Following a process like the Hazard Analysis and Critical Control Point system (‘HACCP’) helps food business operators look at how they handle food and introduces procedures to make sure the food produced is safe to eat. It is a scientific and internationally recognized system that is increasingly being adopted in conjunction with the Food Code.
Making a HACCP plan for your establishment will help you identify and monitor biological, chemical, and physical properties that are foodborne hazards. It is preventive, rather than reactive and is an effective risk management tool.
There are seven principles that must be followed to have an effective HACCP plan:
- Analyze hazards
- Determine critical control points
- Establish limits for critical control points
- Establish monitoring procedures for critical control points
- Establish corrective actions
- Establish verification procedures
- Establish a record system
Guide to the 7 HACCP principles
A chef’s quick reference for the HACCP principles with practical advice on how to apply them using a few of our recipes.