This document provides an overview of developing a food safety system using Hazard Analysis and Critical Control Points (HACCP). It discusses the 7 principles of HACCP for identifying potential food hazards and establishing controls. Key steps include identifying hazards, establishing critical control points, setting standards, monitoring procedures, corrective actions, record keeping, and verifying the system is working properly. Regular training of employees is important for an effective HACCP food safety system.

1. DEVELOPING A FOOD
SAFETY SYSTEM
•Introducing the hazard
analysis critical control point.
•Adopting HACCP Principles

2. Food Safety System
-is a legal requirement in the U.K for all
food businesses. It is designed to support the
business to manage food safety effectively as
well as identify and control risk and hazards.
Good food safety systems are built around the
principles of HACCP ( hazard analysis and
critical control points ).

3. HACCP
-this is a preventative food
safety system in which every step in
the manufacture, storage and
distribution of a food product is
scientifically analysed for
microbiological, physical and
chemical hazards.

4. A Hazard Analysis Critical Control Point
(HACCP) food safety system helps you:
• Identify the foods and procedures that
are most likely to cause foodborne
illness.
• Build a procedure that reduce the risks
of foodborne outbreaks
• Monitor all procedures to ensure food
safety.

5. Common HACCP Terms
Hazards are:
1. Micro-organisms that can grow during
preparation, storage, and/ or holding.
2. Micro-organisms or toxins that can
survive heating.
3. Chemicals that can contaminate food
or food-contact surfaces.
4. Physical object that accidentally enter
food.

6. Risk are the chances that a condition or set of
conditions will lead to a hazard.
Critical Control Point ( CCP ) is an operation
( practice, preparation step, or procedure )
where a preventative or control measure can
be applied that would :
1. eliminate ( remove ) a hazard.
2. prevent hazard.
3. lessen the risk that a hazard will
happen.

7. Steps in Building a HACCP System
The following steps will help you start your
HACCP system:
Step 1. Assessing hazards
1.1. Identifying highly perishable foods
Remember that a potentially hazardous food
may be served alone or as a ingredient in
recipe. For example, chicken is often served
as an ingredient in soup and as main entrée

8. 1.2. Flow of food
The flow of food is the path food travels in your
restaurant.
*Receiving *holding
*storing *serving
*preparing *cooling
*cooking *reheating

9. Step 2: identifying CCP’s
Identify the CCP’s to keep each recipe
safe. Add these to each written recipe,
flow chart, and written system. CCP’s
differ from each food and method of
preparation. Although in each recipe
CCP’s are not needed at every stage in
the flow of food, they are needed in one
or more stages.

10. Step 3: Setting Procedures and Standards for CCP’s
Set the standards that must be met at each CCP. Standards are
times , temperatures, or other requirements that must be met to
keep a food item safe. Add these standards to
Your written recipe and flowcharts.
You may need more than one standard at each CCP. No matter
how many you need, each standard should be:
*Measurable
*Based on facts from experience, suppliers’ advice,
research data, or food regulation.
*Right for the recipe when prepared in a normal
environment, considering room temperature, number of
employees, and number of orders.

11. *A clear direction to take specific
action, such as measuring a
temperature or cooking an item for a
certain length of time.
Step 4: Monitoring CCP’s
Monitoring is checking if the standards are
being met. Having CCP’s without monitoring
defeats the purpose of your food safety system.
To monitor, you should:

12. * Focus on CCP’s throughout the floe of
food.
* Decide if your standards are being met.
*Make sure employees are involved in
this process, understand the CCP’s, and
know your standards.
Step 5: Taking Corrective Actions
When you find a standard for a CCP is not
being met, correct it right away. Many
corrective actions are very simple, such as
continuing to heat an item if the end cooking

13. temperature has not been reached. Other
corrective actions may not be as simple,
such as throwing out a food item. You
may want an employee ask a supervisor
before taking action.
Step 6: Setting-up a Record Keeping System
Record should be simple and easy for
employees to use. Some ideas are to keep:

14. *Blank forms and a clipboard near the work
areas to check several items at the same time.
*Notebooks to write down what actions have
been taken.
*All flowcharts and recipes near work areas, so
employees can use them quickly.
*Blank forms for temperatures hang on
equipment for easy use.
Step 7: Verifying that the System is Working
Verifying is proving that your system is working.

15. Verify you have :
*Listed procedures in order.
*Identify and assesses all hazards
*Selected CCP’s.
*Set standards.
*Selected monitoring procedures and
schedules.
*Developed corrective actions.
*Decided on procedures and forms for
recording data.
*Noted any flaws or omissions in procedures.
*Calibrated monitoring equiment.

16. Typically Challenges to a HACCP System Over Time
A HACCP must be kept up-to-date. For example, you may
need to revise the system when:
*Changes in customers, suppliers, equipment, or
facilities creates new hazards or make some of your
standard or corrective actions invalid.
*Menus and recipes are changed.
The written HACCP System
An illustration of what a HACCP system might look like in
writing form would include operational steps, hazards,
CCP’s, standards, types of monitoring, corrective actions,

17. and records.
Training your employees
Your food safety training program may already cover much
of the information employees need to run a HACCP system.
Key goals in adapting your program to support a HACCP
system are to:
*Help your employees understand the basics of a HACCP
system. When you first put in the new system, your
employees’ greatest concern will be how it will affect the
work they do. Reassure them that they are already using
many of the right procedures. Let them know their role in
putting the system to work. Openly talk with employees, so
that they understand what they must do, but feel free to ask
questions

18. *Discuss CCP’s monitoring procedures
and recordkeeping.
*Help employees adjust their current
skills to HACCP methods.
* Identifying areas where employees lack
knowledge or skills and design training to
meet those needs.

19. General Food Safety Training
Before employees can be trained using HACCP
procedures, they need to have a basic understanding
of food safety. This information includes:
*benefits of practicing food safety.
*which food are potentially hazardous.
*how contamination can occur at any point in
the flow of food.
*time and temperature standards for
potentially hazardous foods and the temperature
danger zone.

20. *Links between good personal hygiene and
food safety
*Employees’ role in preventing cross-
contamination and in preventing foodborne
illness
*Food safety is a requirement in hiring,
promotions, raises, and bonuses and should
be directly incorporated in performance
appraisals.

21. *Task Analysis
Break each job into specific duties and HACCP
procedures. Add these to your job descriptions. If an
employee learns from the start that taking the final
cooking temperature of food is part of the job and not
doing this task will hurt a pay raise, promotion, or get him
or her fired, he or she is more likely to take the task
seriously.

22. The learning objectives should
state clearly the key skills an
employee needs to correctly do
the job, such as learning correctly
how to calibrate and use a
thermometer and fill out time/
temperature logs.