, steam, ventilation, water etc.)
8. Storage, Distribution and Transport
9. Waste Management
10. Zoning (physical separation of activities to prevent potential food contamination)