In collective catering, the HACCP method is applied to have better food hygiene. This standard allows analyzes to be carried out to identify the potential dangers that could harm health. Also, the method consists of carrying out hygiene and food safety controls within establishments. Checks are then carried out daily for this, followed by preventive measures.
Definition of the HACCP standard
The HACCP standard is a standard aimed at analyzing hazards and controlling critical points in catering. It helps manage food security. In the catering sector, all risks likely to be related to food will be identified and assessed. This concerns biological, physical or chemical risks. For example, we must prevent bacteria of the genus Salmonella from being found in food. Oil residues can also harm the health of customers, as can cleaning products used to maintain kitchen equipment and utensils. Foods that restaurants serve must be perfectly safe to eat.
In the event that the establishment reaches critical points, it will be necessary to make a proposal for action plans to correct these points. To facilitate food safety, all companies in the food industry must apply the ISO 22000 standard. This standard has been in place since 2005. Any company carrying out an activity that produces food is then concerned. This then concerns restaurants, fishmongers, butchers, etc. Companies responsible for transporting, storing or distributing food products are also concerned by this standard.
the HACCP standards : mandatory or not ?
The goal of establishing the HACCP standard is a matter of preventing any food-related problem for consumers. Food should always be of better quality, should not contain unhealthy chemicals or foreign bodies. The HACCP standard is not certified, but essential for professionals in the field to guarantee product quality. Especially in communities, the establishment that follows the HACCP standard will be better valued.
The food will be of high quality and consumers will not have to worry about hygiene. This standard then appears in the regulations for the case of France and Europe relating to food hygiene and safety. Note that an employee working in a catering establishment must take training in food hygiene.
Guarantee food hygiene
When you follow the HACCP standard, your products will comply with the rules when it comes to food safety. The risks and dangers concerning food must then be analyzed. Critical points must be determined by food security. The value of the critical thresholds must be well fixed. In order to control the critical points, it is necessary to proceed with the creation of a monitoring system. If the critical threshold is exceeded, corrective action must be taken. By following these principles, the risk of food poisoning will be minimal.
The criteria to be met to comply with HACCP standard
Five criteria must be taken into account and which must be mastered according to the haccp. These five criteria relate to labor, environment, material, raw materials and method user. Regarding the workforce, regulatory work attire must be worn by all staff working in the establishment. They must all have taken training in health and safety rules. Washing your hands on a regular basis will be compulsory, as will the wearing of gloves when handling foodstuffs.
In the case of the workplace, hygiene issues should not be taken lightly because they are very important. Hygiene must then be perfectly compliant and flawless. To do this, you must disinfect the premises on a regular basis, especially in the sanitary facilities. Cold rooms must also have an impeccable hygiene package. You must perform cleaning and periodic maintenance of the ventilation systems. Choose easy-to-maintain materials for your facility. You must also take care of the materials you use, such as kitchen utensils. They must be disinfected regularly, cleaned and properly stored in dedicated places. These materials must be well maintained.
Foodstuffs used as raw materials must undergo checks to verify that they are healthy. To do this, you can check the use-by dates, for example, on the products you use. The traceability of the products must be very clear in order to be able to know its origins. It will be necessary to establish temperature monitoring for preparing and storing food. Regarding working methods, they must be followed carefully, such as waste disposal, for example, or cooking methods.