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Control Critical Food Safety Points in Your Restaurant with HACCP

Posted By Monique Lerczak

 

What is a Hazard Analysis and Critical Control Points Plan?

Understanding HACCP and Its Importance

Cook Chill bag with hand sealerDid you know if you are considering implementing the Cook Chill process into your business model, you need a Hazard Analysis and Critical Control Points or HACCP plan?  Cook Chill is an example of Reduced Oxygen Packaging, or ROP.  Reduced oxygen packaging is considered a special processing technique and requires a documented and implemented HACCP program.  In this blog, we are going to define what a HACCP plan is, why it is important and resources for support as you look to develop a plan for your business.

The purpose of HACCP is to identify, evaluate, and control food safety hazards.  By following a HACCP plan in your establishment, you are approaching food safety from a proactive rather than reactive position because it prevents food safety hazards rather than reacts to food safety hazards.  There are seven steps to developing a HACCP plan.

  1. Perform a Hazard Analysis - Identify hazards to be prevented, eliminated or reduced
  2. Determine Critical Control Point - Identify CCPs (Critical Control Points) where control is essential to prevent, eliminate or reduce hazards
  3. Set Critical Limits – Establish measures to prevent, eliminate or reduce the hazard at the Critical Control Point so the food is safe
  4. Establish a Monitoring System - Establish and implement monitoring procedures at your critical control points
  5. Establish Corrective Action - Establish corrective actions during monitoring
  6. Establish Verification Procedures - Establish verification procedures to ensure your program is working effectively
  7. Establish Recordkeeping Procedures - Document your work for ensuring food safety

7 steps of HACCP infographic

Controlling the critical food safety points in your restaurant is crucial to success in the food service industry. Having an effective HACCP program is good business practice will keep customers safe and satisfy FDA requirements.   And while developing a HACCP plan may sound challenging, there are many resources available to make the process more manageable.  From online resource publications, to courses at universities in your area, to consulting firms who will come to your place of business and directly assist with development and implementation, finding help is easier than you might think.  Check out the links above for more information.

Thinking about implementing the Cook Chill process in your business?  Explore our website or contact us today to learn more about Cook Chill and how to get started!

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Topics: food safety, cook chill, HACCP