If your business has HACCP compliant food safety practices, there’s no need to panic. However, if you’re worried what the Health Inspector might ask or you’re not exactly sure what HACCP means, download our free guide on the 7 HACCP steps to safer food practices.
This guide offers advice on how to implement and manage HACCP plans that’ll get the green light from the Health Inspector and potentially save big time on costs from non-compliance.
To reduce these risks, foodservice businesses and commercial kitchen operators need to follow the 7 principles of a HACCP (pronounced ‘hass-up’) food safety program and be able to demonstrate this to the Health Inspector to keep them on-side.
So, what’s up with HACCP?
HACCP stands for ‘Hazard Analysis Critical Control Points’. HACCP is a globally recognised system that manages food safety by identifying risks and controlling hazards during food production that cause food contamination leading to food-borne illnesses for diners.
"The Cambro shelving, one with its flexibility on how it can mould to a coolroom, the second bit with the cleanability (being that we now supply dishwashers to all of our supermarkets)... so the whole dishwasher capability of the shelving just makes life easy. We used to use a lot of plastic overlays because we had wire shelves, we don’t have that problem with any of this product [the Cambro Elements Shelving]. We have so few complaints from the field, we're having minimal maintenance call outs and if it's breaking, it's breaking because we've done something wrong."
Aaron Lade, Woolworths equipment specialist