Employee Training: Train staff in proper hygiene, equipment use, and food safety protocols to ensure they understand and follow guidelines.
Sanitation Practices: Implement strict cleaning and sanitation procedures for equipment, surfaces, and utensils to prevent contamination.
Personal Protective Equipment (PPE): Ensure employees wear appropriate PPE, such as gloves, hairnets, and aprons, to prevent contamination.
Cross-Contamination Prevention: Establish clear protocols to prevent cross-contamination between raw and cooked foods, allergens, and different products.
Temperature Control: Monitor and control temperatures during processing to prevent bacterial growth. Use thermometers to verify accurate temperatures.
Ingredient Quality: Source high-quality ingredients and monitor their condition throughout processing to prevent product defects.
Allergen Management: Clearly label allergens and implement measures to prevent cross-contact for allergen-sensitive consumers.
Equipment Maintenance: Regularly maintain and calibrate processing equipment to ensure consistent quality and safety standards.
Record Keeping: Maintain detailed records of processing procedures, temperatures, and other relevant data for traceability and quality control.
HACCP Plan: Develop a Hazard Analysis Critical Control Point (HACCP) plan to identify potential hazards, establish controls, and monitor processes.