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| What is HACCP? |
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| 更多英语知识学习请访问:英语学习 |
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ich only refrigerate products that are in contact with the stainless steel surface. There is NO refrigeration in the rest of the cabinet and yet customers stack food above this safety load limit line because they are not aware of the facts. A simple temperature test will alert them to the dangers and associated risks!
Examples of safety checks:
- Inspection and temperature checks of food on delivery.
- Inspection and temperature checks of refrigerators, hot food cabinets, display cases and ain-maries.
- Internal temperature checks of food when cooked reheated or chilled.
- Corrective action must be taken if safety limits are not met. This action should be recorded, dated and signed off.
Once the safety program is established it needs to be monitored. Any display case, or vehicle used to store perishable food, must be checked regularly and records kept.
Suggested HACCP solutions:
- Preventative maintenance service to refrigeration equipment.
- Electric data logger to record temperature and if used in conjunction with an alarm, such as 'Carel Plant Watch', which rings a customer's mobile phone or designated person to fix any problem that may occur.
- Thermometers will also be required to probe food to ensure that it is at correct temperature.
For further information on the safe handling and storage of foods see the website of Foods Standard Australia New Zealand. Please visit http://www.foodstandards.gov.au
Bio:
Glen Barkhan - qualified refrigeration engineer. For more information or advise on preventative maintenance service, thermometers, or a well engineered system. Please visit http://www.bevwizz.com.au
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