2. LEARNING GOAL: Students will understand and apply the purpose and reasoning for HACCP as a standard in the hospitality industry

3. History & Definition HACCP – stands for Hazard Analysis Critical Control Point Self monitored Developed by Pillsbury Food Co. for the NASA space program in the 1960’s Purpose was to prevent astronauts developing food poisoning in space Required in many US manufacturing areas, however, it is NOT mandatory in Canada unless exporting to US. BUT recognized as good practice in Canada

4. The Basic Principle It is safer to look at what might go wrong to prevent it than to look at it afterwards and try to correct it.

5. The Seven Principles: 1.Analyze Hazards: look for potential hazards and measures to control them A. Biological hazards (microbes) B. Chemical (toxins) C. Physical (glass/metal fragments)

6. 2. Identify Critical Control Points: main points for making sure controls to eliminate hazards on the way to the customer a. receiving – temperature, sanitation, etc. b. Storage – temperature, sanitation, FIFO (first in first out) c. defrosting of high risk foods d. preparation – temperature, time, sanitation, cross contamination, etc e. cooking or reheating – time, temp., techniques f. holding or serving food

7. 3. Establish preventative measures for each critical control point, with critical limits, time or temperature standards

8. 4. Establish procedures to monitor these critical control points. Who is responsible and what are they required to check and to do?

9. 5. Establish Corrective Actions when monitoring has shown that there is a problem; e.g. What do you do if there has been time-temperature abuse?

10. 6. Establish procedures to verify that the system is working; i.e., checking equipment and food for standards

11. 7. Establish effective record keeping to document the HACCP system. This would include all the above documentation plus a record of who did what when. There is also chance of audits of this information.

12. High Risk Factors A.Health of the population (ill or vulnerable) B.Types of food served A.Perishable B.High in protein C.Susceptible to dangerous practices i.e. chicken

13. Risk Facts con’t C. Nature of the operation experienced, exact methods of preparation, few or many critical control points D. Nature and size of population served (young, old, weak, etc.)

14. References US Food and Drug Administration Center for Food Safety and Applied Nutrition http://vm.cfsan.fda.gov/-comm/haccpov/html