HACCP (Hazard Analysis Critical Control Point) is an internationally-recognised and globally-accepted preventative food safety program. There are 7 principles that undrepin HACCP food safety, which form the foundation of HACCP plans for commercial kitchens. While HACCP compliance is best practice in some locations, it’s a regulated legal obligation in others. Regardless, food safety is crucial for food businesses, as food contamination can lead to serious financial and legal consequences. The key initiative of the HACCP principles are to identify food safety risks and hazards before they occur or escalate and cause food contamination. When it comes to commercial kitchen design, it’s important that food safety hazards are considered every step of the way. Elements such as walls, floors, ceilings, lighting and equipment can pose significant risks to food safety. Food Strategy’s team participate in ongoing training around food safety and compliance, ensuring that designs meet the local region’s legal and council requirements. This means there are no headaches or delays with obtaining food and health licences, allowing your business to be up and running sooner.