HAACP for your restaurant

HACCP is the system that allows you to control the production chain from raw materials to the final product in your restaurant. You need to make a detailed plan and find out the critical control points. So you need to find the weak point during a cooking chain of the dish that can affect the safety and then control these points.

For instance, sous vide has a lot of advantages in cooking, such as the product is kept healthy properties and so on. However, there are disadvantages such as lower temperatures is allowed some bacteria to grow. As a result, it is crucial to find and control critical points and control them. It can be:

- Choose high-quality material

- Use proper temperature for a different type of ingredients

- Control hygiene

- Control the time of cooling

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