8 Haccp

HACCP in Restaurants
Srednja šola Zagorje

Objective
 Understand the principle behind

HACCP
What is HACCP?
 Have A Cup of Coffee & Pray???
 (Dr. Jeannie Sneed, Iowa State)
 NO it means…
 Hazard
Analysis
Critical
Control
Points
HACCP
 It’s a big name, that seems to be scaring a
lot of people, but what it means to us in
Food Service is…
⚫ A food safety program that must be based

on HACCP guidelines.
⚫ A properly designed and monitored

system that ensures the products we
serve and the preparation, storage and
holding of those products is done in the
safest possible way.
History
 HACCP was first introduced in the 1960’s – at the
start of the space program. NASA used it first and
then it was introduced into the other commercial
areas – Pillsbury and food manufacturers.
Why?
 Entrepreneurs must use a HACCP system or a food
safety system
 It provides a defense for us, against complaints and

legal action.
 It focuses on food and places the responsibility on

Food Service Employees to serve safe food to the
guests.
 It raises our professionalism to the next level.
 HACCP is a good thing, it’s a preventative program!!

HACCP – 7 Key Principals
1. Identify hazards
2. Identify critical control points
3. Establish critical limits (time) for each control point.
4. Establish Procedures to monitor the critical control
points.
5. Establish corrective actions to be taken when
monitoring shows that a critical limit has not been
met.
6. Establish procedures to verify that the system is
working.
7. Establish record keeping procedures to properly
maintain documents of the HACCP system.
Principle 1
 This will mean examination of all

raw materials and procedures so
that none of the hazards can be
present in the food.
Principle 2
 Critical control point (CCP) – this

means that the part/s of the
process that will entail risk of
contamination need to be identified.
Principle 3
 Critical limit-the factor/s that will

control the hazards have to be set.
Principle 4
 This means that the critical limits at

the CCPs have to be constantly
watched so that any deviation from
the set limits will not pass
unnoticed. This will be the basis for
doing the next step.
Principle 5
 When deviations from the critical

limits occur, institute corrective
actions.
Principle 6
 It means that the hazard analysis is

reviewed so that all hazards that
are likely to occur are addressed
and that the identified critical
control points and the monitoring
method employed are valid in
ensuring the safety of the product.
Principle 7
 This is the recording of data taken

from monitoring, corrective actions
and even the data used to
determine the critical limits, the
hazards present, and the CCPs.
HACCP Recipe for Egg Sandwich
 Preliminary Procedures: Prepare

sanitizing solution for vegetables.
 Make sure all equipment, and tools to be used have
been washed, sanitized and dried.
 Chopping board for use in sandwich preparation
should be used exclusively for salads and
sandwiches and never used with raw meat, fish or
poultry.
 Person who will do the cooking should observe
proper grooming and hygiene.
 Ingredients Specifications:
 Eggs – no cracks, no dirt and chicken feces on the
shell, freshness shown in the egg receiving record.
 Lettuce – grown by the farm practicing proper use of
fertilizers and pesticides.
 Tomatoes – same as with lettuce
 Bread – baked in a bakery practicing GMP, freshness
date indicated in the package
 Mayonnaise – prepared by a manufacturing
establishment practicing GMP, original seal in tact.
 Procedure:
 1. wash eggs. Boil water and slip the eggs in boiling
water. Count the cooking time when water reboils.
Cook for 12 minutes. CCP Rinse in cold water, set
aside to cool. Remove shell. Make sure all shells are
removed. CCP
 2. Wash lettuce and tomatoes in mild detergent,
rubbing gently at the base of the leaves of the
lettuce and the surface of the tomato to remove all
dirt. Rinse very well making sure no detergent
residue remains. CCP Sanitize by soaking in the
prepared sanitizing solution for one minute. Drain in
the colander or spin dry the lettuce in a previously
sanitized salad spinner. CCP
 Procedure:
 3. Slice the tomatoes, then the eggs using
previously sanitized board and knife.
 4. Spread mayonnaise on the bread slices. Place the
lettuce leaves then the sliced tomatoes and cooked
eggs.
 5. Pack in sandwich bags.
 6. Chill at 4 degrees Celsius until ready to serve.
CCP
 *Steps indicated as CCPs are monitored and
recorded. A checklist will simplify record keeping.
The building blocks of a HACCP program
Activity: Develop a HACCP for a
certain recipe. Follow the 7 key
principles. Label the critical control
points (CCP). Document and
record.

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HACCP in Restaurants

Srednja šola Zagorje

 Understand the principle behind

⚫ A food safety program that must be based

⚫ A properly designed and monitored

 It provides a defense for us, against complaints and

 It focuses on food and places the responsibility on

 It raises our professionalism to the next level.

 HACCP is a good thing, it’s a preventative program!!

 This will mean examination of all

 Critical control point (CCP) – this

 Critical limit-the factor/s that will

 This means that the critical limits at

 When deviations from the critical

 It means that the hazard analysis is

 This is the recording of data taken

 Preliminary Procedures: Prepare

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