Hazard Analysis and Critical Control Points is the system behind food safety: identify hazards, set critical control points, monitor them, act when things go wrong, and keep records. Food businesses must have a food safety management system based on HACCP principles, and the Food Standards Agency's Safer Food, Better Business pack is a common route for smaller places.
Key controls include cooking, cooling, chilled storage and reheating temperatures. Records that are filled in honestly at the time are what protect you at an inspection.
What we ask on the show
- Is SFBB enough for a busy restaurant?
- Who fills in your fridge temps, and when?
- What's the most ignored control point?