Learn the 7 HACCP principles and how to apply them in your foodservice establishment. http://myfoodsafetytutor.com, http://clbglobalservices.com

2. THE 7 HACCP PRINCIPLES

3. 1.Conduct a hazard analysis
*Identify potential hazards in the food you prepare. Look at
your menu and identify TCS products.

5. 2. Determining Critical
Control Points(CCPS)
*Find places where hazards can be eliminated,reduced to
safe levels, or prevented.
*There maybe can be more than 1 critical control point. For
example, the hazard can occur during receiving, storage,
preparation, etc.

7. 3. Establishing critical limits
*For every CCP, create the lowest or highest limits.
*Each limit must reduce the hazard to safe levels or
eliminate or prevent the hazard.

9. 4. Monitor CCP’s
*Once a limite has been established, find the best way to
meet them.
*These limits are very important so make sure they are all
met.

11. 5. Identifying Corrective
Actions
*Have steps that should be taken if critical limits aren’t met.
Use charts, records,etc. To monitor

13. 6. Verifying that the System
Works
*Check often to make sure your system works
*Use monitoring charts, records, etc

15. 7. Establishing Procedures for
Record keeping and
Documentation
*Keep your HACCP plan and maintain files of all paperwork
used in the development of that plan
*File documentation supporting your implementation of the
plan.