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Hazard

Analysis

Critical

Control

Point

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The HACCP Philosophy

3

Prevented

Eliminated

Reduced to safe levels

If significant biological, chemical,or physical hazards are identified at specific points in the flow of food, they can be:

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Proper foodhandling procedures

Hazard and risk analysis

Monitoring techniques

Record keeping

HACCP ensures safe food through a combination of:

A HACCP system helps you:

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Identify food and procedures most likely to cause foodborne illness

Develop procedures to reduce the risk of foodborne-illness

Monitor procedures to keep food safe

Verify that the food served is consistently safe

Prerequisite Programs

Proper personalhygiene practices

Supplier selection and specification programs

Proper facility-design practices

Proper cleaningand sanitation programs

Appropriate equipment-maintenance programs

Imag

e co

urte

sy o

f H

obar

t C

orpo

ratio

n

9 - 6

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Menu

Customers

Equipment

Processes

Operations

A HACCP plan must be specific to a facility and its:

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Principle 1: Conduct a Hazard Analysis

Principle 2: Determine Critical

Control Points (CCPs)

Principle 3: Establish Critical Limits

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Principle 4: Establish

Monitoring Procedures

Principle 5: Identify Corrective Actions

Principle 6: Verify that the System Works

Principle 7: Establish Procedures for Record

Keeping and Documentation

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Process of identifying andevaluating a potential hazard associated with a food item, in order to decide what must beaddressed in the HACCP plan

Principle 1: Conduct A Hazard Analysis

9 -

Where Hazards Can Occur

11

9 -

Group Food By How It Is Processed

12

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A critical control point is the last step where you can intervene to prevent, control, or reduce the growth of microorganisms before the food is served to customers.

Principle 2: Determine Critical Control Points (CCPs)

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Minimum and maximum limitsthe CCP must meet to prevent, eliminate, or reduce a hazard to an acceptable limit

Principle 3: Establish Critical Limits

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Measurable

Based on scientific data, food regulations, and expert advice

Appropriate for the food and equipment in the establishment

Clear and easy to follow

Critical limits must be:

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Monitoring lets you know that critical limits are being met

Principle 4: Establish Monitoring Procedures

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How to monitor the CCP

When and how often to monitor it

Who will monitor it

Equipment, materials, or toolsneeded to monitor it

Establish directions that specify:

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Corrective actions are predetermined steps taken when food doesn’t meet a critical limit

Principle 5: Identify Corrective Actions

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Verify that:

Selected CCPs and critical limits are appropriate

Monitoring is alerting you to hazards

Corrective actions are adequate to prevent foodborne illness

Employees are following established procedures

Principle 6: Verify That The System Works

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Proper records allow you to:

Document that you are continuously preparing and serving safe food

Identify when procedures need to be modified

Principle 7: Establish Procedures For Record Keeping And Documentation

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What prerequisite programs should be in place prior to implementing a HACCPprogram?