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HACCP System

HACCP System. Hazard Analysis Critical Control Point. Step 1. Assess the hazards Determine where food safety hazards might happen. Poor personal hygiene Contaminated raw food Cross-contamination Improper cooking Improper holding Improper reheating

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HACCP System

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  1. HACCP System Hazard Analysis Critical Control Point

  2. Step 1 • Assess the hazards • Determine where food safety hazards might happen. • Poor personal hygiene • Contaminated raw food • Cross-contamination • Improper cooking • Improper holding • Improper reheating • Improper cleaning and sanitizing of equipment

  3. Step 2 • Identifythe Critical Control Points where contamination could happen • The Flow of Food Serving Receiving & Storing Cooling Holding Prep & Cooking Reheating Disposal & Cleanup

  4. Step 3 • Set standards for Critical Control Points (CCP)that are necessary for food to be considered safe. • Temperature limits for food to be considered safe- Danger Zone

  5. Step 4 • Monitor the Critical Control Points • Ex: Taking temperatures of food when it is received and stored • Keep records: flow charts, manuals, written descriptions, check list

  6. Step 5 • Take Corrective Action, if needed • EX: food that is damaged when received will not be accepted. • Reheating food, throw it out…

  7. Step 6 • Verify that the system works • Evaluate your procedures regularly • May need to modify to keep food safe

  8. Step 7 • Develop a record-keeping system that identifies: • Who documents procedures • How documentation should be performed • When documentation should be performed

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