HACCPWhat is HACCP?HistorySlide 4Prerequisite ProgramsPerceived BarriersHACCP: 7 PrinciplesImplementing HACCPCritical Control PointCritical LimitsCorrective ActionHACCPWhat is HACCP?Hazard Analysis and Critical Control PointHACCP is a preventative food safety program. “A system based on the idea that if significant biological, chemical, or physical hazards are identified at specific points within a product’s flow through an operation, they can be prevented, eliminated, or reduced to safe levels.”ServSafe CoursebookHistoryThe concept originated over 40 years ago Applied to the food processing industry in 1971 when the Pillsbury Company worked to create food for NASA.Required in food processing industriesRecognized as “Best Practice”Used by same regulatory agenciesJoint Commission on Accreditation of Healthcare Organizations (JCAHO)HACCPUnique in that it is a system that must be documentedLooks at all stages of food productionIdentifies the food establishment as the final party responsible for ensuring food safetyNot fail proof Does not replace programs for personal hygiene or cleaning and sanitationPrerequisite ProgramsHACCP – Inherent HazardsPrerequisite Programs (SOPs) – Environmental HazardsInterventions relative to people, facilities, and the work environmentImplemented prior to HACCPLack of resourcesTimePersonnelComplexity of foodservice operationsHigh turnover of personnelBurden of required documentationPerceived BarriersHACCP: 7 Principles1. Identify Hazards2. Identify Critical Control Points3. Establish Critical Limits4. Establish Procedures to Monitor CCPs5. Establish Corrective Action6. Establish Effective Record-Keeping7. Establish Procedures to Verify ProgramImplementing HACCPIndustry – each food productFacility - Receiving, storage, and preparation are seen as individual HACCP plansEach recipe is an individual HACCP planDocumentation includes receiving records, storage temperature charts, standardized recipes and service recordsCritical Control Point“A CCP is a point along the path of food flow that if not controlled might result in the food becoming unsafe to eat.”Examples:Cooking temperaturesCooling timesHolding temperaturesRe-heating temperaturesFigure 3.10Source: Idaho Food Safety and Sanitation ManualCritical Limits“A measurable aspect of the CCP”ExampleCooking temperature of a hamburger pattyCritical limit is 155°F for 15 secondsSource: Idaho Food Safety and Sanitation ManualCorrective Action“What can be done if the critical limit is not met.”Example:Hamburger patty is only 135°FCorrective action could be to continue cooking it.Source: Idaho Food Safety and Sanitation