HACCP - Hazard Analysis Critical Control Points
Hazard Analysis Critical Control Points, more commonly known as HACCP
and pronounced has-up, is a food safety self-inspection system. The HACCP system combines
up-to-date technical information with step-by-step procedures to evaluate and monitor the
flow of food throughout a food establishment from receiving to service. HACCP is a
voluntary process and helps food service operators or consumers: (1) identify foods and
procedures most likely to cause illness; (2) establish procedures to reduce the risk of
food-borne illness outbreaks; and (3) monitor handling practices to ensure food safety.
Critical control points include: purchasing, storage, preparation, cooking, serving, and
handling leftovers. The HACCP system was first developed by the Pillsbury Company for the National
Aeronautics and Space Administration (NASA) to insure the food served to the astronauts
was absolutely safe. Because of its success, the HACCP system is receiving increased
use and acceptance in the food service industry today.
By following 6 simple HACCP principles for safe food, you -- the consumer -- can reduce the
occurrence of food-borne illness in your home prepared food. - Buy cold food last and get it home fast. Check cans for leaks, dents, or bulging
lids.
- When storing food, don’t wait to refrigerate. Use plastic bags on plates to
keep raw juices from dripping on other foods. Store canned goods in a cool dry area. Never
store any food under the sink, keep it off the floor, and away from cleaning supplies.
- When preparing foods, keep everything clean. Don’t cross contaminate. Wash
hands, counters equipment, utensils and cutting boards with soap and water immediately
after use. Sanitize with a chlorine bleach solution of 1 teaspoon bleach to 1 quart of
water.
- Cook foods thoroughly. Use a meat thermometer to determine if meat, poultry, and
casseroles have reached a safe internal temperature of 160° F to 165° F.
- When serving food, keep hot foods hot (above 140° F) and cold foods cold (below 40° F.)Never put cooked foods on a dish
that held raw foods unless the dish has been washed with soap and water.
Use a metal stem thermometer to check the temperature of food before serving.
- Refrigerate leftovers within 2 hours of cooking. Discard food left out longer than 2
hours. When reheating leftovers, heat thoroughly to a temperature of
165° F or until hot and steamy. Bring soups,
sauces, and gravies, to a boil. When in doubt, throw it out!
Resources:
- National Restaurant Assoc. The Education Foundation Publication.1993. HACCP Reference
Book.
- Applied Food Service Sanitation, 1995.
- The University of Arizona fact sheet, 1997. “Hazard Analysis Critical Control Points (HACCP) for the Consumer”.
- FDA, DHHS publication, 2nd ed. 1997. HACCP-Regulatory Applications in Retail Food Establishments.
Material written by Mary Abgrall and Scottie Misner, Feburary 1998.
Part of Food Safety Tips, College of Agriculture, The University of Arizona
Document located at http://ag.arizona.edu/pubs/health/foodsafety/az1070.html
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