Hazard analysis and critical Control Point (HACCP) program is not required for the food service industry. 30 years ago, developed by NASA to manage food safety, HACCP has become the definitive disease controlling if the FDA program. HACCP is a powerful, because it requires the commercial kitchen to identify and track workers, which then may cause illness, where the food is exposed. Many of the local boards of health to promote the use of the HACCP, because it is so effective control of outbreaks and the sickness, but again, it is not a mandatory program.
So why use the HACCP, where it is necessary? Since the conclusion of even one customer can check the spelling of the sick, the right to visits and financial ruin for your company. Large institutions that serve meals a day, such as prisons and universities with thousands of practice, HACCP vuosienkin after this very reason. Small independent traders and small, medium and large chain is less vulnerable to the eating experience, and yet many of the risks of the use of HACCP-based food program. HACCP is designed to give the most active as a member of the Board of control of critical points in the food safety of your own institution.
Principle 1-understanding the risks and risk factors
At this point is also the abbreviation for the first part of the HACCP: hazard analysis. The second part of the critical control points, is not very useful if you do not know which hazards control. If diseases come from three primary group risks:
Biological agents: bacteria and bacteria produce toxins, parasites and viruses.
Physical objects: jewelry, stones, glass, bone and metal fragments and packaging materials.
Chemical pollution: allergens, cleaning compounds, food additives, insecticides
If illnesses can arise from all three of these groups, although the most common, and most disturbing restaurateurs, biological contamination. All three groups can be used to monitor effectively the IMPLEMENTATION of the HACCP program. How to actually get these risks are brought to the attention of the food is prepared and served in the restaurants?
The following are the primary risk factors:
Unsafe food sources. The restaurant is only one link in a long chain that brings food to the table is fixed in the Office of the diner. Unfortunately, the restaurants, they are the last link in the chain. This means they have to take the blame if diseases.
Inadequate cooking. Unlike the suspicious sources of restaurants can and should be controlled strictly how the Cooked food.
An invalid status temperatures. Raw food and Cooked food, both must be kept in appropriate temperature (41 degrees Fahrenheit) to prevent the spread of biological agents.
Contaminated equipment. Commercial kitchen equipment used in any of the above in an easy-to-move the food before it is served to the customer the risks into three groups.
Poor personal hygiene. Similarly, the staff can easily move the three risk groups, the most serious at the time of the monitoring of foodstuffs intended for human consumption.
The most common way to deal with the hazards are:
Only the purchase of foodstuffs in the approved product for reliable, source. To ensure the proper and safe handling, also when the food arrives at the restaurant.
Always cook food thoroughly. Make sure that you buy like uncooked milk products and the juice is pasteurized or thermally processed products.
Make sure that the food is the appropriate temperature when you're hot, cold space, cooking or freezing it. Also marking the date of a foodstuff and to comply with the requirements laid down in the first paragraph, first Out (FIFO) strategy, which is the oldest first.
Each restaurant detects these risk factors. Perform hazard analysis facility, the customer, if necessary, carefully assessed when the why and how each of the above factors, and that three of the risks involved. When you have a complete list of hazards and risks, you can start the process, addressing and minimizing these problems to develop.
No comments:
Post a Comment