McLaughlin Direct

HACCP
Hazard Critical Control Points

HACCP - The Key Features	How McLaughlin Can Help
Analysing potential food hazards in a food business operation Identifying the points where food hazards may occur Deciding which points are critical to food safety Implementing controls to food safety Reviewing these contols periodically Training all food handling staff in food hygiene	Expert product advice and staff training Colour coded systems and health and safety signs Complete range of wall charts for product guidance Safety data sheets for all products

Food Prep Area Safety Sign Pack		Food Storage Safety Sign Pack
Printed on Self Adhesive Vinyl	Contains 1 of each notice as shown opposite. Total 14 notices.	Printed on Self Adhesive Vinyl	Contains 1 of each notice as shown opposite. Total 16 notices.
Preventing Food Poisoning 300 by 200		Deep freezer guidelines 300 by 200
Cook Chill Guidelines 300 by 200		Refrigerator guidelines 300 by 200
Safe use of Knives 300 by 200		New stock to be placed 300 by 200
Wash hands after etc 300 by 200		Food deliveries checked 300 by 200
No Smoking Staff Offence 300 by 200		Do not store raw/cooked 100 by 100
Personal Items 300 by 200		Defrosted food not refrozen 100 by 100
All cuts abrasions covered 300 by 200		Door kept closed 100 by 100
Sink for food equipment 100 by 200		Raw meat below cooked 100 by 100
Sink for hand wash 100 by 200		Fish only 100 by 100
Sink for food wash 100 by 200		Dairy products only 100 by 100
Food prep area 100 by 200		Raw meat only 100 by 100
Not drinking water 150 by 100		Cooked meat only 100 by 100
Drinking water 90 by 230		Veg/salad only 100 by 100
Leave basin clean 100 by 100		Food must be covered 100 by 100
		Spillages cleaned up 100 by 100
		Wash hands symbol 100 by 100
Ref: FPRPK		Ref: FSTPK