1. Hazard Analysis Critical Control Point

2.  Assess the hazards  Determine where food safety hazards might happen.  Poor personal hygiene  Contaminated raw food  Cross-contamination  Improper cooking  Improper holding  Improper reheating  Improper cleaning and sanitizing of equipment

3.  Identify the Critical Control Points where contamination could happen  The Flow of Food Prep & Cooking Holding Receiving & Storing Serving Cooling Reheating Disposal & Cleanup

4.  Set standards for Critical Control Points (CCP)that are necessary for food to be considered safe.  Temperature limits for food to be considered safe- Danger Zone

5.  Monitor the Critical Control Points  Ex: Taking temperatures of food when it is received and stored  Keep records: flow charts, manuals, written descriptions, check list

6.  Take Corrective Action, if needed  EX: food that is damaged when received will not be accepted. Reheating food, throw it out…

7.  Verify that the system works  Evaluate your procedures regularly  May need to modify to keep food safe

8.  Develop a record-keeping system that identifies:  Who documents procedures  How documentation should be performed  When documentation should be performed