HACCP (pronounced “hassip”) stands for Hazard Analysis Critical Control Points. It is a prevention based system to assure food safety. HACCP procedures is a proactive system that is used throughout the food industry that identifies and monitors hazards to food and identifies key processes in the flow of food where these hazards can be controlled. They look for potential food safety hazards and seek to correct and eliminate the threats before they occur. Before HACCP, food safety procedures were reactive; meaning safety standards were developed after an error was identified. DO NOT WAIT UNTIL IT IS TOO LATE! For example, rather than having to discard ground beef after learning that it may be contaminated with E. Coli, a HACCP plan outlines storage, handling and preparation procedures to minimize the chances of the ground beef becoming contaminated in the first place. A HACCP plan is required for Sushi restaurants, establishments that: conduct vacuum packaging, smoking or curing meats or fish, and for establishments that will use “time as a public health control”.
1. Conduct a hazard analysis
2. Determining the critical control points to reduce or eliminate hazards
3. Establishing critical limits for each critical control point
4. Establishing monitoring procedures
5. Establishing corrective actions
6. Establishing verification procedures
7. Keeping records
Let us assist you in developing a HACCP plan that best suits your establishment needs while in compliance with city and state regulatory requirements.
If you have ever been issued citations, shut down for food code violations, or have trouble with the health department, we can help you by working with you and your health inspector to solve the problems. Often, the solutions include representing you in an official hearing at the health department, certifying additional managers in Food Protection courses, conducting Food Handler training for your staff, and providing food safety audits that are used as training tools for you and assures compliance with the food code for the health department.
Are you considering opening a restaurant and do not know where to begin? Let our consultants discuss any questions or concerns you have. Have one of our inspectors do an initial inspection of a perspective site you are considering for your restaurant location. Just because a facility operated as a restaurant once before does not mean that it can be re-opened “as is” under new ownership. Some establishments fall into what health departments call “grandfather clause”. The “grandfather clause” s non-existent once an establishment has a change of ownership. The new owner will have to upgrade the facility to the current health code regulations before operating.
Do not get delayed opening for business because your city inspector denies approval due to non-compliance and has up to 72 hours to conduct a re-check which will delay your opening day and mean loss of revenue. Let us help you be ready for projected date of opening without delay.
Health code laws and ordinances can be a little overwhelming to those who are new to the restaurant industry. Let our staff hellp educate you and your staff. Call us for a consultation.
Many workplace processes require strict adherence to a set of instructions to ensure the intended outcome occurs. Even the best employees don’t have perfect memories, so having a set of written instructions they can refer to when performing the steps of the process ensures everything is done correctly. When new employees are trained, SOPs help keep their training fresh and serve as important reference tools.
Copies of SOPs should be available at the actual location where the work is being done. This not only ensures the people that need them can access them, but it also demonstrates the company’s efforts to communicate policy and regulation to employees.