Hazard Analysis Critical Control Point (HACCP)
What is HACCP?
HACCP, or hazard analysis critical control point is a seven-step process a food producer or establishment can use to develop a food safety plan. The HACCP procedure identifies critical control points and aids in the development of food process safety control measures.
What are the seven steps in HACCP?
- Identify potential food safety systems.
- Identify critical control points.
- Establish control procedures.
- Establish monitoring points.
- Establish corrective action.
- Establish effective record keeping procedures.
- Establish procedures for verification.
Who is required to have a HACCP plan?
The following food establishment must have a HACCP plan:
- Those that cure or smoke food
- Those that use food additives as a method to preserve food (extend shelf life)
- Those that use a reduced oxygen method for packaging food
Food establishments that apply for any of the following variances must have a HACCP plan:
- To use more than one tagged shellfish container at a time
- To deviate from required cooking times and temperatures for raw animal foods
- To use a molluscan shellfish life support system display tank to store and display shellfish that are offered for human consumption
Where can I get more information about HACCP?
You can get more information about HACCP from the federal Food and Drug Administration (FDA). FDAs Center for Food Safety and Applied Nutrition has a Web site containing a wealth of information plus links to other food safety sites.
You also can contact the Illinois Department of Public Health, Division of Food Drugs and Dairies, 525 W. Jefferson St., Springfield, IL 626761; 217-785-2439, TTY (hearing impaired use only) 800-547-0466.
To learn more about foodborne illness and ways to prevent it, talk to your health care professional, your local health department or the Illinois Department of Public Health, Division of Food, Drugs and Dairies.
525 W. Jefferson St., Springfield, IL 62761