HACCP IMPLEMENTATION

5 steps to implementing  HACCP in the workplace

• Assemble a HACCP team
• Draw a flow chart for your business
• Carry out a Hazard Analysis
• Monitor progress by using records
• Review

Assemble a HACCP team

Start out by choosing four to six people to be on the HACCP team. Choose people that are interested and committed to food hygiene. A sample team could consist of

–        head chef

–        chef de partie

–        a senior manager with a financial responsibility

–        a restaurant manager or supervisor

–        A receptionist or admin worker with responsibility for keeping records, designing spreadsheets

The team should be trained in food safety, preferably to the Management of food hygiene level.

Draw a flow chart 

A flow chart is basically plotting the journey of food through your kitchen from menu planning to service. The flow helps to make the HACCP process clear and achievable. A simple example could look like this.

HACCP Flowchart

Menu Planning

 

Purchasing

 

Delivery

 

Storage

 

Preparation

 

Cooking

 

Cooling

 

Reheating

Hot Holding

 

Service

 

Carry out a Hazard Analysis 

1. Identify Hazards
2. Assess the risk
3. Identify Control Measures
4. Identify Critical Control Points
5. Establish Critical Limits for each CCP 

1. Identify Hazards

A hazard has the potential to cause harm. There are three main hazards in the food service industry

- Chemical Hazards, eg pesticides, cleaning fluids

- Biological Hazards, eg harmful and spoilage bacteria

- Physical Hazards , eg foreign bodies

2. Assess the risk

The risk is the likelihood of this hazard happening. It could be low, medium or high risk

3. Identify Control Measures

For each hazard identified there needs to be a control to prevent, eliminate or reduce the hazard.

Use a similar chart to record all the possible hazards along the flowchart and set controls for each one. 

Step	Hazard	Control
For Example Food Delivery	Food delivered in damaged packaging leading to physical contamination	All deliveries checked in by staff trained Damaged goods are returned to supplier Non Conformance is written

In your operation there will be many hazards and control points along the way, however only some are critical control points

4. Identify Critical Control Points

These are critical stages along the food flowchart where controls are essential to prevent or eliminate a food safety hazard or to reduce it to an acceptable level. Critical control points are measurable and this is where the record keeping comes into place

5. Set Critical limits

A critical limit is defined as “a criteria which separates acceptability from unacceptability”. 

 

HACCP - A Step by Step Approach 

Hazard Analysis and Critical Control Point 
 

---