HACCP an Overview

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HACCP

Hazard Analysis Critical Control Point (HACCP).

Modeled on a program being used in food plants, HACCP is a management program that emphasizes analyzing food handling and storage processes to identify where, if control is lost, foodborne illness can occur.

Some examples of dangerous situations include:

• dripping - one food type dripping on another

• contact - one food type touching another

• utensils - using the same utensil for two different food types

• surfaces - tabletops, countertops, shelving

• cooking - improper temperatures or times

• cooling - improper temperatures or times

• hot holding - improper temperatures

• heating - improper temperatures or times

• thawing - improper temperatures or times

HACCP can be thought of as a seven step process:

1. Conduct a hazard analysis to determine risks associated with all stages, from growing raw materials and ingredients to final product ready for consumption.

2. Identify critical control points to control these hazards.

3. Implement conditions to control hazards at each critical control point.

4. Implement effective procedures to monitor control for each point.

5. Implement corrective measures to be taken if a deviation occurs at a point.

6. Implement effective record keeping systems for HACCP plan activities.

7. Implement procedures to verify the plan is working effectively.

When used properly, these steps provide a training and management tool that helps prevent foodborne illness and gives a documentation trail to be traced if a problem occurs.