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| HACCP Faqs |
 "NASA may have invented HACCP, but it's not rocket science"
PLUS: Williams launches new blast chillers including HACCP-friendly monitors
The changes to Food Safety Legislation (EC Regulation on Food Hygiene (852/2004)) will apply to every caterer, big or small, from January 2006, and are causing gnashing and wailing throughout the market.
Don't panic! That's the message from Williams and Falcon, following the companies' meetings with independent consultant Robert Croft of FDS Associates. The three have joined forces to compile a list of FAQs (frequently asked questions) covering HACCP.
Meanwhile, as the industry gears up for HACCP, Williams is looking to make it even easier for caterers to comply, by developing new blast chillers featuring user-friendly data loggers. These can be easily connected to printers or computers to automatically create an HACCP log. In fact, HACCP isn't exclusive to the food industry: it stands for Hazard Analysis Critical Control Point and was invented by NASA to give its astronauts as much safety margin as was possible. But despite this, says Croft of FDS, it isn't rocket science.
Croft is a Professional member of the FCSI and a leading independent expert in food systems in the catering industry. He has been involved with HACCP for some years in Europe (especially Germany, where this legislation has been active for over two years) and knows what it will mean to UK Caterers after January 1st. So he was the natural choice when Williams and Falcon sought expert help in answering customers' concerns about HACCP.
One of the most common questions is 'what new equipment will I have to buy?' The answer is, you may not have to buy any new kit at all. However, if the equipment you currently have won't store or cook your food safely, you may need to replace it. But then, you may have had to do that anyway, with or without HACCP.
Several manufacturers are making equipment that helps caterers comply with HACCP, like the new blast chillers from Williams. As well as offering the automatic HACCP logs, the Williams blast chillers feature an all-new design that delivers more effective chilling and reduces energy use.
The good news is, if you have to invest in new equipment, it won't just ensure you meet the legal requirements - it will also last longer and, because it will be more energy efficient, it will cost less to run.
HACCP FAQs:
How does HACCP apply to the average caterer?
A HACCP document is an A-Z covering every critical control point (CCP) of the practical operation of your company, detailing what should be done at each point and how to deal with problems. A HACCP system will have various forms that need to be filled in, logging the results and ensuring that due diligence is provided within your business.
For example, the first Critical Control Point is the delivery of food to your premises.
Your HACCP documentation will instruct you to check the product temperature, quality and quantity, to ensure the food is acceptable. You'll then need to ensure you have appropriate storage facilities, including fridges, freezers and coldrooms, to keep the food safe.
Your HACCP System will list all the CCPs where checks need to be made and logs kept.
Unfortunately, although running a HACCP system should be simple, correct implementation calls for expert help. A consultant can visit your site to audit your working methods, then create a flow chart or programme from which he or she will develop your HACCP document. Once that's agreed, the consultant will train staff and implement the system.
The cost - and the benefits
It sounds expensive but it needn't be. Croft reckons a local consultant should be able to sort out a HACCP for a small catering operation for as little as £400 to £500.
And there are benefits. Of course, the major one is improved food safety: while nothing is ever 100% perfect, a good HACCP system should virtually eliminate the risk of food poisoning. As Croft points out, HACCP is all about good practice, and a properly run system will show due diligence.
Then there is the matter of understanding your business more thoroughly, especially its strengths and weaknesses, controlling it better and helping it run more smoothly. All of which should save costs.
HACCP gives your staff clear guidelines, helping them to understand both their own responsibilities and your business, and the importance of food safety. This is especially important because due diligence applies to everyone and, in the event of food poisoning, they may be held accountable.
The Penalties for non-compliance
Currently the penalties if you inadvertently cause serious health risk or death by food poisoning, and cannot prove due diligence, a fine of up to £20,000 and/or up to two years in prison.
What new equipment will I have to buy to comply with HACCP?
You may not have to buy any new kit at all. However, if the equipment you currently have won't store or cook your food safely, you may need to replace it. But then, you may have had to do that anyway, with or without HACCP. Your HACCP consultant will highlight any problems and discuss them with you.
For example, if your refrigeration is not designed for commercial use (say, it's temperature controls can't cope with the door being opened regularly throughout the day) it will need upgrading. Likewise, you'll need to be able to check the cabinet is running at the correct temperature, so it will need a digital display. The good news is, if you have to invest in new equipment, it won't just ensure you meet the legal requirements - it will also last longer and, because it will be more energy efficient, it will cost less to run.
Another benefit of new equipment is that many manufacturers, including Williams and Falcon, now offer automatic HACCP-compliant logs, built into many models, so all you have to do is connect them to a printer. |
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