RISK MANAGEMENT – TH 124
CHAPTER 7 – HAZARD ANALYSIS AND CRITICAL CONTROL
POINT
Learning Outcomes:
At the end of this chapter, you should be able to:
a) Define HACCP and explain its role in food safety
b) Identify common food safety hazards (biological, chemical, physical)
c) Explain how HACCP prevents foodborne illnesses by controlling risks
d) Describe the 7 principles of HACCP and their applications in food safety
e) Provide examples of how restaurants apply HACCP in daily operations.
f) Discuss the benefits of HACCP for both customers and business owners
What is HACCP?
• HACCP stands for Hazard Analysis and Critical Control Points.
• It is a food safety system that helps ensure the food we eat is clean and safe.
• HACCP is used to find, assess, and manage possible food safety hazards—whether biological,
chemical, or physical—throughout the entire food production process.
Purpose of HACCP
• It is a food safety system that helps ensure the food we eat is clean and safe.
• To ensure that food is safe to eat by preventing food safety problems before they happen,
rather than reacting after they occur.
• It helps food businesses like restaurants, catering services, and food manufacturers to create
safe practices, protect customers, follow legal requirements, and maintain a good reputation.
• HACCP is widely recognized around the world as a reliable way to manage food safety risks.
Common Food Safety Hazards
• Biological Hazards – These include harmful microorganisms such as bacteria (e.g.,
Salmonella, E. coli), viruses (e.g., Norovirus), parasites, and molds that can cause foodborne
illnesses.
• Chemical Hazards – These are harmful substances that can contaminate food, such as
cleaning agents, pesticides, food additives in excess, or allergens like nuts and dairy.
• Physical Hazards – These involve foreign objects that can accidentally get into food, such as
glass, metal fragments, hair, plastic, or stones, which can cause injury or choking.
How HACCP Helps Prevent Foodborne Illnesses
• HACCP helps prevent foodborne illnesses by identifying possible hazards in the food
preparation process and putting preventive measures in place to control or eliminate them.
• By setting strict standards (like proper cooking temperatures or cleanliness procedures) and
monitoring them regularly, HACCP ensures that harmful bacteria, chemicals, or objects do not
contaminate the food.
• This proactive system reduces the chances of foodborne illnesses, protects consumers, and
promotes a culture of safety in food businesses.
The 7 principles of HACCP
1. Conduct a Hazard Analysis - Identify potential hazards (biological, chemical, or physical) that
could affect food safety.
2. Determine Critical Control Points (CCPs) - Find the steps in the process where control is
essential to prevent or reduce hazards.
3. Establish Critical Limits - Set specific limits (like temperature or time) that must be met at each
CCP to ensure food safety.
4. Establish Monitoring Procedures - Decide how to check that each CCP stays within its critical
limits.
5. Establish Corrective Actions - Plan what to do if a critical limit is not met to prevent unsafe food
from being served
6. Establish Verification Procedures - Confirm that the HACCP system is working effectively
through checks and testing.
7. Establish Record-Keeping and Documentation - Keep clear records of all procedures,
monitoring, and actions taken for food safety.
Real-life examples of how restaurants apply HACCP
1. Receiving Ingredients
A restaurant checks the temperature of delivered meat and seafood to ensure they are
within safe limits. Spoiled or improperly stored items are rejected to prevent contamination.
2. Food Storage
Raw meats are stored separately from ready-to-eat foods in properly labeled containers to
avoid cross-contamination. Cold storage units are monitored regularly to maintain correct
temperatures.
3. Cooking
Cooks use food thermometers to ensure that meat, poultry, and seafood are cooked to the
correct internal temperature to kill harmful bacteria like Salmonella or E. coli.
4. Cooling and Reheating
Leftover soups or sauces are cooled quickly using shallow containers or ice baths and then
stored safely. When reheated, they are brought up to the correct temperature before serving.
5. Cleaning and Sanitizing
Utensils, cutting boards, and kitchen surfaces are cleaned and sanitized regularly according
to a schedule to prevent the spread of bacteria.
6. Employee Hygiene
Staff are trained to wash hands properly, wear gloves when handling food, and stay home
when sick to avoid spreading germs.
The benefits of using HACCP for both customers and business owners
For Customers:
1. Food Safety Assurance - HACCP helps prevent foodborne illnesses by identifying and controlling
potential hazards, ensuring the food is safe to eat.
2. Increased Trust and Confidence - Customers feel more confident in dining at restaurants that use
HACCP, knowing that their health and safety are prioritized.
3. Consistent Quality - By adhering to HACCP guidelines, restaurants provide consistently safe and
high-quality meals, improving the overall dining experience.
For Business Owners
1. Legal Compliance - Using HACCP helps restaurants meet food safety regulations and avoid fines
or legal issues related to foodborne illness outbreaks.
2. Reputation Management - Demonstrating commitment to food safety can enhance the
restaurant’s reputation, attracting more customers and encouraging loyalty.
3. Risk Management - By proactively identifying hazards and implementing control measures,
HACCP minimizes the risk of food contamination, reducing the chances of costly recalls or lawsuits.
4. Operational Efficiency - HACCP's structured approach improves workflow by creating clear
procedures for food handling, storage, and preparation, which can enhance overall business
efficiency.
