Offering the following services:
1. CFM Classes. Certified Food Manager Classes and Exams are offer to you at your location or you can join a current class scheduled in your area. Regulatory Authorities require this certification.
2. Employee Food Handler Classes. David comes to your location to teach and demonstrate best food handling practices to your staff
3. HACCP Design.
The Hazard Analysis of the Critical Control Points is a plan designed for companies wanting to launch a new packaged food product or is relocating their processed product to another location INTRODUCTION TO HACCP UNDERSTANDING The Hazard Analysis Critical Control Point (HACCP) plan required by most Local and State Department of Health and Mental Hygiene (DOHMH) for processing is a prevention-based food safety system, based on the plan in the 2009 US FDA Food Code. It identifies and tracks the processes food products undergo as they pass from the supplier to the table. HACCP treats receiving, storage, preparation, cold holding, and service of food as a continuous system or flow. It is designed to assist in identifying and monitoring Critical Control Points (CCPs) in the process flow. Each step in the process flow is broken down into a logical component and is evaluated by principles of risk. Hazard as used in this document is limited to food safety. HACCP is a management system that helps to assure food safety through the analysis and control of possible biological, chemical, and physical hazards that may contaminate food. It is based on the premise that if each step of the process is carried out correctly, the end product will be safe food. A CCP is a point, step, or procedure in a food process at which control can be applied and, as a result, a food safety hazard can be prevented, eliminated, or reduced to acceptable levels. For the successful implementation of any HACCP plan, management of a food operation must be strongly committed to the HACCP concept. The HACCP Team is actively involved in any aspect of food preparation from receipt of food products at the “back door” to Customer Point of Sale.
This HACCP Plan will provide:
• A flow diagram for each specific food and food category identifying CCPs.
• A complete description of the preparation, packaging, and storage procedures designated as critical control points, with attendant critical limits, corrective action plans, monitoring, verification schemes, and records required;
• A list of equipment
• Standard Operating Procedures (SOP) for cleaning and sanitizing food-contact surfaces in the designated food preparation area including:
*The method and frequency for monitoring each critical control point by a food worker designated by the person-in-charge(PIC)
*The method and frequency for the PIC of food operations to routinely verify that food workers are following standard operating procedures and monitoring the CCPs,
*The corrective action to be taken by the PIC if the critical limits for each CCP are not met.
• Records/logs that will be maintained by the PIC to demonstrate that the HACCP plan is being properly implemented.
Example of Food products: Temperature Control Products (TCS), Shelf Stable Products, and any product requiring a Variance.
Contact David Robinson if he can be of service to you.