HACCP Training For Chef

Use of HACCP for a Popular Restaurant

Are you the head-chef or planning to be one? Then read this story! Peter is the head-chef of a popular restaurant. He interprets HAACP as follows: everyone has to do their own work. Delivering products with excellent control and preparation process until it transforms into delicious meals and effective equipment handling and filling in registration forms also part of HACCP. Whether the employees stick to the rules or not, doesn’t really matter.

Food safety; don’t touch it with your hand.

Time to time he discusses the HACCP rules in meetings which are recorded in the minutes. And when it is necessary he sent the rules and his expectations by letter to his team. By doing this, he hopes the situation will improve. Most of the time this just doesn’t work and it regularly irritates him. It is just logical. This approach originated from the head-chef’s own desires, of what he thinks is important. He is the one who wants something. That is what I recognized when I was a manager myself. And even I regularly say things, write and call with people. Now let’s take a look at Bert.

He is a chef who works for Peter for a long time, generally in good harmony. However, there is only one aspect that disturbs peter immensely; every five minute Bert put his hand on the apron. It was not to take it off, his hands feel just sticky. Bert’s hands are generally not clean, and Peter finds this very unpleasant. Each hygiene guru tells you that clean hands are the biggest secret behind food safety.

Just wiping the hands is not enough. Over 50 percent of the food infections happen because of not complying to the HACCP rules, like washing hands. Peter is a very good chef. It is his dream to manage a kitchen where the guests absolutely can trust and blindly can eat the food and also get healthy food. Peter is astonished: “I have already chosen a harder approach to the team.

What I say simply has to be done, but it doesn’t happen". What can I do to keep away Bert’s hands from his apron? Smart way is just to stop giving attention to mistakes that happen. It is good to make clear what you expect from others, and it is useful to make it as concrete as possible. The suitable start is consultation with Bert: “what do you need?? How can I help? When this is finished, what will you have reached? When will we discuss the score together and how can we go further?” Later on we can always discuss which concrete help you can offer as the head chef, and the best way to approach this, and on which way you can prevent the people to fall back in bad habits. HACCP?

Even that you can also achieve it. Let me know, what is your status now?? And what you need to go further and reach your goal?

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