Blog · Page 2 of 3
More HACCP answers for restaurant kitchens
Older posts from the blog, newest first. Use the topics above the list to jump to one subject.
Posts, page 2
HACCP Plan for Cured and Smoked Foods in Restaurants
When a restaurant needs a HACCP plan and variance for curing or smoking: hazards, typical CCPs, records and working with a process authority.
HACCP Plan for a Ghost Kitchen: Delivery, Packaging and Shared Space
How to write a HACCP plan for a ghost kitchen: delivery time and temperature, packaging, shared commissary space, multiple brands and allergen control.
HACCP Plan for Sushi Rice: Acidification, pH Checks and Records
How to write a HACCP plan for sushi rice: when acidified rice needs a variance, how to set a pH limit, what to log, and the time-control alternative.
HACCP Training for Restaurant Staff: A Practical Plan
HACCP training for restaurant staff: what each role needs to know, a first-week plan, short refresher topics, how to check understanding and keep records.
HACCP Variance Requirements: When You Need One and How to Apply
Which processes need a Food Code variance, what 8-103.11 asks you to submit, how a HACCP plan fits in, and how to keep the variance once approved.
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.
HACCP vs FSMA: What Restaurants and Small Producers Need to Know
HACCP vs FSMA explained for restaurants, caterers and small producers: who each rule covers, how preventive controls differ from CCPs, and traceability.
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.
Health Inspection Food Safety Checklist for Restaurants
A health inspection food safety checklist for restaurants and food trucks: what inspectors check, Food Code priority items and a daily self-audit.
Juice HACCP Plan: Juice Bars, Cafés and the 21 CFR 120 Line
When a juice bar needs a juice HACCP plan, how the retail exemption in 21 CFR 120 works, bottled juice warning labels, and controls for fresh juice.
Meat and Poultry HACCP Plan: Retail Kitchens vs USDA Plants
How a meat and poultry HACCP plan works in a restaurant or butcher shop, how it differs from USDA FSIS plant rules, and the CCPs, limits and logs to use.
Receiving Temperature Log: What to Check When Food Is Delivered
How to use a receiving temperature log: Food Code receiving limits, how to probe deliveries, when to reject, and a log layout you can print.