LEARNING GOAL:
 Students will understand and apply the
purpose and reasoning for HACCP as a
standard in the hospitality industry
History & Definition
 HACCP – stands for Hazard Analysis Critical Control Point
 Self monitored
 Developed by Pillsbury Food Co. for the NASA space
program in the 1960’s
 Purpose was to prevent astronauts developing food
poisoning in space
 Required in many US manufacturing areas, however, it is
NOT mandatory in Canada unless exporting to US.
 BUT recognized as good practice in Canada
The Basic Principle
 It is safer to look at what might go
wrong to prevent it than to look at
it afterwards and try to correct it.
The Seven Principles:
1. Analyze Hazards: look for
potential hazards and measures to
control them
A. Biological hazards (microbes)
B. Chemical (toxins)
C. Physical (glass/metal fragments)
2. Identify Critical Control Points: main points for making
sure controls to eliminate hazards on the way to the
customer
a. receiving – temperature, sanitation, etc.
b. Storage – temperature, sanitation, FIFO (first in first
out)
c. defrosting of high risk foods
d. preparation – temperature, time, sanitation, cross
contamination, etc
e. cooking or reheating – time, temp., techniques
f. holding or serving food
3.
Establish preventative measures
for each critical control point, with
critical limits, time or temperature
standards
4. Establish procedures to monitor
these critical control points. Who is
responsible and what are they
required to check and to do?
5. Establish Corrective Actions when
monitoring has shown that there is
a problem; e.g. What do you do if
there has been time-temperature
abuse?
6. Establish procedures to verify that
the system is working; i.e.,
checking equipment and food for
standards
7. Establish effective record keeping
to document the HACCP system.
This would include all the above
documentation plus a record of
who did what when.
There is also chance of audits of
this information.
High Risk Factors
A. Health of the population (ill or
vulnerable)
B. Types of food served
A. Perishable
B. High in protein
C. Susceptible to dangerous practices
i.e. chicken
Risk Facts con’t
C. Nature of the operation
experienced, exact methods of
preparation, few or many critical
control points
D. Nature and size of population
served (young, old, weak, etc.)
References
US Food and Drug Administration
Center for Food Safety and Applied Nutrition
http://vm.cfsan.fda.gov/-comm/haccpov/html