A HACCP plan, which stands for Hazard Analysis and Critical Control Points plan, is a systematic approach to food safety. These plans help you identify, reduce, and react to biological, chemical, and physical hazards that may compromise the safety of food products. HACCP plans apply to all stages of the food chain, from production and processing to distribution and consumption. It is important to note that the Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) require mandatory HACCP programs for certain industry sectors, such as juice and meat processing facilities.
Click any of the tips below to skip to the HACCP information that interests you:HACCP consists of seven formal principles that serve as a framework to prevent injury or illness in a foodservice setting. Understanding these principles and how they apply to your business is essential for creating an effective HACCP plan. By segmenting your HACCP plan, you can easily identify hazards and their causes.
Hazard analysis requires managers to identify potential hazards in the food prep process that could lead to injury or illness. When you conduct a hazard analysis, consider all aspects of the food prep process and the flow of food. Time/Temperature Controlled for Safety (TCS) foods are often identified during this step, as they are prone to bacterial growth and can pose a high risk of foodborne illness. Factors that can lead to hazards include how your food arrives, how it is stored, how it is handled, the equipment in your kitchen, the skill level of your employees, and whether you serve populations at higher risk for contracting foodborne illness. Common examples of foods or processes that should be part of a hazard analysis include the following:
Example: Raw chicken breast is often prepped, grilled, and served on the same day. The potential danger with chicken is that bacteria may be present in the finished product if it is not cooked correctly. Bacteria are a potential biological hazard.
Critical control points (CCPs) are specific points in the food production process where hazards can be eliminated or reduced to acceptable levels. In most cases, CCPs are practices or procedures that can lead to cross-contamination when executed incorrectly. To minimize the risk of foodborne illness outbreaks, ask yourself if contamination can occur during a particular process, if you can prevent it through corrective action or steps later in the food preparation process, and how to measure, monitor, and document CCPs. Monitoring helps ensure that CCPs are under control while measuring involves setting specific criteria to indicate whether a CCP is within acceptable limits. Documentation is integral to any HACCP plan, as it helps maintain records of monitoring results, corrective actions, and any other relevant information.
We've listed the common critical control points of a commercial kitchen below:
Example: Cooking raw chicken breast is the only step where bacteria can be eliminated or reduced to a level safe for consumption. Therefore, cooking raw chicken can be identified as a CCP.
Establishing critical limits involves setting minimum and maximum limits to remove or reduce hazards to a safe level. These limits serve as guidelines that are essential for maintaining food safety, and you must track them through measurement or observation. Critical limits should be quantifiable and observable, allowing for effective monitoring and control of the process.
Establishing critical limits provides your staff with strict, easy-to-follow guidelines to keep food safe. They provide a framework for decision-making and help employees understand what actions are required to maintain food safety. Examples of measurable critical limits include the following:
Example: To kill bacteria, raw chicken breast needs to be cooked to an internal temperature of 165 degrees Fahrenheit for 15 seconds. This minimum of 165 degrees Fahrenheit for 15 seconds is the critical limit, and this critical limit can be met by cooking the chicken breast on the grill for the appropriate amount of time.
Monitoring procedures provide real-time information about the CCPs in your HACCP plan. They should be easy to perform, meet the specific needs of your establishment, and conform to the requirements of your local regulatory authority. This may involve using appropriate monitoring equipment, such as thermometers, pH meters, or time-temperature recording devices. By regularly monitoring these points, you can identify where, when, and with whom something went wrong, allowing you to take immediate corrective actions.
Assigning monitoring responsibilities to specific individuals is essential to ensure that the monitoring procedures are carried out consistently and correctly. These staff members, typically restaurant managers, should be trained on monitoring techniques to ensure the safety of your guests.
Example: The best way to monitor the chicken is to use a cleaned and sanitized probe thermometer to record the temperature at the thickest part of the chicken breast. Each piece of chicken cooked on the grill must meet the minimum internal temperature of 165 degrees Fahrenheit for 15 seconds.
Critical limits that aren't met, called deviations, must be dealt with promptly and effectively to maintain food safety standards. Your staff should be prepared with the necessary tools and knowledge to take corrective action and ensure these deviations don't continue to happen. This action can be both immediate and preventative, and any actions you take should meet the standards previously established by your HACCP plan, be based on normal working conditions, and be easily measurable. To ensure accountability and proper implementation, clearly define your staff's roles and expectations and specify who is responsible for implementing corrective action.
Immediate corrective action involves addressing the deviation as it occurs to prevent potential harm. Examples of immediate action include the following:
Preventative corrective action focuses on identifying and addressing the issue at its root to prevent it from happening in the future. We've listed preventative action examples below:
Example: If, after checking the chicken breast with the thermometer, the food is not up to temperature even though it was cooked for the appropriate amount of time, then the chicken must continue to cook until it has reached the critical limit of 165 degrees Fahrenheit for 15 seconds. This additional cooking time should be recorded.
To maintain the effectiveness of your HACCP plan, you should evaluate its performance regularly. This evaluation process, known as verification procedures, involves examining the validity of your plan and how your workplace operates under it. If you implement verification procedures the right way, you'll be able to determine whether or not your plan successfully prevents, reduces, and removes food safety hazards. Examples of verification procedures you can use in your kitchen include the following:
Example: In this step, a manager might review temperature monitoring charts after each shift change to ensure critical limits for chicken breast were met. Looking at the documented temperatures can also help your staff identify trends and adapt their entire process to prevent future hazards.
Keeping accurate records allows you to stay organized and effectively respond to food safety concerns, helping you track progress and making it easy to identify areas of improvement. An accurate recordkeeping process can be time-consuming but is essential to any HACCP plan's success. Train employees so that they know what information to record, how to properly document it, and the significance of their role in ensuring food safety. Common records that are kept about a HACCP plan include the following:
Example: The temperature monitoring charts, notes about corrective actions, and receiving invoices for the chicken are kept for six months. Specification sheets for the grill and maintenance performed are kept for a year. This information can be used to support and verify the HACCP plan in the event of a problem.
A HACCP certification is an official recognition that a company has met the necessary food safety standards and a way of assuring customers and regulatory authorities that the business is taking steps to ensure the safety of the food being produced or served. The process of obtaining a HACCP certification can vary depending on the regulations set for your specific area and the type of business you manage. Generally, larger food establishments such as food manufacturers, processors, and distributors are required to have a HACCP certification. Conversely, independent restaurant owners and workers don't usually pursue individual HACCP certifications.
As with any certification, there are several steps one must go through to obtain a HACCP certification. To get HACCP certified, follow these steps:
Once the auditor has completed their assessment, they will provide a report detailing their findings. If your facility meets all the requirements of the HACCP plan and demonstrates a commitment to food safety, you will be awarded a HACCP certification.
HACCP certifications undergo regular audits to ensure ongoing compliance with the HACCP plan. These audits are typically conducted annually or as required by your certification body.
When creating, implementing, or reviewing a HACCP plan, it’s important to understand the terminology. Below are a few terms to know:
By adhering to the guidelines outlined in a HACCP plan, businesses can demonstrate their commitment to food safety and maintain compliance with regulatory standards. Additionally, implementing a HACCP plan can help businesses build trust with consumers and protect their brand reputation. Whether you've just started a restaurant or owned one for years, developing a HACCP plan is essential for upholding food safety standards.
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