As a chef we are following standards procedures in food preparation when it comes to food safety. There is where is HACCP comes. Hazard Analysis and Critical Control point is a systematic approach to food safety. This apply to all kinds of food service and pharmaceutical productions.
In the kitchen the chefs are required to follow the hygiene standards. Specially in the places where municipality is very strict when it comes to HACCP. This is why we are informed and all the information regarding to HACCP is readily and always available for us to read and understand the food safety.
Every Hotels kitchen has their Hygience officer who is en- charge in giving information and trainings to the chefs regarding HACCP. They are roaming around the kitchen making sure that standards are implemented and followed.
HACCP basically discuss the source of bacteria, cooking temperature, storing temperature, danger zone, etcetera.
In the kitchen the chefs are required to follow the hygiene standards. Specially in the places where municipality is very strict when it comes to HACCP. This is why we are informed and all the information regarding to HACCP is readily and always available for us to read and understand the food safety.
Every Hotels kitchen has their Hygience officer who is en- charge in giving information and trainings to the chefs regarding HACCP. They are roaming around the kitchen making sure that standards are implemented and followed.
HACCP basically discuss the source of bacteria, cooking temperature, storing temperature, danger zone, etcetera.
