Hazard Analysis and Critical Control Points (HACCP) is a globally recognised system for managing food safety, ensuring risks are identified and controlled throughout the food preparation process.
It’s particularly essential in hospitality, where food handling is diverse, fast-paced, and customer-focused. Below, we’ve outlined the key steps in HACCP implementation and why it’s crucial for food safety in the hospitality sector.
1. Conduct a hazard analysis
The first step in HACCP is identifying potential biological, chemical, or physical hazards. These can range from bacterial contamination (e.g., Salmonella or E. coli) to chemical residues or physical objects like glass or metal fragments.
The UK Food Standards Agency (FSA) reported that 2.4 million cases of foodborne illnesses occur annually, emphasising the importance of hazard identification.
2. Determine Critical Control Points (CCPs)
CCPs are points in the food process where hazards can be prevented, eliminated, or reduced to safe levels. In hospitality, examples include cooking to the correct temperature, proper refrigeration, and cross-contamination prevention.
Cooking for example poultry to a core temperature of 75°C (or equivalent time-temperature combinations) is a common CCP to eliminate harmful bacteria.
3. Establish critical limits
Critical limits are measurable values set to ensure each CCP is under control. These could include specific temperature ranges, pH levels, or time limits for food storage.
Digital monitoring tools make it easier for hospitality businesses to log and track these parameters consistently.
4. Implement monitoring procedures
Monitoring ensures CCPs stay within critical limits. This involves regular checks, such as temperature readings during cooking or cooling.
Documentation is key to proving compliance with food safety standards.
5. Establish corrective actions
If monitoring reveals that a CCP is not within its critical limits, immediate corrective actions must be taken.
For example, if cooked chicken is below the required temperature, it should be cooked further or discarded.
6. Verify the HACCP System
Verification ensures the HACCP system is working effectively. This involves regular reviews, internal audits, and validating that procedures, like calibrating thermometers, are accurate.
7. Maintain documentation and Records
Good record-keeping is crucial for proving HACCP compliance. Records should include hazard analyses, CCP monitoring logs, and corrective actions. These documents also help with inspections from local authorities.
Many hospitality businesses now use digital systems, such as Hubl, to simplify record-keeping, ensuring accessibility and accuracy.
Why HACCP matters in food safety
In a sector where customer trust and satisfaction are paramount, HACCP offers a structured approach to food safety. Non-compliance can lead to hefty fines, reputational damage, and even business closures.
By following these steps and using tools like Hubl’s digital Food Safety Management System (HACCP), hospitality businesses can ensure compliance with food safety standards, protect customers, and uphold their reputation.
Implementing HACCP isn’t just a regulatory requirement; it’s a commitment to quality and customer safety.
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