HACCP
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.
haccp terminology

Critical 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.

ractical haccp principles

Practical 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 steps

1. Conduct a hazardous analysis.
The purpose of a hazardous analysis is to develop a list of hazards which are likely to cause injury or illness if they are not controlled. Points to be considered in this analysis can include: skill level of employees; transport of food; serving elderly, sick, very young children, immune-compromised; volume cooling; thawing of potentially hazardous foods; high degree of food handling and contact; adequacy of preparation and holding equipment available; storage, and method of preparation. The next step is to determine if the factors may influence the likely occurrence and severity of the hazard being controlled. Finally, the hazards associated with each step in the flow of food should be listed along with the measures necessary to control the hazard.

• At this step in preparation can food become contaminated and/or can contamination increase?
• Can this hazard be prevented through corrective action(s)?
• Can this hazard be prevented, eliminated or reduced by steps taken later in the preparation process?
• Can you monitor the CCP?
• How will you measure the CCP?
• Can you document the CC

HACCP
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.
haccp terminology

Critical 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.

ractical haccp principles

Practical 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 steps

1. Conduct a hazardous analysis.
The purpose of a hazardous analysis is to develop a list of hazards which are likely to cause injury or illness if they are not controlled. Points to be considered in this analysis can include: skill level of employees; transport of food; serving elderly, sick, very young children, immune-compromised; volume cooling; thawing of potentially hazardous foods; high degree of food handling and contact; adequacy of preparation and holding equipment available; storage, and method of preparation. The next step is to determine if the factors may influence the likely occurrence and severity of the hazard being controlled. Finally, the hazards associated with each step in the flow of food should be listed along with the measures necessary to control the hazard.

• At this step in preparation can food become contaminated and/or can contamination increase?
• Can this hazard be prevented through corrective action(s)?
• Can this hazard be prevented, eliminated or reduced by steps taken later in the preparation process?
• Can you monitor the CCP?
• How will you measure the CCP?
• Can you document the CC