HACCP AND TEMPERATURE MONITORING
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HAACP compliance is a vital part of any kitchen, but technology has advanced the process, making it stress-free and much more reliable
azard Analysis and Critical Control Point (HACCP) is acknowledged as the proper approach to ensuring food safety.
The system employed by each foodservice operator has to be robust – it’s vital that who- ever develops and implements the system is an expert, capable of setting up a programme of procedures that minimise food safety haz- ards and allow the site to produce food safely. A key area for potential weakness and breakdown of HACCP is staff training. Employers need to ensure that all staff under- stand the importance of the procedures and receive regular refresher courses. While HACCP compliance is a very nec-
essary part of modern life in the commer- cial kitchen, thanks to modern technology, it doesn’t have to be the enormous pain in the neck that it used to be. Automatic probes and monitors, connected to a central computer,
XLVIII | The Caterer | 15 November 2019
can replace the tedious temperature gather- ing and checking required to create the due diligence paper trail. A simple example of the technology
might be a temperature probe on a fridge. Not only will it monitor the temperature, it will also create a data log for HACCP compliance. It could transmit that log to a central computer – even one sited remotely. When the EHO calls for the information, all you have to do is download it. In addition to that, the probe could be set to automatically warn if there is a temperature control issue with the fridge. It could alert not only staff but also service engineers, so that the problem gets dealt with as quickly as possible, without compromising food safety. A modern temperature monitoring system
can cover just about every potential food haz- ard area – storage, prep, cooking and serving.
It can do much of it automatically, helping the operator to ensure HACCP compliance and, more importantly, food safety.
SUSTAINABILITY TIPS ●Connectivity is the key requirement for effective operation. A monitoring system that uses radio frequency, rather than WiFi, uses less power.
●Annual performance qualification visits can ensure long-term sustainability.
●Check and calibrate your equipment: one faulty thermostat can lead to a safety hazard. Regularly check all temperature sensitive areas are being monitored and devices are recording data correctly.
●Colour-coded cleaning, by sectioning pur- pose areas of the kitchen into distinct colours, allows operators to easily avoid cross-contamination.
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