norfolkngood
Well-known member
If an establishment gets a zero rating, that effectively means they have no food safety Hazard Analysis Critical Control Points (HACCP) plan in place.
That's the equivalent of having no H&S risk analysis plan.
The theory is that if they haven't identified the HACCP's then how can they plan to handle food safely, how can they train staff etc.
That's the reason why many places improve dramatically after getting a 0. They know what they're doing but they can't prove it.
That's the equivalent of having no H&S risk analysis plan.
The theory is that if they haven't identified the HACCP's then how can they plan to handle food safely, how can they train staff etc.
That's the reason why many places improve dramatically after getting a 0. They know what they're doing but they can't prove it.