ServSafe. Chapter 9 Principles of a HACCP System. GOALS. TO FOCUS ON: What is HACCP? Developing a HACCP Plan. OBJECTIVES. After completing this chapter, you should be able to: Identify the flow of a food through an establishment.
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Principles of a HACCP System
TO FOCUS ON:
After completing this chapter, you
should be able to:
Hazards (biological, chemical, or physical
agents that may cause illness or injury if not
controlled) throughout the flow of food.
Hazard Analysis Critical Control Point (HACCP)
This system is a dynamic process that uses a
combination of proper foodhandling procedures,
monitoring techniques, and record keeping to
help ensure that the food you serve is safe.
HACCP Plana written document, based on
HACCP principles, which describes the
procedures a particular establishment will
Developed by the Pillsbury Company in the
early 1960s for the National Aeronautics
and Space Administration (NASA).
Based on the ides that if biological,
chemical. Or physical hazards are identified
at specific points within the flow of food,
they can be prevented, eliminated, or
reduced to safe levels.
The National Restaurant Association and the
Food and Drug Administration recommend
that all foodservice facilities, no matter how
large or small, develop a HACCP system.
A HACCP system helps you to do the
Prerequisite programssupport your
HACCP plan and are the basic operating
conditions for producing safe food.
Prerequisite programs are standard
operating procedures (SOPs) which protect
your food from contamination, minimize
microbial growth, and ensure the proper
functioning of equipment.
A prerequisite program may include the
A HACCP plan is a written document that
describes the procedures a particular
establishment will follow.
A HACCP plan is developed using the
HACCP principles and is specific to the
facility, its menu, its equipment, its
processes, and its operations.
Each HACCP principle builds upon the
information gained from the previous principle.
For the plan to be complete, you must consider
all seven principles in order.
The plan you develop will be based on the
seven basic HACCP principles.
design your system.
Conduct a Hazard Analysis by identifying and assessing potential hazards in the
food service (biological, chemical, and physical).
Hazard analysis is the process of identifying and evaluating potential hazards associated with foods, in order to decide which must be addressed in a HACCP plan.
The hazard analysis is key to developing where hazards may occur in the flow of food if care is not taken to prevent or
Key Steps to follow to identify all potential hazards in your establishment*Identify potential food hazards.Exhibit9b*Determine where hazards can occur in the flow of foods.Exhibit 9c
* Group foods by processes.Exhibit 9d
* Identify your customers.
Determine Critical Control Points (Principle 2)
Control point (CP) is any step in the
flow of food where a physical,
chemical, or biological hazard can
Critical Control Point (CCP) is the
last step where you can intervene
to prevent, control, or eliminate the
growth of microorganisms before
the food is served to customers.
Establish Critical Limits (Principle 3)
Critical limits are minimum and maximum
limits that the CCP must meet in order to
prevent, eliminate, or reduce a hazard to
an acceptable limit. The limits must be:
when prepared under normal conditions,
and specific to your establishment
Monitoring Critical Control Points (Principle 4)
Monitoring lets you know that critical
limits are being met. To develop a
successful monitoring program, you need
to consider the following. Establish clear
directions that will determine the following:
Corrective actions are predetermined
steps taken when food doesn’t meet
a critical limit. The last opportunity
you have to ensure the safety of the
food served. Corrective actions may
be: Exhibit 9h
Verification confirms that the
system you developed works
according to the plan. Verify that
Proper records allow you to document that
you are continuously preparing and
serving safe food. Examples of records
Training is critical in making a HACCP plan
successful. To do this effectively, consider the
A good training program should: