Seven HACCP Principles

Implementation of the seven Principles of HACCP:
Principle 1 - Conduct a Hazard Analysis
The application of this principle includes listing the steps in the process and identifying where significant hazards are likely to occur. The HACCP team focuses on hazards that can be prevented, eliminated or controlled by the HACCP plan. A report justifying the inclusion or exclusion of hazards and possible control measures are identified. (Brown, 2008:64)
Principle 2 - Identify the Critical Control Points:
This is a step or procedure at which control can be applied and a food safety hazard can be prevented or reduced to acceptable levels. CCP decision tree is used by the HACCP to help identify the critical control points in the process. (Brown, 2008:64)
Principle 3 - Establish Critical Limits
The maximum and/or minimum value to which a biological, chemical, or physical parameter must be controlled to is called Control Limit. This principal is implemented to prevent or reduce to an acceptable level the occurrence of a food safety hazard.

The wraps are prepared in the morning from chicken fillets left from the previous day or freshly prepared chicken if there is no left over chicken. Only about 5-7 wraps are prepared for the buffet and if the wraps on display are sold out, more wraps are prepared only on request per customer. The wraps are package in a plastic tray that is wrapped over with clear plastic and sealed, they are served in a plate if they are to be consumed immediately and warmed only request of the customer. The buffet displayed on consists of ice to keep the food cold. The wrap has allergen