Developing a

HACCP Plan
In Hospitality Industry
 Learning Outcomes
 At the end of the module, the students are expected to:
§ Explain the fundamentals behind HACCP System and
plan;
§ Describe the role of HACCP in food safety;
§ Describe how each step is used in food production
and processing;
§ Identify the origin and nature of food hazards;
§ Create HACCP plan.
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§ HACCP is a systematic preventative system that uses

common sense application of scientific principles.

§ The most important aspect of HACCP is that it is a

preventative system rather than an inspection system of
controlling food safety hazards.

§ Prevention of hazards cannot be accomplished by end

product inspection, so controlling the production process
with HACCP offers the best approach.
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Prerequisite Programs
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Primary Steps
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Primary Steps
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Flow Diagram
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The Seven Principles of HACCP

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Conduct a Hazard Analysis

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 The Seven Principles of HACCP
Step 1: Conduct a hazard analysis (Principle 1)
 This involves identifying hazards (chemical, biological or physical) at the
different stages of the process, assessing the likelihood of them occurring,
and identifying control measures to be implemented to manage food quality
and safety.
Step 2: Identify Critical Control Points (CCP) (Principle 2)
 A CCP is an operation which, in the event of loss of control, no other
operation would control the hazard and this would result in an unacceptable
risk. Of the hazards listed in the previous step, those whose control is critical to
safeguarding the hygiene and safety of the product must be identified.
 The Seven Principles of HACCP
Step 3: Establish critical limit(s) (Principle 3)
 Critical limits must be specified for each CCP so as to ensure their control.
These limits can be numerical values, sensory parameters or measurements. A
single CCP can have several critical limits (for example, the application rate
and pre-harvest interval for the use of plant protection products).

Step 4: Establish a system to monitor control of the CCPs (Principle 4)

 This involves conducting analyses or taking measurements, recording
observations or saving data to ensure that the CCPs are being controlled.
The procedures followed must be able to detect any loss of control.
 The Seven Principles of HACC
Step 5: Establish corrective actions to be taken when monitoring indicates that a CCP is
not under control (Principle 5)
 Corrective actions should be developed for each CCP in order to rectify any
deviations. This involves immediate actions that the operator responsible for the step in
the process must implement in order to meet the control requirements of their process.

Step 6: Apply verification procedures to confirm that the HACCP system is working
effectively (Principle 6)

 This step involves verifying the effectiveness of the system but also its effective
implementation. Verification and auditing methods, procedures and tests may be used,
including random sampling and analysis to determine whether the system is working
correctly.

Step 7: Establish documentation (procedures and records) (Principle 7)

 Establish a documentation system which takes into account the various documents,
procedures, operating modes and records.