Hazard Analysis Critical Control Points
A Hazard Analysis Critical Control Point (HACCP) is a system that provides a framework for monitoring food from receiving through consumption to reduce the risk of food-borne illness and contamination. The system is designed to monitor, identify, and control possible points of contamination through the flow of food before they occur. HACCP plans are a necessary National School Lunch Program component, and are crucial in a scratch cooking establishment to ensure food is delivered, stored, prepared, cooled, and served as safely as possible. Our resources provide step-by-step guidelines around conducting a hazard analysis, determining critical control points, monitoring procedures, establishing corrective actions, and accurate record keeping.
Hazard Analysis Critical Control Points
A Hazard Analysis Critical Control Point (HACCP) is a system that provides a framework for monitoring food from receiving through consumption to reduce the risk of food-borne illness and contamination. The system is designed to monitor, identify, and control possible points of contamination through the flow of food before they occur. HACCP plans are a necessary National School Lunch Program component, and are crucial in a scratch cooking establishment to ensure food is delivered, stored, prepared, cooled, and served as safely as possible. Our resources provide step-by-step guidelines around conducting a hazard analysis, determining critical control points, monitoring procedures, establishing corrective actions, and accurate record keeping.
HACCP Standard Operating Procedures
SOPs provide a structured framework that ensures consistency, reliability, and efficiency in every component of your operations. Whether you’re a small single-school program or a larger district, understanding and implementing SOPs can streamline your processes, enhance performance, and elevate your overall efficiency. When creating and implementing an effective HACCP plan, SOPs are critical to ensure all standardized and proper food safety practices are in place. See the following SOPs that are relevant to a successful HACCP plan:
HACCP Standard Operating Procedures
SOPs provide a structured framework that ensures consistency, reliability, and efficiency in every component of your operations. Whether you’re a small single-school program or a larger district, understanding and implementing SOPs can streamline your processes, enhance performance, and elevate your overall efficiency. When creating and implementing an effective HACCP plan, SOPs are critical to ensure all standardized and proper food safety practices are in place. See the following SOPs that are relevant to a successful HACCP plan:
Recall and Traceability Plans
Traceability follows a food product or material through all stages of production, processing, and distribution. The product is usually identified by a label, lot number, or production number. Traceability is the process put in place to allow food production facilities and government agencies to trace and identify any products that pose a food safety risk. Knowledge of this process enables a food service department to efficiently identify at-risk products. To enhance this knowledge, a mock recall can be conducted which is even more rigorous. In addition to tracing the product, a mock recall tests your Food Service Staff’s ability to remove the unsafe food before being served. See the following resources below for mock recall procedures as well as procedures for a real recall.
Recall and Traceability Plans
Traceability follows a food product or material through all stages of production, processing, and distribution. The product is usually identified by a label, lot number, or production number. Traceability is the process put in place to allow food production facilities and government agencies to trace and identify any products that pose a food safety risk. Knowledge of this process enables a food service department to efficiently identify at-risk products. To enhance this knowledge, a mock recall can be conducted which is even more rigorous. In addition to tracing the product, a mock recall tests your Food Service Staff’s ability to remove the unsafe food before being served. See the following resources below for mock recall procedures as well as procedures for a real recall.
Sanitation and Hygiene
A HACCP plan intends to ensure safety at specific Critical Control Points (CCPs) within specific processes. Proper sanitation and hygiene practices are the cornerstones of a HACCP plan and can serve as a preventive approach to product contamination or adulteration. Both sanitation of kitchens and personal hygiene of staff are essential to a HACCP plan, see these resources for Equipment Cleaning and Sanitizing Procedures and Hand Washing Procedures for guidance in implementing these food safety practices.
Sanitation and Hygiene
A HACCP plan intends to ensure safety at specific Critical Control Points (CCPs) within specific processes. Proper sanitation and hygiene practices are the cornerstones of a HACCP plan and can serve as a preventive approach to product contamination or adulteration. Both sanitation of kitchens and personal hygiene of staff are essential to a HACCP plan, see these resources for Equipment Cleaning and Sanitizing Procedures and Hand Washing Procedures for guidance in implementing these food safety practices.
