HACCP

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HACCP Stands for
Hazard
Analysis
and
Critical
Control
Point

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• HACCP Plan for each of its F & B outlets
kitchens
•

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HACCP is
• Preventive, not reactive
• A management tool used to protect the
food supply against biological, chemical
and physical hazards

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HACCP Essentials
• Management commitment
(wide letter dated ------------)
• HACCP training
( seven hour class ------------)
• HACCP implementation
( your responsibility ------------)

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Seven Principles of HACCP

1. Conduct hazard analysis and identify

preventive measures
2. Identify critical control points (CCP) in the
process
3. Establish critical limits
4. Monitor each CCP
5. Establish corrective actions
6. Establish verification procedures
7. Establish record-keeping and documentation
procedures

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Basic Flow Diagram (Example)
Receiving

Storing

Preparation

Cooking

Holding / Serving

Cooling / Reheating

Disposal / Call back

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Principle 1: Hazard Analysis
• Hazard identification
• Hazard evaluation

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Hazard Identification
• List potential hazards at each operational step
in the process from receipt of raw materials
through release of the finished product
− Write SOPs (Standard Operating Procedures)
• All potentially significant hazards must be
considered

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 Standard Operating Procedures
(SOPs)
• Every procedure and policy for the
department needs to be put in writing,
on management approval to be
distributed to all personnel to ensure
food safety
− Examples
• Cooking Potentially Hazardous Foods
• Personal Hygiene
• Receiving Deliveries
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Hazard Evaluation
• A hazard must be controlled if it is:
− Reasonably likely to occur, and
− Likely to result in an unacceptable risk to
consumers

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Principle 2: Determine the Critical
Control Points
• Critical Control Point
− A point, step or procedure at which control
can be applied and is essential to prevent or
eliminate a food-safety hazard or reduce it
to an acceptable level

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Principle 3: Establish Critical
Limits
• Critical Limit
− A maximum and/or minimum value that
must be controlled at a CCP to prevent,
eliminate or reduce to an acceptable level
the occurrence of a food-safety hazard

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Principle 4: Critical Control Point
Monitoring
• To track the operation of the process
and enable the identification of trends
toward a critical limit that may trigger
process adjustments
• To identify when there is loss of control
(a deviation occurs at a CCP), and
• To provide written documentation of the
process control system
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How Critical Limits and Preventive Measures
will be Monitored
• Examples of monitoring equipment
− Thermometers
− Clocks
− pH meters

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Who will Monitor?
• Monitors can be:
− Managers
− Assistant Managers
− Chefs / Supervisors / In-charge
− Cooks / Any responsible employee

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Who will Monitor?
• Those responsible for monitoring should:
− Be trained in CCP monitoring techniques
− Fully understand the importance of CCP
monitoring
− Have ready access to the monitoring devices
− Accurately report each monitoring activity
− Immediately report critical limit deviations
so that immediate corrective actions can be
taken

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Principal 5: Corrective Actions
• Corrective Action
− Procedures to be followed when a deviation
occurs

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Corrective Action Options Include:

• Isolating and holding product for safety

evaluation
• Diverting the affected product or ingredients
to another line where deviation would not be
considered critical
• Reprocessing
• Destroying product

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Corrective Action Components
• To correct and eliminate the cause of the
deviation and restore process control
− Bring CCP back under control
− Determine cause of deviation to prevent
future recurrence
• To identify the product that was produced
during the process deviation and determine
its disposition

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Principle 6: Verification
Procedures
• Verification
− Those activities, other than monitoring, that
determine the validity of the HACCP plan
and that verify the system is operating
according to the plan

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Principle 7: Record Keeping
Procedures
• Four Kinds of HACCP Records
1. HACCP plan and support documentation
used in developing the plan
2. Records of CCP monitoring
3. Records of Corrective Action
4. Records of Verification activities

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Most Important in HACCP

TEAMWORK!!
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Questions??

Thank you

Tony Khan, Culinary Kitchen

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