UNIT 1: HACCP

• Hazard Analysis and Critical Control Points (HACCP)


  Systemic approach to the identification, evaluation and control of food safety hazards
• Hazard Analysis


  Process of collecting and evaluating information on hazards associated during the food production cycle
• HACCP Steps


  1. Conduct a hazard analysis

  2. Identify critical control points (CCPs)

  3. Establish critical limits

  4. Establish monitoring procedures

  5. Establish corrective actions

  6. Establish verification procedures

  7. Establish record-keeping procedures
• Critical Control Points (CCPs)


  • Temperature point when food items are being delivered (e.g. meat)
  • How long to prepare food for
  • What temperature to prepare food at
  • What temperature food should be above
• Critical Limits


  • Coolroom between 1-5 °C
  • Food not left out of refrigeration for too long (e.g. 2-4 hr rule)
• Monitoring Procedures


  Coolroom - between 1-5 degrees, document temperature
• Corrective Actions


  If there is an issue to be found (e.g. cool room at incorrect temperature), get fridge repaired or change system
• Verification Procedures


  Monthly verification that the system is working
• Record-Keeping Procedures


  1. Ties to regulation

  2. Way of ensuring food is safe for customers