HACCP (Hazard Analysis Critical Control Points)
HACCP is a systematic, science-based food safety management system that identifies, evaluates, and controls biological, chemical, and physical hazards throughout the food production process. It is built on seven core principles and is a key topic on the ServSafe Manager exam.
Exam Tip
HACCP = 7 principles: (1) Hazard Analysis, (2) CCPs, (3) Critical Limits, (4) Monitoring, (5) Corrective Actions, (6) Verification, (7) Record-Keeping. Three hazard types: biological, chemical, physical. HACCP is PREVENTIVE, not reactive. Memorize all 7 principles in order for the exam.
What Is HACCP?
HACCP (pronounced "HAS-sip") stands for Hazard Analysis Critical Control Points. It is a preventive approach to food safety that focuses on identifying and controlling potential hazards before they cause foodborne illness. Originally developed for NASA's space program in the 1960s, HACCP is now the gold standard for food safety management worldwide.
The Seven HACCP Principles
| Principle | Description | Example |
|---|---|---|
| 1. Conduct a Hazard Analysis | Identify biological, chemical, and physical hazards | Raw chicken may contain Salmonella (biological hazard) |
| 2. Determine Critical Control Points (CCPs) | Identify points where hazards can be prevented, eliminated, or reduced | Cooking step for raw chicken |
| 3. Establish Critical Limits | Set maximum/minimum values at each CCP | Internal temperature of 165°F for 15 seconds |
| 4. Establish Monitoring Procedures | Create procedures to check that CCPs are under control | Check chicken temperature with calibrated thermometer |
| 5. Establish Corrective Actions | Define what to do when a critical limit is not met | Reject chicken that hasn't reached 165°F; continue cooking |
| 6. Establish Verification Procedures | Confirm the HACCP plan is working effectively | Review temperature logs, calibrate thermometers |
| 7. Establish Record-Keeping Procedures | Document the HACCP plan and all monitoring data | Maintain cooking temperature logs, corrective action records |
Types of Hazards in HACCP
| Hazard Type | Description | Examples |
|---|---|---|
| Biological | Microorganisms that cause illness | Bacteria (Salmonella, E. coli), viruses (Norovirus, Hepatitis A), parasites |
| Chemical | Toxic substances that contaminate food | Cleaning chemicals, pesticides, allergens, natural toxins |
| Physical | Foreign objects in food | Glass, metal fragments, bones, hair, bandages |
HACCP vs. Traditional Inspection
| Feature | HACCP | Traditional Inspection |
|---|---|---|
| Approach | Preventive | Reactive |
| Focus | Process control | End-product testing |
| When hazards caught | Before they reach consumers | After production |
| Documentation | Continuous monitoring records | Spot-check records |
| Effectiveness | Systematic and science-based | Limited snapshot in time |
Who Must Have a HACCP Plan?
| Required By | Establishments |
|---|---|
| USDA/FSIS | Meat and poultry processing plants |
| FDA | Juice processors, seafood processors |
| Recommended | All food service establishments (best practice) |
| Local codes | May require HACCP for specific operations (e.g., sous vide, smoking) |
Exam Alert
HACCP is heavily tested on the ServSafe Manager exam. Memorize all seven principles in order. Know the three types of hazards (biological, chemical, physical). Understand that HACCP is PREVENTIVE, not reactive. Critical Control Points (CCPs) are the specific steps where you can prevent, eliminate, or reduce a hazard to safe levels. Critical limits are measurable values (like temperature or time).
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Related Terms
Critical Control Point (CCP)
A critical control point (CCP) is a specific step in the food handling process where a control measure can be applied to prevent, eliminate, or reduce a food safety hazard to an acceptable level. CCPs are the second principle of HACCP and are the foundation of any food safety management system.
Corrective Action (HACCP)
A corrective action in HACCP is a predetermined procedure that must be followed when monitoring indicates that a critical control point (CCP) is not under control or a critical limit has been exceeded. Corrective actions ensure that unsafe food does not reach the consumer.
Temperature Danger Zone
The Temperature Danger Zone is the temperature range between 41°F and 135°F (5°C to 57°C) in which foodborne bacteria grow most rapidly, potentially doubling in number every 20 minutes. TCS foods must be kept out of this range to prevent foodborne illness.
Foodborne Illness
A foodborne illness (food poisoning) is a disease transmitted to people through contaminated food or beverages, caused by biological hazards (bacteria, viruses, parasites), chemical hazards (toxins, cleaning agents), or physical hazards (foreign objects). The CDC estimates 48 million cases occur annually in the United States.
Biological Hazard
A biological hazard in food safety refers to harmful microorganisms or their toxins that can contaminate food and cause foodborne illness. Biological hazards include bacteria, viruses, parasites, and fungi, and they are the most common cause of foodborne illness outbreaks.
Chemical Hazard
A chemical hazard in food safety is any toxic chemical substance that can contaminate food and cause illness or injury when consumed. Chemical hazards include cleaning products, pesticides, food additives, allergens, and toxic metals, and they represent one of the three main categories of food safety hazards in the HACCP system.
Physical Hazard
A physical hazard in food safety is any foreign object that can contaminate food and cause injury or illness when consumed. Physical hazards include glass fragments, metal shavings, bones, stones, wood splinters, and personal items like jewelry or bandages.
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