Our Standards
Cleaning is done according to HACCP standards and protocols
Manage your Colour-Coded Zones
Taking food safety to the highest level. We provide reliable solutions to avoid cross-contamination — a key driving force behind successfully meeting the stringent hygiene requirements and health and safety legislation required of the food and beverage industry. Our hygiene system is structured around the principles of HACCP to empower organisations to easily enforce these standards, merely through the correct application of their hygiene equipment.
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Easy to use, easy to maintain.
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Efficiency of tools reduces the amount of cleaning materials needed.
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HACCP compliant.
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Colour-coded tools made from FDA and EU approved materials.
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Heat and chemical resistant.
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Comprehensive range ensures every surface and equipment type can be cleaned hygienically and efficiently.
✔ Maximum hygiene.
✔ Maximum efficiency.
✔ You can always rely on Baywash
Understading HACCP
The importance of an effective food safety system cannot be overstated. That is why Hazard Analysis Critical Control Points (HACCP) principles are so important. They create the foundation for all higher-level food safety programs and are universally accepted standards. For those new to food safety, begin with an understanding of how HACCP began and why you should be using it in your facility.
What Are Critical Control Points?
In HACCP, critical control point is a term that is actually defined by the FDA as a step at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level.
There is no singular way to determine critical control points. Remember that HACCP is a voluntary process that depends on whats happening in your restaurant. However, there are some questions that you can ask if you think that there is a hazard-
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Are there preventative measures?
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Can hazards be reduced or eliminated?
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In real-world situations, what is the level of risk?
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Is there another step that can be taken to reduce or eliminate the hazard?
Some of the most common critical control points are found in cooking, holding, cooling, and reheating food.
The 7 Principles of HACCP
1. Start the hazard analysis- This involves looking at every step in your manufacturing process- raw ingredient production, where your raw ingredients come from, how your raw ingredients are handled, distribution, manufacturing of your dishes, and the consumption of the final productions. Think about the potential risks associated with biological, chemical, and physical contamination. After you identify the risks, begin to identify and implement preventative measures for each risk.
2. Identify each critical control point (CCP)- Remember the FDA definition. This is a point where a step can be applied to eliminate or reduce a food safety hazard.
3. Establish critical limits for each CCP- Each CCP needs a critical limit. A critical limit is a minimum or maximum value that provides reliable prevention, elimination, or reduction of a hazard. If it is a reduction, the reduction is to an acceptable level.
4. Establish requirements for monitoring CCPs- Monitoring requirements must be effective. They must also be frequent enough to ensure that your CCPs remain within critical limits. Monitoring will also help you know whether your processes are working or whether you need to revisit your HACCP processes.
5. Determine corrective actions for the HACCP system- Although the purpose of the HACCP system is to prevent hazards, you may discover, during your monitoring or even outside of your monitoring, that a hazard occurred. You must be prepared to use corrective actions. Corrective actions should determine and correct the cause of the hazard, determine what will happen to the affected product, and keep a record of the corrective actions taken. Corrective actions should include what to do if a deviation from the HACCP occurs, who is responsible for implementing corrective actions, and how the deviation and corrective action should be recorded.
6. Create verification procedure- Because HACCP is backed by science, your plan needs to have verification procedures. Keeping a log helps verify that the proper controls are being used to control hazards and that the plan is being used consistently. This is particularly important if you plan to use periodic audits.
7. Create and use record-keeping and documentation methods- Creating record-keeping and documentation methods are just one part of the equation. You must also ensure that you're keeping records and documentation as you stated you would in those methods. Clear and easy to understand documentation makes it easier for you as well as any auditor to understand your HACCP plan as well as any evidence supporting identified CPPs, critical limits, and any corrective action that may have been taken.