The HACCP (Hazard Analysis Critical Control Point) system ensures food safety through two key stages: hazard analysis and critical control points (CCPs). In hazard analysis, management evaluates every menu item to identify risks like pathogenic hazards (example, Salmonella from bacteria, viruses, or parasites), physical hazards (like hair or glass), chemical hazards (such as cleaning agents), and allergen hazards (example, peanuts).
This step pinpoints potential issues to address proactively. For CCPs, control measures focus on high-risk steps, typically using time and temperature controls (example, cooking ground beef to 71 Celsius/160 Fahrenheit), with staff monitoring via probe thermometers and documenting results. Continuous monitoring, record-keeping, and management audits ensure the HACCP plan functions effectively.
By identifying and controlling hazards through these stages, food handlers safeguard customer health, maintain rigorous safety standards, and build confidence in every dish served.
Read more About the lesson (Optional)
Welcome to the second lesson in the Construction, Design and Facilities module of the Safe Food Handler Certificate course! In this lesson, you’ll learn the two stages of the HACCP system—hazard analysis and critical control points (CCPs)—and how they ensure food safety. Let’s dive in!
HACCP: A Two-Stage System
HACCP (Hazard Analysis Critical Control Point) is a food safety management system with two key stages:
- Hazard Analysis:
- Management evaluates every menu item to identify potential hazards that could harm customers.
- Four types of hazards are considered:
- Pathogenic Hazards: The biggest concern in retail food premises, involving bacteria, viruses, or parasites (e.g., Salmonella).
- Physical Hazards: Foreign objects like hair or glass.
- Chemical Hazards: Substances like cleaning agents.
- Allergen Hazards: Ingredients causing immune reactions, like peanuts.
- The goal is to pinpoint what could go wrong with each dish to address risks proactively.
- Critical Control Points (CCPs):
- Focus on implementing control measures at the most dangerous steps in the food flow, typically involving time and temperature controls (e.g., cooking to safe temperatures, proper storage).
- Staff must continuously monitor and record these controls using a probe thermometer to verify compliance (e.g., ensuring ground beef reaches 71°C/160°F).
- Records of time and temperature checks must be documented and kept on file.
HACCP Implementation
An effective HACCP plan requires:
- Continuous Monitoring: All staff monitor CCPs, such as checking cooking or storage temperatures.
- Record-Keeping: Document all time and temperature controls to demonstrate compliance.
- Management Audits: Regularly review the HACCP plan to ensure it functions correctly and addresses all hazards.
Why This Matters
HACCP’s two-stage approach ensures food safety by identifying and controlling hazards before they reach customers. Proper monitoring and documentation prevent foodborne illness and demonstrate due diligence. Check course resources for more guidance on safe food handling practices.
Key Takeaways:
- HACCP’s first stage, hazard analysis, identifies pathogenic, physical, chemical, and allergen risks for each menu item.
- The second stage, critical control points (CCPs), uses time and temperature controls to manage risks, verified by probe thermometers.
- Continuous monitoring, record-keeping, and management audits ensure the HACCP plan keeps food safe.