HAZARD ANALYSIS CRITICAL CONTROL POINT
(HACCP)
The Training Center offers the National
Restaurant Association's, ServSafe®
Training.A Practical Approach to Hazard
Analysis Critical Control Point (HACCP).
HACCP food safety systems combine up-to-date
technical information with step-by-step
procedures to evaluate and monitor the
flow of food from receiving to serving-through
your entire establishment.
This system
helps you:
| Identify
foods, hazards, and processes most
likely to cause foodborne illnesses.
|
| Develop
control points through the flow
of food to reduce risks of foodborne
illness outbreaks. |
| Monitor
and verify food safety in your operation.
|
Basic
HACCP Definitions & Concepts
Hazard- Unacceptable
contaminant, microbial growth, or survival
of microorganisms or their toxins that
would make food unsafe.
Risk- Probability that
conditions will lead to a hazard.
Control point- Operation
(practice, preparation step, procedure)
which a preventive control measure can
be applied.
Critical Control Point-
Operation (practice, preparation step,
procedure) to which a preventive or
control measure can be applied that
would eliminate, prevent, or minimize
hazards.
The HACCP
Concept
HACCP provides a system to reduce the
risk of a foodborne illness outbreak
by identifying preventing, and correcting
problems throughout the flow of food.
HACCP
focuses on:
- Identifying
hazards
- Identifying
control points from receiving through
serving
- Setting critical
limits for critical control points
- Monitoring
to evaluate the effectiveness of the
control measures
- Taking corrective
actions
|
