Training in preventive food safety systems is essential for ensuring the safety of food products. HACCP (Hazard Analysis and Critical Control Points) standards are the basis for food preparation and storage, and include aspects such as safe temperatures for cooking and storing food. To ensure that these standards are met, regular employee training on safety, compliance, policies and processes is necessary. At home, following four simple steps - Cleaning, Separating, Cooking and Cooling - can help protect you and your loved ones from food poisoning.
It is also important to ensure that your staff is well-versed in HACCP processes and procedures in order to manage food hygiene. For a comprehensive guide to HACCP, refer to the Foster HACCP White Paper in this series.
