TEMPERATURE MONITORING AND HACCP
Safety first Temperature monitoring is your first line of defence in food safety
the middle of the 20th century. Although it was recommended in the UK from the 1990s, HACCP food safety management didn’t become mandatory until 2006, when the EU introduced the Hygiene of Foodstuffs Regulation (EC) 852/2004. Temperature monitoring and record keep- ing are key elements of HACCP. These days, rather than having to rely on paper trails and humans remembering to carry out tempera- ture checks, there are digital alternatives that will do the work for you, and do it better. Sensors can be fitted wirelessly, and they will log temperatures automatically, centrally, for all relevant appliances, compiling the data so it can be printed out easily for the environ- mental health officer. Alternatively, an increas- ing number of appliances are sold with temperature monitoring systems built in.
W
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e’ve come a long way since hazard analysis and critical control points (HACCP) was first dreamed up in
Again, the data is compiled auto- matically and reports can be printed out as required.
A significant bonus with temperature monitoring equip- ment is the ability to warn your staff when something goes wrong. If the fridge containing your expensive seafood goes down overnight, it’s not only a food safety issue, it’s also a finan- cial one – but if you are alerted as it happens, you can instantly take action to save the food by storing it elsewhere.
PAIN: KEEPING ON TOP OF FOOD SAFETY Temperature monitoring is just one piece of the food safety puzzle. It can seem overwhelming to begin with, but as long as food safety is considered
at every possible stage, it will be easy to maintain standards. For example, at the design stage you
should make sure the space you have provides adequate ventilation and drainage and suitable facilities for staff. You also need to make sure that the design uses materials that are resilient and easy to clean. Once you have the material foundations in
place, you need to start building up procedures and techniques that allow standards to be maintained. Obviously, this involves putting in place regular cleaning schedules to take care of the space itself and the equipment used. Ideally you should have a regular daily cleaning schedule, a weekly schedule and a deep cleaning schedule. Staff hygiene is also important, and staff
should be trained in cleanliness during working hours, including the importance of regular hand washing, the wearing of protective clothing as necessary and how to avoid cross-contamination.
16 November 2018 | The Caterer | XXV
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