What are Critical Control Points in a HACCP Plan?
HACCP stands for hazard analysis and critical control points. A food safety plan helps you identify potential hazards in your operation, determine the controls you need to prevent or minimize those hazards, and verify that those controls are working as intended. Using a HACCP plan makes it easier for your food business to identify, prevent […]
Salmonella a Food Safety Bad Guy
Sometimes it’s more fun to learn about the villains of food safety – Listeria, E-coli, insects, metal shards, Botulism (this one is really scary), and of course Salmonella which is everybody’s favorite. Haha, just kidding. But Salmonella is probably the most well-known food toxin that many people have had experience with. (More about this later, but […]
What Does ”Kill Step” Mean in a HACCP Plan?
Are new to food production and food safety? One food safety term that you will see over and over again are the words “kill step”. Sounds scary you say? Not so scary, but oh so necessary. A kill step is a hazard control in a HACCP plan. HACCP plans are often your first and best […]
What are TCS Foods?
Or Why Time and Temperature Controls are Important for Food Safety
What is Validation in a HACCP Plan?
Validation in a HACCP plan is the process by which the control measures implemented in a HACCP plan are tested to ensure that they are effective. It is a critical step in the development of a HACCP system because it ensures that the system is properly designed and that all necessary controls have been included. […]