Hazard Analysis Critical Control Point System

HACCP FOOD PROTECTION PROGRAM
The Hazard Analysis Critical Control Point system involves following the flow of food through every step of the way, from the time the raw products are brought into the establishment to when the finished product is ready to be served to the consumer. By observing food at each step of the production process, it is easy to recognize potential problems and take actions to prevent these problems before they occur.
HACCP is an acronym. Its various parts are:
H = Hazard
A hazard is any condition in which foods are contaminated by microorganisms, foreign matter or chemicals and in which the microorganisms are allowed to grow or survive.
A = Analysis
This is the process by which a food item is studied to determine the

Seven Steps of HACCP
The HACCP system as described by the International Association of Milk, Food and Environmental Sanitarians has a series of seven inter-related steps:
1) Identify hazards and assess their severity and risks. The first step in this system is to review recipes to identify potentially hazardous foods or foods containing potentially hazardous ingredients, and set out the preparation process in a flow chart and identify the hazards that can occur at each step in the process.
2) Determine critical control point. The second step is to identify the critical control points, that is, those steps where action MUST be taken to prevent, reduce or eliminate a hazard
3) Institute control measures and devise criteria to establish control. (Setting critical limits). The third step is to determine the measures or the actions that are needed to prevent, reduce or eliminate hazards that are anticipated. This is also called the critical limit.
4) Monitor critical control points. The fourth step is to monitor what is being done at each critical control point to determine whether the hazards are controlled by the actions set up in the third

The sixth step is to review the system to ensure that it is working, that hazards are identified, corrective actions are taken and that a safe food product is produced.
7) Record keeping. Record keeping is done to support and revise HACCP plans as necessary. The Food Flow Diagram The food-flow chart and an HACCP evaluation can be applied to any potentially hazardous food item or food containing potentially hazardous ingredients. The critical control points will vary in foods depending on the ingredients, method of preparation and whether served hot or cold.
The following diagrams illustrate the process generally involved in the preparation of fried chicken and tuna salad. The food-flow chart and an HACCP evaluation can be applied to any potentially hazardous food item or food containing potentially hazardous ingredients. The critical control points will vary in foods depending on the ingredients, method of preparation and whether served hot or cold.
The following diagrams illustrate the process generally involved in the preparation of fried chicken and tuna salad.

Process Hazards CCP Criteria for control Monitoring procedure Action when criteria not