ARIZONA COOP E R AT I V E
E TENSION
College of Agriculture and Life Sciences
AZ1070
Revised 10/08
HACCP- Hazard Analysis
Critical Control Points
Hazard Analysis Critical Control Points, more commonly
known as HACCP and pronounced has-up, is a food safety
self-inspection system. The HACCP system combines upto-date technical information with step-by-step procedures
to evaluate and monitor the flow of food throughout a
food establishment, from receiving to service. HACCP is
important because it prioritizes and controls potential hazards
in food production. By controlling major food risks, such as
microbiological, chemical and physical contaminants, the
industry can better assure consumers that its products are
safe. HACCP helps food service operators and consumers: (1)
identify critical control points most likely to cause illness; (2)
establish procedures to reduce the risk of food-borne illness
outbreaks, and (3) monitor handling practices to ensure food
safety. Critical control points include: purchasing, storage,
preparation, cooking, serving, and handling leftovers.
The HACCP system is not new. It was developed by the
Pillsbury Company for the National Aeronautics and Space
Administration (NASA) to ensure the food served to the
astronauts was absolutely safe. Due to its success, the HACCP
system is now used and accepted in the food service industry
today.
By following 6 simple HACCP principles for safe food,
you—the consumer—can reduce the occurrence of food-borne
illness in your home prepared food.
1. Buy cold food last and get it home fast. Check cans for
leaks, dents, or bulging lids.
2. When storing food, don’t wait to refrigerate. Use plastic
bags on plates to keep raw juices from dripping on other
foods. Store canned goods in a cool dry area. Never
store any food under the sink, keep it off the floor, and
away from cleaning supplies.
3. When preparing foods, keep everything clean. Don’t
cross contaminate. Wash hands, counter equipment,
utensils and cutting boards with soap and water
immediately after use. Sanitize with a chlorine bleach
solution of 1 teaspoon bleach to 1 quart of water.
4. Cook foods thoroughly. Use a meat thermometer to
determine if meat, poultry, and casseroles have reached
a safe internal temperature of 160° F to 165° F.
5. When serving food, keep hot foods hot (above 140° F)
and cold foods cold (below 40° F.) Never put cooked
foods on a dish that held raw foods unless the dish has
been washed with soap and water. Use a metal stem
thermometer to check the temperature of food before
serving.
6. Refrigerate leftovers within 2 hours of cooking. Discard
food left out longer then 2 hours. When reheating
leftovers, heat thoroughly to a temperature of 165° F or
until hot and steamy. Bring soups, sauces, and gravies,
to a boil. When in doubt, throw it out!
References
FDA Backgrounder. HACCP: A State–of-the-Art Approach
to Food Safety. http://www.cfsan.fda.gov/~lrd/bghaccp.
html. October 2001.
USDA 2007. Fact Sheet: Keep Food Safe! Food Safety Basics.
http://www.fsis.usda.gov/Fact_Sheets/Keep_Food_Safe_
Food_Safety_Basics/index.asp
Material originally written by Mary Abgrall and Scottie Misner,
February 1998 and revised by Scottie Misner and Carol
Curtis, October 2008.
Any products, services, or organizations that are
mentioned, shown, or indirectly implied in this publication
do not imply endorsement by The University of Arizona.
ARIZONA COOP E R AT I V E
E TENSION
THE UNIVERSITY OF ARIZONA
COLLEGE OF AGRICULTURE AND LIFE SCIENCES
The University of Arizona
College of Agriculture and Life Sciences
Tucson, Arizona 85721
Scottie Misner, Ph.D., R.D.
Associate Nutrition Specialist
Contact:
Scottie Misner
misner@ag.arizona.edu
This information has been reviewed by university faculty.
cals.arizona.edu/pubs/health/az1070.pdf
Issued in furtherance of Cooperative Extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture,
James A. Christenson, Director, Cooperative Extension, College of Agriculture & Life Sciences, The University of Arizona.
The University of Arizona is an equal opportunity, affirmative action institution. The University does not discriminate on the basis of race, color,
religion, sex, national origin, age, disability, veteran status, or sexual orientation in its programs and activities.