A HACCP plan only works if it works on the ground.
Over the weekend, we visited an outdoor eatery, beautiful garden, clean food, top-notch hygiene even in the restrooms.
As people enjoyed their meals, the owner went from table to table asking if guests were okay, if they’d been served, or if their orders had been taken.
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When he reached us, my sister was vibing hard to mugithi Benga and he loved it! We ended up chatting and I asked why he personally checks in on customers.
His answer?
“We have a HACCP plan. Weekends get busy, so we gather feedback and fix the gaps during the week. That’s how we keep it working.”
I didn’t ask whether he’s a food safety or quality pro but one thing was clear:
Related Articles : The 7 Core Principles of HACCP: Brought to Life, Kenyan Case Studies.
A HACCP plan isn’t proven by throwing around the word. It’s visible in subtle actions most of which the customer may never realize are part of a food safety system.
So, is your HACCP plan living… or just written?
