HACCP- Hazard Analysis and Critical Control Point.
Provision to handle food as little as possible- the use of utensils reduces direct contact with food handlers.
Provision for zoning should be evident- separation of cooked and RTE foods from Raw foodstuff E.g., Using correct HACCP colour coded system when appropriate reduces indirect contamination.
Critical limits defines acceptability from unacceptability- How to ensure food is kept out of the danger zone ?
Frozen food shall be below -18 degrees, GMP recommends -26 degrees Celsius.
Cooked food shall be 75 degrees Celsius instantaneously or 70 degrees Celsius over 2 minutes .
Cooked food must only be reheated once and must reach 70 degrees Celsius instantaneously.
Hot holding of food shall reach 63 degrees Celsius- high risk foods shall be held for a maximum of 2 hours.