Tip of the Week
Staff Training – 4 Top HACCP Points
HACCP – Hazard Analysis and Critical Control Points
HACCP is the process of looking at your food operation, from sourcing your suppliers to serving the food to your customer. Identify the hazards in your process, put controls in place to manage these hazards and train your staff.
No matter how well trained your staff are, if you do not provide regular refresher training, bad habits will quickly creep in. Keep your kitchen team updated regularly.
The 4 Main Critical Control Points in your HACCP are:-
- Storage – Store at correct temperature. Store ready to eat foods above raw foods.
- Date Labelling – All high-risk foods in your fridges & freezers need to be labelled with the use by date.
- Preparation – Separate raw food preparation from ready to eat preparation. Use separate boards and utensils, and have a good handwashing procedure in place.
- Cooking and Cooling – Cook high risk protein items to a core cooking temperature of at least 75°C for a minimum of 30 seconds. Cool high-risk foods within 90 minutes.
As an essential part of your due diligence, record a selection of the core cooking temperatures of high-risk foods daily. When cooling high risk foods, record the start time and temperature as well as the finish time and temperature.
Weekly Food Fact
Did you know that April is National Garlic month.
Garlic has many antioxidant properties and enhances the body’s immune system. Its pungent flavour is caused by a chemical reaction that occurs when the garlic cells are broken. The flavour is most intense just after mincing
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