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Understanding the 7 haccp principles

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Learn the 7 HACCP principles and how to apply them in your foodservice establishment.
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Understanding the 7 haccp principles

  1. 1. THE 7 HACCP PRINCIPLES
  2. 2. 1.Conduct a hazard analysis *Identify potential hazards in the food you prepare. Look at your menu and identify TCS products.
  3. 3. 2. Determining Critical Control Points(CCPS) *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, preparation, etc.
  4. 4. 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.
  5. 5. 4. Monitor CCP’s *Once a limite has been established, find the best way to meet them. *These limits are very important so make sure they are all met.
  6. 6. 5. Identifying Corrective Actions *Have steps that should be taken if critical limits aren’t met. Use charts, records,etc. To monitor
  7. 7. 6. Verifying that the System Works *Check often to make sure your system works *Use monitoring charts, records, etc
  8. 8. 7. Establishing Procedures for Record keeping and Documentation *Keep your HACCP plan and maintain files of all paperwork used in the development of that plan *File documentation supporting your implementation of the plan.

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