haccp basics

HACCP And Food Safety: 10 Steps To Ensure Food Safety

who this class is for

Everyone

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About this micro-class

HACCP (Hazard Analysis and Critical Control Points) and food safety are crucial to maintaining the highest standards of hygiene and ensuring the well-being of your guests.

1. Understanding HACCP and Its Significance

HACCP stands for Hazard Analysis and Critical Control Points. 

It’s a systematic approach to identifying and controlling food safety hazards. It helps prevent foodborne illnesses and legal issues, maintain a good reputation, and comply with regulations.

2. Recognizing Food Safety Hazards

You need to be able to spot potential food safety hazards:

Biological Hazards: These include bacteria and viruses that can make people sick.
Chemical Hazards: Cleaning agents, allergens, or any chemical that can contaminate food.
Physical Hazards: Foreign objects like glass or plastic can pose a danger if they end up in our food.

It’s crucial to source safe ingredients and maintain food hygiene throughout the supply chain.

3. Identifying Critical Control Points (CCPs)

CCPs are crucial points in food preparation where we can control or eliminate hazards. The most common ones are cooking temperature, refrigeration, and cross-contamination prevention.

Here are some examples:

Cooking temperature: Ensuring poultry reaches 165°F (74°C).
Refrigeration: Keeping temperatures below 40°F (4°C).
Cross-contamination prevention: Keeping raw and cooked foods separate.

4. Establishing Critical Limits

Critical limits are specific criteria for each CCP that must be met for food safety. 

For example, the critical limit for cooking poultry is an internal temperature of 165°F (74°C), and the critical limit for refrigerators is maintaining temperatures below 40°F (4°C).

5. Monitoring CCPs

Staff should regularly monitor CCPs during food preparation and service.

Typical monitoring actions include:

  • Using calibrated thermometers and tools accurately.
  • Keeping detailed records of CCP monitoring.

6. Corrective Actions

If a CCP doesn’t meet its critical limits, follow these steps:

  • Discard contaminated food.
  • Adjust processes to meet critical limits.
  • Ensure your team is aware of the adjusted processes.

Remember that the goal is to prevent unsafe food from reaching customers.

7. Verification

Regular checks and verification are essential to ensure that a HACCP plan is effective.

Supervisors and managers should review records, conduct audits, and make improvements.

8. Documentation and Communication

Maintaining accurate records of all HACCP-related activities is crucial for compliance and demonstrating commitment to food safety.

Always communicate among staff and report any food safety concerns immediately.

9. Legal Compliance

Any establishment must adhere to local, state, and national food safety regulations.

Compliance is not optional and violations can have serious consequences.

10. Customer Focus

Remember that food safety is about protecting the health and satisfaction of your customers. They trust you to provide safe and delicious meals.

Test your knowledge with a quick test and earn a free micro-certificate

Shop for etiquette, behavioral, and contextual signs

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