Why is Retail Food HACCP important?

Posted on: 11.19.2013

Food HACCP for food service and retail establishments is important for numerous reasons.

  1. If you work in food service or retail, you’ve been using basic HACCP principles for years without even knowing it.
  2. Retail establishments are constantly changing.
  3. Retail stores are becoming more complicated.
  4. Retailers need to be proactive not reactive.

If you work in food service or retail, you’ve been using basic HACCP principles for years without even knowing it.

Most retailers have standard operating procedures (SOPs) and keep records of incidents that occur in their establishments. These are important aspects of a HACCP plan. HACCP plans include everything from your SOPs to your recipes. All establishments that serve or sell food should have a HACCP plan to make sure that all employees are perfectly aligned.

Retail establishments are constantly changing.

There are not many constants in the retail industry. Retail establishments are constantly changing to meet the needs of the market. Some of the challenges retailers face are the high employee turnover rate, differences in employee education, and communication difficulties. Because of all of these challenges, there needs to be a way to have control over all the processes in your establishment. A HACCP plan lists every step needed in a way that all employees can understand. This creates uniformity so that all employees know how to properly handle all processes.

Retail stores are becoming more complicated.

Many retail grocery stores are now offering made to order or made in store products, which makes their processes even more complex. Instead of just needing to keep track of their inventory, they know need to keep track of all their recipes and cooking processes. This is where a HACCP plan comes in. All recipes and cooking processes are stored in your HACCP plan so that all employees can see how each product is made and every step that needs to be completed. This takes the guess work out how to make your special chicken salad.

Retailers need to be proactive not reactive.

It is vital to have a proactive approach because if hazards are not controlled it can lead to customers becoming ill, a negative impact on your reputation, and/or a financial catastrophe. Nobody wants to be in the news because someone got sick after eating from their salad bar. A HACCP plan controls all critical points in a process so that a negative outcome can be prevented.

HACCP plans are a fundamental part of food safety. It is a proactive method so that you can be sure that your employees are all properly serving food and that there is uniformity to all of your products. Retail HACCP may be new but it is sweeping the industry, so get ahead of the curve and create your HACCP plan today! To check out our retail HACCP program, check us out at www.PasterTraining.com.