What Is HACCP AND The Categories of FOOD SAFETY HAZARDS

In industries such as food service, hospitality, food manufacturing, catering, bakeries, food wholesalers and retailers, the term HACCP is often mentioned. HACCP stands for Hazard Analysis and Critical Control Point. But what is HACCP exactly?

In simple terms, HACCP is an internationally recognised standard that companies use to assess potential risks and hazards in their entire process of producing a food product – from start to finish. 

These hazards include physical, biological and chemical risks that can affect the safety and hygiene of the food that is being produced.

Types of Hazards

Food safety hazards are classified under three categories under the HACCP system – Physical hazards, biological hazards and chemical hazards. These are defined as hazards that can cause illnesses or injury upon consumption of prepared foods. 

single stapler

Physical Hazards

Physical hazards include tangible objects that can get into food, like staples, bone fragments, hair, fruit pits, pieces of plastic and more. These can cause injuries such as choking, a chipped tooth or cuts in the mouth.

Chemical Hazards

Chemical hazards involve harmful substances that may cause short term or long term harm to consumers if ingested. These include chemicals like pesticides or improper use of cleaning and disinfecting solutions.

pathogens in raw meat

Biological Hazards

Biological hazards come in the form of contamination from harmful pathogens such as bacteria, and viruses that can cause food related illnesses like food poisoning. These can be spread by cross contamination caused by using the same cleaning material for surfaces meant raw foods and prepared items. 

 

Without a proper system in place to separate wiping materials by sections of the working space, food handlers may transfer illness-causing pathogens such as E. Coli and Salmonella by using the same cloth meant for wiping raw meats to clean surfaces meant for cooked products. For business owners, one bad case of food poisoning could be a potential nightmare for the brand’s reputation.

Why Is It Important To Adopt a HACCP System?

While it is not mandatory in Malaysia for companies to be HACCP certified, a HACCP certification reflects a company’s commitment to producing high quality products prepared safely by food handlers with minimal contamination risks.

ELIMINATing FOOD SAFETY HAZARDS TO ADHERE TO HACCP STANDARDS

How CAN Greenwipes Colorcloth PRO HELP YOU ELIMINATE VARIOUS FOOD SAFETY HAZARDS in Your Food PREPARATION Process?

Color Coded System To Prevent Cross Contamination

With Greenwipes Colorcloth PRO helps businesses can easily minimise biological hazards caused by cross contamination caused by reusing kitchen cloths used for cleaning surfaces for raw ingredients on wiping surfaces meant for prepared food. 

With 5 easy to identify colours available (Red, Yellow, Blue, Green, White), businesses can easily implement a colour coded system, with a dedicated colour for each specific task or work area. 

This practice of separating wiping cloths also helps with other food safety compliance standards that your business is required to adhere to, such as GMP and ISO 22000.

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Prevents Foreign Contaminants From Getting Into Food

When using regular kitchen cloths or paper towels for wiping and cleaning, food handlers may unknowingly deposit tissue pieces, microplastics, lint, dusts, cloth fibres onto food surface or on food itself. 

The Colorcloth PRO, is tough, durable and ultra low linting. This means that unlike conventional materials used for cleaning, it will not shed or deposit foreign contaminants onto your food and surfaces – reducing your operation’s physical food safety hazards.

 

Minimising Chemical Exposure On Food Preparation Surfaces

The Colorcloth PRO is FDA approved safe for food contact surfaces. It is manufactured without any chemical additives like adhesives or binders, so it will not leave traces of chemicals that will contaminate prepared foods on cleaned surfaces – minimising another food safety risk (chemical hazard) in your HACCP system.

This kitchen cloth alternative can be used dry for wiping or for wet cleaning, paired with other food safe cleaning solution. 

If you own a food company and would like to discover how your business can benefit from adopting Greenwipes Colorcloth PRO into your HACCP system, contact us for a free sample today!

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