How many of you know what a HACCP

System is?

For those of you who do not know what a HACCP System

is...

HACCP is an acronym for Hazard Analysis of Critical

Control Points

It is a system where hazards or potential hazards are identified

(known as critical control points or “CCP”).

Once identified, procedures and documentation are set in place in order to make sure these hazards

are eliminated.

Can anyone give me an example of a procedure we already have set in place to

eliminate a potential hazard?

1) Taking Temperatures

2) Washing Hands

3) Sanitizing

4) Recipes

Essentially we have been performing a loose version of

the HACCP System.

What does this new HACCP System entail?

We have restructured all of our day to day procedures and compiled them in a book.

This book is our Standard Operating Procedures (SOP).

It has procedures for when we receive food to when it is

thrown out.

We have added some new procedures, but a lot of the

procedures you already know. They are just in a different

format.

We have also reformatted and included additional daily logs.

These logs will need to be recorded and filed

appropriately.

Flow of Food Chart

This flow chart shows the process where our potential

hazards (CCP) may be.

There will be a log for every step in the process.

Our recipes will now be in HACCP format.

Now let’s go through the SOP book!

THAT’S ALL FOLKS!!!