The document discusses Hazard Analysis Critical Control Point (HACCP), a systematic preventative approach to food safety. It defines HACCP and explains its 7 principles: 1) conduct hazard analysis, 2) determine critical control points, 3) determine critical limits, 4) establish monitoring procedures, 5) establish corrective actions, 6) establish verification procedures, and 7) establish record keeping. It also discusses applying HACCP's process approach to retail and food service establishments by categorizing foods into 3 preparation processes based on the number of times they pass through the temperature danger zone. Critical control points are identified as steps that must be done to prevent, reduce, or eliminate food safety hazards.

1. Risk Management as Applied
to Safety Security and
Sanitation
First Semester
Module 4
Hazard Analysis Critical
Control Point (HACCP)

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Lesson Objectives:
At the end of this module, you must be able to:
1. Define HACCP
2. Enumerate the Seven Principles of HACCP
3. Identify Critical Control Points
4. Apply the process approach (HACCP)
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What is HACCP?
HACCP is a preventive approach to food safety that
prevents, eliminates and reduces biological, chemical
and physical hazards to safe levels in the flow of the
food.
Process approach to HACCP can be done by conducting
the hazard analysis in the flow of food from receiving to
serving considering the three food preparation categories namely: Food Preparation with No
Cook Step, Preparation for same day service, and Complex Food Preparation.
A food Safety Management System (FSS) is systematic and scientific approach to control food
safety hazards following HACCP principles in Food establishments to ensure that the food is safe
for consumption.
A. HACCP History and Background
The HACCP framework for overseeing sanitation concerns developed from two significant
advancements. The main leap forward was related with W.E Deming, whose hypotheses
value of the executives are generally viewed as a main consideration in pivoting the
nature of Japanese items during the 1950s. Dr. Deming and others created total quality
management administration (TQM) frameworks which accentuated an absolute
frameworks way to deal with assembling that could improve quality while bringing down
expenses.
The second significant leap forward was simply the improvement of the HACCP idea. The HACCP
idea was spearhead during the 1960s by the Pillsbury Company, the United States Army, and the

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United States National Aeronautics and Space Administration (NASA) as a shared improved
improvement for the creation of safe nourishments for the United States space Program. NASA
needed a “zero imperfections” program to ensure the security of the nourishments that space
travelers would devour in space. Pillsbury along these lines presented and embraced HACCP as
the framework that could give the best security while lessening reliance on final result
examination and testing. HACCP underlined control of the procedure as far upstream in the
preparing framework as conceivable by using administrator control as well as constant checking
strategies at basic control focuses. Pillsbury introduced the HACCP idea freely at gathering for
nourishment security in 1971. The utilization of HACCP standards in the declaration of guidelines
for low acid canned foods was finished in 1974 by the United States Food and Drug
Administration (FDA). In the mid-80s, the HACCP approach was received by other notable food
organizations.
The Unites States National Academy of Science recommended in 1985 that the HACCP approach
be adopted in food processing establishments to ensure food safety. More recently, numerous
groups, including for example, the International Commission on Microbiological specifications for
Foods (ICMSF) and the International Association of Milk, Food and Environmental Sanitarians
(IAMFES), have recommended the broad application of HACCP to food safety.
B. HACCP as Food Safety Management System
Since the 1960s, sanitation experts have perceived the significance of HACCP standards
for controlling food safety risk factors that straightforwardly add to foodborne disease.
The Standards of HACCP epitomized the idea of dynamic administrative control by
empowering a framework that guarantees foodborne poisoning hazard factors are
controlled. HACCP is not an independent program, yet is based upon a establishment or
operational practices called procedures or prerequisite programs. The success of HACCP
as food safety management system relies on facilities and people. Besides, the United
States FDA and the Philippine FDA prescribe that employees and management of food
service establishments be appropriately trained and motivated to effectively diminish the

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event or probability of foodborne disease outbreak. Appropriately executed, a HACCP-
based food safety management program will:
▪ Identify food and procedures most likely to cause foodborne illness:
▪ Develop procedures to reduce the risk of an outbreak:
▪ Monitor procedures to keep food safe: and
▪ Verify that the food served is consistently safe.
C. HACCP Principles
The HACCP Plan is created through the application of the
seven HACCP Principles (Codex 2009) and these are:
1. Conduct Hazard Analysis
This requires the HACCP team to look at each process
one step at a time where hazards might occur in the flow
of food, evaluate its significance and establish the best
option to control the identified hazards.
2. Determine the critical control point (CCPs)
Once control the preventive measures in Principle 1 are established, the next step is
to determine which of the control and preventive measures are absolutely needed to
ensure safe food.
3. Determine the Critical Limits
Critical limits are the safety limits that form the boundary between safe and
potentially unsafe food which needs to be determined to manage all CCPs effectively.
In short, it is a criterion that separates acceptability from unacceptability. Critical
limits expressed s absolute values and often involve criteria such as temperature,
time, Ph, and moisture content. For example, for cooking, stuffed meat products, the
Food Code, 2017 sets the critical limit at 165◦F (74◦C) for 15 seconds. When critical
limits shall be measurable and observable. The choice of a critical limit cab be based
on scientific and experiment data, industry or legislative standards, and historical
evidence.

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4. Establish monitoring Procedures for CCPs
The monitoring system needs to demonstrate that the CCP
is under control on a day-to-day basis and must capable of
detecting loss of control. This principle is necessary to
demonstrate that the CCPs are being controlled within the
appropriate critical limits and monitoring requirements as specified in the HACCP
plan.
5. Establish Corrective Actions
Codex defines corrective actions as follows: “any action to be taken when the results
of monitoring at the CCP indicate a loss of control”. As such, if the CCP is not working,
action needs to be taken to protect the consumer and to put right the cause of the
deviation. The step provides a concrete, science-based plan when a critical limit has
not be met at a CCP. Take note that corrective action is not “contact the quality
manager” for every event- the HACCP Team should use their collective knowledge and
identify appropriate specific corrective actions for each eventuality. This preventive
approach is the heart of HACCP. However, the effectiveness of the proposed
corrective action plan needs to be verified and challenge as this is the last defense
mechanism protecting the consumer from taking potentially unsafe food products
should a CCP fails.
6. Establish Verification procedures
This principle requires checking that the HACCP system is capable of controlling
relevant food safety hazards, is working in practice, and is recent on an ongoing basis.
HACCP verification requires that procedures are developed to confirm that HACCP
system can work and is working effectively. Commonly used verification activities
include:
▪ HACCP audits
▪ review of CCP monitoring records and food product testing (microbiological and
chemical analysis): and
▪review of deviations, i.e., customer complaints and disposition of nonconforming
products.
Likewise, it can also be done by HACCP team members or other qualified personnel
within the business. It is notable to have independence from the system to audit
effectively, so consideration can be given to using external resource or other
personnel who were not involved in developing or int the day-to-day HACCP
implementation.

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7. Establish a Record Keeping System
Documentation will include the process flow
diagrams and tables created during the HACCP
study (HACCP plans and development records) as
well as monitoring records. HACCP records provide
objective evidence that HACCP is being
implemented efficiently and effectively. It generates relevant:
▪CCP monitoring records:
▪records of corrective actions related actions related to critical limits deviation:
▪records of verification activities, i.e., results of microbiological analysis: and:
▪records of modification to the processes and the HACCP plans.
The Retail and Food Service Industries
As discussed in A manual for Voluntary Use of HACCP Principles afro Operators of food Service
and Retail Establishments (2006), the retail and food service industries, when compared to food
manufacturing industries, are not easily defined by product and conditions. In general, retail and
food service industries have the following common characteristics:
▪ These industries have a very diversified workforce. The workforce ranges from highly trained
and skilled executive chefs to entry-level frontline employees with different education level and
backgrounds, and communication skills:
▪ These industries may include small to medium scale companies, start-up businesses, and
corporate business entities that are present locally and internationally. With limited financial
capital and earnings, these food establishments may have less money to work with other
priorities of the food industry: and
▪ These are variability process techniques, products, menu, items, and ingredients used.
Suppliers, ingredients, menu items, and specifications may change frequently.

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The following is a partial listing of the types of businesses that are usually considered part of the
retail and food service industries:
▪ School canteen;
▪ Health care facilities;
▪ Bakeries and pastry shops;
▪ Coffee shops;
▪Bed and breakfast operations;
▪ Markets
▪cafeterias
▪ Meal services for home-bound persons;
▪ Camps (recreational, children’s, etc.);
▪ Mobile food carts;
▪Casinos;
▪Penal institutions;
▪Child and adult day care
▪Restaurants;
▪Church kitchens
▪Commissaries;
▪Community fund raisers;
▪Convenience stores;
▪Fairs;
▪Food deliveries;
▪Food tracts;
▪Food banks;
▪Grocery stores;
▪Snack bars;
▪Temporary outdoor events; and

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▪Vending machines
D. The process approach (HACCP)
Traditionally, HACCP plans are food product- specific and intended for manufacturing
plants. The practical applications of HACCP had been explored to grocery stores,
restaurants, and others retail and food service operations. Applying the seven HACCP
principles to retail level would be challenging as the system has to stay true to the
definitions of HACCP, yet still make the principles useful to an industry that encompasses
as a very broad range of conditions. Through this exploration, HACCP principles have been
slightly modified to apply to the varied operations found at retail. As compared to one
product at a time, in retail and food service operations, foods of all types are group
together to produce the final product. This makes a different approach to the hazard
analysis necessary. Conducting the hazard analysis by using the food preparation
processes common to a specific operation is often more efficient and useful for retail and
food service operators. As define by Food And Drug Administration (2006), this is called
the” Process Approach” to HACCP. The process Approach can best be described as
dividing the many food flows in an establishment into broad categories based on activities
or stages in the flow of food though your establishment, then analyzing the hazards, and
placing managerial controls on each grouping.
E. The Three Food Preparation Processes Based on the Flow of Food Commonly Used in
retail and Food Service Establishments.
Most food items produced in a retail or food service establishment can be categorized
into one of the three preparation processes based on the number of times the food
passes through the temperature danger zone between 41◦F(5◦C) to 140◦F (60◦C):
Process1: Food Preparation with No Cook Step, i.e., salads
Example flow: Receive- Store- Prepare-Hold-Serve
(Other food flows are include in this process, but there is no cook step to destroy
pathogens).
Process 2: Preparation for Same Day Service, i.e., grilled foods
Example flow: Receive-Store-Prepare-Cook-Hold-Serve
(Other food flows are included in this process, but there is only one trip through the
temperature danger zone).

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Process 3: Complex Food Preparation, i.e., gravies
Example flow: Receive -Store-Prepare-Cook-Cool-Reheat-Hot Hold-Serve (Other food
flows are included in this process, but there are always two or more complete trips
through the temperature danger zone.
Critical Control Point
Critical control point (CCP) is a step in the food production process where preventative
measures can be applied to prevent, reduce or eliminate a food safety hazard, such as bacterial
growth or chemical contamination. Critical control points exist at every stage of the process, from
purchasing ingredients to the moment the product is consumed.
How to identify critical control points
To identify the critical control points in your food business, you must first identify all of the food
safety hazards that could reasonably occur. Food safety hazards are classified as biological,
chemical or physical, but a particular agent often poses multiple hazards. For example, a hair in
your soup is both a physical hazard and a biological hazard, because the hair will be teeming with
bacteria and other microorganisms.
Typically, that goes something like this:
purchasing
receiving
storing
preparation
cooking
plating
serving
In between each of these steps, you or your Food Handlers perform critically important tasks that
are absolutely essential to ensuring the safety of the food. Using the example above (a grilled
chicken sandwich), some of those critically important tasks would include:
Storing raw chicken in your refrigerator at a temperature of 5°C or below to slow down
the growth of bacteria
Cooking chicken to a minimum internal temperature of 75°C to kill bacteria

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In short, a critical control point is a task that must be done to prevent, reduce or
eliminate a food safety hazard. Other tasks related to the preparation of a dish may
not be critically important for safety (e.g., garnishing or visual presentation of food),
and therefore are not critical control points. If skipping the step won’t hurt anybody
or make them sick, you can be reasonably sure it’s not a CCP.
Critical control point decision trees
One strategy that can be used to help identify critical control points in your food
business is a decision tree. CCP decision trees can be helpful for you to visualize and
identify the food safety hazards that exist in your business, but they aren’t a
mandatory requirement of a Food Safety Program.
Critical control point decision trees are basically flow charts. After making a list of all
the steps in your food production process, you can use the CCP decision tree to
determine whether or not that step is, in fact, vital for food safety.
Example I of a CCP Decision Tree
CCP Decision Tree: A sequence of questions to assist in determining whether a
control point is a CCP.
Important considerations when using the decision tree:
-The decision tree is used after the hazard analysis.
-The decision tree then is used at the steps where a hazard that must be addressed in
the HACCP plan has been identified.
- A subsequent step in the process may be more effective for controlling a hazard and
may be the preferred CCP.
-More than one step in a process may be involved in controlling a hazard.
-More than one hazard may be controlled by a specific control measure.

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Figure 1.

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Study Questions
1. Why is there a need to establish a food safety management system in retail and
service establishment?
2. What are the steps to follow in setting up a process approach to HACCP?
3. When a menu is being prepared, what foods should be identified for flowcharting?
Justify your answer.
4. What is a critical control point? Provide some examples.
Book: Risk Management as Applied to safety Security, and Sanitation
By Benigno Glenn R. Ricaforte, Ph., RMicro, CGSP
Reil G. Cruz, Ph.D
Website: https://www.fda.gov/food/hazard-analysis-critical-control-point-haccp/haccp-
principles-application-guidelines