“HACCP front of house-back of house”
HACCP (Hazard Analysis Critical Control Point) is a management system focused on food safety through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement, and handling, to manufacturing, distribution, and consumption of the finished product. Here’s how it applies to different areas of a restaurant:
Front of House (FOH)
Application: Typically, HACCP is less directly involved in FOH operations because this area primarily deals with service rather than food handling. However, aspects of food safety, like the correct storage of non-packaged foods (e.g., bread baskets, condiments), and maintaining cleanliness of the dining area to prevent cross-contamination, are relevant.
Requirements: While specific HACCP plans might not be detailed for many FOH activities, understanding the principles can help in maintaining overall food safety and quality.
Back of House (BOH)
Application: HACCP is crucial in BOH operations, which encompass all the food handling processes including receiving, storage, preparation, cooking, and service.
Requirements: Restaurants must develop and implement a HACCP plan that identifies potential food safety hazards and outlines critical control points where interventions are necessary to prevent, eliminate, or reduce hazards to safe levels. This includes temperature control, cross-contamination prevention, proper cooking, and sanitization procedures.
Key Points
Legal Requirement: In the EU and many other regions, implementing HACCP is a legal requirement for all businesses that handle food, including restaurants. This mandates that the BOH operations rigorously follow HACCP guidelines to ensure food safety.
FOH Awareness: Even though HACCP plans are not typically designed for FOH, staff in these areas should be trained on basic food hygiene principles to ensure they contribute positively to the food safety culture of the establishment.
Conclusion from DINEWISE:
Best practices are crucial as they go beyond minimum legal standards to further enhance food safety, improve quality, and reduce risks. In summary, while HACCP is primarily required and more detailed for BOH operations in restaurants due to the direct involvement with food handling and preparation, principles of food safety under HACCP impact FOH operations as well, making it important for all staff to have a basic understanding of food safety practices.
HACCAP is more than a fat book on a shelf and everyone needs to be onboard. I recently had a bottle of raw juice “blow up on me” because bar staff were not HACCP trained. I’m pleased the customer didn’t drink it !!!!
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