What does HACCP Stand For?
HACCP stands for Hazard Analysis Critical Control Point.
What is HACCP?
HACCP is an approch to food safety that aims to reduce the risk of biological, chemical, and physical hazards to a safe level. While it may feel complicated at first, once it’s implemented you will feel the relief of having a safety plan that inspectors will approve of.
What Special Process Requires HACCP?
If your bakery uses certain special processes, you will need to have a HACCP plan for them. These special processes include:
- Curing Foods
- Smoking foods for preservation
- Acidification for Preservation
- Custom processing of animal-based foods
What is a HACCP Plan?
A HACCP Plan is a comprehensive list of instructions on how food in your facility should be preserved. This plan should be developed in accordance with your local regulatory authorities.
What is the First Step in Developing a HACCP Plan?
The first step in a HACCP plan is to perform a hazard analysis. This requires a comprehensive look at how your bakery handles food in order to find potential hazards. This important step is the first of seven steps in the HACCP process.
HACCP can often be intimidating for bakery managers. Part of our goal in the RPIA Group is to demystify the whole process. Once you join you will have access to fellow bakers who have been through the process themselves. Not only that, but we have extensive materials that give you a template for building your own HACCP plan. This way you will have all of your i’s dotted and your t’s crossed when a health inspector comes in—it will also make training easier, and above all it will help keep your patrons safe.