Challenges a restaurant manager might face when implementing a HACCP plan is all of the hard work that will have to be put towards this plan. In order to correctly follow the plan, food service establishments must perform a Hazard Analysis, decide on Critical Control Points (CCPs), determine Critical Limits, and establish Monitoring, Corrective, Verification, and Record-Keeping Procedures.
Hazard Analysis: Evaluating methods used to receive, store, cook, and serve food in order to determine what safety risks could possibly occur and how to minimize them.
Critical Control Points: Food service establishments must determine which measures are most important or critical to ensure food safety.
Critical Limits: Food service establishments must align each CCP with a critical limit. This is a standard that must be met for that CCP to be implemented safely.
Establishing Monitoring Procedures: Food service establishments should put monitoring procedures in place to ensure the critical limits are being met for each CCP. For example, once critical limits for hand washing are established, someone must be in charge of monitoring employees to make sure they are following proper hand-washing procedures.
Establishing Corrective Actions: Food service establishments must plan for instances in which critical limits are not met. These corrective actions should minimize any potential harm for breaching these limits. For example, if a food product is accidentally contaminated, the corrective action may be to dispose of the entire batch to ensure other food items are not also compromised.
Establishing Verification Procedures: Verification procedures must be established in order to ensure the HACCP plan is being carried out effectively and consistently. These procedures are usually implemented on a routine basis by a manager or supervisor. The manager or supervisor will evaluate the monitoring procedures, check to make sure equipment is working properly, and make any changes to the plan deemed necessary.
Establishing Record-Keeping Procedures: Food service establishments should keep accurate records of all CCPs, critical limits, monitoring procedures, corrective actions, and verification procedures. These records will serve to document that a HACCP plan is indeed in place and assist future employees in maintaining and possibly improving the system.
Hope this helps :)
