HACCP Study Notes (Bullet Points)

HACCP Overview

  • HACCP stands for Hazard Analysis Critical Control Point.
  • It is a global food safety system that identifies and controls hazards at critical points.
  • Each food business needs a customized HACCP plan depending on its processes and risks.
  • HACCP is supported by Standard Operating Procedures (SOPs) or Pre-requisite Programs.

FOLLOW FOOD SAFETY PROGRAM

  • The Food Safety Program (FSP) is a proactive system to manage food safety.
  • Required for businesses handling potentially hazardous food (e.g., hospitals, daycare, hotels, catering).
  • Based on HACCP principles and includes a written document for guidance.
  • Must include:
    • Cleaning and sanitizing procedures
    • Personal hygiene rules
    • Health checks for food handlers
    • Equipment and facility maintenance
    • Pest control and waste disposal
    • Thermometer use and calibration

WHAT IS HACCP?

  • A global food safety system that identifies and controls hazards at critical points.
  • Each food business needs a customized HACCP plan depending on its processes and risks.
  • HACCP is supported by Standard Operating Procedures (SOPs) or Pre-requisite Programs.

PRE-REQUISITE PROGRAMS (SOPS)

  • These must be in place before starting HACCP:
    • Personal hygiene practices
    • Proper facility layout
    • Safe supplier selection
    • Cleaning and sanitation program
    • Equipment maintenance

THE 7 HACCP PRINCIPLES

  1. Conduct Hazard Analysis
  2. Determine Critical Control Points (CCPs)
  3. Establish Critical Limits
  4. Establish Corrective Actions
  5. Establish Monitoring Procedures
  6. Establish Verification Procedures
  7. Establish Record-Keeping Procedures

PRINCIPLE 1: CONDUCT HAZARD ANALYSIS

  • Hazards can occur at any point in food service.
  • Types of hazards:
    • Microbial - poor hygiene, cross-contamination
    • Chemical - unsafe cleaning agents
    • Physical - hair, metal pieces
    • Time-temperature abuse - poor cooking/cooling
  • Analyze:
    • Ingredients and raw materials
    • Equipment used
    • Food prep process
    • Food handlers
    • Storage methods

PRINCIPLE 2: DETERMINE CRITICAL CONTROL POINTS (CCP)

  • After identifying hazards, determine where control is critical.
  • A Control Point is any step that can reduce or remove a hazard.
  • A Critical Control Point (CCP) is a specific step where control is essential to ensure safety.
  • To check if it's a CCP, ask:
    • Is the control necessary for safety?
    • Can the hazard be removed or reduced here?
    • Can other steps still control it?
    • Will it go beyond safe levels if not controlled here?
  • Example considerations (from transcript):
    • Ground beef — Hazard: E. coli — Control measures may include visual check, metal detector, and proper cooking temperature.
    • Other items mentioned in the transcript include references to fresh produce, pork, metal fragments, and chemical sanitation; the table lists visual check/metal detector, chemical sanitation, and proper cooking temperature as control measures.

PRINCIPLE 3: ESTABLISH CRITICAL LIMITS

  • Critical limits are measurable safety standards that show when a CCP is under control.
  • Examples for roasted chicken:
    • Receiving: 0opextCextto5opextC0^ op ext{C} ext{ to } 5^ op ext{C}
    • Storage: −18opextCextto0opextC-18^ op ext{C} ext{ to } 0^ op ext{C} (use within 2 days)
    • Cooking: 165opext°Fextto212opext°Fextinternaltemperature165^ op ext{°F} ext{ to } 212^ op ext{°F} ext{ internal temperature}
    • Holding: 65opext°Cextto80opext°Cextfor2ext−−4exthours65^ op ext{°C} ext{ to } 80^ op ext{°C} ext{ for } 2 ext{--}4 ext{ hours}
  • Other factors to consider: time, humidity, water activity, and pH level.

PRINCIPLE 4: ESTABLISH MONITORING PROCEDURES

  • Monitoring ensures CCPs stay within safe limits.
  • Involves systematic observation and measurement.
  • Key Points:
    • Must be done by trained personnel
    • Use tools like thermometers, timers, pH meters, or water activity meters
    • Each CCP must have a clear critical limit
    • Set monitoring schedules depending on production volume

PRINCIPLE 5: ESTABLISH CORRECTIVE ACTIONS

  • Corrective actions are steps taken when critical limits are not met.
  • They prevent unsafe food from reaching consumers.
  • Examples from transcript:
    • Discard soup in danger zone for 4+ hours
    • Reject frozen beef with large ice crystals
    • Continue cooking until safe temperature is reached

PRINCIPLE 6: ESTABLISH VERIFICATION PROCEDURES

  • Verification checks if the HACCP system works effectively.
  • Includes checking:
    • Are CCPs and limits appropriate?
    • Are procedures being followed?
    • Are alerts and tools working?
    • Do corrective actions prevent hazards?
    • Are updates needed for menus or equipment?

PRINCIPLE 7: ESTABLISH RECORD-KEEPING PROCEDURES

  • A good record system helps trace problems, prove compliance, and maintain accountability.
  • Must include:
    • Hazard analysis
    • Control points
    • Critical limits
    • Corrective actions
    • Verification results

REPORTING RISK BEYOND CONTROL

  • If a hazard is beyond staff control:
    • Report immediately (verbal first, then written via email, phone, face-to-face, or form).
    • Use factual details only, including:
    • Date/time of incident
    • Temperature readings
    • Supplier, product, and menu item names
    • Staff involved

REQUIRED DOCUMENTS AND RECORDS

  • List of approved suppliers
  • Delivery and receiving forms
  • Goods rejected form
  • Ready-to-eat food temperature log
  • Hot and cold display temperature logs
  • Equipment calibration log