HACCP

What is HACCP?  Hazard Analysis and Critical Control Point  HACCP is a preventative food safety program. “A system based on the idea that if significant biological, chemical, or physical hazards are identified at specific points within a product’s flow through an operation, they can be prevented, eliminated, or reduced to safe levels.” ServSafe Coursebook

History  The concept originated over 40 years ago  Applied to the food processing industry in 1971 when the Pillsbury Company worked to create food for NASA.  Required in food processing industries  Recognized as “Best Practice” Used by same regulatory agencies  Joint Commission on Accreditation of Healthcare Organizations (JCAHO)

HACCP  Unique in that it is a system that must be documented  Looks at all stages of food production  Identifies the food establishment as the final party responsible for ensuring food safety  Not fail proof Does not replace programs for personal hygiene or cleaning and sanitation

Prerequisite Programs  HACCP – Inherent Hazards  Prerequisite Programs (SOPs) – Environmental Hazards Interventions relative to people, facilities, and the work environment Implemented prior to HACCP

 Lack of resources Time Personnel  Complexity of foodservice operations  High turnover of personnel  Burden of required documentation Perceived Barriers

HACCP: 7 Principles  1. Identify Hazards  2. Identify Critical Control PointsCritical Control Points  3. Establish Critical LimitsCritical Limits  4. Establish Procedures to Monitor CCPs  5. Establish Corrective ActionCorrective Action  6. Establish Effective Record-Keeping  7. Establish Procedures to Verify Program

Implementing HACCP  Industry – each food product  Facility - Receiving, storage, and preparation are seen as individual HACCP plans Each recipe is an individual HACCP plan Documentation includes receiving records, storage temperature charts, standardized recipes and service records

Critical Control Point  “A CCP is a point along the path of food flow that if not controlled might result in the food becoming unsafe to eat.”  Examples: Cooking temperatures Cooling times Holding temperatures Re-heating temperatures  Figure 3.10  Source: Idaho Food Safety and Sanitation Manual

Critical Limits  “A measurable aspect of the CCP”  Example Cooking temperature of a hamburger patty Critical limit is 155°F for 15 seconds  Source: Idaho Food Safety and Sanitation Manual

Corrective Action  “What can be done if the critical limit is not met.”  Example: Hamburger patty is only 135°F Corrective action could be to continue cooking it.  Source: Idaho Food Safety and Sanitation Manual