Hazard Analysis Critical Control Point – an estimated 300,000 food related illnesses are suffered every year in New Zealand.
It is vital that businesses in the food industry have systems in place to manage their food production. These systems are designed to prevent food related illnesses occurring. A food safety program highlights potential problem areas or hazards and offers solutions for staff to follow. An introductory booklet on HACCP is available at http://www.nzfsa.govt.nz/processed-food-retail-sale/fsp/haccp.pdf.
Air Freshener
Antibacterial Wipes
Bags
Bed Rolls
Brooms
Brushes
Buckets
Cleaning Eco
Cleaning Std
Cleaning Wipes
Cold Cups
Cutlery
Degreaser
Disinfectant/Sanitiser
Dishwash Detergent
Disposable Clothing
First Aid Kits
Floor Cleaner
Floor Mats
Floor Pads
Food Containers
Food Packaging
Food Wrap
Gloves
Hand Dryers
Hand Soap
Hand Sanitiser
Hot Cups
Insect Control
Janitor Cart
Laundry Detergent
Mops
Packaging
Paper Bags
Paper Towels
Plates
Recycle Bins
Rubbish Bags
Safety Equipment
Sanitary Units
Scouring Pads
Serviettes
Signage
Squeegee
Stationery
Straws
Sunscreen
Table Covers
Takeaway Cont
Tape
Tissues
Toilet Paper
Toilet Hygiene