1. Chapter 9 Principles of a HACCP System
ServSafe
Chapter 9
Principles of a HACCP System

2. GOALS
TO FOCUS ON:
What is HACCP?
Developing a HACCP Plan

3. OBJECTIVES After completing this chapter, you should be able to:
Identify the flow of a food through an establishment.
Discuss the importance of prerequisite programs for a Hazard Analysis Critical Control Point (HACCP) system.
Define HACCP

4. Identify the HACCP principles for food safety.
Discuss how HACCP is important to food safety.
Identify Critical Control Points (CCP’s) for various foods and processes.

5. Key Terms Hazards Hazard Analysis Critical Control Point (HACCP)
HACCP plan
Prerequisite programs
Hazard analysis
Control point (CP)
Critical Control Point (CCP)
Critical limit
Monitoring
Corrective action
Verification

6. Hazards (biological, chemical, or physical
agents that may cause illness or injury if not
controlled) throughout the flow of food.
Hazard Analysis Critical Control Point (HACCP)
This system is a dynamic process that uses a
combination of proper foodhandling procedures,
monitoring techniques, and record keeping to
help ensure that the food you serve is safe.

7. HACCP Plan a written document, based on
HACCP principles, which describes the
procedures a particular establishment will
follow.

8. What is HACCP? Developed by the Pillsbury Company in the
early 1960s for the National Aeronautics
and Space Administration (NASA).
Based on the ides that if biological,
chemical. Or physical hazards are identified
at specific points within the flow of food,
they can be prevented, eliminated, or
reduced to safe levels.

9. The National Restaurant Association and the
Food and Drug Administration recommend
that all foodservice facilities, no matter how
large or small, develop a HACCP system.

10. A HACCP system helps you to do the
following:
Identify the foods and procedures that are most likely to cause foodborne illness.
Develop procedures that will reduce the risk of a foodborne illness outbreak.
Monitor procedures to keep food safe.
Verify that the food you serve is consistently safe.

11. Prerequisite programs support your
HACCP plan and are the basic operating
conditions for producing safe food.
Prerequisite programs are standard
operating procedures (SOPs) which protect
your food from contamination, minimize
microbial growth, and ensure the proper
functioning of equipment.

12. A prerequisite program may include the following:
Proper personal hygiene
Proper facility design
Choosing good suppliers
Creating supplier specifications
Proper cleaning and sanitation
Appropriate equipment maintenance

13. Developing a HACCP Plan
A HACCP plan is a written document that
describes the procedures a particular
establishment will follow.
A HACCP plan is developed using the
HACCP principles and is specific to the
facility, its menu, its equipment, its
processes, and its operations.

14. HACCP Principles Each HACCP principle builds upon the
information gained from the previous principle.
For the plan to be complete, you must consider
all seven principles in order.
The plan you develop will be based on the
seven basic HACCP principles.
Principles one,two, and three help you
design your system.
Principles four and five help you implement it.
Principles six and seven help you maintain the system and verify its effectiveness.

15. Hazard Analysis (Principle 1)
Conduct a Hazard Analysis by identifying and assessing potential hazards in the
food service (biological, chemical, and physical).
Hazard analysis is the process of identifying and evaluating potential hazards associated with foods, in order to decide which must be addressed in a HACCP plan.
The hazard analysis is key to developing where hazards may occur in the flow of food if care is not taken to prevent or
control them.

16. Key Steps to follow to identify all potential hazards in your establishment *Identify potential food hazards. Exhibit9b *Determine where hazards can occur in the flow of foods. Exhibit 9c

17. * Group foods by processes. Exhibit 9d
Foods that are prepared and served without cooking (salads, raw oysters, cheeses, and sandwich meats).
Foods that are prepared and cooked for immediate service (hamburgers, scrambled eggs, and hot sandwiches).
Foods that will be prepared, cooked, held, cooled, reheated, and served (chili, soups, and sauces).

18. * Identify your customers.
Very young
elderly
people who are ill

19. Determine Critical Control Points (Principle 2)
Control point (CP) is any step in the
flow of food where a physical,
chemical, or biological hazard can
be controlled.
Critical Control Point (CCP) is the
last step where you can intervene
to prevent, control, or eliminate the
growth of microorganisms before
the food is served to customers.
Exhibit 9e

20. Establish Critical Limits (Principle 3)
Critical limits are minimum and maximum
limits that the CCP must meet in order to
prevent, eliminate, or reduce a hazard to
an acceptable limit. The limits must be:
Measurable (such as a time or a temperature)
Based on scientific data, such as (FDA Model Food Code)
Appropriate for the food and equipment
when prepared under normal conditions,
and specific to your establishment
Clear and easy to follow

21. Monitoring Critical Control Points (Principle 4)
Monitoring lets you know that critical
limits are being met. To develop a
successful monitoring program, you need
to consider the following. Establish clear
directions that will determine the following:
How to monitor the CCP.
When and how often to monitor the CCP.
Who will monitor the CCP.
Equipment, materials, or tools needed to monitor the CCP. Exhibit 9g

22. Taking Corrective Action (Principle 5)
Corrective actions are predetermined
steps taken when food doesn’t meet
a critical limit. The last opportunity
you have to ensure the safety of the
food served. Corrective actions may
be: Exhibit 9h
Cook the food
Throw food away
Rejecting a shipment

23. Verify that the System Works (Principle 6)
Verification confirms that the
system you developed works
according to the plan. Verify that
the:
CCPs and critical limits are appropriate
Monitoring alerts you to hazards
Corrective actions are adequate
Employees are following established procedures.

24. Record Keeping and Documentation (Principle 7)
Proper records allow you to document that
you are continuously preparing and
serving safe food. Examples of records
include:
Time-temperature logs
Procedures for taking temperatures
Standard operating procedures (SOPs)
Calibration records
Corrective actions
Monitoring schedules
Product specifications

25. Training Training is critical in making a HACCP plan
successful. To do this effectively, consider the
following:
Help management staff understand the importance of food safety and the benefits of HACCP.
Train staff (management and employees)to perform specific tasks required by the HACCP plan.

26. A good training program should:
Explain the importance of what the staff is learning.
Demonstrate steps and procedures.
Let employees practice.
Give feedback on their performance.
Review materials.
Test employees on their knowledge.
Retrain if needed.
Evaluate employees on job performance as well as their food-safety practices.
Encourage employee involvement regarding food-safety issues.