Start with HACCP: The Seven HACCP Principles

Follow the steps below to create or improve your own HACCP procedure. The steps are called the seven principles of HACCP. Checkbuster has a lot of features that help with  work listed below. We also provide numerous checklist examples.

1) Analyze the hazards

Create a list of hazards that can cause injury or illness if they are not controlled.
Points to be considered include:

  • Skill level of employees
  • Transport of food
  • Serving elderly, sick, or very young
  • Thawing of potentially hazardous foods
  • High degree of food handling and contact
  • Adequacy of preparation and holding equipment available
  • Storage
  • Method of preparation.

The next step is to determine what factors may influence the likely occurrence and severity of the hazard.

Finally, the hazards associated with each step in the flow of food, should be listed along with the measures necessary to control the hazard.

View example checklists

2) Determine critical control points (CCP)

A critical control point is any step in which hazards can be prevented, eliminated, or reduced to acceptable levels. CCPs are usually practices or procedures that, when not done correctly, are the leading causes of food-borne illness outbreaks.
To determine the CCP’s ask yourself the following questions:

  • At this step in preparation, can food become contaminated and/or can contamination increase?
  • Can this hazard be prevented through corrective action?
  • Can this hazard be prevented, eliminated, or reduced by steps taken later in the preparation process?
  • Can you monitor the CCP?
  • How will you measure the CCP?
  • Can you document the CCP?

Please note that the Checkbuster software will take care of monitoring, measurements and documentation. It will also create follow up actions automattically.

How to design your own CCP checklist

3) Define critical limits

A critical limit ensures that a biological, chemical, or physical hazard is controlled by a CCP. Each CCP should have at least one critical limit. Critical limits must be something that can be monitored by measurement or observation. They must be scientifically and/or regulatory based. Examples include temperature, time, pH, water activity, and available chlorine.

How to phrase clear and concise CCP’s

4) Establish monitoring procedures

Monitoring is a plan that includes observations or measurements to assess whether the CCP is being met. It provides a record of the “flow of food” through the establishment. If monitoring indicates that the critical limits are not being met, then an action must be taken to bring the process back into control. The monitoring system should be easy to use and meet the needs of the food establishment as well as the regulatory authority. It is important that the job of monitoring be assigned to a specific individual and that he or she be trained on the monitoring technique.

The Checkbuster solution handles the entire monitoring procedure.

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5) Establish corrective actions

If the criteria for a CCP are not being met, some type of corrective action must be taken. HACCP plans should specify who is responsible for implementing the corrective action and what corrective action was taken. They should be established in advance as part of the HACCP plan.

If corrective actions are required, Checkbuster will create tasks for them.

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6) Establish verification procedures

These procedures are activities, other than monitoring, that determine the validity of the HACCP plan and that the system is operating according to the plan. An important aspect of verification is to determine whether the plan is scientifically and technically sound. Also, verification shows that all of the hazards have been identified and that if the HACCP plan is properly implemented, these hazards can be effectively controlled. The verification step provides an opportunity to make modifications to the plan if necessary.

You can apply the findings from the verification in a new version of a checklist.

Learn about checklist editing

7) Establish record-keeping and documentation procedures

Record-keeping and documentation procedures should be simple to complete and include information that illustrates that the established standards are being met. Employees need to be trained on the record-keeping procedures and why they are critical parts of their job. Examples of records include time/temperature logs, checklists, forms, flow charts, employee training records, and standard operating procedures (SOPs).

Checkbuster keeps all your documents and records for you.

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By |2017-02-09T20:33:18+02:00November 21st, 2016|HACCP, Updates|0 Comments

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