Tag Archives | haccp

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 [...]

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 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 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 [...]