1.Conduct a hazard analysis
*Identify potential hazards in the food you prepare. Look at
your menu and identify TCS products.
2. Determining Critical
*Find places where hazards can be eliminated,reduced to
safe levels, or prevented.
*There maybe can be more than 1 critical control point. For
example, the hazard can occur during receiving, storage,
3. Establishing critical limits
*For every CCP, create the lowest or highest limits.
*Each limit must reduce the hazard to safe levels or
eliminate or prevent the hazard.
4. Monitor CCP’s
*Once a limite has been established, find the best way to
*These limits are very important so make sure they are all
5. Identifying Corrective
*Have steps that should be taken if critical limits aren’t met.
Use charts, records,etc. To monitor
6. Verifying that the System
*Check often to make sure your system works
*Use monitoring charts, records, etc
7. Establishing Procedures for
Record keeping and
*Keep your HACCP plan and maintain files of all paperwork
used in the development of that plan
*File documentation supporting your implementation of the