HACCP

What Is It?

• Identifies- the point in the operation where contamination or growth of microorganisms occur
• Hazard Analysis Critical Control Point
• Continuous Monitoring- to reduce the risk of foodborne illness
• Developed by- the Pillsbury Company in the early 60’s for the National Aeronautics and Space Administration (NASA)

Information:

• Monitor- procedures to keep food safe
• Food delivered is safe
• Reduce- the risk of foodborne illness outbreak
• Choosing Good Suppliers- who met specifications
• Proper- cleaning and sanitation with education and personal hygiene
• Equipment- maintenance
• Record- keeping and documentation
• Food and Sanitation Inspection Report- with dates and follow through

What Can I Do?

• Talk with a Registered Dietitian
• Talk with a CDM who is a Food Service Director
• Talk with your local Sanitarian
• Talk with a RD on line for help
• See a Food Service Director on line for advice