Monday, July 21, 2008

HACCP and the Hygiene Bureau

There is a team of HACCP inspectors, repersenting the Beijing Hygiene Bureau, at every venue, ensuring that the food prepared at every meal is safe...

HACCP stands for Hazard Analysis Critical Control Points. It refers to the various stages of food production, from receiving to reheating. Following HACCP standards simply requires that cold food be kept cold and hot foot be kept hot. The HACCP team is on location in the venue all day long, at every meal period, taking temperatures and samples of every dish. Their function is to ensure that no dish is tainted with chemical, physical, or biological hazards. They are an important part of the team.

1 comment:

Peter said...

Hi.

I read a same topic 2 month ago. The topic helps me to improve my competency.

Apart from that, below article also is the same meaning

HACCP standard

Tks again and nice keep posting
Rgs