Understanding the 7 haccp principles
Download as PPTX, PDF2 likes1,905 views
The document outlines the seven principles of Hazard Analysis Critical Control Point (HACCP) focusing on food safety. It includes conducting hazard analysis, determining critical control points, establishing critical limits, monitoring CCPs, identifying corrective actions, verifying the system's effectiveness, and maintaining proper documentation. Each principle emphasizes the importance of reducing or preventing hazards in food preparation.
Understanding the 7 haccp principles
- 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.