HACCP

What is HACCP?

HACCP (Hazard Analysis of Critical Control Points): A system for analyzing food production and distribution systems in order to proactively identify critical control points and measures to control potential problems.

The seven basic steps to a HACCP program:

Step 1: Identify potential safety hazards.

A hazard is any situation that may cause an unacceptable health risk. Examples of hazards may include harmful micro-organisms, toxins, heavy metals, pesticides, food additives or foreign objects.

Step 2: Determine where and when to prevent problems making sure to identify the critical control points of your operation.

Critical control points are stages in the food preparation process where hazards can be reduced or eliminated. Examples of critical limits can include food handling guidelines and storage times and temperatures.

Step 3: Set limits to control potential problems.

Examples of critical limits include purchasing specifications, cooking, re-heating and holding temperatures, and storage practices.

Step 4: Set up measures to monitor critical limits.

Methods to measure critical control point methods include visual observations of product and deli employees, sensory observation of product or texture of product, chemical measurements of acidity or water activity, or physical measurements of time and temperature.

Step 5: Set up procedures to handle correct problems if critical limits are exceeded.

Examples of corrective measures may include rejecting products that do not meet specification, adjusting cooler thermostat, extending cooking time, re-cooking or re-heating a product to proper temperature, modifying food handling procedures, or discarding products.

Step 6: Keep accurate records and perform routine evaluations to check if controls are effective.

Management must review record keeping daily to ensure that procedures are being followed. Findings must be documented.

Step 7: Conduct periodic audits to ensure that HACCP system works properly.

In-depth audits must be completed at least once per year. Additional audits should be completed for new products, new processes or new recipes.

To learn more about HAACP, visit HACCP Alliance.