Seven Principles of Hazard Analysis Critical Control Point

• What are the basic rules in food preparation and service?

  1. Personal hygiene
  2. Safe food storage
  3. Temperature danger zone (5°C-60°C)
  4. Avoidance of cross-contamination
  5. Cleaning and sanitizing
  6. Safe handling of linen
  7. Safe garbage disposal
• What is HACCP?

  HACCP stands for Hazard Analysis Critical Control Point, a systematic, preventative approach designed to control significant food safety hazards.
• What are the types of food hazards?

  1. Biological hazards - bacteria, molds, yeasts.
  2. Chemical hazards - allergens, toxic chemicals.
  3. Physical hazards - sharp or hard substances.
• What are the seven principles of HACCP?

  1. Conduct a hazard analysis.
  2. Determine Critical Control Points (CCPs).
  3. Establish critical limits.
  4. Establish monitoring procedures.
  5. Establish corrective actions.
  6. Establish verification procedures.
  7. Establish documentation and record keeping.