| | 8 TRAVEL AND HOSPITALITY TECH OUTLOOKAPRIL - MAY 2024IN MYOPINIONThe Hazard Analysis Critical Control Points (HACCP) Plan ensures food facilities, including restaurants, maintain hazard controls.1Equipment verification is an essential component of HACCP that ensures equipment is functional and safe to mitigate food safety risks, such as physical or chemical contamination. The ultimate goal of the verification is to demonstrate the production of safe, quality, and delicious food.Below is a framework for Equipment Verification within Restaurants, which combines industry practices and my experience as a Food Safety Professional.2 Ideally, this process should be completed in a controlled environment (e.g., a test kitchen) or a restaurant location providing optimal supervision to ensure safety. 1. Design Verification: During the selection process, verify if the equipment appears fit for the operation to achieve the desired outcome. To determine suitability, review the operation manuals and conduct an in-person demonstration. Questions to explore: · What is the equipment's desired outcome? (i.e., requirements related to quality, capacity, technology, etc.)? The more specifics identified, the better potential for successful equipment selection. · Is the equipment certified by an American National Standards Institute (ANSI)-accredited program (4)? While ANSI Certification provides significant assurance the equipment will meet local food codes, USINGRESTAURANT EQUIPMENT VERIFICATIONTO ENSURE SAFE AND QUALITY FOODBy Monique Aranda, Director of Quality Assurance, The Habit Burger Grilladditional selection criteria are usually needed. · Is equipment management simple or complex and do the restaurant operation skills meet the management complexity to prevent hazards? · Are regulatory approvals needed? Verify with the local regulatory authority to ensure compliance. Monique Aranda
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