Monthly Archives: February 2011

HACCP Principle 4 – Establish Monitoring Procedures

Now that you’ve established your Critical Control Points and Critical Limits for every preparation process and every menu item in your restaurant, it’s time to monitor.  Limits and CCPs don’t do any good if there’s no enforcement.  The first thing to establish is someone who will accept responsibility for monitoring.  …

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Is The Restaurant Dead?

You know the old saying: “desperate times call for desperate measures.”  The past two years have certainly been a rough time for the food service industry, and even though things are looking up now, the lean times have left an indelible stamp on which way the industry is trending. In …

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