HACCP (Hazard Analysis and Critical Control Points) is an official set of process food safety guidelines which covers all stages of the food production chain and is something that all companies involved with food production & distribution must strictly adhere to.
It offers guidance and best practice advice for a systematic, preventative approach to food safety that covers the key temperature levels for the food production process. If temperature is improperly monitored and maintained, food will spoil due to bacteria and become dangerous for human consumption.
There is a specific temperature band, known as the danger zone (5-60 degrees centigrade), which provides optimum conditions for the multiplication of a variety of pathogens and bacteria, thus making accurate measurement imperative.
How does HACCP affect my business?
As part of routine inspections, an enforcement officer will check that the business has an appropriate food safety management system in place. Therefore it is of the utmost importance that food companies not only understand what is required of them, but also that they have the correct tools to monitor this.
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