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The five most common risk factors responsible for foodborne illness:

Purchasing food from unsafe sources

Failing to cook food adequately

Holding food at improper temperatures

Using contaminated equipment

Poor personal hygiene

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Active Managerial Control A proactive rather than reactive approach to addressing the CDC’s risks

By continuously monitoring and verifying procedures responsible for preventing these risks, you will ensure they are being controlled

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Prevented

Eliminated

Reduced to safe levels

The HACCP Philosophy If significant biological, chemical, or physical hazards are identified at specific points within a product’s flow through the operation, they can be:

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HACCP is based on seven basic principles Principles 1 & 2: Help identify and evaluate hazards

Principles 3, 4, & 5: Help establish how these hazards will be controlled

Principles 6, & 7: Help maintain the HACCP plan and system and verify their effectiveness

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Identify potential hazards in the food served by looking at how it is processed

Once common processes have been identified, determine where hazards are likely to occur for each

Principle One: Conduct a Hazard Analysis

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Several dishes, including Chicken Breast alla Parmigiana and Pepper Steak, are processed similarly: receiving storage preparation cookingsame-day service

The dishes are at risk from biological hazards

Chicken breast: Salmonella spp. and Campylobacter spp.

Beef: shiga toxin-producing E. coli

Enrico’s, an Italian restaurant, conducted a hazard analysis and discovered that:

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Find the points in the process where the identified hazard(s) can be prevented, eliminated, or reduced to safe levels. These are the CCPs.

Depending on the process, there may be more than one CCP.

Principle Two: Determine Critical Control Points (CCPs)

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Proper cooking is the only step that will eliminate or reduce the hazards to safe levels

Since the food was prepared for same-day service, it was the only CCP identified

Enrico’s identified cooking as the CCP for the process used to prepare Chicken Breast alla Parmigiana and Pepper Steak

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Principle Three: Establish Critical Limits Establish minimum and maximum limits for each CCP that must be met to either prevent or eliminate the hazard or reduce

it to a safe level

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Chicken Breast alla Parmigiana: Cook the chicken in a convection oven to a minimum internal temperature of 165F (74C) for fifteen seconds

Pepper Steak: Sauté the beef to a minimum internal temperature of 145F (63C) for fifteen seconds

Since cooking was identified as the CCP for the process, Enrico’s determined the following critical limits:

Principle Four: Establish Monitoring Procedures

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Determine the best way to check critical limits to ensure they are consistently met

Identify who will monitor them and how often

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Inserting a thermometer probe into the thickest part of each chicken breast (Chicken Breast alla Parmigiana)

Taking sample temperatures of the beef (Pepper Steak)

Enrico’s chose to monitor the critical limits by:

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Identify steps that must be taken when a critical limit is not met

Determine these steps in advance

Principle Five: Identify Corrective Actions

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Continue to cook it until it does

Record this corrective action in the temperature log

At Enrico’s, if food has not reached its critical limit during cooking, employees must:

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Determine if the plan is working as intended

Evaluate on a regular basis:

Monitoring charts

Records

How the hazard analysis was performed

Determine if the plan adequately prevents, reduces, or eliminates identified hazards

Principle Six: Verify That the System Works

Photo courtesy of Roger Bonafield and Dingbats

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Checked temperature logs weekly and noticed that chicken breasts occasionally were not meeting the critical limit

Reevaluated the HACCP plan and found chicken routinely failed to meet the critical limit

Discovered their vendor was delivering a slightly larger chicken breast

Adjusted their cooking process to account for the larger breast

To verify that the system was working, Enrico’s management team:

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While performing monitoring activities

Whenever a corrective action is taken

When equipment is validated

When working with suppliers

Principle Seven: Establish Procedures for Record Keeping and Documentation

Keep records obtained:

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Time and temperature logs be kept for three months

Receiving invoices be kept for sixty days

Enrico’s management team requires that:

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Smokes, cures, or uses food additives to preserve food

Packages food using a reduced-oxygen packaging method

Offers live, molluscan shellfish from a display tank

Custom-processes animals for personal use

Packages unpasteurized juice for sale to the consumer without a warning label

A HACCP plan is required if an establishment:

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The basis of a successful crisis management program is a written plan that:

Identifies the resources required

Lists and explains the procedures that must be followed

The time to prepare for a crisis is before one occurs

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State the basic objectives

Include a level of detail in the plan consisting of:

Checklists with step-by-step procedures

Specific tasks, roles, and resources

Prepare specific procedures for developing, updating and distributing it

When creating a crisis management plan:

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Develop a crisis management team

Identify potential crises

Develop instructions for each crisis

Assemble a contact list

Assign/train a spokesperson to handle the media

Develop a crisis communication plan

Assemble a crisis kit for the establishment

Test the plan

To prepare for a crisis: