Embrace HACCP and smrt technologies to ensure your business’s food preparation is fail-safe and hazard-free.

Standards, they’re important. Without them, there is no regulation and without regulation, there is no accountability. Standards, regulation and accountability are essential, especially in the food industry where what you eat has been handled, processed, prepared and touched by many hands before it gets either into your shopping bag or on to your plate.

The Food Safety System Certification (FSSC) standard and the Hazard Analysis Critical Control Point (HACCP) are systems designed to ensure that the storage, handling, cooking and cleaning processes of your food follow the best safety protocols. If you are setting up your own business in the food industry, it is worth taking a course and getting HAACP certificates, but to give you an advance glimpse, theses are the seven key principles detailed by HAACP:

Establish the hazards
Identify anything – biological, chemical or physical in the food production process – that could make food unsafe.

Establish your critical control points (CCPs)
These are the points in your food production process where control can be applied (e.g. handwashing with NoH20 waterless hand santizers) to avoid a food hazard (e.g. the spread of e.coli or other disease from a worker to food).

Establish limits for critical control points
Whether you focus on time, temperature, humidity, water activity or pH value, these limits provide workers with acceptable criterion to follow in order to avoid food hazards. For example, just running your hand under a tap does not kill germs or wash them from your hands. Using NoH20 waterless hand santizier does.

Establish CCP monitoring requirements
Keeping track of each CCP is essential to the HAACP system. By monitoring the food production you can more accurately assess the risks of food hazards and your employees’ adherence to protocols.

Establish corrective actions
This is what happens when your monitoring reports that a CCP is not within the established limits. In case a problem occurs, corrective actions must be in place to ensure no public health hazard occurs.

Establish effective recordkeeping procedures
Keep detailed records of the functioning of the HACCP system to ascertain its proper working. These records should detail the CCP’s monitoring, verification activities and deviation records.

Establish procedures for verifying
You have to test your HACCP system to establish if it is working properly. To do this you may have to review the overall HACCP plan, each CCP’s records, the established critical limits and perhaps even conduct microbial sampling.

Whenever there is a consistent system of preparation and food handling, there is risk. Whether you are an owner or manager of a food business, a restaurant or hotel, HACCP compliance should already be an absolute no-brainer for your processes. Science, effective systems and hygiene-focused tech will ensure your business is free from food hazards.