Critical Control Points

Introduction
In the concept of Hazard Analysis and Critical Control Point, requested by NASA to Pilsbury who
was developing foods safe for space travel at the time (1960s), critical control points are points,
steps, or procedures in a food process at which control should be applied so that a food safety
hazard can be prevented, eliminated, or reduced to an acceptable level.
For this subject, critical control points would refer to areas of concern that require one to
prevent, eliminate, or manage risks to health, safety, and security.
There are 7 Principles for HACCP, namely:
1. Conduct a Hazard Analysis
2. Determine Critical Control Points
3. Establish Critical Limits
4. Establish Monitoring Procedures
5. Establish Corrective Actions
6. Establish Verification Procedures
7. Establish Documentation
Reading: https://www.unido.org/sites/default/files/2008-05/PR-12-
HACCP_Textbook_neu_29_10_07_0.pdf

Conduct Hazard Analysis:

What are the Hazards in Hotels, Resorts, and Restaurants?
- Health Hazard
- Structural and Physical Hazards
- Security Hazards
- Electrical Hazards
- Environmental Hazards
- Fire Hazards
- Safety Hazards

Determine Critical Control Points

Based on the identified hazards, we can establish which areas are critical control points:
Kitchen, Receiving Area/Lobby, Dining Area, Housekeeping/Rooms, Electricals, Plumbing,
Landscaping/Gardening, Facilities

Kitchen
- Kitchen equipment is working properly and is maintained well
o Stoves, grills, and ovens in particular are working properly with gas lines or
electric lines secured and regularly checked and maintained
- Food
o Ensure that they are prepared safely, stored, and disposed of properly
 - Absence of pests or possible entry points for pests
- Ventilation
o Air flow should be adequate to prevent off smells of food and airborne diseases
o 1:1 ratio of the range hood to stove tops and grills
- Receiving area
o Located near the backdoor entrance and as close as possible to storage area
- Storage units are working properly and are in standard
o Refrigerator at 4 deg C; Freezer at -18 deg C
o Pantry is at 10 to 21 deg C with 15% or less humidity
o Shelves
▪ are at least 6 inches off the floor
▪ 2ft ceiling clearance
▪ Clearance between shelves should at least be 15 inches
o Any openings or structural cracks must be sealed and repaired
o Possible allergens are kept separate from other food items
- First Aid Kit is easily accessible and stocked
- Adequate handwashing stations
- Adequate dishwashing stations (separate from handwashing station)
o Not used for thawing meats
o Has access to hot running water
o The area for soiled/dirty dishes is separate from the area for clean dishes
- Proper and secure disposal areas
- Safety measures and training for employees
- Proper storage area for cleaning and sanitizing agents that is separate from food items
- Construction and Maintenance
o Lighting
o Electricals
o Plumbing
- Adequate Space for restaurant capacity
- Personal hygiene facilities for kitchen workers must be provided
o Changing room
o Shower
o Toilet
- Walk-surface
o Uses non-slip tiles or non-slip mats
Additional Reading:
https://nextbite.io/commercial-kitchen-requirements/

Receiving Area/Lobby
- Parking Area
o No obstructions in the driveway and parking area
o Potholes and cracks should be repaired ASAP
o Adequate lighting to ensure safety
o CCTV
 o Adequate Space for restaurant capacity
o Safe walkway for pedestrians
- If the establishment has no dedicated parking area, there must be a safe drop-off and
pick-up point for guests
- Walk surface of entryway
o Non-slip surface
o Cleaned and maintained regularly
- Construction and Maintenance
o No damage to structure
o Electrical wires are not exposed
o Adequate Lighting – natural or artificial
o Front Desk or reception desk must be of proper height considering the height of
general guests expected
- Ventilated
o Prevent viral infections or any other airborne diseases
- Accessibility
o Ramp for elderly and wheelchair-users
- Proper storage of equipment of cleaning materials
- Staff are trained on what to do during an emergency
- If applicable baggage carts or similar must be provided to minimize injury to guests and
employees
- Security Personnel and System
o CCTVs
o Forced entry alarm
Additional Reading: https://insights.ehotelier.com/insights/2015/05/29/is-your-hotel-garage-as-
safe-and-welcoming-as-your-lobby/

Dining Area
- Walkways and surfaces
o Non-slip
o Enough clearance for passage of people and carts (if applicable)
- Construction and Maintenance
o No cracks or holes that pests can enter through
o Electrical outlets are away from water sources or high-risk areas for spillage
o Electrical cables are tucked away (to prevent trips and falls) and not easily
accessible to children
- Adequate Space
o The number of tables and chairs in the dining area does not overcrowd the room
- Adequate ventilation
o If the establishment uses an interactive or open kitchen design, there must be
extra care put into the ventilation to reduce kitchen fumes from filling the dining
area
o Air flow from the kitchen and comfort room does not spill over to the dining area
- Facility
o Hand washing areas and comfort rooms must be provided for the general
populace and PWDs
- Equipment: tables, chairs, dishes, cutlery, glasses, etc.
 o Tables and chairs are ergonomic, safe to use
o Dedicated areas or equipment are available for those who need accommodations
(wheelchair areas, highchair for babies, service animals, etc.)
o Dishes, cups, and glasses are not damaged and safe to use
- Proper storage of equipment
o Dishes, cutleries (particularly knives), and glasses are stored in a safe and
secured area away from public access
o Machines such as coffee machines, food warmers, and such are located in a
stable area with their electrical cords hidden and away from walkways
- Proper staff training
o Staff are able to clean the area adequately and have an appropriate protocol for
broken cutlery, dishes, or glasses
o Knows de-escalation techniques to avoid violent reactions from customers or
fellow employees
o Staff are well trained in handling food trays to avoid spilling, breakages, and
accidents. Similarly, they must be trained in proper bussing techniques.

References:
https://www.qualityassurancemag.com/news/haccp-origins-nasa/
https://www.unido.org/sites/default/files/2008-05/PR-12-
HACCP_Textbook_neu_29_10_07_0.pdf
https://www.anfponline.org/docs/default-source/legacy-docs/docs/fpc022016.pdf?sfvrsn=2
https://www.universalclass.com/articles/business/kitchen-sanitation-dishwashing.htm