The HACCP, or Hazard Analysis Critical Control Points, is an internationally recognised way to identify and manage food safety risks, designed primarily to reduce the risk of foodborne illnesses.
Basically, it prevents you from accidentally poisoning your guests or infecting them with a new disease that eventually shuts down the global economy (looking at you, Wuhan wet market.)
A (very) brief history of the HACCP (https://bit.ly/3ixw0hj)
NASA. Yup, the space agency that put people on the moon on less than 5KB of data back in 1969 thought up the HACCP as a way to produce safe, crumb-free food for astronauts to eat while in 0G.
Based on the US Army metric for determining the shelf life and suitability of rations, the HACCP was, in its original form, far too strict to be commercially viable, which slowed its growth until the ’90s, when an Ecoli epidemic rocked the US, and Europe was hit with a wave of Mad Cow Disease thanks to improperly prepared food.
After that, the HACCP, heavily adapted, was adopted by the 164 member states of the World Trade Organisation and has become the minimum standard for the entire food process, from raw material production, procurement and handling to manufacturing, distribution and consumption of the finished product. (https://bit.ly/3ZtK4ZO)
The Purpose of the HACCP
The HACCP has come a long way from its 1960s origins. It governs the entire food production cycle, from the farm to the dinner table to clean up and disposal, and has drastically increased the food quality in the countries that have adopted it.
Australia in particular has been a significant supporter of the HACCP and, back in the ‘80s, was one of the first to formally adopt the HACCP as the minimum standard of food production, preparation and disposal. (https://bit.ly/3ixw0hj)
FSANZ (Food Standards Australia New Zealand) endorsed the Codex Alimentarius Commission guidelines for HACCP and adapted its standards to incorporate the guidelines back in the ‘90s.
What does this have to do with Dishwashers?
The HACCP covers the entire food system, from production to clean up, and it is strictly enforced.
Yes, farmers do need to make sure that their fresh produce is protected from disease, that they use safe pesticides, and that their food is packaged in such a way that the risk of rot and disease is largely eliminated.
And restaurants need to cook to the required standards to kill off any bacteria that could cause food poisoning or another global pandemic.
But once the plate has been used, it needs to be cleaned, and unfortunately, not all dishwashers are up to standard.
In order for a dishwasher to be HACCP approved, it needs to meet the following criteria: (https://bit.ly/3GBlbTf)
- Microbiological requirements – In addition to ensuring that dishware is visibly clean and dry upon the completion of the cleaning cycle, commercial dishwashers must also achieve a level of disinfection performance.
- Operating temperatures – Commercial dishwashers should operate between 49°C and 60°C during the washing cycle and between 82°C and 88°C during rinsing.
- Contact Time – A minimum contact time of 90 seconds for single-tank dishwashers and two minutes for multi-tank dishwashers in order to obtain a hygienically safe result.
- Dishwasher Cleaning – Dishwashers need to be cleaned out after every operation period, with the cutlery basket cleaned out at least once a day.
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Visit our website to learn more: https://middleby.com.au/eswood/