Do you know what HACCP means?

Hygiene is a branch of medicine that teaches us how to maintain health and how to prevent diseases. It deals with the prevention of disease by trying to prevent it and remove harmful sources from the environment.

Food hygiene is dealt at the national level as well as through many organisations and companies that specialise in this area. HACCP stands for Hazard Analysis Critical Control Point, which means risk analysis and critical control point identification. This international method ensures a safe diet and its provisions are campulsory for all food manufacturers, transport, food storage, caterers, food traders and the food industry and are present in all food businesses.

The HACCP system is based on 7 principles recognised internationally:

PRINCIPLE nr. 1

Hazard detection and analysis Identification of potential hazards associated with the production of food at all phases, from cultivation or breeding to production and distribution, to consumption (e.g. ingredients, processing, operations, packaging, storage, distribution). There are 3 different types of danger / risk:

BIOLOGICAL: contamination of food by living creatures (bacteria, molds, parasites, insects).

PHYSICAL: presence of foreign bodies (hair, sand, wood, metal, etc.)

CHEMICAL: detergents, pesticides, medicines.

PRINCIPLE nr.2

Searching for CCPs (Critical Checkpoints) .To remove inconvenience, we must take preventive measures and stick to certain rules. To prevent dangerous situation we can take care of ourselves by washing ourselves thoroughly, properly sanitizing the toilet, cleaning, using appropriate materials, etc. 


PRINCIPLE nr. 3

Defining critical restrictions. Determination of critical limits that have to be followed to ensure that each critical control point is under control, which are; cooking time, temperature, storage humidity,

PRINCIPLE nr. 4

Monitoring and implementation of a series of preventive measures to meet the safety borders of the CCP (eg. supplier control, temperature control, hygiene control). 


PRINCIPLE nr. 5

Identification and planning of measures that need to be taken when monitoring the product (eg increase cooking temperature) 


PRINCIPLE nr. 6

Verification procedures (eg official inspections, inspections, internal and / or external feedback, chemical and microbiological analyses, refrigerator temperature checks). 


PRINCIPLE 7

Registration of procedures and submission of relevant documentation. Special precautions must be taken during the production / processing of food regarding transport, canning, refrigeration, freezing and cooking of food. In order to obtain all the proper hygiene documentation: Strict cleaning / disinfection of environments and equipment, while at the same time ensuring that equipment does not contain residues of food or any organic residues, staff hygiene (it is important to frequently wash hands with appropriate products) and cleaning of used clothing (clothes, clothes, gloves, etc.) used by staff is required. 


WASHING OF OVEN, PLATE AND GRILL

Burned fat we leave in the oven, grill, or on plate heavily affect the taste of food and produce unpleasant odors. If the oven is not cleaned on time, the mass development of micro-organisms will start. For best performance it is very important real-time limescale removal and the proper functioning of equipment that provides good thermal performance, eliminates bad odors and prevents dirt from accumulation.

WASHING HOODS AND FILTERS

The lid must be clean to prevent grease from transfering to food. Filters must be regularly cleaned to allow proper vapor extraction and air filtration.

WASHING OF PASTA COOKER AND HEATERS

It is important to prevent starch and grease from the stoves and cookers, because during repeated cooking they change the taste of food we wanted to prepare.

We recommend following steps for cleanliness;

• Cleansing cells for proper food storage, to eliminate mold spread and bad smells.

• Cleaning crates and garbage cans to eliminate odors from waste rot and hygiene practices (reducing infestations).

• Cleaning toilets to improve working environment, reduce the risk of bacterial transmission and eliminate odors.

• Handle cleaning

• Floor cleaning as 80% of the dirt ends on the floor. 


Likewise, when we come in contact with food, personal hygiene is essential.

We recommend: Proper hand-washing;

• At the beginning

• When processing two different raw materials

• When leaving the toilet

• After processing any dirty product where the correct use of gloves is essential but in no way does not replace hand-washing.