HACCP : Hazard Analysis Critical Control Points

HACCP

How to Handle Ice Correctly
When your staff are handling ice, strict guidelines should always be followed. Ice is considered a food, and as such has strict legislation with regards to handling and use of.

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Eliminating the risk of Salmonella Food Poisoning

We’ve all heard of Salmonella food poisoning but do you know exactly what it is, and more importantly, how it is spread?

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Implementing HACCP in your Business in 5 Steps free content

If you don't know where to start when implementing HACCP into your business, then look no further. We show you the basic 5 steps you need to follow when implementing HACCP.

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HACCP - A Step by Step Approach

Mary Daly from Hospitality Solutions Consulting Ltd provides a step by step approach to looking at HACCP and what you need in order to implement these procedures.

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Oven Cleaning Procedure Notice

This is a simple but essential notice detailing all safety requirements that must be adhered to when cleaning ovens within your establishment.

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Weekly Cleaning Duties Sheet

Every hospitality establishment needs to put together a weekly cleaning duties record sheet and ensure that once each cleaning duty is completed there is a recorded signature.

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Monitor Your Refrigeration Temperatures with this essential chart
Print out this sheet on a weekly basis and ensure that all fridges and freezers are checked for the correct temperature.

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Deli Fridge Storage Sign

Having signs up and around the kitchen is an important part of HACCP. Use this sign on each of your fridges to ensure that all staff are aware of storage procedures.

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Hygiene Bi-Monthly Audit Template for your Business
Monitoring the hygiene standards in a food establishment is an important factor in the HACCP process. Use this simple bi-monthly audit system to keep a record of where improvements can be made and the relevant recommendations.
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Anaphylaxis - Severe allergic reactions to food

Food allergy is very different from food intolerance which has also received widespread publicity lately. Food intolerance is the result of an adverse reaction which does not involve the immune system.

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Systemise your Suppliers with a Hygiene Questionnaire

This Supplier Questionnaire should be sent out annually to all your approved suppliers. It will allow you to see who is implementing the same high standards you expect from your own workplace.

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Personal Hygiene Audit

This downloadable audit sheet details the specific requirements for food preperation areas with regard to employees personal hygiene procedures. An invaluable document in implementing HACCP in your workplace.

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HACCP for Food Businesses in Ireland
We explain what is HACCP (Hazard Analysis and Critical Control Points) and what it means for the Food Industry.

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Analyse the Hygiene Standards in your Business

Use this sheet as part of your HACCP Training Programme. This sheet will allow staff to identify potential hazards, the critical control points, how to monitor them and relevant forms needed.

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Inform Staff of your Food Labelling Policy

Use this sign on each of your fridges, amending as required, to ensure that all your kitchen staff are aware of the storage and rotation procedures associated with each fridge.

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Complaint of Foreign Material in Food Report

In the event of a customer complaint of foreign material in food, the Senior Manager on duty should deal with the matter and take action. Use this form to document everything that has taken place with regard to the incident.

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What to do when Food Poisoning is alleged in your restaurant

In the event of a complaint of food related illness the Senior Manager on duty should deal with the matter and take action. Use this form to document everything that has taken place with regard to the incident.

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