How to implement HACCP food safety program in the restaurant-principle 1

Hazard analysis and critical control point (HACCP) is not a requirement for food services industry. Developed by NASA for managing food safety in space for 30 years, HACCP has become since then a final programme of the food and Drug Administration to control food-borne diseases. HACCP is ineffective because it requires commercial kitchen to identify and track points where food and to factors that can cause disease. Many local boards of health to promote the use of HACCP because even effective in controlling the outbreak, but again, not required.

So why use HACCP if necessary? Because making one client so patients can spell lawsuits and financial ruin for your business. Large institutions that serve thousands of meals a day such as prisons and universities religiously HACCP practice for this very reason. Facing independent entrepreneurs and small and medium-sized chains and large any less risk of food borne diseases, and after many using HACCP food risk reduction. Purpose of HACCP gives you administrative control over active at the most critical points for food safety in your organization.

Principle 1-understand the risks and risk factors

This step is also the first part of the acronym HACCP: "risk analysis". Part II, HACCP, doesn't do you much good if you don't know where notification to the control. Emerging food-borne diseases from three basic groups of risks:

Biological agents: bacteria and toxins produced by bacteria, parasites and viruses.

Material things: jewelry, precious stones, glass, metal, bone fragments and packaging materials.

Chemical pollution: allergy, cleaning compounds, food additives, pesticides

Can cause food-borne diseases from all three of these groups, although the most common and most worrying for restaurants, biological contamination. All three groups can be controlled using effective HACCP program. How those threats actually get referred food being prepared and served in restaurants?

These are major risk factors:

Food from unsafe sources. The restaurant is only one episode in a long series of dining combines was harvested to the dinner table. Unfortunately for restaurants, is the latest episode in this series. This means it is blamed for food-borne diseases.

Inadequate cooking. Unlike unsecured sources completely restaurants can and should control how cooking.

An improper temperatures. Raw food and cooked food and needs to be stored in appropriate temperatures (less than 41 degrees Fahrenheit) to prevent the spread of biological agents.

Contaminated equipment. Commercial kitchen equipment to easily transfer any of the three above-mentioned sets of risks to food before serving the client.

Poor personal hygiene. Similarly, staff of the restaurant easily transfer any of the three food groups at risk the most important.

The most common ways to address the risks mentioned above:

Only to buy food products from a trusted source, and approved. Also ensure that safe and secure food arrives at the restaurant.

Always cook food completely. Make sure uncooked products you can purchase such as juice and dry milk or treated thermally.

Make sure food in appropriate temperature when hot or cold, cooking, detention or freezing it. History also mark food products and follow the "first", first (outside FIFO) strategy which ensures product use oldest first.

Encounters restaurant all these risk factors. An analysis of the risks in your organization carefully assess where, when, why, and how each of the above factors, involving three types of risk. Once you have a complete list of hazards and risks, you can start developing a process to address and reduce such problems.