HAACP & Food Handling Environments

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 six colors (yellow, green, blue, red, white and brown) allowing you to design a brush program to fit your operation.

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.

Seven Basic Principles of 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.

Malish’s color-coded system for HACCP programs

Grocery & Food Service Kits
Malish Grocery & Food Service Kits contain the most-requested brushes needed in specific departments. Offer your customers a unique, all-inclusive item that will build confidence and credibility in your company as a valuable resource.