The 7 Steps of HACCP System

The first step in implementing HACCP is to identify the specific hazards. The hazards to be identified for foodborne illnesses can be biological (microorganisms, parasites, natural toxins), chemical (agricultural and industrial contaminants), or physical (foreign objects found in food)

Step 2: Determine Critical Control Points

A critical control point is any point in a food production system where a loss of control may result in an unacceptable health risk. This can occur at any time from the point of growing and harvesting the food to consumption of it by the consumer. At any of these points a preventative measure can be applied to eliminate, prevent, or minimize the risk of a food hazard.

Step 3: Establish Standards at Each Critical Control Point

Critical control points are meaningless unless a standard for each is implemented and followed. This means determining a minimum standard for each critical control point that exists for the various stages of food production - purchasing, preparation, sanitation, and storage. For example, one aspect of a quality control program could be to ensure that only food meeting written specifications would be purchased. Once purchased, storage and preparation of that food or beverage would be within the proper time and temperature guidelines. Sanitation guidelines involving cleanup, personnel, equipment, facilities, pest control, and water could be set and routinely followed by establishing cleaning schedules to be checked off on predetermined dates. A checklist for a food service organization listing minimum standards could also be formulated by following the inspection list used by the local health department.

Step 4: Monitor Critical Control Points

Constant vigilance at all the critical control points is necessary to ensure the HACCP system is working. Identification of the critical points is useless without following through on establishing a routine that assigns a specific person or team to be responsible for monitoring each of the critical control points.

Step 5: Take Corrective Action

Constant monitoring will alert the responsible person to an critical control points where people may potentially be exposed to unacceptable health risks. Immediate corrective action must be taken to eliminate any problems occurring. This may be as simple as adjusting a temperature or sanitizing a cutting board.

Step 6: Document Critical Control Points Not Under Control

It is important to maintain records of any corrective actions taken. Record keeping is essential if the HACCP system is to operate smoothly and effectively. It serves as the foundation from which proactive change and correction can occur, and may prevent small problems from escalating into large, costly, and counterproductive ones. A written log of temperatures, times and other critical control points at various stages of food production kept by individuals responsible for the various steps of the HACCP system places accountability where it belongs. It also documents where a health problem originated and thereby protects those individuals or corporations who did meet their obligations.

Step 7: Verification of the HACCP System

The final step in ensuring food safety is to verify that preventative and corrective measures have been taken. This can be accomplished through constant in-house inspections.