prokitchen identifying h.a.c.c.p “hot spots” · h.a.c.c.p “hot spots” hot spot: door...
Post on 28-Sep-2020
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www.proformula.comWe provide free-of-charge guides with the most common “hot spots” in commercial businesses, and advice on how to control potential hazards (HACCP)
PROKITCHEN IDENTIFYING H.A.C.C.P “HOT SPOTS”
Hot Spot: Door handles
Risk: Cross-contamination
Solution: Ensuring regular sanitizationwith an EN1276 certified cleaner &disinfectant
Hot Spot: Kettles/Limescale
Risk: Harmful bacteria growth
Solution: Ensuring regular descalingusing a highly acidic kitchen descaler
Hot Spot: Meat/chicken cutting boards, slicers, knives
Risk: e-coli, salmonella
Solution: Ensuring regular and propersanitization procedure with an EN1276certified cleaner & disinfectant
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