HACCP - HSC Hospitality

HACCP HSC Hospitality: Kitchen Operations & Cookery Flashcards

Key principles of HACCP

• hazard analysis

• determine critical control points (CCPs

• establish critical limits of CCPs

• monitoring

• taking corrective actions

• verification

• documentation/keeping record

Hazard analysis

Identify anything that could make food unsafe at each step

Determine critical control points (CCPs)

Step where hazard must be prevented, removed or reduced to a safe level

What does HACCP stand for?

Hazard Analysis Critical Control Point

Establish critical limits of CCPs

Measurable limit at each CCP that seperates safe from unsafe

Monitoring

Regularly checking that each CCP stays within its critical limits.

Taking corrective actions

What you do when a critical limit isn’t met

Verification

Checking that the whole HACCP system works

Documentation

Written proof that the system is followed

Definition of HACCP

A systematic, preventative food safety system that identifies and controls hazards at every step, from receiving to service