7 HACCP (HASS-IP) Steps

what does HACCP stand for?

Hazard Analysis Critical Control Point

what is HACCP for?

to keep food safe by finding and stopping hazards in food preparation before they happen

what is step 1: Conducting a hazard analysis

looking for any potential harm to food

what is step 2: determining critical control points (CCP)?

identifying the most important steps that prevent food prep hazards

what is step 3: set critical limits

specific instructions, like temp or time, that prevents the hazard

what is step 4: establish monitoring

Plan how the staff checks and records critical control points

what is step 5: establish corrective actions

Always have a plan in case critical limit is NOT met

what is step 6: verify the system is working

test that the HACCP plan is working to prevent hazards

what is step 7: record keeping

always keep written logs and notes