HACCP

Click here  for related video... Hand Washing Procedure Reducing the Risk of Foodborne Illness   Personal hygiene, hand washing, employee illness awareness and training are key factors in limiting the transfer of disease from known sources of contamination.  Unwashed hands are considered the most significant pathway to pathogen transfer and food safety experts advise hand washing procedures should be implemented and strictly monitored.   Proper hand hygiene requires three components: 1) a proper protocol, 2) an appropriate hand washing or cleansing agent, and 3) compliance (execution at frequent enough interval to prevent infection).    Hand washing , when done correctly, is the single most effective way to prevent the spread of communicable diseases.  Good  hand washing technique  is easy to learn and can significantly reduce the spread of infectious diseases. High risk areas such as food preparation require the highest level of compliance. ...

Click here  for related video... Hazard Analysis Critical Control Point (HACCP) - Introduction What does HACCP stand for? HACCP is an acronym, which stands for  H azard  A nalysis  C ritical  C ontrol  P oint. It is an internationally recognized system for preventing and managing food safety hazards. It looks at the different hazards that could enter food production processes and how these can be controlled and managed to prevent illness and injury to customers. It is a system that can be used throughout the whole supply chain, i.e. from farm to fork. Why is HACCP used? There are many hazards that can enter the foods that we eat. These hazards have the potential to cause injury and illness. HACCP identifies the things that could go wrong in food processes and puts a plan in place to prevent unsafe food from reaching consumers. It focuses on preventing food safety hazards throughout the entire supply chain, e.g. from raw ingredients to finished products. If ...