What does HACCP stands for?

HACCP stands for Hazard Analysis Critical Control Point. This is a food safety management plan originally developped by the the NASA and the Pillbury company in the late 50's.

This is used across a wide scope of food production and food business services, ranging from Farm to Fork, and including anything in between, such as transport companies, or even packaging companies.

Why is this so efficient?

This is systematic approach anticipating risks.

This is a well thought and well establishment system, which doesn’t require to be have a complete overview of the system to perform well.

This includes bite size tasks done very regularly, for exemple recording food temperature regularly or checking a food delivery.

This is one of the best management tool you can think of.

This is also the only way to show due diligence in food safety in order to prove that you have done everything you could to serve safe food.

Is this used everywhere?

HACCP is a standard used across the world, it would be much easier to list the countries which are not using it, rather than those who do 😉

Is it mandatory?

Any food business must have a food safety management system in place based on HACCP principals. Record keeping should be relevant to the size and the nature of the operation.

While the HACCP principals remains the same. The risk factor for a large food factory is much bigger than the little fish and chip’s around the corner, therefore the documentation should reflect that.

What is the first step in implementing HACCP?

The first step is to create a HACCP team, or if you run a small operation, assign a person dedicated to implementing HACCP, than identify potential hazards (Microbiological, Chemical, Physical or Allergenic).

Is there a lots of paperwork involved?

Yes, there can be. However, the plan should be designed in such a way that, it works efficiently and isn’t overwhelming, otherwise people just don’t do it, or even start cheating. In UK, the Safer Food Better Business package which works well for small food businesses

Can technology help?

Yes, technology can help greatly. HACCP is a systematic approach, therefore there are lots small but repetitive tasks involved, such as taking food temperature for fast cooling, hot holding, or reheating processes, delivery records, Fridge and Freezer temperature records, etc…

The use of a digital solution such as the HACCP app helps to safeguard high food safety rating as well as your reputation. Fines are expensive but your reputation is priceless.

Using wireless temperature sensors, and removing hefty manual recording from your staff workload, the solution is a win-win for operators and managers.

Having such data, we have also made it smarter, using notifications, for temperatures and food items expiry dates to prevent food wastage.

The application comprises more than 20 modules, including pre requisite programs to match perfectly with your business needs.

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