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Principles of a HACCP System Revised 6/21/02 PREREQUISITE PROGRAMS a prerequisite program is a sanitation program that addresses facilities, equipment, or personnel. Before you begin to develop your

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1. Identify potential hazards: Start by conducting a thorough analysis of your processes and operations to identify potential hazards that could occur at each step. These hazards can include biological, chemical, or physical risks.
2. Determine critical control points (CCPs): Once you have identified the hazards, you need to determine the critical control points in your process. CCPs are the points at which you can control or eliminate a hazard, and they are essential for ensuring food safety.
3. Establish critical limits: At each CCP, establish critical limits that must be met to ensure food safety. These limits can be temperature, time, pH level, or any other measurable parameter that indicates control over the hazard.
4. Establish monitoring procedures: Develop procedures to monitor the critical control points and ensure that the established critical limits are being met consistently. Monitoring should be done regularly and recorded accurately.
5. Establish corrective actions: Define appropriate actions to be taken when a critical limit is exceeded or when a deviation from the HACCP plan occurs. These corrective actions should be aimed at eliminating the cause of the deviation and preventing its recurrence.
6. Establish verification procedures: Establish procedures to verify that the HACCP system is working effectively. This can include reviewing records, conducting internal audits, or seeking third-party verification.
7. Establish record-keeping procedures: Keep detailed records of the HACCP plan, including hazard analysis, monitoring results, corrective actions, and verification activities. These records are crucial for demonstrating compliance and facilitating ongoing improvements.

Who needs principles of a HACCP?

1. Food manufacturers: HACCP principles are particularly important for food manufacturers as they work to ensure the safety of their products. By implementing HACCP protocols, manufacturers can identify and control hazards that may occur during various stages of food production.
2. Restaurants and foodservice establishments: Restaurants and foodservice establishments are responsible for serving safe food to their customers. By implementing HACCP principles, they can ensure that food is handled, prepared, and served in a way that minimizes the risk of foodborne illnesses.
3. Retailers and distributors: Retailers and distributors play a crucial role in maintaining the safety and integrity of food products that reach consumers. By adhering to HACCP principles, they can ensure that products are handled, stored, and transported in a manner that minimizes the risk of contamination or spoilage.

In summary, the principles of HACCP provide a systematic approach to identifying and controlling potential hazards in food production, ensuring the safety and integrity of food products throughout the supply chain. This is crucial for various stakeholders involved in the food industry, including food manufacturers, restaurants, foodservice establishments, and retailers/distributors.

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