The HACCP Food Safety System and The Flow of Food
The HACCP system was developed byNASA to make sure that food served toastronauts traveling in outer space wasabsolutely safe!
HACCP: Hazard Analysis Critical Control PointA HACCP system identifies points at which: Food can become contaminated Contaminants can increase Contaminants can survive
Steps one, two, and three help youdesign your system…
Step One: Assess Hazards…Identify Potentially Hazardous Foods…Recognize the flow of food…Identify the hazards…Estimate the risks!
Step Two: Identify Critical Control Points…A Critical Control Point (CCP) is a point wherespecific control measures can be taken to: Prevent foods from becoming contaminated Prevent contaminants from surviving Prevent further growth of contaminants
Step Three…Set up procedures for Critical Control Points:Determine the requirements, using such factors astime, temperature, and hygiene, that must be met ateach critical control point to keep the food safe… Wash Hands Wash, rinse and sanitize food contact surfaces Cook food to appropriate internal temperatures Hold cooked foods at temperatures above 135º Rapidly cool, and keep food below 41º Reheat food to 165º for 15 sec. within 2 hours
Steps four through seven help you monitoryour system and verify that it’s working…
Step Four… Monitor Critical Control Points:Monitoring, or checking to see that the requirementsare being met, is one of the most important activitiesIn the HACCP system! All employees should be involved in monitoring Critical Control Points!
Step Five: Take Corrective Action!What do you do if you find out that a CriticalControl Point hasn’t been met? Correctiveaction must be carried out immediately!
Step Six… Set-up a Record Keeping System Use organized, bound notebooks or written logs Monitor times and temperatures regularly Keep HACCP system flowcharts and recipes up-to-date and easily available for review
Step Seven: Verify that the system is working…Retrace the flow of food and check how well your controls and procedures are working Check to make sure that all controls are in place Observe employees and check log books regularlyTest the information in the logs against your own food temperature measurements
Remember…No HACCP system is written in stone.Flowcharts, recipes, procedures, controlmeasures, and corrective actions can bechanged to better suit the needs of thecustomers and the operation!