1. The HACCP Food Safety System
and
The Flow of Food

2. The HACCP system was developed by
NASA to make sure that food served to
astronauts traveling in outer space was
absolutely safe!

3. HACCP:
Hazard
Analysis
Critical
Control
Point
A HACCP system identifies points at which:
Food can become contaminated
Contaminants can increase
Contaminants can survive

4. Steps one, two, and three help you
design your system…

5. Step One:
Assess Hazards…
Identify Potentially Hazardous Foods…
Recognize the flow of food…
Identify the hazards…
Estimate the risks!

6. Step Two:
Identify Critical Control Points…
A Critical Control Point (CCP) is a point where
specific control measures can be taken to:
 Prevent foods from becoming contaminated
 Prevent contaminants from surviving
 Prevent further growth of contaminants

7. Step Three…
Set up procedures for Critical Control Points:
Determine the requirements, using such factors as
time, temperature, and hygiene, that must be met at
each critical control point to keep the food safe…
 Wash Hands
Wash, rinse and sanitize food contact surfaces
Cook food to appropriate internal temperatures
Hold cooked foods at temperatures above 135º
Rapidly cool, and keep food below 41º
Reheat food to 165º for 15 sec. within 2 hours

8. Steps four through seven help you monitor
your system and verify that it’s working…

9. Step Four…
Monitor Critical Control Points:
Monitoring, or checking to see that the requirements
are being met, is one of the most important activities
In the HACCP system!
All employees should be involved
in monitoring Critical Control Points!

10. Step Five:
Take Corrective Action!
What do you do if you find out that a Critical
Control Point hasn’t been met? Corrective
action must be carried out immediately!

11. Step Six…
Set-up a Record Keeping System
 Use organized, bound notebooks or
written logs
 Monitor times and temperatures regularly
 Keep HACCP system flowcharts and
recipes up-to-date and easily available
for review

12. Step Seven:
Verify that the system is working…
Retrace the flow of food and check how well
your controls and procedures are working
 Check to make sure that all controls are in place
 Observe employees and check log books regularly
Test the information in the logs against your own
food temperature measurements

13. Remember…
No HACCP system is written in stone.
Flowcharts, recipes, procedures, control
measures, and corrective actions can be
changed to better suit the needs of the
customers and the operation!