HACCP not so standard after all?
Monday, September 17th, 2007Hazard Analysis and Critical Control Point (HACCP) procedures are designed to keep you safe from microbial nasties that live in your food. Commercial kitchens are bound by regulations to properly handle, cook, and store food. Some of the Critical Control Points (CCPs) refer to washing hands and utensils, some refer to cooking food at or above a certain temperature, and some refer to storing food below a certain temperate.
While HACCP is a ’standard process’ for establishing food safety procedures, there does not appear to be a ’standardized list’ of types, steps, or protocols for HACCP activities. I haven’t found any list of things that contains “Anthropometrical Precaution #2: Wash Hands after handling,” or “Thermal Precaution #12: Cook at or above x degrees for a minimum of x minutes,” or “Nasal Precaution #42: Blow nose on clean shirt sleeve.” This is driving me crazy.



