Overview of HACCP

Burel Group
 Objectives

 DefineHACCP
 Understand HACCP Principles
 Review Current Practices
 And have a little fun
 Food Safety Hazards

 Only a small percentage of actual food

borne illness cases ever get reported.
 CDC estimates 76 million illnesses
annually
– result in approximately 325,000
hospitalizations and 5,000 deaths
– estimated 14 million illnesses and 1,800
deaths are caused by known pathogens:
So…What is HACCP?

Hazard Analysis Critical

Control Point
 HACCP Defined?

A safety system designed to protect

foods as they flow through a facility.
– Preventive – Rather than Reactive
– Rational – Based on Historical Data
– Science Based – Time & Temp Studies
– Continuous – Problems Detected & Corrected
– Comprehensive – Ingredients & Processes
– Commitment – Management & Staff
 Seven Principles of HACCP

1. Analyze Hazard
2. Identify Critical Control Point
3. Establish Critical Limits
4. Establish Monitoring Procedures
5. Establish Corrective Action
6. Establish Record Keeping Procedures
7. Establish Verification Procedures
 Time to Play…

PASS THE
BUC
 Pop Quiz: What is HACCP?
True or False?

1. HACCP focuses on food

 Answers:

1. HACCP focuses on food TRUE

 Pop Quiz: What is HACCP?
True or False?

1. HACCP focuses on food TRUE

2. HACCP is a preventive program
 Answers:

1. HACCP focuses on food TRUE

2. HACCP is a preventive program TRUE
 Pop Quiz: What is HACCP?
True or False?

1. HACCP focuses on food TRUE

2. HACCP is a preventive program TRUE
3. HACCP is the first step in food safety
 Answers:

1. HACCP focuses on food TRUE

2. HACCP is a preventive program TRUE
3. HACCP is the first step in food safety FALSE
HACCP builds on prerequisite programs such as
cleaning and sanitizing (SOP’s)
 Pop Quiz: What is HACCP?
True or False?

1. HACCP focuses on food TRUE

2. HACCP is a preventive program TRUE
3. HACCP is the first step in food safety FALSE
4. According to HACCP, Child Nutrition
Program employees are responsible for
serving safe food to children.
 Answers:

1. HACCP focuses on food TRUE

2. HACCP is a preventive program TRUE
3. HACCP is the first step in food safety FALSE
HACCP builds on prerequisite programs such as
cleaning and sanitizing (SOP’s)
4. According to HACCP, Child Nutrition Program
employees are responsible for serving safe
food to children TRUE
Receiving Deliveries
 Receiving Deliveries
Ensure that all food is received fresh and safe when it
enters the foodservice operation and to transfer food
to proper storage as quickly as possible.

1. Inspect the delivery truck

2. Confirm vendor name before accepting delivery
3. Check frozen foods to ensure they are frozen solid
4. Check the temperature of refrigerated foods
For packaged product, insert thermometer between two
packages
5. Check dates of perishable goods
6. Check the integrity of food packaging
Receiving Deliveries

Put the
food away
NOW!
For more information on how
your group can receive
training, call 864-908-0609