FOODSERVICE & JANITORIAL BRUSHES
HACCP
1. Conduct a Hazard Analysis.
2. Determine the Critical Control Points (CCP’s).
3. Establish Critical Limits.
4. Devise a System to Monitor Control of CCP’s.
5. Take Corrective Action for Out of Control CCP’s.
6. Verify the System.
7. Establish Documentation.
Hazard Analysis Critical Control Points (HACCP) is a comprehensive program to identify and document the control of food processing areas where contamination can occur. The U. S. Department of Agriculture mandates a HACCP program for all U. S. food processing plants.
A color-coded brush system to help prevent cross-contamination is one part of a HACCP program. Cross-contamination occurs when tools are used for multiple tasks with incompatible food items. For example, using a brush or cutting board for raw meat, then using the same brush or cutting board for cooked meat would contaminate the cooked meat. Malish provides products in five colors (yellow, green, blue, red and white) allowing you to design a brush program to fit your operation.
Malish Grocery & Foodservice Kits contain the most requested brushes needed in specific departments. Contact your Malish representative about creating a unique, all-inclusive custom grouping that will build confidence and credibility in your company as a valuable resource.
While food processing plants are subject to the HACCP mandate, restaurants, groceries and delis are currently excluded. However, with over 80 million cases of food poisoning each year in the U. S., many of which can be traced to restaurants, implementing a HACCP program is a wise decision on the part of these establishments. Malish makes it easy to provide the tools needed to set up a successful HACCP program.
Malish's color-coded system for HACCP programs
| Yellow: | Bakery | Red: | Meat |
| Green: | Produce | White: | Deli |
| Blue: | Seafood |
