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The Steps of HACCP

  • Identifying Hazards

  • Control Hazards

  • Monitoring

  • Corrective Action

  • Documentation

 

The 7 Principles of HACCP

  • Conduct a hazard analysis

  • Determine the critical control points (CCPs)

  • Establish critical limits

  • Establish monitoring procedures

  • Establish corrective actions

  • Establish verification procedures

  • Establish record-keeping and documentation procedures​

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AmericanHACCP

What is HACCP? 

 

HACCP (Hazards Analysis Critical Control Points) is a preventive approach to food/drink safety. HACCP is designed to identify, control & monitor hazards at points that are critical to food & drink safety. 

 

What is a Food Safety Management System? 

A Food/ Drink Safety Management System are the policies, procedures, practices, controls, documentation & staff training to ensure that food or drink sold by a food or drink business is safe to consume and free from contaminants. 

It also shows that you have done your full due diligence to ensure a safe for consumption product.

 

Examples of Hazards:

    • Biological Hazards
      These include bacteria or their toxins, viruses, moulds and parasites that may cause food borne illness. These involve; 

  • the contamination of ready to drink beer by sufficient numbers of pathogens or toxins to cause illness; 

  • the multiplication of microorganisms

  • the survival of microorganisms, e.g. as a result of defective equipment or inadequate checks on the brewing and storage processes.

    • Chemical Hazards 

These include poisonous foods or drink such as pesticides, cleaning chemicals and excess additives that can poison people. Allergens are usually considered as chemical hazards, however we separate them in our HACCP plans. 

    • Physical Hazards 

Also know as foreign bodies, these include glass, sharp metal objects and other objects that may result in cuts to the mouth. broken teeth, choking and or internal injury.

Example: 

The growth of salmonella in cooked chicken:

When storing cooked chicken in a refrigerator temperature checks should be carried out regularly to ensure that the stored chicken is below 41°F (5°C).

A record of such temperature checks should be kept at all times.

It has been proven that salmonella won’t grow at or below 41°F (5°C). 

 

If the chicken has been above 46.5°F (8°C) for more than 4 hours it should be thrown away immediately. 

The reason why the refrigerator temperature is so high should be investigated. 

 

For example: 

The door may have been left open or it might be broken. 

Temperatures measured during monitoring should be recorded at least twice a day.
Details of any Corrective Action should also be recorded. 

 

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