2.  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 - The HACCP Philosophy 2

3. Prerequisite Programs Proper personal hygiene practices Supplier selection and specification programs Proper facility- design practices Proper cleaning and sanitation programs Appropriate equipment- maintenance programs 9 - 3

4.  Menu  Customers  Equipment  Processes  Operations A HACCP plan must be specific to a facility and its: 9 - 4

5. 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 - 5

6. 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) 9 - 6

7. Minimum and maximum limits the CCP must meet to prevent, eliminate, or reduce a hazard to an acceptable limit Principle 3:Establish Critical Limits 9 - 7

8. Monitoring lets you know that critical limits are being met Principle 4:Establish Monitoring Procedures 9 - 8

9. Corrective actions are predetermined steps taken when food doesn’t meet a critical limit Principle 5:Identify Corrective Actions 9 - 9

10. 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 9 - 10

11. 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 9 - 11

12. Crisis Management Develop a crisis-management team. Identify potential crises. Develop simple instructions for response. Assemble a contact list – put by phones. Develop communication plan – Q&A sheets and press releases. Assign and train a spokesperson. Assemble a crisis kit for the establishment Test the plan by running a simulation.

13. Questions to Ask Foodborne illness outbreak? 1) What did you eat and drink? When? 2) When did you become ill? 3) Did you eat anything else before or after eating at our establishment? 4) Did you seek medical attention?

14. Crisis Plans Foodborne Illness Outbreak Power Outage Water-Service Interruption Fire Flood What else???