It is important to ensure food safety in your establishment. To do so, you need to identify hazards and assess the risks to food safety. Find out how to do it with the 5M method!
Implementing the HACCP method in your restaurant is not something that comes naturally, it requires structuring your methods and organizing the management of your restaurant on a daily basis.
The 5M method is one of the keys to succeed in this exercise correctly. Discover how to implement it easily.
The 5M method, also called, Ishikawa diagram, is a tool designed by Kaoru Ishikawa, a former Japanese engineer. This diagram takes the form of a tree with several branches, with the problem encountered at the head and the causes represented by the branches.
Remember, in our article dedicated to the implementation of good hygiene practices, we saw that to apply the HACCP method, it was necessary to be able to identify the hazards and assess the risks for food safety. This is the whole point of the 5M method.
The 5M of the Ishikawa diagram represents 5 causes of a problem that can be grouped into 5 categories:
In order to make your Ishiwaka diagram, you will have to follow 4 steps: