HACCP Development – A Vital Business Tool

All employees must take food safety and health and safety training when they are new-starters but unless there is effective management with proactive hazard control measures even the most well intentioned person could lapse back in to a personal habit that means they contravene legal requirements.

This could pose a health risk to consumers and staff and you can be confident that the Food Standards Agency/local authority inspector won’t be impressed either.

What Food Hygiene Rating Scheme scores can be achieved during an official audit?

0 – Urgent improvement needed

1 – Major improvement needed

2 – Improvement needed

3 – Generally satisfactory

4 – Good

5 – Very good

Without a food safety management system based on HACCP and efficient HACCP development your chances of achieving a pleasing rating are hugely diminished. Hazard control, identification and record keeping will generally fall short of legislation without HACCP.  That translates to a lower score and less to boast about.

Cross contamination is a key contributor to food hygiene ratings scores of 0,1 and 2.

42% of people would never eat or buy food from premises that had been implicated in a food hygiene incident. Compare the cost of training and HACCP development to the effects of a 42% business loss and you’ll soon recognise education and hazard control implementation are necessities.

Some hazard control questions to ask yourself and every member of your team are below. Remember, legislation applies to part time, full time, trainee and twenty years of experience in the food industry staff.

  • How do you ensure that raw meat, poultry or unwashed raw vegetables don’t touch other foods?
  • Do staff always cover raw meat and store it on the bottom shelf of the fridge?
  • Are worktops and utensils cleaned with hot water and detergent?
  • Are surfaces that have had contact with raw meat, poultry and unwashed raw vegetables disinfected?  
  • Does every member of your team disinfect equipment and utensils using boiling water, an antibacterial cleaner or by using a dishwasher?
  • Fruit and vegetables may still carry soil that houses bacteria so they need to be washed thoroughly. Are they?

This is an overview of a level 2 HACCP food safety course which is available from a leading specialist training firm like Food Alert:

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  • The HACCP food safety management system.
  • Risk awareness.
  • Purpose of the HACCP system.
  • HACCP benefits.
  • How to use HACCP in the workplace.
  • The seven principles of HACCP.
  • Establishing HACCP food hygiene management systems.
  • Identifying HACCP procedures.
  • Food hygiene.
  • Assessing critical control areas.
  • Types of contamination and their various sources.
  • Hazard control methods to prevent contamination.
  • How to reduce/eliminate risks with HACCP.
  • Understand how HACCP development reduces risks.
  • Tools for workplace safety and staff competency.
  • Hazard recognition and critical control points.
  • Corrective actions at all employment levels.

From this basic course, level 3 HACCP and level 4 HACCP training can be taken by management, supervisors and business owners.  

Achieve excellence via HACCP without delay.

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