FNASAFETY HACCP MOVIE. A Hassip plan is essential for any business that is serious about its food safety. HACCP stands for Hazard Analysis and Critical Control Points and is a scientific approach to keeping your food safe. . It was originally developed by the good people of Pillsbury Company for use by NASA ensuring that astronauts would be kept safe from food borne illnesses.
Fnasafety with its decades of experience is providing these 7 steps that are essential to the success of any Haccp plan.
1) Hazard analysis:
In this step you will be indentifying all potential hazards that may be associated with all your menu items and preparation methods.
2) Critical control points:
These are points in which a specific food is most susceptible to contamination. These critical points must be identified in order to come up with an effective strategy.
3) Establish Limits
limits must be meet to ensure that you have eliminated the threat of food poisoning at each critical control point
4) Monitor critical control points:
These moments need to have monitoring procedures to make sure the critical limits have been met.
5) Corrective measures:
Once there has been a fail in the system you must take corrective actions to ensure that your customers do no become ill. For example if chicken has not reached its critical limit of 165 degrees internally then the cook can leave it longer until it reaches this point. Or if raw meat has been left out for more than the allowed time then it must be discarded
6) Verification Procedures
Verifying that your HACCP plan is scientifically valid and that your time and temperature devices are working properly is critical to developing a successful plan. Always make sure to check with your local health department to be sure that your preparation and handling procedures follow their guidelines.
7) Record Keeping
These include things such as flow charts, time and temperature logs as well as checklist for your employees so they can easily record any corrective actions which needed to take place.
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