Warning: "continue" targeting switch is equivalent to "break". Did you mean to use "continue 2"? in /customers/8/7/f/chaboun-cs.com/httpd.www/wp-content/plugins/jetpack/_inc/lib/class.media-summary.php on line 77 Warning: "continue" targeting switch is equivalent to "break". Did you mean to use "continue 2"? in /customers/8/7/f/chaboun-cs.com/httpd.www/wp-content/plugins/jetpack/_inc/lib/class.media-summary.php on line 87 3 crucial steps to improve food safety | Chaboun Consultancy Services
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Whether you’re running a food production facility or a series of restaurants, it’s critical that you pay attention to food hygiene in order to protect both your customers and your company. With so many elements to consider, your focus should be on creating a comprehensive safety management strategy that is tailored to your specific business. While this might seem overwhelming at first glance, you can dramatically reduce the risk of infection at your organisation by following just a few key steps.

1. Get a professional risk assessment

You might have spent a long time in the food industry, but it takes a safety expert to pinpoint all of the specific issues that could arise in your dining establishment or factory. Rather than guessing which areas need to be addressed, you should opt for a professional risk assessment. In fact, it is a legal requirement for places that offer or produce food to have an updated risk assessment at all times. Your risk assessor will be able to identify specific issues that need to be improved, whether these are concerns about food handling and disposal, or a better overall approach to educating your employees.

2. Create a HACCP

Once you’ve identified areas of concern, you can assemble a health and safety team at your venue. This group should bring together professionals in various different areas of your business, from those unloading and preparing food to those clearing up afterwards. Together, you can put together a HACCP plan, which is a written document that details your business’ health and safety system from the moment food arrives at your facility to the moment in which you dispose of it. The HACCP is not only an indispensable tool for briefing all of your employees on the food safety management plan, but it’s also the ideal way to benefit from the individual expertise and experience of your workers.

3. Continue to update your protocol

One of the biggest errors that a business can make when it comes to food safety is not evolving and adapting its control measures over time. In recent months, food allergens and product labelling have become a particularly hot topic, and government legislation is constantly changing to address these concerns. It’s essential that all restaurants and food production facilities stay abreast of legal changes and abide by all of the new requirements.

At Chaboun, we offer a range of safety consultancy services that can help your company to develop a rigorous and up-to-date food safety programme. Contact us today for more information and to find out how we can provide you with a solution to all of your needs.

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