White Paper: Taking the pain out of HACCP
Hazard Analysis and Critical Control Point (HACCP), is an established requirement for all food production and food service businesses.
It requires every Food Business Operator (FBO) to carry out a verifiable risk assessment of their own operation, identifying all potential food safety risks and then taking steps to manage them. In order to prove they are complying with the law, FBOs will need to keep up-to-date records of the steps they’re taking.
The introduction of new technology has seen many food businesses start collecting and storing food safety records electronically. There are a number of advantages to this approach:
1. Automated record keeping can save hours of valuable time every week, meaning staff can spend more time focussing on customers.
2. Temperatures are monitored and recorded 24/7, so your records are always up-to-date and never any doubt.
3. Digital records are stored securely in the Cloud and easily retrievable, so you’re always ready for inspection.
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