Philadelphia Department of
HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP)
HACCP systems are designed
to provide a management tool to protect food and prevent potential
food safety problems from biological, chemical or physical food borne
hazards that can affect the safety to food. Hazard analysis serves as the
basis for establishing critical control points (CCPs). CCPs identify those points in
the process that must be controlled to ensure the safety to food.
Appropriate parameters or critical limits are established that must
be met for each CCP. Monitoring
and verification steps are included in the system, and monitoring and
verification steps are documented in a HACCP plan.
A comprehensive HACCP plan
and associated records will include all of the following:
Listing of the HACCP team and assigned responsibilities;
#1 - HAZARD ANALYSIS – identification of hazards; biological, chemical, or physical property that can cause a food to be unsafe. The Hazard Analysis Process involves evaluating specific issues about the food or foods being handled such as:
#2: IDENTIFY THE CRITICAL CONTROL POINTS (CCP) – A control point, step, or procedure at which biological, physical, or chemical factors can be controlled.
Each step in the food
handling or preparation process can be listed or diagramed to
identify each step where control of identified hazards can be
evaluated, measured and monitored to determine that safety measures
or controls are properly applied.
CRITICAL LIMITS FOR PREVENTIVE MEASURES –
Criteria Most Frequently Used for Critical Limits