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What are the principles of HACCP
Proper receiving temperature according to the item you are receiving
Checking the condition (damaged, spoiled,...)
Checking the packaging (damaged box, unsealed bag,...)
Checking the cleanliness (mainly for vegetables, insects, sand,...)
If the vegetbale and fruit is supplied fresh, then, temperature control, physical cleanliness from debreis, and the source must be compliant with either GAP and GHP. Basically the following indicators can help to reduce any food safety risk:
- Temperature compliant
- records availablity
- No physical presence of debris, worms, insects and others
- ID checking of suppliers
- Certification of famer/supplier with proper food safety certificate.
Traceability, sensory evaluation for fruits and other vegies, Temperature, Sorting if needed, Reject product if the quqntity of bad product is outrageous (more than 2% of total quantity recieved), Grading, Suppliers commercial license, standard Colour and striking appearance without defects etc.
