Critical Control Points

What is HACCP?

HACCP is a science-based system designed to prevent foodborne hazards (biological, chemical, physical) by identifying critical points in food production where risks can be controlled. Developed for NASA in the 1960s, it’s now a global standard for food safety.

Core Principles:

1. Hazard Analysis
2. Identify Critical Control Points (CCPs)
3. Establish Critical Limits
4. Monitor CCPs
5. Corrective Actions
6. Verification
7. Documentation

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HACCP Principles in Practice

A. Home Kitchens

1. Hazard Analysis:

• Identify risks like undercooked chicken (salmonella) or cross-contamination from raw eggs.

2. Critical Control Points (CCPs):

• Cooking (e.g., poultry to 165°F/74°C).
• Storage (refrigerating leftovers within 2 hours).

3. Critical Limits:

• Fridge temperature ≤40°F (4°C).
• Safe internal temps for meats (use a food thermometer).

4. Monitoring:

• Check fridge/freezer temps weekly.

5. Corrective Actions:

• Reheat undercooked food; discard spoiled items.

6. Verification:

• Confirm thermometer accuracy.

7. Documentation:

• Label leftovers with dates.

Example:

• Hazard: Raw chicken juice contaminating salad.
• CCP: Store raw chicken on the fridge’s bottom shelf.

B. Restaurants

1. Hazard Analysis:

• Assess risks in menu items (e.g., raw oysters, undercooked eggs in sauces).

2. CCPs:

• Receiving (checking supplier certifications).
• Cooking (heat treatment), cooling (rapidly to 41°F/5°C).

3. Critical Limits:

• Cooling soups from 135°F to 70°F (57°C to 21°C) within 2 hours.

4. Monitoring:

• Log food temps hourly; track fridge temps.

5. Corrective Actions:

• Discard food left in the danger zone >4 hours.

6. Verification:

• Health department audits; third-party inspections.

7. Documentation:

• Maintain HACCP logs for 1+ years.

Case Study:

• A restaurant’s pasta salad caused Listeria poisoning.
• Fix: Implement a CCP for rapid cooling and pH testing.

C. Catering & Events

1. Hazard Analysis:

• Risks during transport (e.g., temperature abuse), bulk prep (e.g., cross-contact with allergens).

2. CCPs:

• Transport (keep hot foods >135°F/57°C, cold foods <41°F/5°C).
• Buffet service (replace dishes every 2 hours).

3. Critical Limits:

• Use insulated containers with ice packs or heat packs.

4. Monitoring:

• Check food temps before loading and during transit.

5. Corrective Actions:

• Discard food in the danger zone; use backup meals.

6. Verification:

• Post-event review of temp logs and guest feedback.

7. Documentation:

• Label all containers with contents, allergens, and prep times.

Example:

• Hazard: Mayonnaise-based salads spoiling in the sun.
• CCP: Use time-temperature indicators (TTIs) on buffet dishes.

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Comparison of CCPs Across Settings

• Bacteria Growth
  • Home: Refrigerate leftovers ASAP
  • Restaurant: Rapid cooling procedures
  • Catering: Insulated transport

• Cross-Contamination
  • Home: Separate cutting boards
  • Restaurant: Color-coded utensils
  • Catering: Allergen-free prep zones

• Undercooking
  • Home: Food thermometer use
  • Restaurant: Standardized recipes
  • Catering: Pre-cook proteins to safe temps

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Common Mistakes & Solutions

• Mistake: Skipping hazard analysis
  • Solution: Create a flowchart of food prep steps.

• Mistake: Ignoring critical limits
  • Solution: Train staff on temp thresholds.

• Mistake: Poor documentation
  • Solution: Use Digital Apps for logging (e.g. Airtable)

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HACCP Tools & Resources

• Thermometers: Instant-read, infrared, data loggers.
• Apps: HACCP plan templates, temp-tracking software.
• Checklists: Pre-service safety audits, supplier approval forms.

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Action Steps

• Home: Buy a food thermometer and label leftovers.
• Restaurant: Train staff on HACCP logs and corrective actions.
• Catering: Invest in time-temperature indicators (TTIs).

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Resources:

• FDA HACCP Guidelines
• WHO HACCP Training Manual
• ISO 22000 Food Safety Management

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