Hazard Analysis Critical Control Point (HACCP)




Hazard Analysis Critical Control Point (HACCP) Source: U.S. Department of Defence

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A. GENERAL INFORMATION No. 32 (1)

HAZARD ANALYSIS CRITICAL CONTROL POINT

(HACCP)

HACCP System: A food safety system that identifies hazards and develops control points throughout the receiving,

storage, preparation, service and holding of food. This system is designed to prevent foodborne illness.

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Critical Control Point (CCP): A point in a specific food service process where loss of control may result in an

unacceptable health risk. Implementing a control measure at this point may eliminate or prevent the food safety

hazard.

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Critical Limits: Elements such as time and temperature that must be adhered to in order to keep food safe. The

Temperature Danger Zone is defined by the Food and Drug Administration's Food Code as 41� F. to 140� F.

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Foodborne Illness: An illness transmitted to humans through food. Any food may cause a foodborne illness,

however potentially hazardous foods are responsible for most foodborne illnesses. Symptoms may include abdominal

pain/cramps, nausea and vomiting.

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Potentially Hazardous Food: A food that is used as an ingredient in recipes or served alone that is capable of

supporting the growth of organisms responsible for foodborne illness. Typical foods include high protein foods such

as meat, fish, poultry, eggs and dairy products.

COOKING TEMPERATURES

These temperatures represent the minimum required temperature. The time

represents the minimum amount of time the temperature must be maintained.

Eggs, Raw shell eggs

155� F. for 15 seconds

Eggs, Egg products, pasteurized

145� F. for 15 seconds

Poultry

165� F. for 15 seconds

Pork

145� F. for 15 seconds

Whole Beef Roasts and Corned Beef Roasts

145� F. for 3 minutes

Fish

145� F. for 15 seconds

Stuffed meat, fish, poultry or pasta, OR stuffings containing meat, fish or poultry

165� F. for 15 seconds

Meat or fish that has been reduced in size by methods such as chopping (i.e., beef cubes),

155� F. for 15 seconds

grinding (i.e., ground beef, sausage), restructuring (i.e., formed roast beef, gyro meat), or

a mixture of two or more meats (i.e., sausage made from two or more meats)

140� F.

CCP: SERVING AND HOLDING (hot foods)

Cooling from 140� F. to

COOLING

70� F. should take no

FDA recommends a cooled product temperature of 41� F. In order to achieve a

longer than 2 hours.

cooled internal product temperature of 34-38� F., the temperature of the refrigerator

must be lower than 41� F.

Cooling from 70� F. to

41� F. should take no

longer than 4 hours.

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