HACCP

 

HACCP stands for Hazard Analysis and Critical Control Points.

It is a preventative food safety system, which covers the manufacturing, storage, distribution and retailing of food products.

This is the key to food safety

Food safety guidelines apply to food products, from the storage of raw materials, right up until used by the consumer.

Generally there are seven points to a HACCP plan. These are:

  1. Conduct a Hazard Analysis
  2. Identify Critical Control Points
  3. Establish Critical Limits
  4. Establish Monitoring Procedures
  5. Establish Corrective Actions
  6. Establish Verification Procedures
  7. Record Keeping Procedure

Compliance to this legislation can be daunting, costly and time consuming

UniWatch can assist by installing a cost effective system

In South Africa, this is covered by the regulations promulgated under Act No 54 of 1972. The compliance to this legislation can be daunting, costly and time consuming.

For your convenience, click the download button for a .PDF copy of the Act.

UniWatch can assist by installing a cost effective system

 

Once your HACCP plan is in place, and you have identified the critical control points and limits, UniWatch can install a system that will satisfy Monitoring Procedures, Verification Procedures and Record Keeping Procedures of the HACCP seven point plan.

This effectively means that once our system is installed, all monitoring of temperatures and alerts to temperatures out of specification are recorded, and stored on our secure servers. This data is available via our secure website, and will fill all the criteria required to conform to a HACCP audit. This will enable you to take Corrective Actions in terms of your plan.

When food stuff is stored, generally the colder the storage facility, the longer the product can be safely stored. This also impacts on profitability, In that bulk purchases can be made for later distribution.

Guide to storing, processing and displaying foodstuff

Disclaimer: This guide is for general information only. Please refer to appropriate, up to date regulations and guidelines, or obtain professional guidance on food handling, preparation and storage.

 

ILLUSTRATION OF PRACTICAL COLD STORAGE LIFE

UniWatch is able to provide systems that will monitor and record temperatures in the following applications

 

Food preparation

When food is being prepared, it should only be taken out of the cold storage facility when needed, or to thaw sufficiently to handle.

Cooking of food

To kill bacteria when cooking food, it must be heated to 75 deg C or higher. This refers to core temperature not surface temperature.

Serving food

Hot food should be served at 60 deg C or higher to prevent bacteria multiplying. Frozen foods should be served frozen at -15 deg C or lower. Cold foods should be served at 5 deg C or lower.

Displaying hot food ready for sale

Precooked food offered for sale must be kept at 60 deg C or hotter, to prevent bacteria from multiplying whilst displayed or stored. This refers to the core temperature of the food and not the surface temperature.

Reheating of food

Reheated food must be reheated to 75 deg C or higher. The reason for this is that even whilst the food has been stored at 60 deg C there may some bacteria which survived the initial cooking and may have started to multiply.

UniWatch systems ensure compliance, safety and peace of mind