The HACCP points system improves the safety of food by using a logical approach to food safety.Even if HACCP is not required by your local inspectors,it is still an excellent way to teach food safety and produce safe food. The HACCP concept combines principles of food microbiology,quality control, and risk assessment to obtain ,as nearly as possible, a fail -safe system. This approach has been recommended as a method to promote food safety by industry quality assurance personnel, government food safety officials and international expert committees for over 20years
Traditional inspection programs have focused on sanitation,construction and appearance. This type of inspection can result in better maintenance and cleaning of equipment and facilities,but it does not always focus on the specific food handling steps that allow you to produce safe food.
Therefore, a facility could receive a high score on the "traditional" inspection but still have dangerous problems in food handling.As a result ,investigations consistently find the same major causes of bacterial illnesses.There are:
- Inadequate food time / temperature control
- Contamination of food by infected workers, chemicals,equipment and supplies.
