16 terms

Retail HACCP

Hazard Analysis Critical Control Point
What is HACCP
A systematic approach to the identification, evaluation, and control of food safety hazards
Developed by Pillsbury Company
First application of HACCP by NASA in early 1960's in the U. S. Space Program
Approached 100% assurance against
Biological Hazards - bacterial, viral
Chemical Hazards - toxins
Physical Hazards
HACCP Plan includes
Standard Operating Procedures
Process Approach - 3 tables
Include Critical Control Points/SOPs in recipes
Procedures that are ALWAYS followed
Have written copies and train employees
Examples of SOPs
washing hands, using separate cutting boards for raw and cooked foods, etc.
No Cook Process Approach
receive, store, prepare, hold, serve
Same Day Service Process Approach
(receive, store, prepare, cook, hold, serve) - 1 trip through the danger zone
Complex food preparation Process Approach
(receive, store, prepare, cook, cool, reheat, hold hot, serve) 2 trips through the danger zone
HACCP Principles
1. Conduct Hazard Analysis (Process Approach)
2. Determine Critical Control Points (CCPs)
3. Establish Critical Limits
4. Establish Monitoring Procedures
5. Develop Corrective Actions
6. Conduct Ongoing Verifications
7. Keep Records
A point or procedure in a specific food system where loss of control may result in an unacceptable health risk. A last step to prevent, eliminate, or control the growth of microorganisms or contaminations before the food is served.
Establish Critical Limits
Based on scientific standards
RI Food Code (FDA Food Code)
Simple and easy to follow
Establish Monitoring Procedures
What to monitor (temperature, etc.)
How to monitor (equipment, tools)
When (how often) to monitor
Who will monitor
Establish Corrective Actions
Performed when Critical Limits are not met
Pre-determined scenarios
Easily implemented
Permanent records
Hazard Analysis
Rationale for all HACCP procedures
Staff training
Operational records
SOPs records
Monitoring records
Corrective actions records
Verification records