Hazard Analysis Critical Control Points (HACCP) is a system which provides the framework for monitoring the total food system, from harvesting to consumption, to reduce the risk of foodborne illness. The system is designed to identify and control potential problems before they occur. In its Model Food Code, the Food and Drug Administration has recommended the HACCP system “because it is a system of preventive controls that is the most effective and efficient way to assure that food products are safe ” (1999 FDA Model Food Code) . The application of HACCP is based on technical and scientific principles that assure safe food. Currently, the food industry, including foodservice, supports the use of HACCP and its principles as the best system currently available to reduce and prevent foodborne illness. HACCP was first developed and used by the Pillsbury Company in the late 1950’s to provide safe food for America’s space program. HACCP consists of seven steps used to monitor food as it flows through the establishment, whether it be a food processing plant or foodservice operation. The seven steps of the HACCP system address the analysis and control of biological, chemical and physical hazards. In August of 1997, the National Advisory Committee on Microbiological Criteria for Foods adopted new recommendations on “Hazard Analysis and Critical Control Point Principles and Application Guidelines.” These guidelines are designed to facilitate the development and implementation of effective HACCP plans. The new recommendations are reflected in this document. For more information on HACCP principles, in particular formal HACCP, contact your local extension educator. Also, the reference list includes several excellent resources on HACCP. HACCP TerminologyCritical Control Point (CCP) – A procedure/practice (control) in food handling/preparation that will reduce, eliminate or prevent hazards. It is a “kill” step that kills microorganisms or a control step that prevents or slows their growth. Hazard – Unacceptable contamination, microbial growth, persistence of toxins or survival of microorganisms that are of a concern to food safety. Monitoring – Checking to determine if the criteria established by the critical control point(s) (CCP) have been achieved. Risk – Probability that a condition(s) will lead to a hazard. Severity – Seriousness of the consequences of the results of a hazard. Practical HACCP PrinciplesPractical HACCP principles adapt the seven HACCP steps into a form that is easily applied in a non commercial setting. The seven steps deal with the issues of thorough cooking and cooling which are the major causes of foodborne illness. In order for this simplified, focused application of HACCP principles to be effective in reducing the risk of foodborne illness, Standard Operating Procedures (SOP’s) of personal hygiene, basic sanitation and food storage must be developed and adhered to. The SOP’s should be developed, taking into consideration the types of foods that will be prepared during the foods labs, the number of students involved in the food preparation activity and the type of equipment to be used. The SOP’s can be listed in the form of a checklist, which can be checked off as each item is accomplished. Formal HACCP Seven Steps1. Conduct a hazardous analysis. 2. Determine Critical Control Points (CCP’s)
3. Establish Critical Limits 4. Establish Monitoring Procedures 5. Establish Corrective Actions HACCP plans should include the following: who is responsible for implementing the corrective action and what corrective action was taken. They should be established in advance as part of the HACCP plan. 6. Establish verification procedures 7. Establish record-keeping and documentation procedures (“Hazard Analysis Critical Control Point Principles and Application Guidelines”, Adopted August 14, 1997, National Advisory Committee on Microbiological Criteria for Foods) Practical HACCP Seven Steps1. Review menu and highlight potentially hazardous foods 2. Review recipes that include potentially hazardous foods and highlight problem ingredients. 3. Include critical temperatures and times in the recipes/procedures. 4. Check food temperatures during preparation, holding, cooking and cooling. 5. Correct if required temperatures are not being met. 6. Verify that the previous steps are being followed.
7. Record time and temperatures. Revised 5/00 University of Rhode Island Cooperative Extension Food Safety Education |