HACCP

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HACCP
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What is HACCP?

• Hazard Analysis and Critical Control Point
• HACCP is a preventative food safety program.
• A system based on the idea that if significant
  biological, chemical, or physical hazards are
  identified at specific points within a products
  flow through an operation, they can be prevented,
  eliminated, or reduced to safe levels.
• ServSafe Coursebook

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History

• The concept originated over 40 years ago
• Applied to the food processing industry in 1971
  when the Pillsbury Company worked to create food
  for NASA.
• Required in food processing industries
• Recognized as Best Practice
• Used by same regulatory agencies
• Joint Commission on Accreditation of Healthcare
  Organizations (JCAHO)

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HACCP

• Unique in that it is a system that must be
  documented
• Looks at all stages of food production
• Identifies the food establishment as the final
  party responsible for ensuring food safety
• Not fail proof
• Does not replace programs for personal hygiene or
  cleaning and sanitation

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Prerequisite Programs

• HACCP Inherent Hazards
• Prerequisite Programs (SOPs) Environmental
  Hazards
• Interventions relative to people, facilities, and
  the work environment
• Implemented prior to HACCP

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Perceived Barriers

• Lack of resources
• Time
• Personnel
• Complexity of foodservice operations
• High turnover of personnel
• Burden of required documentation

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HACCP 7 Principles

• 1. Identify Hazards
• 2. Identify Critical Control Points
• 3. Establish Critical Limits
• 4. Establish Procedures to Monitor CCPs
• 5. Establish Corrective Action
• 6. Establish Effective Record-Keeping
• 7. Establish Procedures to Verify Program

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Implementing HACCP

• Industry each food product
• Facility -
• Receiving, storage, and preparation are seen as
  individual HACCP plans
• Each recipe is an individual HACCP plan
• Documentation includes receiving records, storage
  temperature charts, standardized recipes and
  service records

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Critical Control Point

• A CCP is a point along the path of food flow
  that if not controlled might result in the food
  becoming unsafe to eat.
• Examples
• Cooking temperatures
• Cooling times
• Holding temperatures
• Re-heating temperatures
• Figure 3.10
• Source Idaho Food Safety and Sanitation Manual

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Critical Limits

• A measurable aspect of the CCP
• Example
• Cooking temperature of a hamburger patty
• Critical limit is 155F for 15 seconds
• Source Idaho Food Safety and Sanitation Manual

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Corrective Action

• What can be done if the critical limit is not
  met.
• Example
• Hamburger patty is only 135F
• Corrective action could be to continue cooking
  it.
• Source Idaho Food Safety and Sanitation Manual