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HACCP & Food Safety DESE Food and Nutrition Services August 2017HACCP Hazard Biological, chemical, and physical dangers Analysis Likelihood of occurrence Critical Control Point Criteria that separates

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How to fill out haccp amp food safety

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Step 1: Gather all necessary information and forms required for the HACCP and food safety plan.

02

Step 2: Identify and assess potential hazards in your food production process.

03

Step 3: Determine critical control points (CCPs) where control or monitoring is essential to prevent, eliminate, or reduce identified hazards.

04

Step 4: Establish critical limits for each CCP, which are the criteria that must be met to ensure food safety.

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Step 5: Develop and implement monitoring procedures to ensure that each CCP is under control.

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Step 6: Establish corrective actions to be taken if a deviation from a critical limit occurs.

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Step 7: Implement verification procedures such as periodic review and verification to ensure the HACCP system is working effectively.

08

Step 8: Keep detailed records of all the above steps and regularly review and update your HACCP and food safety plan.

Who needs haccp amp food safety?

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Any organization involved in food production, processing, handling, or selling needs HACCP and food safety.

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This includes restaurants, food manufacturers, catering companies, food retailers, and any other business dealing with food.

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