Food Safety & HACCP
Hazard Analysis and Critical Control Point (HACCP) is the system for the reduction of risk of safety hazards in food, considering its preparation and the environment it is prepared in. The system further highlights all potential hazards which are specifically recognised and controlled at points in the process, including chemical, physical and biological hazards.
Macintosh hold years of experience in assisting catering operations of all sizes to enhance their food safety & HACCP systems, ensuring any activity in the kitchen is conducted with the utmost dedication to all hygiene practices and required levels of safety, including simple practice tools and guidance on safe kitchen operations and effective staff training. Whilst our work is primarily with organisations that already have food safety systems in place, we provide specialist advice and further training including inductions for new teams, as well as introductions for organisations with no food safety procedures in place.
Our full HACCP package includes:
- Planned maintenance scheduling
- Supplier screening support
- Employee medical screening
- Cleaning instructions and evaluations
- Training and development records
The benefits of having a high-quality HACCP procedure in place?
- Members of staff gain a thorough understanding of safety procedures
- Profitability is guaranteed for the business in the long run
- Mitigates the risk of customer complaints and any legal implications
- Ensures the production of safe food and improves food safety standards
- Guarantees compliance with national legislation
- Raises food quality standards in respect of preparation and cleaning
- Promotes organisational efficiency for staff and business operations