B. Determine Critical Control Points

Once hazards have been identified, the next step is to determine the Critical Control Points (CCPs). CCPs are points in the food production process where control is essential to prevent or eliminate identified hazards. These points are crucial for ensuring the safety of the final product.

C. Establish Critical Limits

For each CCP, critical limits are established. These are measurable parameters that must be met to ensure the CCP effectively controls the associated hazard. Examples include temperature limits for cooking, cooling, and storage, time limits for holding food at safe temperatures, and pH levels for certain food products.

D. Establish Monitoring Procedures

Monitoring procedures are put in place to ensure that critical limits are consistently met at each CCP. This might involve using thermometers to check internal temperatures, timers to track holding times, or visual inspection to identify potential hazards. The frequency of monitoring depends on the CCP and its associated hazard.

E. Identify Corrective Actions

Corrective actions are established for situations where a CCP is not met. These procedures ensure that any deviations from critical limits are addressed promptly to minimize the risk of foodborne illness. Corrective actions might involve re-cooking food, discarding contaminated product, or adjusting processing parameters.

F. Verify that the System Works

Verification ensures that the HACCP system is effectively controlling hazards. This involves periodic reviews of the system, including monitoring records, audits of food safety practices, and evaluation of product testing results. Verification helps identify areas for improvement and ensures the ongoing effectiveness of the HACCP system.

G. Establish Procedures for Record Keeping and Documentation

Comprehensive record-keeping is essential for demonstrating compliance with the HACCP system. This includes documentation of hazard analysis, CCP identification, critical limits, monitoring data, corrective actions, and verification activities. Accurate and complete records are crucial for traceability and for demonstrating that food safety practices are being followed.

H. Standard Operating Procedure

Standard Operating Procedures (SOPs) provide detailed instructions for carrying out specific tasks related to food safety. These procedures should be clear, concise, and readily accessible to all food handlers. SOPs ensure consistent practices throughout the food production process and minimize the risk of errors or deviations from critical limits.

I. Active Managerial Control

Active managerial control involves ongoing monitoring and oversight of the HACCP system. This includes regular review of monitoring data, feedback from employees, and identification of potential areas for improvement. Active managerial control ensures that the system remains effective and that food safety remains a top priority.

J. Crisis Management Plan

A crisis management plan outlines the steps to take in the event of a foodborne illness outbreak or other food safety emergency. This plan should include procedures for identifying and isolating affected products, notifying authorities, and communicating with customers. A well-developed crisis management plan can minimize the impact of a food safety crisis and protect the reputation of the business.

Examples of HACCP Principles in Action

* **The grill cook enters the final internal cooking temperature of a chicken breast on the daily production log.** This demonstrates the monitoring procedure for a CCP (cooking temperature) and the documentation of that monitoring data. 
* **The line cook discards chili held at 120 degrees F in the steam table for five hours.** This illustrates the application of a critical limit for holding food at safe temperatures and the corrective action taken when the limit is exceeded. 
* **The Executive Chef reviews completed production logs to ensure critical limits are being met.** This reflects the ongoing verification process, ensuring that the HACCP system is functioning effectively. 
* **The HACCP development team determines that Chicken Pot Pie is a potentially hazardous food.** This demonstrates the initial step of hazard analysis, identifying foods that require specific control measures. 
* **The Chef cooks baked chicken to an internal temperature of 165 degrees F for 15 seconds.** This highlights the application of a critical limit for cooking to ensure the destruction of harmful microorganisms. 
* **All food handlers must practice proper hand washing before applying disposable gloves.** This emphasizes the importance of Standard Operating Procedures (SOPs) for ensuring safe food handling practices. 
* **The Owner of a seafood restaurant chain develops a proactive approach to addressing the CDC's five most common risks to food safety.** This reflects active managerial control, proactively identifying and addressing potential food safety hazards. 
* **At the end of a busy day, the Chef files the daily production log in a file held on site for sixty days.** This illustrates the importance of proper record keeping and documentation, ensuring traceability of food safety practices. 
* **The HACCP development team determines that cooking clam chowder can eliminate or reduce identified hazards to safe levels.** This demonstrates the identification of CCPs and the ability to control hazards through specific processing steps. 
* **After receiving several calls alleging food borne illness in the same afternoon, the General Manager puts the appropriate predetermined procedures into use.** This highlights the implementation of the crisis management plan, effectively responding to a potential food safety emergency.