1. + HACCP Plan Section 2.4

2. + Flow of Food Path that food takes in an operations from start to finish. Purchasing Receiving Storing Preparing Cooking Holding Cooling Reheating Serving When food-handlers are aware where cross contamination can occur, they can prevent it in each step.

3. + The HACCP Plan System used to identify major hazards at specific points within a food’s flow through the operation. Managers can use this to find out where biological, chemical and physical hazards might happen, in turn, preventing, eliminating or reducing the threat.

4. + HACCP Principles #1: Conduct Hazard Analysis Look for potential hazards in the operation in which food is served Physical, chemical, or biological #2: Determine Critical Control Points (CCP’s) Find points in the process where identified hazards can be eliminated, prevented, or reduced to safe levels, known as critical control points! #3: Establish Critical Limits For each CCP, determine limit. Temperature, cooking time Must be specific and clearly stated

5. + HACCP Principles #4: Establish Monitoring Procedures Determine how these CCP’s will be monitored and by whom. #5: Identify Corrective Actions If CCP hasn’t been met, what will be done to correct it? #6: Verify System Works Evaluate plan on regular basis and keep good records #7: Establish procedures for Record Keeping Keep records for monitoring activities, corrective actions, inspection of equipment and supplier inventory.

6. + HACCP Video https://www.youtube.com/watch?v=mE-q9W4jqQg