Reviewer in FDRSKMNGMNT (FINALS) The 7 HACCP Principles

From HANDOUTS  Conduct a Hazard Analysis

 Determine the CCP
 Establish Critical Limit
The HACCP SYTEM  Establish Monitoring Procedures
 Take Corrective Action
- Innovative system that was
developed by Pillsbury Company for  Verify that the System Works
NASA space program. (1960)  Record Keeping and
Documentation
HACCP

 Food safety system designed to keep

food safe through its flow of
establishment.
 Based on the idea if the physical,
biological, chemical hazards are
identifies at a specific points.
Dynamic Process
 Proper food handling process
 Monitoring techniques
 Record Keeping
Pre-requisite programs also called
(Standard Operating Procedures)
 Proper personal hygiene
 Proper Facility Design
 Choose good supplier and develop
supplier specifications
 Proper cleaning and sanitation
 Appropriate equipment
maintenance
THE HACCP PLAN must be specific to
facility’s
 Menu
 Equipment
 Process
 Operations
Principle #1
- The process of Identifying and
evaluating potential hazard
associated w/ foods to determine
which must be addressed in a
HACCP Plan.
Principle #2
- Last step where you can intervene to
prevent, control, or eliminate
microorganisms in food before
service.
Principle #3
- Minimum or Maximum limit that the
CCP must meet to prevent/eliminate
hazard to acceptable limit.
Principle #4
- The process of Analyzing where
critical limit are being met.
Principle #5
- Predetermined step taken when
food does not meet a critical limit
- Last opportunity to ensure the
safety of food.
-
Principle #6
- Process of determining if HACCP
system is working according to plan
- Last step where you verify or double
check that the CCP and CL are
appropriate.
Principle #7
- Recording how food is handled as it
flows through the establishment.
Hazards can occur in Prepare:
Potentially Adverse Conditions
*Thawing at room temperature
*One Prep table for all foods
*Hand contact with product.
Biological Hazards
- Form of bacteria, viruses, fungi, and
parasites.
Chemical Hazards
- Substances that are either naturally
present/added to food during
production.
Physical Hazards
- Physical contaminants that can
cause injury to the guest.
Potentially hazardous food (Breakfast)
- Oatmeal
- Scrambled eggs
- French toast
- Cream of wheat
- Bacon
- Sausage gravy
- Breakfast burrito
- Sausage
- Cheese omelet
- Egg beaters
FACTORS THAT INFLUENCE RISK
 Type of customers served
 Type of food on the menu
 Nature of the organism
 Past outbreaks
 Size and type of food production
operation
 Extent employee training.
PREVENTIVE MEASURES
 Controlling the temperature of the
food
 Cross contamination control
 Good personal hygiene practices
 Other procedures that can prevent,
eliminate, minimize and identifies
health hazards.
Typically CCP
- Cooking
- Cooling
- Holding
Establishing Critical limits keep in minds
that they must be
- Measurable (time, temperature)
- Based on scientific data such (FDA
FOOD CODE)
- Clear and Easy to follow
CRITICAL LIMIT FOR COOKING CHICKEN
Receive – 41 F and below
Store - 32F – 41F
Prepare - 45F within (2 hrs.)
Cook - 165F – 212F for (15 sec)
IN MONITORING BE SPECIFIC ABOUT: safety problems that have been
noted.
 How the CCP will be monitored
 When an How often to monitor
 Who will monitor
Principle 1,2,3 – Helps to design your
 Equipment and tools needed to
system
monitor
Principle 4,5 - Implement it
CORRECTIVE ACTIONS MIGHT INCLUDE THE
FOLLOWING: Principle 6,7 - Maintain your system and
help you to verify its effectiveness.
 Continuing to cook the food the
required minimum internal
temperature.
 Throwing food away after a
specifies amount of time Goodluck! 
 Rejecting a shipment that is not
received at the temperature
specified.
VERIFICATION HELPS YOU DETERMIN IF

 CCPs and Critical limits are

appropriate
 Monitoring alerts you to hazards
 Corrective actions are adequate
 Employees are following
procedures
 Critical limits are frequently not
being met.
 Receive a foodborne illness
complaint
 Your menu, equipment,
processes, suppliers or products
change.
PROPER RECORDS ALLOWS YOU:
- To document that you are
continuously preparing and serving
safe food
- Identify when your procedures
should be modified due to food