Hazard Analysis and Critical Control Points

Hazard Analysis and Critical Control Points (HACCP)

HACCP stands for Hazard Analysis and Critical Control Points. It is a system with a science-based approach to food safety. It was developed for NASA in order to keep astronaut’s food safe by the Pillsbury Company. Before HACCP was developed, food safety procedures were reactive. This means that safety standards were developed after an error had occurred rather than take preventative measures. HACCP procedures are now proactive. They identify potential food safety hazards and then aim to correct and eradicate the problems before they occur.

Seven Steps involved in a HACCP Plan

All plans developed by HACCP will include the following elements:

• Perform a hazard analysis. This step will identify all of the potential hazards that could arise with each item on your menu along with all food preparation processes in place. Certain foods are known to be more hazardous than others for example raw meat is more hazardous than raw vegetables. The level of knowledge of employees and the extent of their skills could also be seen as a potential hazard.
• Critical control points (CCPs) must be identified. Critical control points are the times when food will be most susceptible to contamination. A HACCP plan will identify any existing CCPs. For example, cooking is viewed as a critical control point for meat.
• Critical limits must be established for each CCP. A critical limit is the exact level that must be achieved to eliminate any threat of food poisoning at each and every critical control point. For example, cooking meat to a minimum stated internal temperature for a required duration is an approved critical limit to kill any bacteria that may be present in the meat.
• It is important to monitor CCPs. It is essential to have the appropriate monitoring procedures in place for each critical control point to ensure that the critical limits have been met. The procedures should be simple to follow and should designate who is responsible for monitoring a particular CCP. For example, the chef should be in charge of checking the temperature of cooked meat to ensure the minimum internal temperature is achieved.
• Establish appropriate corrective actions. Your restaurant’s HACCP plan will need corrective actions in place for every CCP to inform employees of what to do if any critical limits are not being met. For example, if the meat has not reached the desired temperature, the corrective actions will include allowing it to cook for longer or increasing the cooking temperature.
• Establish procedures for system verification. It is essential to verify that your HACCP plan is scientifically valid and that your time and temperature devices are measuring accurately. It is a good idea to check with your local health department to make sure that your preparation and handling procedures are appropriate and accurate. Also, by regularly calibrating your thermometers you will be able to verify that your procedures for temperature checking remain accurate.
• Establish recordkeeping procedures. Procedures for recordkeeping can include time and temperature logs, flow charts and checklists. This will allow employees to easily record hazard control methods and any corrective actions they have had to take throughout their shift to maintain food quality and safety. During a health inspection, the designated health official will want to inspect and review all of your food monitoring records to assure that all HACCP systems and procedures are being met and that they comply with local codes and practices.

Documentation Required for a HACCP Plan     

Legally, HACCP plans are currently required to be in action for certain food items e.g. seafood, juices and meat and poultry processing. When you open a new restaurant, you will need to check with your local health authority to find if a HACCP plan is needed.

If a HACCP plan is required for your restaurant, it will need to include the following components:

• Categorized list of menu items that are potentially hazardous. All of your menu items will need to be categorized into similar food types. For example, all meat items and all vegetable items will be grouped together separately on the list.
• Flow diagrams for the categorized foods. Every food category on the list must have its own flow chart that demonstrates how the food is handled once it has entered your restaurant kitchen. This includes from the time of receipt up until it is plated up and served to the customer. Each step in the storage, handling and preparation process will need to identify and stipulate critical control points.
• Employee and supervisor training plans. You will need to submit a plan that includes details and descriptions of how you plan to train managers and kitchen staff about your restaurant’s HACCP procedures.
• Standard operating procedures statements. The standard operating procedures involved in a HACCP plan are the previously mentioned “Seven Steps involved in a HACCP Plan”. These will be tailored to control all of the supplies and products in your establishment.
• Additional information as required. Your health department may, at some point, require that you add extra scientific or procedural information in your HACCP plan. This will prove that your restaurant will not and has not compromised food safety.

Starting Points for Your HACCP Plan

Your first port of call when developing a HACCP plan should always be your local health department. The health department will be able to inform you whether a plan will be required for your restaurant. Health officials will work with you when you are developing your plan. There is substantial information online to assist you when making an accurate plan, allowing you the necessary facts about procedures to easily tailor the plan to your restaurant.