Start by describing what changes in daily work
Consider a restaurant adding a new delivery menu. The team should describe where new ingredients are received and stored, how dishes are prepared, who packs them and how they are handed to the delivery driver. This description reveals steps that may not have existed before.
Record what stays the same, what changes and who should assess the effect on food safety. The responsible person can then decide which parts of the existing system need checking and adjustment.
Five questions to discuss with your HACCP team
A short meeting before the change can bring together the kitchen, purchasing and the responsible person. Use these questions as a starting point for the review:
- Do new ingredients or suppliers change the information we check on receipt?
- Does the new recipe introduce allergens that the current instructions do not cover?
- Do equipment, preparation sequence or storage arrangements change the process flow?
- Which checks, forms and work instructions need updating?
- Who will explain the changes to every shift and check that they are being applied?
The change needs to reach the workplace
After the technical review, update the documents employees actually use. If a unit has been replaced, its record label should match the equipment in the kitchen. If a task has changed, the new instruction should be available to the person performing it. Mark the effective date and remove outdated working copies from use.
Base training on the actual task: show the new instruction, walk through the procedure and ask the employee to explain their responsibility. Record what was covered and who took part so that colleagues on other shifts are included too.
Check implementation after the launch
Arrange a review of the first records and a discussion with the team after the change. Look for unclear labels, missed steps and tasks without an assigned owner. Turn each issue into a specific action with a responsible person and a review date.
The Codex Alimentarius General Principles of Food Hygiene call for reviewing the HACCP system when changes may affect food safety. The technical reference is General Principles of Food Hygiene, CXC 1-1969.
How S-Consulting can help
Through HACCP consulting, S-Consulting Group can review current arrangements, update procedures and organise training around the actual operation. Once procedures are defined, FS App helps organise tailored checklists, equipment, responsible staff and records for daily use.