HACCP (Hazard Analysis Critical Control Points) is mandatory in restaurants. However, the standard version does not cover the specific risks of delivery.
Additional critical point 1: the waiting time between preparation and delivery. Beyond 15 minutes, hot dishes enter a danger zone (between 10 and 63 degrees). Implement a timer.
Additional critical point 2: the integrity of the packaging. An improperly sealed container may allow contamination during transport. Check the hermeticity thoroughly before closing the bag.
Additional critical point 3: hot/cold separation within the bag. A dessert placed next to a hot dish can reach dangerous temperatures. Use separators or separate bags.
Document your specific delivery procedures in your PMS (Health Management Plan). In case of inspection, this documentation proves your diligence and protects you.
Train each new team member on the HACCP specifics of delivery. A 30-minute briefing covering the 3 additional critical points is sufficient to create the right reflexes.
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