Blog topic
HACCP basics
Plain guides to the seven HACCP principles, hazard analysis, critical control points, corrective actions and records for restaurant kitchens.
7 posts on haccp basics
Critical Control Point Examples for Restaurants, With CCP Tables
Critical control point examples for cooking, cooling, hot and cold holding, reheating, acidification and receiving, with a decision tree and CCP tables.
HACCP Corrective Actions Examples for Restaurants and Food Trucks
HACCP corrective actions examples for cooking, cooling, holding, reheating, receiving and date marking, with a corrective action log layout.
HACCP Flow Diagram Examples for Restaurants and Food Trucks
HACCP flow diagram examples for no-cook, same-day and cook-cool-reheat menu items, plus how to draw, verify and mark CCPs on your own diagram.
HACCP Verification and Record Keeping for Restaurants
HACCP verification and record keeping for restaurants: log reviews, calibration, validation, plan reassessment, which records to keep and for how long.
Hazard Analysis Examples for Restaurant HACCP Plans
Worked hazard analysis examples for chicken, rice, salads, burgers and sushi, with a step by step method and a blank worksheet layout for your plan.
The Seven HACCP Principles Explained for Restaurants
The seven HACCP principles explained with restaurant examples: hazards, CCPs, limits, monitoring, corrective actions, verification, records.
Do restaurants need a HACCP plan?
Do restaurants need a HACCP plan? Most don't for ordinary cooking, but vacuum packing, sous vide, curing and acidified sushi rice change that. Here's the rule.