Operations
HACCP
Definition: Hazard Analysis Critical Control Points; systematic food safety plan for risk control.
HACCP identifies biological, chemical, and physical hazards in your process and sets critical control points with monitoring and corrective actions. Health inspectors expect temperature logs, receiving checks, and cooling procedures aligned with your plan.
Chains and commissaries often maintain formal HACCP binders; independents still follow the same principles operationally. Blast chilling, holding temperatures, and handwashing are common control points.
Training staff on HACCP is as important as buying correct refrigeration.
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