INTRODUCTION TO

HACCP
The five most common risk factors
responsible for foodborne illness:
Purchasing food from unsafe sources

Failing to cook food adequately

Holding food at improper temperatures

Using contaminated equipment

Poor personal hygiene

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Active Managerial Control
A proactive rather than reactive approach
to addressing the CDC’s risks

By continuously monitoring and verifying

procedures responsible for preventing these
risks, you will ensure they are being controlled

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The HACCP Philosophy
If significant biological, chemical, or physical hazards are identified
at specific points within a product’s flow through the operation,
they can be:
Prevented

Eliminated

Reduced to safe levels

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HACCP is based on
seven basic principles
Principles 1 & 2: Help identify and evaluate hazards

Principles 3, 4, & 5: Help establish how these hazards will

be controlled

Principles 6, & 7: Help maintain the HACCP plan and system

and verify their effectiveness

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Principle One: Conduct a Hazard
Analysis
Identify potential hazards in the food served by looking at how
it is processed

Once common processes have been identified, determine where

hazards are likely to occur for each

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Enrico’s, an Italian restaurant,
conducted a hazard analysis
and discovered that:
Several dishes, including Chicken Breast alla Parmigiana and
Pepper Steak, are processed similarly: receiving storage
preparation cookingsame-day service

The dishes are at risk from biological hazards

Chicken breast: Salmonella spp. and Campylobacter spp.
Beef: shiga toxin-producing E. coli

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Principle Two: Determine
Critical Control Points (CCPs)
Find the points in the process where the identified hazard(s) can be
prevented, eliminated, or reduced to safe levels. These are the CCPs.

Depending on the process, there may be more than one CCP.

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Enrico’s identified cooking as the CCP
for the process used to prepare Chicken
Breast alla Parmigiana and Pepper Steak
Proper cooking is the only step that will eliminate
or reduce the hazards to safe levels

Since the food was prepared for same-day service,

it was the only CCP identified

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Principle Three: Establish Critical Limits
Establish minimum and maximum limits
for each CCP that must be met to either
prevent or eliminate the hazard or reduce
it to a safe level

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Since cooking was identified as
the CCP for the process, Enrico’s
determined the following critical limits:
Chicken Breast alla Parmigiana: Cook the chicken in a convection oven
to a minimum internal temperature of 165F (74C) for fifteen seconds

Pepper Steak: Sauté the beef to a minimum internal temperature of

145F (63C) for fifteen seconds

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Principle Four: Establish
Monitoring Procedures
Determine the best way to check
critical limits to ensure they are
consistently met

Identify who will monitor them

and how often

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Enrico’s chose to monitor
the critical limits by:
Inserting a thermometer probe into the thickest part of each
chicken breast (Chicken Breast alla Parmigiana)

Taking sample temperatures of the beef (Pepper Steak)

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Principle Five: Identify Corrective Actions
Identify steps that must be taken when a critical limit is not met

Determine these steps in advance

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At Enrico’s, if food has not reached its
critical limit during cooking,
employees must:
Continue to cook it until it does

Record this corrective action in the temperature log

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Principle Six: Verify That the
System Works
Determine if the plan is working as intended

Evaluate on a regular basis:

Monitoring charts
Records
How the hazard analysis
was performed
Determine if the plan adequately prevents,
reduces, or eliminates identified hazards

10-16 Photo courtesy of Roger Bonafield and Dingbats

To verify that the system was working,
Enrico’s management team:
Checked temperature logs weekly and noticed that chicken breasts
occasionally were not meeting the critical limit

Reevaluated the HACCP plan and found chicken routinely failed to

meet the critical limit

Discovered their vendor was delivering a slightly larger chicken breast

Adjusted their cooking process to account for the larger breast

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Principle Seven: Establish Procedures
for Record Keeping and Documentation
Keep records obtained:
While performing monitoring activities

Whenever a corrective action is taken

When equipment is validated

When working with suppliers

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Enrico’s management team requires that:
Time and temperature logs be kept for three months

Receiving invoices be kept for sixty days

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A HACCP plan is required
if an establishment:
Smokes, cures, or uses food additives to preserve food

Packages food using a reduced-oxygen packaging method

Offers live, molluscan shellfish from a display tank

Custom-processes animals for personal use

Packages unpasteurized juice for sale to the consumer

without a warning label

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The time to prepare for a
crisis is before one occurs
The basis of a successful crisis management
program is a written plan that:
Identifies the resources required
Lists and explains the procedures that
must be followed

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When creating a crisis management plan:
State the basic objectives

Include a level of detail in the plan consisting of:

Checklists with step-by-step procedures
Specific tasks, roles, and resources
Prepare specific procedures for developing, updating
and distributing it

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To prepare for a crisis:
Develop a crisis management team

Identify potential crises

Develop instructions for each crisis

Assemble a contact list

Assign/train a spokesperson to handle the media

Develop a crisis communication plan

Assemble a crisis kit for the establishment

Test the plan

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