THE SEVEN PRINCIPLES OF HACCP


Principle 1 - Conduct a Hazard Analysis The application of this principle involves listing the steps in the process and identifying where significant hazards are likely to occur.


Principle 2 - Identify the Critical Control Points A critical control point (CCP) is a point, step or procedure at which control can be applied and a food safety hazard can be prevented, eliminated or reduced to acceptable levels.


Principle 3 - Establish Critical Limits A critical limit (CL) is the maximum and/or minimum value to which a biological, chemical, or physical parameter must be controlled at a CCP to prevent, eliminate, or reduce to an acceptable level the occurrence of a food safety hazard.


Principle 4- Monitor CCP The HACCP team will describe monitoring procedures for the measurement of the critical limit at each critical control point.


Principle 5 - Establish Corrective Action Corrective actions are the procedures that are followed when a deviation in a critical limit occurs.


 

SOME VITAL CATERING EQUIPMENT THAT WILL ASSIST YOU


 

A Blast chiller

Blast chilling is a method of cooling food quickly to a low temperature that is relatively safe from bacterial growth POLAR DN494 Blast Chiller Freezer Stainless steel Polar blast chiller


 - Shock freezer

- Chill and freeze large quantities of food


 - Preserved nutritional quality of food, taste, and appearance


 - Stainless steel exterior - Easy to clean self-closing door


 - 10 x GN 1/1 capacity - Food probe - Capacity: 240 litres - Insulation: 70mm - Refrigerant: R404A; 1150g


 - Temperature Range: 5Celsius to -35??Celsius - Plug fitted


 - Warranty: 1 year Parts & Labour - Power: 230V - Dimensions: 800 x 815 x 1645(h) mm; 185kg


 https://protechcommercialkitchens.com.au/gs-40b.html



Blast Chiller & Freezer - GS-40B 


Process 70 kg from 90??C to -18??C in 180 mins
20 x 1/1 Gastronorm pans Capacity 3 control modes Air Cooling Freezing Process
  • Built to HACCP specification
  • Special blast process prevents ice crystallisation from forming, ensuring quicker temperature reduction
  • Digital controller and temperature display 
  • European condenser and evaporating fans 
  • Auto defrost 
  • Automatic condensation evaporation 
  • All Stainless Steel construction 
  • Internal corners are rounded for hygiene & easy cleaning
*pans are not included

 

What Colour chopping boards are for what?

The recommended guidelines from the Food Standards Agency suggest that you should use each colour of chopping board with the following food groups:

 • Red - Raw Meat.


 • Blue - Raw Fish.


 • Yellow - Cooked Meat.


 • Brown - Vegetables.


 • Green - Salads & Fruit.


 • White - Bakery & Dairy.


This prevents cross-contamination Cross-contamination is the transfer of harmful bacteria to food from other foods, cutting boards, utensils, etc. if they are not handled properly. This is especially true when handling raw meat, poultry, and seafood, so keep these foods and their juices away from already cooked or ready-to-eat foods and fresh produce.


 

WHAT YEAR DID HACCP BECOME A LEGAL REQUIREMENT?


It was first recommended that all businesses implement a HACCP system in the 1990s. Today, article 5 of Regulation (EC) No 852/2004 states that 'Food business operators shall put in place, implement and maintain a permanent procedure based on the Codex HACCP principles.' This became mandatory as of 1st January 2006.


FOR FURTHER INFORMATION / ORDERS OR ASSISTANCE  PLEASE CONTACT NICO 1300 368 911