If you serve food that’s not fit for consumption, the results could be disastrous. Being suspected of food poisoning is hardly the best advertisement! However, doing so is easily avoidable.
Managing food risks
To enable you to ensure that your food management systems are top notch, we’ve prepared a new Risk Assessment - Hazard Analysis Critical Control Points (HACCP). It breaks food preparation and serving down into nine critical points: purchasing; delivery; storage; preparation; cooking; service; cooling; reheating; and hot holding.
Why bother?
By following this document, you’ll be able to: