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Applying HACCP Principles to School Food Safety Programs Presented by: Bridget Finite August 13, 2014, Safeguarding Our Nations Youth: Section 302 of the Healthy Hungered Kids Act of 2010 (DHAKA)

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1. Understand the basics: Familiarize yourself with the principles of Hazard Analysis and Critical Control Points (HACCP). This systematic approach is used to identify, evaluate, and control hazards that may compromise food safety.
2. Conduct a hazard analysis: Identify potential hazards associated with each step of your food production process. These hazards can include biological, chemical, and physical hazards.
3. Determine critical control points (CCPs): Identify the points in your process where control measures can be applied to prevent, eliminate, or reduce hazards to an acceptable level.
4. Establish critical limits: Define the maximum and minimum values for each CCP that must be met to ensure food safety. These limits can be based on regulatory requirements or scientific studies.
5. Develop monitoring procedures: Establish methods to assess the effectiveness of control measures at each CCP. This may involve measuring temperatures, inspecting equipment, or conducting sensory evaluations.
6. Implement corrective actions: Define the steps to be taken if a deviation from a critical limit occurs. These actions should ensure that the problem is addressed and the food safety is maintained.
7. Keep detailed records: Document all activities related to the HACCP plan, including hazard analysis, CCPs, critical limits, monitoring results, corrective actions, and verification procedures. These records serve as evidence of your commitment to food safety.
8. Conduct regular verification activities: Periodically review and reassess your HACCP plan to ensure its effectiveness. This can involve internal audits, third-party inspections, and laboratory testing.
9. Train and educate staff: Provide comprehensive training to employees involved in the HACCP plan to ensure they understand their roles and responsibilities in maintaining food safety.

Who needs applying HACCP principles to?

1. Food manufacturers: Companies that produce or process food products, whether they are raw materials, ingredients, or finished products.
2. Retailers and food service establishments: Those involved in selling or serving food, such as restaurants, cafeterias, supermarkets, and convenience stores.
3. Regulatory agencies: Government bodies responsible for ensuring the compliance of food businesses with food safety regulations.
4. Auditors and consultants: Professionals who assess the implementation and effectiveness of HACCP plans to provide guidance and support to food businesses.
5. Consumers: Ultimately, anyone who consumes food relies on the application of HACCP principles to ensure their safety and well-being.

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What is applying haccp principles to?

Applying HACCP principles to food safety management.

Who is required to file applying haccp principles to?

Food processing facilities and manufacturers.

How to fill out applying haccp principles to?

By following the HACCP principles such as conducting hazard analysis, identifying critical control points, establishing critical limits, monitoring procedures, etc.

What is the purpose of applying haccp principles to?

To ensure the safety and quality of food products.

What information must be reported on applying haccp principles to?

Details of hazard analysis, critical control points, critical limits, monitoring procedures, corrective actions, verification procedures, and records.