What are the key differences between HACCP and Menu-Safe?
Can anyone explain how a Menu- Safe system is different from HACCP System? I read that the Menu- Safe system is a much more simpler system and is beneficial for catering, restaurants and hospitality sectors. So, what are the key differences between HACCP & Menu-Safe?
Thanks and I would appreciate an elaborate answer as I could not get a clear idea from my Google Search results.
I was unable to download the information brochure on menu-safe website (> NOT FOUND) however if menu-safe is similar to the UK's SFBB approach, the latter is IIRC proud of the fact that the acronym CCP nowhere appears in its implementation text.
( as I recall, the SFBB program was created after the original "simplified" haccp system developed to meet EU requirements was found insufficiently comprehendable by its target users).
The key difference between SFBB and traditional haccp afaik is that the former utilizes the Principles of haccp but implements them operationally via a relatively simple notebook-based data documentation methodology which avoids "high-tech" language but still enables control equivalent to that achievable from conventional haccp.
The detailed SFBB manuals are freely downloadable.
I was unable to download the information brochure on menu-safe website (> NOT FOUND) however if menu-safe is similar to the UK's SFBB approach, the latter is IIRC proud of the fact that the acronym CCP nowhere appears in its implementation text.
( as I recall, the SFBB program was created after the original "simplified" haccp system developed to meet EU requirements was found insufficiently comprehendable by its target users).
The key difference between SFBB and traditional haccp afaik is that the former utilizes the Principles of haccp but implements them operationally via a relatively simple notebook-based data documentation methodology which avoids "high-tech" language but still enables control equivalent to that achievable from conventional haccp.
The detailed SFBB manuals are freely downloadable.
Exactly this - Environmental Health departments (UK regulator) push this very hard for small cafes, caterers, independent restaurants etc.
It's pitched at businesses who generally have no-one with real experience of food safety and who might have had one or two people do a basic Food Hygiene course and possibly a basic HACCP course if they're lucky, i.e. broadly at a level of "Food poisoning is bad / having some sort of vaguely systematised approach to prevent this is good".
Link here if useful for the OP: https://www.food.gov...better-business