Tweet Now we are getting into the multiple levels of control that make a HACCP program so effective. Level 1 is monitoring: people who are directly involved with the food product at the Critical Control Point checking to make sure Critical Limits are met. These people have taken direct responsibility for the Critical Limits assigned [...]
Tag Archives | haccp
Tweet If you’re looking to implement a HACCP food safety program, this series of Back Burner posts will help you get started. If you’re looking for ways to improve your existing food safety program, this is also a great place to start. Food safety is a critical part of your food service business, and over [...]
Tweet Every CCP you identified by grouping menu items into processes now must have a critical limit set for it in order to become an official part of your HACCP program. The FDA’s Food Code and your local Board of Health have established time and temperature specifications for every type of food you serve in [...]
Tweet This post is a continuation of last week’s HACCP post and the second in a series of posts here on The Back Burner that will completely outline a proper HACCP program for your restaurant. A Critical Control Point (CCP) is a specific place where food can become contaminated. After conducting the Hazard Analysis in Step [...]
Tweet The HACCP, or Hazard Analysis and Critical Control Point, is a set of guidelines and procedures for food safety originally developed by NASA for astronaut food 30 years ago. NASA needed a food safety program with “zero tolerance” to protect astronauts from foodborne illnesses while in space. One can imagine the consequences of a [...]
Tweet 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. If no one must [...]
Tweet Of course, all the work you’ve put into the first 6 principles of HACCP won’t do you any good at all if you don’t have accurate records. In the event that your business is implicated in a food borne illness outbreak, all of your HACCP efforts only help protect you if you have clear, [...]
Tweet Those of you familiar with the HACCP approach to food safety know that HACCP is just one part of the food safety puzzle in your restaurant. It’s very good at managing cooking and holding temperatures for food product, which should be considered the first line of defense against pathogens that could sicken customers. But [...]
Tweet This is the first in a series of posts intended to give you a complete guide to HACCP principles. Every week I will post step by step information on each of the 7 HACCP principles. It is recommended that you also consult closely with your local board of health when implementing a HACCP program. [...]
Tweet So now you have CCPs, Critical Limits, and monitoring procedures for your budding HACCP program. You know what you are going to control, where you are going to control it, and how to know your Critical Limits are being met. So what happens if a Critical Limit is not met? A story I heard [...]
- Fixing Commercial Fryers April 23, 2012
- A Glossary of Restaurant Lingo, Slang & Terms March 19, 2012
- Fixing Commercial Oven Problems July 3, 2011
- Troubleshooting Gas Range and Oven Problems November 19, 2011
- Fixing Gas Ranges July 23, 2011
- Can’t Eat Here: Is Your Restaurant Sending the Right Message to Guests With Dietary Restrictions? May 22, 2013
- World Baking Day Word Search May 19, 2013
- Photo Contest: Win a Metalfrio Beverage Cooler May 17, 2013
- 50 Honey & Bee Facts May 15, 2013
- Should Social Media Be Used to Shame No-Shows? May 13, 2013
- Morgan Sky: I've been trying to remember a term we used for t...
- Tundra Restaurant Supply: Hello Robert, It sounds like you did order the wr...
- Molly Patterson: Wow, these are all great and new to me! Thanks for...
- Robert Duran: Hello Greg , I being reading your articles on tro...
- Anne J. M.: It depends on your electric company's charges by ...
Subscribe to Newsletter
Follow @etundra on Twitter