How does HACCP benefit me and my "bottom line"?
The mission of every food service employee should be the service of safe food. HACCP procedures provides your team with the method to accomplish that goal.
An in-depth review of the menu provides insights into products that can potentially cause , problems due to length of preparation time, employee expertise, and shipping and storage problems, to name but a few.
Standardized recipes created with the HACCP system provide a product with consistent quality and provide better cost controls.
Constant monitoring of equipment and systems provides better maintenance and longer life of equipment. Equipment failures are less likely to cost large sums due to loss of stored inventory.
Employees know exactly what is expected of them. Each employee is a functioning member of the TEAM and is responsible for at least one HACCP monitor. Their input is valued as an asset and is used to improve the functioning of the TEAM.
Can you think of several benefits to the "bottom line"?
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Last Updated on May 13, 1998 by Stewart Enterprises - Kathy and Doug Stewart