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Foster
Introduce HACCP Blue Paper To Help Caterers Meet New Legislation |
The
catering industry is experiencing the biggest changes in food safety
laws for 15 years, due to the new HACCP legislation which came into
effect on 1 January 2006. Foster Refrigerator has just introduced a
new Blue Paper HACCP - An update for Catering Businesses, which
explains the requirements of these new laws.
HACCP (Hazard
Analysis Critical Control Point) is an internationally recognised and
recommended system of food safety management. Written in conjunction
with Foster's Foodservice Director, John Savage, the Blue Paper gives
practical advice to businesses of any size with specific emphasis on
refrigeration.
John said:
"The new legislation requires that all food businesses,
regardless of size, put in place, implement and maintain food safety
management procedures based on HACCP principles. The new Blue Paper
looks at the impact of the new legislation and gives handy hints and
tips on how catering businesses can comply with the new rules,
particularly around refrigerated food storage, blast chilling and
freezing as well as thawing."
Foster Blue
Papers are authoritative guides designed to help caterers understand
key industry issues. The series features titles covering how to
comply with Food Temperature Laws, prepare for a visit from an
Environmental Health Officer and how to ensure there are plans in
place to cope with a catering crisis.
The suite of
Blue Papers are available free of charge. For a copy of this latest
paper, or any other Foster Blue Paper, call freephone 0500 691122 or
visit www.fosterrefrigerator.co.uk
where they can be downloaded in PDF format.
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