When is HACCP Used?

lAt all times in our operations
HACCP follows the flow of food through our kitchens
lReceiving
lStorage
lPreparation
lService
lClean-up
lWhen developing new recipes and procedures
–HACCP principles guide development and implementation

Big Things to REMEMBER

Top three causes of food borne illness –
we control the risk
1.Food Temperatures
–Calibrate thermometers daily
–Check food temperatures at preparation, holding, and serving
2.Cross Contamination
–Defrost food properly
–Keep stations clean
–Use sanitizing solution between tasks
3.Poor Personal Hygiene
–Wash Hands frequently
–Use gloves