Care must be taken in all methods of, and at all stages of production and service, to carry out this service in a responsible and diligent manner.
This obligation can only be carried out if properly implemented systems of work are in place and are frequently monitored. At various points in production and service, a critical hygiene point is reached. If this is not appreciated and there is no system in place to monitor the point, then serious problems can arise. Unsafe food may be produced and served.
Contact Singleton Associates for a quote.
Singleton Associates can train your staff to recognise the critical control points, put together a HACCP plan and implement checks to ensure the system is working.
MANAGEMENT NOW HAVE A DUTY TO IMPLEMENT 'SAFE FOOD' SYSTEMS OF WORK
AND GIVE TRAINING TO RELEVANT EMPLOYEES TO ADMINISTER THE HACCP SYSTEM.
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