HACCP

Food Safety Plan

Definition of HACCP
A systematic approach to construct a
food safety program designed to reduce
the risk of foodborne hazards by
focusing on each step of the food
preparation process from receiving to
service.
Controlling Hazards
Safe Food
1) Hazards involving food preparation,
i.e., improper cooking of beef, chicken,
eggs, etc.
2) Hazards that affect all foods, such as
poor personal hygiene.
Controlling Food
Preparation Hazards
1. Identify Critical Control Points (CCPs)
Cooking, cooling, hot/cold holding,
reheating
2. Control/prevention
Time and temperature
Controlling All Other Hazards
Develop and Implement Standard
Operating Procedures (SOPs).
All activities except food preparation
Receiving, cleaning and sanitizing
equipment and utensils, food storage,
etc.
Step 1:
Develop and Implement SOPs
Stepby-step written instructions for
food service tasks that affect food
safety
Sample SOPs
Cooking Potentially Hazardous Foods (PHF)
Cooling PHF
Holding Hot and Cold PHF
Date Marking, Ready-to-eat (RTE), PHF
Personal Hygiene
Reheating PHF
Receiving Deliveries
Storing and Using Poisonous or Toxic Chemicals
Using Suitable Utensils When Handling RTE Foods
Washing Fresh Fruits and Vegetables
Handwashing
SOPs for your use:
USDA is developing SOPs, the final
versions posted at:
www.nfsmi.org
Iowa State Universitys Safe Food
resources
www.schoolhaccp.org/

Step 2: Classify all Menu Items
using the Process Approach
Categorizes food preparation into three
broad categories based on how many
times each menu item moves through
the temperature danger zone (between
41F and 135F).

The Division of Foods is Based on

Complete Trips through the Temperature Danger Zone

No Cook
Process 1
Same Day
Process 2
Complex
Process 3
41
o
F
140
o
F
0
1
1
2
3
Step 2
Classify all menu items
The Process Approach categories:
Process #1 No Cook
Process #2 Same Day Service
Process #3 Complex Food
Preparation
Process #1 No Cook
The menu item does not go completely
through the danger zone in either
direction.
Examples: fresh fruit and vegetables,
salad bar items.
Process #2
Same Day Service
The menu item takes one complete trip
through the danger zone (going up
during cooking) and is served.
Or
Anything that is cooked and served in
the same day
Process #3-
Complex Food Preparation
The menu item goes through both
heating and cooling, taking two or more
complete trips through the danger zone.
These items are cooked, cooled and
reheated.

Step 3 Identify and
document control measures
and critical limits
Control measures prevent, eliminate, or
reduce hazards.
Control measures include SOPs as well as
the CCPs (cooking, cooling, reheating,
holding) and the critical limits (times and
temperatures) established in each of the
three processes.
Example - Chicken
Process 1
We purchase pre-prepared chicken salad and hold it
cold to be served on the salad bar or on sandwiches.
Process 2
We cook frozen or fresh chicken and serve it the
same day.
Process 3
We cook frozen or fresh chicken, cool it and use it to
make chicken salad from scratch or
We cook frozen or fresh chicken, serve it the same
day, have leftovers, cool it down and on another day
we heat it up and serve it.
Lets Practice!
Garden Salad
Grilled Ham &
Cheese
Leftovers
Garlic Breadsticks
Sub Sandwich
Peach Cobbler
Spaghetti
Pasta Salad
Hot Pocket
Salsa
Tortilla Chips
Burrito (pre-prepared)
Hamburger
Sliced Tomato &
Lettuce
Canned Pears
Chili
CCP for Process #1
No Cook
Cold holding or limiting time in the
danger zone to inhibit bacterial growth
and toxin production.

(Food that is held at room temperature for
four hours must be discarded.)
CCPs for Process #2
Same Day Service
Cooking to destroy harmful bacteria and
other pathogens.
Hot holding or limiting time in the danger
zone to prevent the outgrowth of spore-
forming bacteria.
CCPs for Process #3
Complex Food Preparation
Cooking to destroy harmful bacteria &
other pathogens.
Cooling to prevent the outgrowth of
spore-forming bacteria.
Hot and cold holding or limiting time in
the danger zone.
Reheating for hot holding.
CCPs and their Critical Limits
Each CCP (cooking, cooling, reheating,
holding) must include time and/or
temperature limits.

For example, when cooking chicken, the
time/temperature limit is 165F for 15
seconds.
Calibrating a Bi-Metallic
Stemmed Thermometer
When to Calibrate:
Daily
After extreme temperatures
After bumping or dropping
How to Calibrate:
Insert stem in ice water bath
(without touching bottom or sides)
Adjust nut until needle
indicates 32
o
F (freezing point)
Calibration Nut----->
Dimple----->
Ice Water Bath ----->
Cooling Requirement
Two-stage Method
(6 Hours)
(i.e., products cooked day before)

70
o
F within 2 hours
41
o
F within 4 more hours
Take temperatures at 2 and 6 hour
intervals to make sure that
temperatures were reached.
Reheat above 165
o
F if food has not
cooled to 70
o
F in 2 hours or 41
o
F in
6 hours.
Discard if more than 70
o
F after 2
hours or more than 41
o
F after 6
hours.
One-stage Method
(4 Hours)
(i.e., leftovers)

41
o
F within 4 hours
Take temperature after 4
hours to make sure that
temperature was reached.
Reheat above 165
o
F if
food has not cooled to
41
o
F in 4 hours.

Documentation
You must document CCPs (heating,
cooling, hot/cold holding, reheating) and
Critical Limits (temperatures/times) for
each menu item you sorted into the three
processes.

HOW? Recipes and SOPs

Write the process
number on each recipe
Make a poster for
each process and list
the foods that belong
in each
Process 1 No Cook





Tossed Salad
Gelatin with Peaches
ALL
RECEIVE
STORE
PREPARE
COLD HOLD
SERVE
Process 2 Same Day
Write the
process
number on
the menu
Where to Record Process Number
Recipes
Should include final and holding
temperatures.
USDA Quantity Recipes for School Food
Service
www.nfsmi.org/Information/school_recipe_
alpha.htm.
Bridging the Gaps
SOPs for menu items that do not have
recipes, cooling foods and reheating
leftovers.

Step 4: Monitoring
Control measures (i.e., cooking times &
temperatures) must be monitored and
documented in writing.
How?
When and how often?
Who is responsible for monitoring?
Monitoring Example
Cold foods must be kept at 41F or
below.
The temperature of the refrigerator must be
recorded on a refrigeration temperature
monitoring chart at least two times daily to
make sure the temperature is 41F or
below.
Step 5: Corrective Actions
Must be carried out immediately
whenever a critical limit is not met.
Examples:
Continue to heat to required temperature
Rejecting food delivery
Discarding food held too long without
temperature control
Corrective Action Examples
The temperature in the refrigerator is above 41F
SOP
The equipment must be checked. The thermometer
used to record the temperature should be calibrated
regularly and checked to see if it is working properly.
Any PHF should be temped. If unable to determine if
the food has been in the danger zone for less than 4
hours, discard.
Corrective Action Example
The freezer temperature is 49F when you
arrive to work on Monday morning
SOP
Take temperature of food in freezer
Any food above 41F must be discarded
Any foods below 41F shall be transferred to a
refrigerator immediately and used within 2-3 days
(never re-freeze)
Step 6 Keep Records
Food Safety Plan & Training
Monitoring Temperatures of food,
equipment & food storage areas and
equipment
Calibration Records
Corrective Action
Examples of Required
Documentation
SOPs
Time and Temperature charts
Corrective Action records (when applicable)
Verification/Review records
Calibration records
Training logs
Receiving logs
Step 7: Review & Revise Food
Safety Program Periodically
Ongoing monitoring
Periodic at least yearly to reflect
facility or equipment changes (i.e., new
equipment and menu items)
Factors Contributing to
Your Success
Facility
Equipment
Managers
Employees

All Employees should have:
Initial food safety training
On-going food safety training
Record of training kept by district
Training standards monitored daily by
manager
Review of SOP guidelines at least yearly


HACCP Program
Requirements
1. A written plan at each site that includes:
a) Documenting menu items in the appropriate
process category.
b) Documenting Critical Control Points of food
production.
c) Monitoring
d) Establishing and documenting corrective action.
e) Recordkeeping
f) Reviewing and revising the overall food safety
program periodically.