HACCP And Restaurants Part 2

Because restaurants respond aggressively to trends, as high income consumers have increased their desire for food without chemical additives and with little to no cooking, restaurants are giving consumers those options, even if they don’t fully understand the need for a change in their safety program. Most restaurants are operating as if the system in which almost everything is cooked is acceptable, even if they are serving primarily uncooked food.

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HACCP and Restaurants

Let’s take a look at what HACCP is, and start to think about how restaurants approach building a program. Restaurants very greatly in their size and capital requirements, and there is a tremendous range in Hazard Analysis Critical Control Point (HACCP) based food safety programs for restaurants.

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