Name: ______Date: ______Period: ______

HACCP plan guided notes

7 HACCP Principles

  1. ______is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical ______from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.
  1. Principle 1: Conduct a ______Analysis
  2. Identify and assess potential hazards based on how food ______and is processed through the establishment.
  3. Example:
  4. The school restaurant identifies that their menu item Roasted free-range half chicken with new potatoes and Brussel sprouts can be affected by biological hazards including salmonella bacteria
  1. Principle 2: Determine Critical ______Points
  2. Find points in the process where identified hazards can be ______or ______.
  3. Example:
  4. The school restaurant identifies cooking as a critical control point in the flow of chicken through their restaurant. They do not store previously roasted chickens, so the cooking process is the critical step that can eliminate the salmonella hazard
  1. Principle 3: Establish Critical ______
  2. For each CCP, establish limits to prevent or eliminate the ______.
  3. Example:
  4. The school restaurant identifies roasting to 165 degrees for 15 seconds as the critical limit. They determine that roasting in a convection oven at 350 degrees for 45 minutes will meet this limit.
  1. Principle 4: Establish ______Procedures
  2. Determine the best way to check if critical limits are consistently met. Identify ______will monitor and ______often.
  3. Example:
  4. The school restaurant decides to monitor their critical control limit by using a sanitized probe thermometer in the thickest portion of the chicken thigh each time they prepare this dish. Employees must record the temperature each time in a log.
  1. Principle 5: Identify ______Actions
  2. Identify steps to be taken if critical limits are not met. Steps should be determined in advance.
  3. Example:
  4. The school restaurant decides that in the event the chicken has not reached the required temperature, the employees must continue to cook the chicken until it does. this corrective action is recorded in the log each time
  1. Principle 6: Establish ______Procedures
  2. Activities other than monitoring that determine the ______of the HACCP plan.
  3. Example
  4. The school restaurant decides that in the event the chicken has not reached the required temperature, the employees must continue to cook the chicken until it does. this corrective action is recorded in the log each time
  1. Principle 7: Establish Procedures for ______and Documentation
  2. Maintain the ______plan.
  3. Example
  4. The school restaurant keeps their temperature logs for 6 months to keep track of the effectiveness of their HACCP procedures.