Subscribe to Email Updates

Quality Creates...Perspective

4 Tips to Consider for Hosting Your Family’s Best Thanksgiving Dinner Yet

Emily Ysaguirre
by Emily Ysaguirre on Wed, Nov 23, 2016

Integrated Food Safety Management Sys4 Tips to Consider for Hosting Your Families Best Thanksgiving Dinner Yettem (FSMS) software provides a simplified way to streamline compliance. Wouldn’t it be great if we could simplify Thanksgiving just the same? What if I told you with a Hazard Analysis and Critical Control Points (HACCP) plan we can?

Thanksgiving is rapidly approaching and we want this year to take the turkey! Here are four ways to host the best Thanksgiving dinner your family’s ever had.

Principle 1: Conduct a Hazard Analysis

The first step in creating a HACCP plan, is to conduct a thorough analysis of risks in your manufacturing processes. In this instance, you are allowing yourself to be prepared.

  • Log and track identified hazards: Create a centralized plan. Create a food list of what you’ll need to shop for and what you already have.
  • Perform quantitative Risk Assessment: Create a list of potential problems that could occur. Hint: make sure your turkey is well defrosted before the big day comes.
  • Leverage data you already have: Consider how last year’s holiday went…is there any dish that was a big hit?

Principle 2: Identify Critical Control Points (CCPs) & Establish Monitoring Procedures

Critical limits are scientifically based threshold values for biological, chemical or physical parameters (such as temperature, humidity or PH) that reduce the risk of foodborne illness.

A comprehensive FSMS helps fulfill HACCP requirements around critical limits by enabling:

  • Critical limits: To regulations, standards or scientific results. Make sure that all the food is properly stored and cooked to the recommended settings.
  • Centralize process documents: Clearly outline critical limits with a secure permission based system, such as Document Control. In this example, highlight which foods take the longest, need the most preparation time and which can be popped in the oven minutes before serving time.
  • Automate routing of planning documents: Streamline collaboration within teams. For example, whoever is helping allow them the chance to understand the process and help where necessary!

Principle 3: Establish Corrective Actions and Verification Procedures

Hey, we get it… nothing always goes 100 percent according to plan, but that’s okay! HACCP requires its users to have corrective action procedures in place to minimize the risk of repeat occurrences. With that said, create dashboard alerts and escalation rules to acknowledge before tasks are overdue—check on food before its overcooked!

Ensure a frequent review and verification for what is happening in your kitchen and make sure it’s all going according to plan with a schedule of records for cooking times. Also, allow your handy kitchen staff to be aware of the system you, the head chef, has put in place. Ensuring team members are on the same team is the best way to reach quality.

Principle 4: Establish Recordkeeping Procedures

HACCP requires companies to maintain records of key plan elements such as:

  • Hazard analysis summary and rationale behind hazards and controls.
  • The HACCP plan itself, including team members involved and a verified flow diagram.
  • A HACCP summary table with information on how you’ve implemented all the 7 steps.
  • Validation records and other records generated during plan operation.

I’m going to ask you to keep track of this year’s Thanksgiving meal— what worked and what did not. Maybe you’ll realize that next year some things need to be cooked a little longer, a little less or, in the case that you followed our HACCP plan, everything was perfect! But if you centralize all these records, next year will be a piece of pie.

5 Essential Tips for Effective Sanitation + Finding Solutions for Regulatory Compliance and Cost-Efficiency

Leave a comment