HACCP - 7 principles (Hazard Analysis/Critical Control Points Questions With Solutions

HACCP - 7 principles (Hazard
Analysis/Critical Control Points Questions
With Solutions

#1: Conduct A Hazard Analysis Three steps:




Identify hazardous menu items

Determine flow-of-food

Determine hazard




Example: grilled chicken - hazard is salmonella




#2: Determine CCP's -Find the points in the process to prevent, minimize or reduce the

hazard to safe levels




-Usually cooking




Examples: burger - cooking, oysters - supplier, chicken parm - cooking

, HACCP - 7 principles (Hazard
Analysis/Critical Control Points Questions
With Solutions
#3: Establish Critical Limits Establish minimum/maximum limits that must be met to

prevent/eliminate the hazard




Typically the cooking temperature




Example: hamburger - 155 degrees for at least 15 seconds




#4: Establish Monitoring Procedures Once the CCP has been met, determine the best way

to CHECK




Who?

How?

When?




#5: Identify Corrective Action Pre-determine actions that must be taken when critical limit

is not met