2. What is HACCP?  HACCP is a food safety management system to prevent food borne illness.  Manager can find out where a Biological, physical or chemical hazard might happen.  Then they can prevent, eliminate or reduce it.

3. HACCP System  It is a written plan based upon the following.  Operations  Menu  Customers  Equipment  Operations.  A plan for one organization will not work for another.

4. 7 Principles of HACCP  Conduct a Hazard Analysis  Determine critical control point.  Establish limits.  Establish monitoring procedures.  Identify corrective actions.  Verify that the system works.  Establish procedures for record keeping and documentation.

5. Principles  In general the principles break into 3 groups  Principles 1&2 helps to identify and evaluate the hazard.  Principles 3, 4 and 5 establish to control the hazards.  Principles 6 and 7 maintain the HACCP system and verify its effectiveness.

6. What is Critical control point?  It’s the aspect of any process in cooking that could create a problem if improperly handled.  Example a chicken dish can be contaminated with bacteria if not handled properly.  What procedure is used to monitor this step?

8. Classwork  Review question 2.4