Curriculum
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- 65 Weeks
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Applying the Seven Principles of HACCP
Applying the Seven Principles of HACCP
HACCP is most effective when each of its seven principles is fully understood and correctly applied. This page explores HACCP in detail, explaining how each principle works in practice and how food handlers and food businesses can use them to control food safety hazards effectively. A well-implemented HACCP system helps ensure food is produced safely and consistently, while also supporting legal compliance within the United Kingdom.
Principle 1: Conduct a Hazard Analysis
The first step in HACCP is identifying potential food safety hazards at every stage of food handling. This process is known as hazard analysis. It involves carefully examining each step, from receiving ingredients to serving food to customers, and considering what could go wrong.
Hazards may be biological, chemical, physical, or allergenic. For example, raw chicken may carry harmful bacteria, cleaning chemicals could contaminate food if stored incorrectly, metal fragments could come from damaged equipment, and allergens could be transferred through shared utensils. Once hazards are identified, the level of risk is assessed, taking into account how likely the hazard is to occur and how serious the consequences could be.
Principle 2: Determine Critical Control Points (CCPs)
A Critical Control Point, or CCP, is a step in the food handling process where control is essential to prevent, eliminate, or reduce a food safety hazard to a safe level. Not every step is a CCP, but some stages are particularly important for safety.
Examples of CCPs
Examples of CCPs include cooking, reheating, chilling, and hot holding. For instance, cooking chicken thoroughly is a CCP because it eliminates harmful bacteria. Identifying CCPs allows food businesses to focus their controls on the most critical stages of the process.
Principle 3: Establish Critical Limits
Critical limits are the measurable standards that must be met at each CCP to ensure food safety. These limits clearly define what is acceptable and what is not.
Examples of critical limits include cooking food to a minimum internal temperature, chilling food within a specified time, or keeping chilled food at or below a set temperature. Critical limits must be specific, clear, and based on food safety guidance. They provide staff with precise targets to work towards and remove uncertainty from food safety procedures.
Principle 4: Establish Monitoring Procedures
Monitoring ensures that critical limits are being met consistently. This involves regular checks, measurements, or observations at each CCP. Monitoring may include taking temperature readings, visually checking storage conditions, or recording cooking times.
Effective monitoring
Effective monitoring allows problems to be identified quickly before unsafe food reaches the customer. It is essential that monitoring procedures are clearly defined and that staff understand how and when checks should be carried out. Monitoring records also provide valuable evidence of compliance during inspections.
Principle 5: Establish Corrective Actions
Corrective actions are the steps that must be taken when monitoring shows that a critical limit has not been met. These actions should be planned in advance and clearly documented.
For example, if cooked food has not reached the required temperature, the corrective action may be to continue cooking until the correct temperature is achieved. If chilled food is found above the safe temperature limit, it may need to be discarded or rapidly chilled, depending on the circumstances. Corrective actions should also address the cause of the problem to prevent it from happening again.
Principle 6: Establish Verification Procedures
Verification ensures that the HACCP system is working as intended. This may include reviewing records, checking monitoring procedures, calibrating thermometers, and carrying out internal audits.
Verification activities
Verification activities help confirm that hazards are being controlled effectively and that staff are following procedures correctly. They also provide an opportunity to identify areas for improvement. Verification should be carried out regularly and whenever there are changes to menus, processes, equipment, or staff.
Principle 7: Establish Documentation and Record Keeping
Accurate documentation and record keeping are essential parts of HACCP. Records demonstrate that food safety controls are in place and being followed. They also provide evidence of due diligence in the event of a food safety incident or inspection.
Common HACCP records include delivery checks, temperature logs, cleaning schedules, training records, and corrective action reports. Records should be clear, accurate, and stored securely. They should be completed at the time checks are carried out, not filled in later from memory.
Implementing HACCP in Real Work Environments
In practice, HACCP systems should be proportionate to the size and nature of the food business. Small businesses may use simplified HACCP-based systems, while larger operations may have more detailed procedures. Regardless of size, the principles remain the same.
Staff training
Staff training is critical to successful implementation. Food handlers must understand why procedures exist and how their actions affect food safety. Clear instructions, supervision, and regular refresher training help ensure consistency.