9 - 2 Hazard Analysis Critical Control Point

9 - 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:

9 - 4 Proper foodhandling procedures Hazard and risk analysis Monitoring techniques Record keeping HACCP ensures safe food through a combination of:

A HACCP system helps you: 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 personal hygiene practices Supplier selection and specification programs Proper facility- design practices Proper cleaning and sanitation programs Appropriate equipment- maintenance programs Image courtesy of Hobart Corporation 9 - 6

7 Menu Customers Equipment Processes Operations A HACCP plan must be specific to a facility and its:

9 - 8 Principle 1: Conduct a Hazard Analysis Principle 2: Determine Critical Control Points (CCPs) Principle 3: Establish Critical Limits

9 - 9 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

Process of identifying and evaluating a potential hazard associated with a food item, in order to decide what must be addressed 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

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)

Minimum and maximum limits the CCP must meet to prevent, eliminate, or reduce a hazard to an acceptable limit Principle 3:Establish Critical Limits

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:

Monitoring lets you know that critical limits are being met Principle 4:Establish Monitoring Procedures

How to monitor the CCP When and how often to monitor it Who will monitor it Equipment, materials, or tools needed to monitor it Establish directions that specify:

Corrective actions are predetermined steps taken when food doesn’t meet a critical limit Principle 5:Identify Corrective Actions

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

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

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