Prevented Eliminated Reduced to safe levels

If significant biological, chemical,or physical hazards are identified at specific points in the flow of food, they can be:

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The HACCP Philosophy

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Prerequisite Programs

Proper personalhygiene practices

Supplier selection and specification programs

Proper facility-design practices

Proper cleaningand sanitation programs

Appropriate equipment-maintenance programs

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Menu Customers Equipment Processes Operations

A HACCP plan must be specific to a facility and its:

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Process of identifying andevaluating a potential hazard associated with a food item, in order to decide what must beaddressed in the HACCP plan

Principle 1: Conduct A Hazard Analysis

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A critical control point is the last step where you can intervene to prevent, control, or reduce the growth of microorganisms before the food is served to customers.

Principle 2: Determine Critical Control Points (CCPs)

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Minimum and maximum limitsthe CCP must meet to prevent, eliminate, or reduce a hazard to an acceptable limit

Principle 3: Establish Critical Limits

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Monitoring lets you know that critical limits are being met

Principle 4: Establish Monitoring Procedures

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Corrective actions are predetermined steps taken when food doesn’t meet a critical limit

Principle 5: Identify Corrective Actions

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Verify that: Selected CCPs and critical

limits are appropriate Monitoring is alerting you to hazards Corrective actions are adequate to prevent foodborne illness Employees are following established procedures

Principle 6: Verify That The System Works

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Proper records allow you to: Document that you are

continuously preparing and serving safe food

Identify when procedures need to be modified

Principle 7: Establish Procedures For Record Keeping And Documentation

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Crisis Management

Develop a crisis-management team. Identify potential crises. Develop simple instructions for response. Assemble a contact list – put by phones. Develop communication plan – Q&A sheets

and press releases. Assign and train a spokesperson. Assemble a crisis kit for the establishment Test the plan by running a simulation.

Questions to Ask

Foodborne illness outbreak?1) What did you eat and drink? When?

2) When did you become ill?

3) Did you eat anything else before or after eating at our establishment?

4) Did you seek medical attention?

Crisis Plans

Foodborne Illness Outbreak Power Outage Water-Service Interruption Fire Flood What else???