The most important HACCP rules in the catering industry

Within the catering industry there are 4 key hazards that need to be controlled through the HACCP Food Safety Management. The HACCP methodology centres around a risk assessment of operational steps in terms of food safety hazards. These hazards are for example chemical, physical or microbiological hazards. In this blog we will mention the most important hazards that need to be controlled. 

1. Temperatures

There are different temperatures that the kitchen of the catering industry has to deal with.
These are cooking temperatures, cooling temperatures, and storage temperatures. While cooking, the cooking temperature serves as a kill step for microorganisms, it must be controlled to ensure all food is free from pathogens in the raw food. On the other hand, the storage temperature needs to be correct to ensure bacteria can not start growing or slow down the growing process.

2. Hygienic handling

Hygienic handling can be divided into several parts, starting with the entrance. The kitchen environment must be protected from entrance dangerous microorganisms. This includes hand hygiene, entrance protocols, uniforms, and appropriate restrictions of persons that are entering the kitchen. 

Secondly, the handling of food is essential. The food must be handled hygienically and cross-contamination must be avoided to make sure food is safe. For example, cutting boards and equipment used for raw food can transfer dangerous bacteria if used afterward for cooked food. 

Lastly, hygienic handling, cleaning and sanitation must be undertaken to remove food for microorganisms to grow or kill. This process is necessary for all food contact surfaces and equipment associated with food production.

3. Allergen controls

In society, we are more often faced with several allergies. This is why allergen control is more important than ever before. Foods containing allergens must be managed to ensure contamination of allergen free foods does not occur.

4. Environment

The kitchen operations must be conducted in an appropriate environment. This means your kitchen needs to be pest-free, able to be cleaned properly, and not used for other purposes apart from food preparation.

More information?

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