It involves many people and processes to prepare a single food dish, so it’s common to expect the number of hazards it brings along. HACCP is a framework in response to the potential risks when you prepare, process, pack and deliver food. It also involves the people you assist in preparing the food.
HACCP is an important aspect of food health and safety. It is a systematic approach for conducting risk assessments and managing potential hazards in a kitchen.
In this blog, we’ll define HACCP and explain why it’s such a vital aspect of food safety training. Also, we’ll show how you can ensure that you and your employees fully understand the concept.
What is HACCP?
Before we further explain how HACCP can help your food business, we must explain what HACCP is. Hazard Analysis and Critical Control Points is an overall framework which professionals use to ensure a food item’s safety and whether it matches the basic standards and checks. It aims to reduce the chemical, physical and biological risks to people. You can implement HACCP in any environment, from huge factories where you mass produce products to small working kitchens where you cook food by hand and supply directly to diners. HACCP is meant to be applicable at every level of the food production process.
Main Principles of HACCP
Conduct a Hazard Analysis: The very first stage in HACCP, like with most hazard reduction frameworks, is to undertake a complete hazard analysis. Also, the risk assessment of the processes for which you are responsible.
Identify Critical Control Points: Once the risks have been identified and evaluated, it is time to pinpoint the precise locations in the food manufacturing process where the risks may develop and, ultimately, be mitigated. These CCPs (critical control points) can be located anywhere that controls can be implemented.
Establish Critical Limits: A critical limit is a value or state that defines if a danger exists or whether the risk has been controlled, providing a clear indication of whether a control is effective.
Why is HACCP so Important in Food Industry Training?
HACCP is the first step towards ensuring your food is safe for consumers. It is extremely important to maintain the well-being of diners as well as your employees. Foodborne illnesses and allergic reactions can cause severe health issues resulting from poor food preparation ethics and poor food hygiene. When you implement HACCP in your food business, you automatically minimize the risks of food hazards. Also, you eliminate cross-contamination in a food preparation or manufacturing environment.
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