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HACCP

HACCP is a systematic approach to food safety that identifies and prevents hazards in food production. Key steps include conducting hazard analysis, determining critical control points, setting critical limits, establishing monitoring and corrective actions, and maintaining thorough record keeping. Additional checks involve personal hygiene, cross-contamination control, pest management, and equipment maintenance.

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19 views2 pages

HACCP

HACCP is a systematic approach to food safety that identifies and prevents hazards in food production. Key steps include conducting hazard analysis, determining critical control points, setting critical limits, establishing monitoring and corrective actions, and maintaining thorough record keeping. Additional checks involve personal hygiene, cross-contamination control, pest management, and equipment maintenance.

Uploaded by

salihmanzil30
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© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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HACCP (Hazard analysis and critical control point)

HACCP (Hazard Analysis and Critical Control Point) is a systematic


approach to food safety that focuses on identifying and preventing
potential hazards in food production. In a restaurant setting, here are the
key things you need to check and manage:

1. Conduct Hazard Analysis

• Identify biological (bacteria, viruses), chemical (cleaners, toxins),


and physical (glass, metal) hazards.
• Analyse each step of food handling: receiving, storage, preparation,
cooking, cooling, reheating, and serving.

2. Determine Critical Control Points (CCPs)

• Points where control is essential to prevent or reduce a hazard:


• Cooking temperatures
• Hot/cold holding temperatures
• Cooling and reheating processes
• Food delivery and storage

3. Set Critical Limits for Each CCP

• Cook chicken to a core temp of 75°C


• Keep cold food below 5°C, hot food above 63°C
• Reheat food to at least 75°C within 2 hours

4. Establish Monitoring Procedures

• Use thermometers to check temperatures


• Check logs for fridge and freezer temps
• Observe hygiene practices
• Monitor cleaning schedules
5. Establish Corrective Actions

• What to do when a critical limit is not met:


• Re-cook undercooked food
• Discard food held too long in the danger zone
• Clean and sanitize contaminated equipment

6. Establish Verification Procedures

• Internal audits
• Review logs and records
• Staff training evaluations
• Microbiological testing (if needed)

7. Record Keeping

• Temperature logs (cooking, storage, delivery)


• Cleaning checklists
• Staff hygiene training records
• Corrective action reports
• Additional Checks in the Restaurant
• Personal hygiene: Hand washing, clean uniforms, no illness
• Cross-contamination control: Separate raw and cooked foods
• Pest control
• Equipment maintenance: Proper function and cleanliness
• Allergen control

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