By Roxanne Joyce Malabanan| Negosentro.com |
via ISCAHM |
In the meticulous world of food business, it is imperative to be aware of the proper protocols or principles in food service. For any hospitality professional, serving not only good, but safe food must be a top priority.
HACCP or Hazard Analysis Critical Control Point has the role of inspecting and monitoring finished food products to find, correct, and prevent hazards (physical, chemical, biological) throughout the production process. Applying HACCP in the day to day kitchen operation is both a systematic and preventive approach to food safety. Sanitation is the key in catering safe food and avoiding food borne illnesses which are commonly caused by improper food handling, production, and poor personal hygiene. Aside from any health implications, cases of food borne illnesses also hurt the business in many ways. It may also lead you to suffer the loss of a great amount of money.
An over the top food safety program guarantees the success of your business, employees’ job security, and customers’ trust that entails a good reputation. Proper food handling ensures a higher product quality, healthier food, less waste and spoilage, and of course higher profits.
Since 1960’s, HACCP has been providing international standard services in the food industry. Over the years, it has established universally-accepted principles used by different countries. These principles make sure that the following actions are performed accordingly:
Identifying all possible safety hazards that could cause a product to be unsafe for consumption, and the measures that can be taken into account for these hazards.
Taking action in order to prevent, eliminate, or reduce a food safety hazard to an acceptable level.
Identifying critical limits or the limit at which a hazard is acceptable without compromising food safety.
Establishing highly detailed monitoring activities to make sure the process continues to operate safely and within the critical limits
Establishing corrective actions to bring the production process back on track if deviation from critical limits has occurred.
Keeping records to demonstrate the effective application of critical control points and assist with official verification (done by the Canadian Food Inspection Agency).
