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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

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