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Specialized Processing Method Hazard Analysis Critical Control Point (HACCP) Plan Application Public Health Seattle & King County Board of Health, Title 5 Food Service Establishments fee for a HAC
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How to fill out hazard analysis critical control

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How to fill out hazard analysis critical control

01
Identify potential hazards in the food production process
02
Determine critical control points where hazards can be prevented, eliminated, or reduced to safe levels
03
Establish critical limits for each control point
04
Monitor the control points to ensure they are being met
05
Implement corrective actions if the critical limits are not met
06
Keep records of the hazard analysis and control measures

Who needs hazard analysis critical control?

01
Food production facilities
02
Restaurants
03
Food packaging companies
04
Government regulatory agencies
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Hazard Analysis Critical Control Point (HACCP) is a systematic preventive approach to food safety.
Food companies and facilities involved in the processing and handling of food products are required to file hazard analysis critical control.
Hazard analysis critical control is filled out by identifying hazards, determining critical control points, establishing critical limits, monitoring procedures, corrective actions, verification procedures, and record keeping.
The purpose of hazard analysis critical control is to prevent food safety hazards by identifying and controlling them throughout the food production process.
Information such as hazard identification, critical control points, monitoring procedures, corrective actions, verification procedures, and record keeping must be reported on hazard analysis critical control.
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