Think of it as an instruction manual that allows you to review and create food-handling procedures that reduce the likelihood of food contamination. HACCP is pronounced hassip.
The 7 Steps to Developing a HACCP Plan
- Conduct hazard analysis: This means you need to review how recipes flow through the Food Preparation Sequence, identifying where and how contamination can take place. For example, fruits can be contaminated when they are being received.
- Determine critical control points: Determine what actions are required to eliminate or reduce the risk of contamination. For example, check that the shipment of fruit was received at the correct temperature.
- Establish critical limits: Attach a number to the actions (from step 2) to determine when the task is considered acceptable or completed. For example, fruits and vegetables must be received at 4 C or lower.
- Establish a monitoring system: Determine who is responsible and how frequently these actions (steps 2 & 3) are being checked. For example, the shift supervisor is responsible for receiving all food shipments.
- Determine corrective actions: These are the actions taken when things do not go according to plan. For example, all fruit and vegetables that are not received at 4 C or lower must be rejected.
- Verification: This is a review of steps 2 to 5 to ensure all steps are being done correctly. Verification is typically carried out by someone not involved in monitoring. Determine who, when and how it should be done. For example, the restaurant manager will review the receiving process to ensure it is being done correctly.
- Documentation and record keeping: Following policies and procedures and recording important information as tasks are completed are actions that will assist in the event of a foodborne illness or product recall. For example, all shipment dates, times and temperatures must be recorded in a log book.