Preventing foodborne illness is the number one responsibility of any foodservice operation. Still, it seems there's an outbreak of salmonella or E. coli almost monthly, and these instances are almost always the result of poor planning or execution of those plans.
Hazard Analysis and Critical Control Points (HACCP) is a set of processes to help mitigate cases where biological, chemical, or physical hazards will impact the food production process. It's important, but for operators it can often become a pain. It can be laborious, costly, and even become a burden for foodservice operators, but there's a perfect solution.
What is the HACCP Manager?
Cooper-Atkins created the HACCP Manager to be a tool for helping operations maintain compliance in easy, efficient ways. The system's intuitive programming requires minimal training , will increase productivity, save time and money, and will ultimately increase consumer confidence and improve overall service.
The HACCP Manager allows for customizable reporting that includes a unique measurement stabilization feature and programmable corrective actions for any negative points. It has a checklist feature to assist with both training and inspection.
What are the benefits of a HAACP Management System?
The HACCP Manager allows operators to shorten the amount of time it takes to program and complete temperature logs. In fact, it can save half the time when compared to manual logs. With an easy-to-use interface, it's easy to get staff members up to speed with training and HACCP compliance.
Speaking of compliance, the HACCP Manager will help ensure temperature logs are done correctly and accurately -- and in the correct time period. This substantially reduces opportunities for fraudulent dry-logging and actually makes staff more engaged because they are using advanced technology to complete their work. It's also an easy way to implement accountability standards to be used in employee evaluations.
A big part of compliance is also in HACCP documentation, and a HACCP Management System can help accurately record and report on employee names, locations, product descriptions, temperature tolerances, actual temperatures, corrective actions, dates, and time stamps.
Going digital will conserve paper that can add up to significant expenditures.
Unlike paper logs, the HACCP Manager software platform allows you to move data for analysis and custom reporting.
A HACCP Management System can allow operators to electronically document different yes/no requirements such as inventory, bathroom checks, sanitation supplies, replenishment, and closing tasks. Enhanced quality will directly result in increased consumer confidence and a better overall experience.
Cooper-Atkins offers more than 150 different types of K probe options including solid simulators that mimic core food temperatures in walk-ins, reach-ins, and grab-n-go cases. Surface probes for griddle temperatures, dishwasher probes for rinse sanitation records, and oven probes are also available.
Components of the Cooper-Atkins HACCP Manager
The Cooper-Atkins HACCP Manager is comprised of two main components.
The Blue2 Instrument is a thermocouple that transmits temperatures wirelessly to a mobile device via Bluetooth Low Energy. The Blue2 instrument can utilize any Type-K thermocouple temperature probe making it extremely versatile for insertion, air or surface temperature measurement. The Blue2 instrument is available as part of a kit that includes a Type K DuraNeedle Direct Connect probe.
The HACCP Manager Enterprise Software is the most important and powerful component of the HACCP Manager system. Data can be quickly transferred between the handheld device and a computer. The database is fully customizable, and critical control points and corrective actions can be defined to ensure a detailed HACCP workflow tailored to a specific operation.