Lesson 5 of 7
In Progress


Hazard Analysis and Critical Control Points

  • Consider the five risk factors as they apply throughout the flow of food
  • Identify any issues in your operation that could impact food safety
  • Develop policies and procedures that address any issues that were identified
  • Monitor to determine if your new policies are being followed
  • Verify that the policies and procedures you have established are actually working
  • HACCP stands for Hazard Analysis Critical Control Points
  • HACCP is a preventative system that reduces or eliminates liability and health risks
  • HACCP is mandatory for meatseafood, and juice.
  1. Conduct a Hazard Analysis
  2. Determine the critical control points where the hazards can be prevented, eliminated or reduced to safe levels
  3. Determine and establish maximum and minimum limits that must be met for each Critical Control Point (CCP)
  4. Determine and establish monitoring procedures
  5. Identify what corrective actions will be taken when critical limits have not been met
  6. Verify that your plan is working
  7. Establish procedures for record keeping and documentation