HAZARD ANALYSIS CRITICAL CONTROL POINT
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.
foods, hazards, and processes most
likely to cause foodborne illnesses.
control points through the flow
of food to reduce risks of foodborne
and verify food safety in your operation.
HACCP Definitions & Concepts
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
Critical Control Point-
Operation (practice, preparation step,
procedure) to which a preventive or
control measure can be applied that
would eliminate, prevent, or minimize
HACCP provides a system to reduce the
risk of a foodborne illness outbreak
by identifying preventing, and correcting
problems throughout the flow of food.
control points from receiving through
- Setting critical
limits for critical control points
to evaluate the effectiveness of the
- Taking corrective