Food safety is essential both for producers of food and the subsequent preparation of food in cafes and restaurants, and for such activities a risk-based food safety analysis of processes and handling of foods is a known and very useful approach to ensure a high standard of food safety and hygiene.
This approach is essential in the HACCP program (Hazard Analysis
and Critical Control Point) which is an internationally recognized
risk assessment in the food industry path and also recommended by food
The method is based on; the sensitivity of the raw material or food product, how it is handled and what influences it is exposed to, all this in respectively the current process steps and in the subsequent processing.
An example can be "sand in herbs & spices", which can only be controlled by the supplier and not the subsequent processing, whereas a microbiological contamination can be controlled by proper storage and hygiene and a subsequent heat treatment.
It is therefore important to have a systematic description and assessment of risks at all process and production stages; how these are managed and monitored whether this control is critical or following a subsequent elimination of the risk.
FoodEfficiency can assist in conducting the risk assessment and preparation of HACCP plans for both individual production lines and for the entire production process from farm to consumer.
For the best result such a risk assessment and subsequent HACCP plan should be developed in dialogue with the employees involved in the operations, since the HACCP plan and working methods must reflect the daily workflow.