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Hazard Analysis Critical Control Point (HACCP)

HACCP Certified - Hazard Analysis Critical Control Points

Hazard Analysis Critical Control Point, or HACCP, is a systematic approach to food safety within a facility. It focuses on the prevention of biological, physical, and chemical risks by establishing checkpoints at risk-related areas throughout a facility. For example, one might test a fruit processing plant’s rinsing water at regular intervals to ensure that bacteria is kept below minimum allowance level.

Diners are increasingly hyper-focused on high-protein and plant-based foods. Alongside all of the new-fangled, lab-based, cell-cultured options out there is the humble bean. A staple food for millenia, beans are being re-examined as a healthy, versatile ingredient worthy of menu inclusion.

  • Retro and heirloom recipes—like Southern succotash, French cassoulet, and Cajun red beans and rice—fit the bill for those in search of authenticity.
  • Most world cuisines incorporate some type of bean in their classic dishes. Think feijoada in Brazil, black beans and rice with plantains in Puerto Rico, and garbanzo beans in Israel. Modern interpretations of these recipes are packed with produce and herbs.
  • The creamy texture of mung beans is proving an ideal substitute for those that are eliminating soy from their diets.