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HACCP

What is HACCP?
Hazard Analysis Critical Control Points (HACCP) is an internationally recognized method of identifying and managing food safety related risk and, when central to an active food safety program, can provide your customers, the public, and regulatory agencies assurance that a food safety program is well managed.

Safe Food Certifications

Food hygiene is important for the following reasons:

  1. If food or drink is not safe to eat, you cannot eat or drink. The easiest example of this is safe drinking water. We would never drink water that did not come from a reputable source. The very same principle applies to food.

  2. Every day, people worldwide get sick from the food or drink they consume. Bacteria, viruses and parasites found in food can cause food poisoning.

  3. There is no immediate way of telling if food is contaminated because you cannot see, taste or smell anything different from the norm.

  4. Food poisoning can lead to gastroenteritis and dehydration or potentially even more serious health problems such as kidney failure and death.

  5. This risk is especially significant for those in the high-risk category: Small children/ babies, pregnant moms, the elderly and immunocompromised, especially HIV infections and cancer patients.

  6. Food hygiene and safety prevent germs from multiplying in foods and reaching dangerous levels.

  7. Ensures daily healthy family living.

  8. Keeping one healthy and preventing the additional cost of buying medication and medical check-ups. This is especially important is business. Companies worldwide loss Billions of Dollars per year due to staff downtime.

  9. Hand washing accounts from 33% of all related food poisoning cases. It is therefore important to maintain good personal hygiene practice. This is something we are taught early in our childhood, yet hand washing is still a critical problem in the kitchen

What is a high-risk diet?
Foods that are ready to eat, foods that do not require further cooking, and foods that provide a place for bacteria to live, grow and thrive are described as high-risk foods. Examples of high-risk foods include cooked meat and fish. Groove, Stoke, Sauce and Soup. Oysters.

High-risk foods, also known as hazardous foods, are foods that have the right conditions for bacterial growth and are therefore more susceptible to dangerous bacteria and pathogens such as viruses and parasites.
Examples of high-risk foods:

Meat and poultry

Seafood

Dairy products

the eggs

Bacteria
High-risk feeding times and temperatures should be closely monitored to prevent bacterial growth, toxins, or spores. Excess bacteria or toxins in food can cause food poisoning, and the spores protect certain types of bacteria from overheating. This makes it more difficult or impossible to destroy them during the cooking process.

The temperature range in which bacteria grow is between 4 ° C and 60 C *, so it is called the temperature danger zone. Bacteria are among the fastest-growing organisms in the world, doubling every four or 20 minutes.

After two hours in the temperature danger zone, the amount of bacteria in contaminated food becomes too high to be safely consumed, and in some cases, even a small amount of bacteria can cause an infection (depending on the type of bacteria and the health of the person who drinks it).
 

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