HACCP

ALLISON FEDDERS & BRY RUCINSKI

 What is HACCP?

HAZARD ANALYSIS CRITICAL CONTROL POINT

GOAL: to control hazards that occur in food service
Biological
Chemical
Physical
Importance

Prioritize and control potential hazards

Reduce foodborne hazards
Better assure consumers that products are safe to
consume
 The 7 Principles

1. Conduct a hazard analysis

2. Determine the critical
control point
3. Establish critical limits
4. Establish monitoring
procedures
5. Establish corrective
actions
6. Establish verification
procedures
7. Establish record keeping
& documentation
procedures
 How Are We Using HACCP?

Supervisors Audit
Identifies critical control points of each area in the food service kitchen.

Helps monitor whether the control points are under control

Specific for each area in the kitchen

Supervisors Audit

Important to complete consistently

Recommended twice a month
January 2017 March 2017 will be trial period
Important to keep updated with new/changing
CCPs
Important to complete accurately
This ensures reducing risk before the problem occurs
How to Get to the Audits on the Shared Drive

My Computer
S-Drive
Nutrition Services KHN folder
HACCP Network
Click on specific facilitys folder
Click on 2013 facilitys name
IMPORTANT NOTICE!

At the top of the excel sheet, a yellow warning will

pop up!
Click enable content
This will allow you to put in the information that is
needed
How to Get to the Audits on the Shared Drive

Click on the bottom green tab of the excel document

for the specific time period audited
Example: below is viewing the month of June
You will only be inputting information on the GREEN tabs!
 Standards
This is what you will be
observing in your specific
area of the kitchen.
It is important to keep
these updated if anything
changed!
 Applicable
This identifies if it is
applicable in your area
Example: Atrium Grill
category is only at
Kettering. Yes would be
selected for Kettering
Audits, No would be
selected on other facilities
 Score
This is how your area will
be scored on the specific
standard.
YES
**If applicable to your
location, score the
standard based on what
you see in the kitchen
YES means the standard
is met at the time of
observation
NO means the standard
is not met at the time of
observation
Observations

If the score of a specific standard is NO, please

write observations that you see in this box. Be
specific!
Example: If Billy isnt wearing his uniform shirt, write that
down!!
Corrective Action

This column is filled out with what was done after you observed a standard
not met. Be specific & record the date of incident!
Make sure this is a learning process for the staff to make sure they are
aware of the requirements that should be met!
Example: Billy was sent home to put on the correct uniform shirt
(12/12/2016)
You are now done inputting
data!

LETS LOOK AT THE RESULTS!

After information is
inputted in your kitchen
area, scroll to the bottom
to see a graph!
This shows how each
of the areas did in the
facility for this
biweekly audit period!
 Then scroll across the green
tabs & find your kitchen area in
RED
Example this would show
ambassadors information!
A graph will appear with your
information
Once enough information is is
inputted bi-weekly, you will see
how well your area is doing for the
year!
Once ALL areas have
inputted information for
the year, a graph will be
formed to show how well
the entire facility did!
This is under the BLUE
tab!
Additional Information

www.foodhaccp.com
http://www.fda.gov/Food/GuidanceRegulation/HA
CCP/