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HACCP
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HACCP

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  1. HACCP

  2. 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 product’s flow through an operation, they can be prevented, eliminated, or reduced to safe levels.” • ServSafe Coursebook

  3. 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)

  4. 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

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

  6. Perceived Barriers • Lack of resources • Time • Personnel • Complexity of foodservice operations • High turnover of personnel • Burden of required documentation

  7. 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

  8. 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

  9. 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

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

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