HACCP

HACCP is the acronym for the Hazard Analysis and Critical Control Point Systems. HACCP is a preventative system that is used in the food industry to help insure food safety. The purpose of HACCP is to identify potential hazards associated with food production and preparation, and to develop mechanisms to eliminate or control these hazards.

There are seven principles which are used to develop and implement a HACCP plan:
1. Analyze hazards
2. Determine CCPs (Critical Control Points)
3. Establish critical limits for CCPs
4. Monitor CCPs
5. Take corrective action
6. Do record keeping
7. Verify that the system is working

There are several ways that establishments may develop a HACCP plan. A practical approach is included in Figure 1 (Hazard Analysis) and Figure 2 (Sample HACCP Plan format). For assistance in HACCP plan development, contact your local health department or review information on the web sites listed on the References & Resources page of this document.

Restaurant Hazard Analysis
Figure 1

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RESTAURANT HACCP PLAN
Figure 2

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