Chapter Three

This chapter will provide a review of the hazards that effect the foods we eat and the related risks. It will discuss the steps of HACCP and provide exercises in implementation of the components of HACCP, such as, the monitor, standardized recipes, evaluation and verification forms. Click on the pictures and colored hyperlinks for an in-depth discussion of a topic.

Click on all colored text or images to review regulations, background, resources, glossary , or any topics needed to perform the implementation of a HACCP system.

HACCP is the NEW paradigm for food safety. This paradigm emphasizes

• food safety rather than sanitation
• disease prevention rather than simple facility inspection plans
• rapid cool of food products to 40 F, cover, and then refrigerate
• personal hygiene with emphasis on handwashing
• food handling process rather than the environment
• total time in danger zone (4 hours), rather than just time and temperatures.

HACCP is characterized by 7 major performance steps:

• Identification of hazards
• Assessment of risk factors
• Identification of critical control points for hazards ( Time and Temperature)
• Implementation of control measures or corrective actions
• Establishment of criteria to ensure adequate control of hazards

• Monitor and record data
• WRITTEN Record keeping system

• Documentation system to monitor HACCP plan
• the inspection
• Evaluation of the plans' performance
• Corrective action

• Verification that the system is working.

Applied learning assignment for level 1 students:

Use the scenario provided to perform each of the 7 major performance steps required to adequately use HACCP to ensure that you serve your customers or clients SAFE FOOD.

Applied learning assignment for advanced level students:

Use the scenario provided to perform each of the 7 major performance steps required to adequately use HACCP to ensure that you serve your customers or clients SAFE FOOD.

Return to Table of Contents