HACCP

HACCPWhat is a HACCP Plan?

A Hazard Analysis Critical Control Points (HACCP) plan is a written document detailing the food handling procedures to be implemented by a certain facility. The plan must conform to seven basic principles:

 

  1. Conduct a Hazard Analysis.

    Examine flow of food and determine where biological, chemical and physical hazards may occur.
  2. Determine the Critical Control Points (CCP).

    The last controllable points of food flow essential to prevention/reduction of a food safety hazard.
  3. Establish Critical Limits.

    Minimum and maximum limits (e.g. time and temperature). A CCP must meet to prevent/reduce a food safety hazard.
  4. Establish Monitoring Procedures.

    Procedures using proper tools that alert you to food safety problems or affirm critical limits are met.
  5. Establish Corrective Actions.

    Predetermined steps taken when a critical limit is violated.
  6. Establish Verifications Procedures.

    Confirm HACCP plan works: CCPs/limits are appropriate, monitoring/corrective actions are adequate.
  7. Establish Record–Keeping and Documentation Procedures.

    Document that food is handled and prepared safely.

 

Stop SignHACCP TIP:
Refrigerated air temperature must be 2 to 3 degrees F below maximum internal temperature allowable for food. It is important to employ back–up or "redundant" thermometers to monitor equipment temperature.

 

©Copyright 2010-2011 National Restaurant Supply Co. Inc. All rights reserved.