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

Prevented Eliminated

Reduced to safe levels

A Dynamic Process That Ensures Safe Food Through a Combination of

Proper foodhandling procedures Monitoring techniques Record keeping

A HACCP System Helps You

Identify foods and procedures most likely to cause foodborne illness

Develop procedures to reduce the risk of an outbreak

Monitor procedures to keep food safe Verify that the food served is consistently safe

Prerequisite Programs
The Foundation for HACCP

Proper personal hygiene

Proper facility design

Choose good suppliers and develop supplier specifications

Proper cleaning and sanitation

Appropriate equipment maintenance

Image courtesy of Hobart Corporation

Must be specific to a facilitys

Menu
Equipment Processes Operations

Principle One

Conduct a Hazard Analysis

Principle Two

Determine the CCPs

Principle Three

Establish Critical Limits

Principle Four

Establish Monitoring Procedures

Principle Five

Take Corrective Action

Principle Six

Verify That the System Works

Principle Seven

Record Keeping and Documentation

Principle One Hazard Analysis

Process of identifying and evaluating potential hazards associated with foods to determine which must be addressed in a HACCP plan

Principle Two Determine Critical Control Points (CCPs)

The last step where you can intervene to prevent, control, or eliminate the growth of microorganisms in food before service

Principle Three Establish Critical Limits

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

Principle Four Monitoring Critical Control Points

Monitoring lets you know if critical limits are being met
Be specific about

How the CCP will be monitored When and how often to monitor

Who will monitor

Equipment and tools needed to monitor

Principle Five Taking Corrective Action

Predetermined steps taken when food does not meet a critical limit

Principle Six Verify That the System Works

The process of determining if your HACCP system is working according to the plan
Verification helps you determine if CCPs and critical limits are appropriate Monitoring alerts you to hazards Corrective actions are adequate Employees are following procedures

Principle Seven Record Keeping and Documentation

Proper records allow you to document that you are continuously preparing and serving safe food

Reprinted with permission from Roger Bonifield and Dingbats

List the SOPs in your operation that would be considered a prerequisite for implementing a HACCP system. Select a volunteer to be the guest health inspector and have them walk through your HACCP plan to see how it is working and where it may need improvement or changes. Look at HACCP through the eyes of the inspect or rather than the operator or manager. Explain how a HACCP system can protect the most vulnerable of guests.