HACCP – Hazard Analysis and Critical Control Points
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.
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 date labelled.
- Preparation – Separate raw food preparation from ready to eat preparation. And use separate boards and utensils.
- Cooking and Cooling – Observe core cooking temperatures (>75°C) and cooling times and temperatures (cool to a low a temperature as possible within 90 minutes then refrigerate)
Alert – Well Trained Staff = Efficient Safe Kitchen
Food Fact – If you boil beetroot in water then massage water into your scalp, it works as a cure for dandruff – You might get purple hair though!