HACCP (Hazard Analysis and Critical Control Points)is a systematic preventive approach to food safety, from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe. It also designs measurements to reduce these risks to a safe level. The HACCP system can be used at all stages of production, from food preparation processes including packaging, distribution, etc. HACCP fundamentally prevents foodborne illness by ensuring that all potentially hazardous food are cooled properly. This procedure applies to foodservice employees who prepare or serve food. This covers cross-contamination, temperature, cooling, and holding.
Three main points to meet HACCP requirements for chilling cooked foods down to refrigerator and freezer storage temperatures are:
- Hot foods must be cooled from 135 F-70°F within 2 hours.
- Hot food must be cooled from 70°F-41°F in an additional 4 hours.
- Foods at room temperature 70°F must be cooled to 41°F within 4 hours.
Mesa Labs’ Continuous Monitoring Systems can be used in any situation where HACCP requirements need to be met. When installed, the system will continuously monitor your equipment at all times. This will cover critical points allowing the user to prevent foodborne illness and stay compliant with HACCP guidelines.
For more information on Mesa Labs please visit: http://monitoring.mesalabs.com/
For a link direct to HACCP SOP’s and Guidelines please click on the links below. http://www.nfsmi.org/documentLibraryFiles/PDF/20080213010323.pdf
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