Food safety is a critical part of our restaurant system, but one that can be easily overlooked. In an industrialized nation such the United States, it’s shocking to know that each year 30% of the population suffers from food-borne disease. If a restaurant isn’t carefully handling the food that it serves, those items could harbor and grow potentially dangerous micro-organisms. According to the Food and Drug Administration (FDA) the top three unsafe food handling practices are: food stored or cooked at improper temperature and times, chemical and equipment contamination, and poor personal hygiene.
Compliance posters, laws, and procedures have been put in place, as a result, by organizations like The Health Department and the FDA. The HCAAP – Hazard Analysis Critical Control Point was adopted to maintain food safety.
The seven steps of HACCP include: identifying critical control points that include cross contamination, cooking, cooling, and hygiene, creating procedures to ensure maintained safety at all critical control points, Monitoring control points utilizing the correct signs, workplace posters, tools, and training materials, implementing corrective actions when a critical control point is bypassed, and developing a system to keep all records to log all of your flowcharts and temperature checks, and ensuring the system is working properly.
Those that serve food must look at the delivery of each item from start to finish in order to help prevent food-borne disease. Since 1989, Compliance Poster has created workplace compliance posters – helping you stay one step ahead of the laws.