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Implementing a Hazard Analysis Critical Control Point (HACCP) program in your food establishment is a wise idea. The HACCP program utilizes the latest safeguards and precautions to prevent food borne illnesses in food establishments, and one of the most critical control points in preventing the spread of these illnesses is in proper cleaning and sanitation practices. Knowing the best cleaning equipment to use and devising a daily schedule are key components to ensuring that your HACCP program is a success. To become certified in HACCP you will need to take a course. To find a course near you, contact that HACCP Alliance. Part of the HACCP Coursework for Sanitation SOP (Standard Operating Procedure) is to create an SOP that may be used in your food establishment.
|Jennifer Mathes, Ph.D.|