Since the COVD-19 pandemic has begun, safety and hygiene have become especially important with the world adjusting to the virus and efforts to contain the spread. Although safety and hygiene were big priorities pre-pandemic, it became essential for hospitality businesses, such as hotels, bars, restaurants etc., to make it essential.
The increased measures included provision of hand gel, increased thorough cleaning down of tables where customers dine, implementing polices related to the use of masks and other protective equipment, along with ensuring social distancing is maintained.
Hospitality businesses showcasing efforts to safety & hygiene will ensure customers safety and emphasising these efforts will also generate customer bookings.
Hazard Analysis and Critical Control Points (HACCP) have been designed to ensure that food is served is safe to eat for customers.
These principles were originally introduced in the 1960s for the manufacturing of food for flights to space. But what once was 3 principles has now evolved to 7 HACCP standards.
These standards identify the what and where of factors that go wrong (the hazards), and where it is critical that they are controlled for food safety, such as preventing food contamination and poisoning.
Having a Food Safety Management System implemented based on these principles is not only imperative but a legal requirement.
What are the 7 HACCP principles?
1. Hazard Analysis – prepare a flow diagram that identifies the hazards and control measures
2. Determine the Critical Control Points (CCPs)
3. Establish critical limits
4. Implement a monitoring system for each CCP
5. Establish corrective actions to be taken when CCP s breached
6. Establish verification procedures to make sure HACCP is working effectively
7. Establish records and documentation
How can we help?
If you require help in developing your HACCP and would like to speak to members of our expert team, simply get in touch with us online.
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