HACCP Compliance 101
Proper hygiene is important in any industry but is especially vital in food focused businesses where improper practice can pose serious health risks, and operations are heavily scrutinised. One of the most essential tasks operators need to concern themselves with to be inspection ready is having an effective plan based on HACCP principles: Hazard Analysis and Critical Control Point.
Hazard Analysis: As a starting point, operators need to identify any hazards that could impact food products. This could be biological, such as harmful bacteria and fungi; chemical, such as machine oils and cleaning products; or physical concerns, such as glass or hair.
Critical Control Point: These are the points that hazards can be prevented, removed, or reduced. For example, when handling food for preparation, chefs should wash their hands before starting to prevent the biological hazard of harmful bacteria. Each kitchen is different, so may be subject to unique hazard analysis and critical control points, and some hazards can have multiple CCPs. We’ve pulled together some examples below to get you started:
| Hazard | CCP | Action | Outcome |
| Hair (Physical) | The entire kitchen process, particularly prep and cooking | Staff to wear hairnets, including for facial hair | Reduces the risk of hair contaminating food |
| Cleaning products (Chemical) | When cleaning the kitchen, particularly food storage units | Remove food while cleaning | Prevents chemical contamination |
| Fungi (Biological) | Storing food | Implement a first-in, first-out system to ensure oldest stock is used first. Store opened products in airtight containers or other appropriate vessels | Stock is not forgotten at the back of the fridge, reducing the risk of it spoiling |
| Bacteria (Biological) | Delivery | Staff should use a handheld probe to check stock temperature upon delivery | Stock that arrives at unsafe temperatures can be rejected, reducing risk of bacteria and saving costs on poor stock |
| Bacteria (Biological) | Storage | Food should be kept at optimal temperatures: Chilled Food: +5oC. Dairy: +2oC – +5oC. Fresh Meat: -2oC – +2oC. Fresh Fish: -1oC – +1oC. Frozen Products: -18oC or lower. Â External temperature monitoring of equipment provides added reassurance and security | Prevents bacteria and improves product shelf life and quality |
| Bacteria (Biological) | Preparation | Follow best-practice systems by adhering to colour coded chopping boards such as red for raw meat and wash thoroughly between uses | Prevents harmful bacteria and cross contamination |
Once these points have been established, operators need to set limits for CCPs, monitor them, take corrective action if there is an issue with the process, put checks in place to ensure the plan is working, and keep records so they have evidence for inspections. Paper-based records are cumbersome and time consuming at best, and at worst risk non-compliance through being completed inaccurately or in an untimely manner. To eliminate this risk, operators could consider utilising a compliance management system, such as Monika, to achieve their HACCP goals.
Monika’s three-pronged services in Team, Equipment, and Enterprise Management each have a role to play in helping operators remain HACCP compliant. On the Team Management front, Monika’s handheld PA device can be programmed with a list of tasks for staff to work their way through. This can be anything from ‘regular handwash reminder’, ‘mop the floor’, and ‘check stock use-by dates’. This eliminates the risk of missing essential critical control points or wasting staff time duplicating tasks unnecessarily. Managers can then view which tasks have been completed, when, and by whom through Monika’s centralised cloud-connected dashboard – including while offsite. This is an ideal solution to monitor and adjust HACCP procedures, as comparing multiple sites can often highlight training opportunities, tying into Monika’s Enterprise Management capabilities.
On the Equipment Management side of things, CCPs associated with temperature can be closely and accurately monitored with Monika’s discreet in-unit sensors. These appliances cleverly simulate the temperature of perishable goods rather than simply recording the air inside a fridge, freezer, or cold room, meaning it’s unaffected by frequent door openings common in busy commercial kitchens. All data is automatically logged to Monika’s fully auditable system, with managers able to generate a report at the click of a button for surprise health inspections. Should a unit move outside a pre-determined safe temperature range, staff will receive an alert so they can quickly take corrective action. This helps prevent biological hazards, enabling staff to relocate stock if necessary to avoid expensive waste.
HACCP compliance can seem like a daunting task, but compliance management systems are designed to help streamline health and safety, reduce staff workload, and improve efficiency all in one convenient system.