sanitation

1. The Hazard Analysis Critical Control Point (haccp)

2. The Hazard Analysis Critical Control Point system Is a prevention based safety program that identifies and monitors the hazards associated with food production is designed to anticipate and control problems before they happened It provides the most effective and sufficient way to ensure that food products are safe

3. 2 benefits offered 1. The HCCP system enables food managers to identify the foods and processes that are most likely to cause foodborne illnesses 2. HCCP system more accurately describes the overall condition of the establishments

4. THE SEVEN PRICIPLES in a HACCP System

5. Principle 1- Hazard Analysis this involves identifying hazard that might be introduced to food by certain food production practices or the intended use of a product hazards- (biological, chemical, and physical) are conditions which may pose an unacceptable health risk to the consumer

7. Dairy products

8. Poultry, eggs

9. Cooked foods (beans, pasta, potatoes)

13. Chilling, chilled storage, and chilled display

14. Receiving, thawing, mixing ingredients, and other food-handling stages

16. CRITERIA MOST FREQUENTLY USED

17. Each CCP has one or more critical limits to monitor to assure that hazards are: Prevented Eliminated Reduce to acceptable level

20. is a planned sequence of measurements or observations to ensure the product or process is in control (critical limits are being met).

22. Principle #6 Record keeping The HACCP system requires the preparation and maintenance of a written HACCP plan together with other documentation. This must include all records generated during the monitoring of each CCP and notations of corrective actions taken. Usually, the simplest record keeping system possible to ensure effectiveness is the most desirable.

23. Principle #7 Verification Verification has several steps. The scientific or technical validity of the hazard analysis and the adequacy of the CCP's should be documented. Verification of the effectiveness of the HACCP