4.2 Hazard Analysis Critical Control Point (HACCP)
The HACCP system is used to identify hazards to food production and implement procedures at critical control points to prevent, remove or reduce the hazard. Hazards can be physical, chemical or biological. An example of a physical hazard is a piece of broken glass falling into a food mixture. Chemical hazards can come from chemical contamination of a food product, and biological hazards are harmful microorganisms that grow in foods in the correct environment.
How HACCP Works
- Hazards are identified.
- Critical Control Points (CPPs) are established.
- Establish CCP limits. What will be done to prevent, remove or reduce the hazard?
- Monitor the process to ensure set limits are met.
- Implement corrective action if required.
- Document actions taken.
| CPP | Hazard | Critical Limits | Monitor | Corrective Action | Verification | Documentation |
|---|---|---|---|---|---|---|
| Receiving Goods | Dairy | Temperature between 0-4°C. |
What: Check the temperature |
If the temperature is outside the zone, return the product to the supplier. | Manager to sign off on return. | Temperature Log. |
| During mixing | Dairy | Temperature between 0-4°C. Total time outside the temperature zone is no longer than 2 hours. |
What: Monitor temperature and time How: Use laser thermometer Frequency: During the process Who: Cook |
If the temperature is outside the zone for longer than 2 hours, discard the product. | Manager to sign off on discard of product. | Log. Record on the Waste Sheet if the product is discarded. |
| Cleaning and Sanitation of Equipment | Dairy in mixture | Remove any food particles from the equipment. |
What: Clean and sanitize equipment |
If food particles are found on equipment, clean and sanitize. | Manager to audit. | Cleaning and Sanitation Log. |
Nutrition and Food Service Managers should reference HACCP in the preventative maintenance plan. CCPs should be noted in cleaning and sanitation procedures. Written documentation of HACCP supports the facilities management goals of safety, cleanliness, and maintenance.
