Understand The Controls Required For Food Safety Control Points (HACCP)

Understand the controls required for food safety
Control measures are the actions you take to minimise, reduce or eliminate a potential hazard from occurring.
To ensure the HACCP system is effective and provides adequate control over food safety hazards, it is essential that the HACCP system includes:
Identification of the possible food hazards at all stages
Identification of all the points were hazards can be controlled
Any critical control points (CCPs)
The maximum or minimum limits which the hazard must be controlled
Methods of removing or reducing the hazard
Documented records to show this process is being undertaken.
Examples of the types of hazards we control:

Hazard
Control measure
Contamination of food from cleaning chemicals.
Store cleaning chemicals separately from food items, correct dilution.
Pests
Store foods in a rodent proof container with lid,
It is a manager and supervisor's responsibility to monitor employees to make sure that they are following procedures and that food items meet acceptable standards and quality.
If plans are followed would a safe product be produced? By validating your HACCP plan you are ensuring that the correct controls are in place. We check that our HACCP plan meets legal requirements with regard to food safety. Cooking and reheating to the correct temperatures, Probe calibration tests, observing operations or testing employees on how they monitor CCPs and reviewing documents such as, temperature logs of fridges and freezers, cleaning schedule and the documentation that supports the checking of deliveries, are some validation tests that we do on our food premises.
The whole process of monitoring is to ensure that food safety hazards are reduced or eliminated before they become an issue. Regular checking and monitoring will ensure problems are highlighted and effective controls can be