1What is HACCP System?
HACCP is a scientific approach used to systematically ensure food safety. It consists of hazard analysis, identifying critical control points, monitoring, corrective actions, verification, and record keeping. It is mandatory for all food establishments.
2Personnel Hygiene
Handwashing: With soap and water for at least 20 seconds, especially after restroom use and before food preparation. Clothing: Clean aprons, hats, gloves. Health: Sick personnel should not work in kitchen, regular health checks required. Jewelry: No jewelry in the kitchen.
3Kitchen and Equipment Cleaning
After each use: Surface cleaning and disinfection. Daily: Counters, sinks, stoves, refrigerators. Weekly: Ovens, hoods, cold storage. Monthly: Storage areas, ventilation systems. Cleaning records must be kept.
4Food Storage and Temperature Control
Refrigerator: +4°C, freezers: -18°C. Hot foods: above +65°C. Danger zone: between +5°C and +60°C (bacteria multiply rapidly). FIFO (First In First Out) system. Cross-contamination: Raw and cooked foods stored separately.
5Pest Control and Treatment
Preventive measures: Sealing entry points, waste management, cleaning. Regular monitoring: Contract with professional pest control company. Monthly treatment and reporting. Use of UV fly traps, sticky traps. Treatment records must be presented to inspectors.
Uzman Tavsiyeleri
- Create and track daily cleaning schedule
- Regular temperature measurements with thermometer
- Provide hygiene training to all personnel (twice a year)
- Be prepared for food safety inspections
- Contract for pest control (monthly monitoring)
- Get water analysis (every 6 months)
- Establish complaint and feedback system