It makes your product safe
Since a HACCP plan is designed to control all likely biological, chemical, allergenic and physical food-safety hazards, it starts with an overview of your business’s location and of the rooms where food handling takes place.
No one wishes for pathogenic bacteria to spread from raw food to other food and from there to surfaces. This is why identifying all possible food safety hazards is placed at the beginning of your plan: ensuring you're working in a hygienic environment is the first step to preventing product contamination.
It tells you what to do when something goes wrong
The next HACCP principle covers all steps related to food handling. This includes acquiring, preserving, and cooking of raw material to delivering them to the consumer. All critical control points for your business will be fixed in your HACCP, so you can be sure that control can be applied to prevent, eliminate, or reduce the hazard to an acceptable level.
Whether you are selling vegetables in your garden or are an established retail chain, the technological schemes and production process descriptions help you thoroughly analyse the potential threats and take actions to address them.
These preconditions can be anything, like what cautions are taken to avoid employee hair or jewellery getting into food? What cautions are taken to prevent food from deteriorating due to incorrect temperature or broken packaging? What happens to the food when refrigerators stop working or there is a power outage?
Helps to make sure all runs smoothly
Implementing a HACCP system helps to guarantee that your products are always top-quality. As a food handler, following the seven principles of HACCP gives you clear food safety guidelines to regularly carry out pest controls, laboratory analyses, and get ready for audits.As you very well know, it is also compulsory to write down the temperatures of all your refrigerators and the preparation times of ready-to-eat foods, in other words, to fill out the monitoring sheets. All that and much more is covered in your HACCP. No more worrying about the local Environmental Health Officer knocking on your door! They will knock since it is their duty. But they will be satisfied with what they've seen.