1. HACCP

2. 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

3. 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)

4. 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

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

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

7. 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

8. 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

9. 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

10. 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

11. 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