An overview of HACCP

1. HACCP
• H- Hazard
• A-Analysis
• C-Critical
• C-Control
• P-Point

2. Products of HACCP

3. Definition
HACCP is a systematic approach to identify,
evaluate and control food safety hazards that
are caused by biological, chemical or physical
agents.
These agents can cause illness if not controlled.
In Simple words HACCP is ”food safety tool”

4. Its Objectives
• To ensure that the food served to the guest is safe for
human consumption.
• Awareness to food handling techniques.
• Understanding the fault and taking corrective
measures
• Better knowledge to food handlers for longer shelf life
of cooked and raw food
• This method also has other benefits of maintaining
food quality and managing food cost

5. Its Beginning
• A forerunner of HACCP was developed during World
War II.
• Jointly developed by Pilsbury Company and the
NASA, to prevents astronauts from getting food
poisoning.
• Their goal was to produce 100% safe food.

6. The 7 Principles
1. Conduct hazard analysis
2. Determine CCP
3. Establish CCP limits
4. Establish a monitoring system
5. Establish corrective actions
6. Verify that the system works
7. Establish procedures for record keeping and
documentation.