HACCP stands for Hazard Analysis and Critical Control Point.
HACCP plans to ensure continuity of safety and quality from source to customer. How traceability of an ingredient can stop any risk of mistakes happening during the process of food being made, handled,transported , processed and served and therefore avoiding potential harm or dangers to self and others
I found it very interesting to learn about how even before the baking/cooking begins , how much checking and re checking is legally required in order to ensure the ingredients reach you in perfect condition and safe to consume.
UHC11M
Food Safety in catering
As part of this unit I will be making a HACCP plan for each recipe we make on the course using MyHACCP.
Things to consider for a HACCP plan are;-
Checking the ingredients are from a reputable source within date, and transported and stored correctly is vital to ensure ingredients are in optimum condition and unlikely to cause a problem, should any problem be identified you are within your right to refuse the delivery.
1990 food safety act ( revised in 2006)
In 2014 the food safety act was updated to include allergen information as a result of fatalities in 2017 This act has been revised yet again and it is now illegal to not display the correct allergens in the ingredients.
Allergens in the products should be clearly labelled as this is now law in the UK.
The ingredients should be clearly labelled with the time of delivery and put away promptly with 15 minutes.
Identifying tools and equipment needed to perform the task including any risk assessment in using the equipment and that it is in good working order.