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| What is HACCP? |
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HACCP - Hazard Analysis and Critical Control Point system
HACCP Legislation in Australia affects all businesses handling or preparing food. The legislation is national and extremely important for customers to understand because in the event of food poisoning, if customers are not HACCP compliant, they can be held liable from a legal perspective.
To be HACCP compliant, customers must do the following when dealing with food:
- Identify hazards and access their severity and risks.
- Determine critical control points - know where the risks are.
- Institute control measures and establish critical limits to ensure control.
- What safety checks are required.
- Check that the risks are reduced to stop things going wrong.
- Monitor critical control points - check that things don't go wrong.
- Take pre-determined action whenever monitoring results indicate critical points are breached - fix the problem.
- Establish a record system.
- Verify the system is functioning as planned.
High Risk Points
High-risk points are the growth of bacteria during storage, therefore under HACCP, safety limits have been introduced to determine the point at which food is acceptable and unacceptable. Businesses must monitor the temperature of the food and storage facilities to ensure that the safety limits are met.
An example of a safety limit is a high risk or perishable food must be received at or below 5潞C and then stored within the same limits. A frozen food must be received at or below -15潞C. Safety checks are the checks that put in place to determine the foods do not breach the safety limits. There are many display refrigeration systems still in use today that use 鈥渃old plates鈥?wh[1] [2] 下一页 更多英语知识学习请访问:英语学习
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