Often times a graphical presentation is very helpful in understanding new and sometimes complex concepts. With this in mind the table below is presented, with hopes that you can appreciate the logic, beauty and straight-forwardness of a HACCP program for you food service operation.
To Convert from Celsius to Fahrenheit and Back use the Temperature Converter

THE CRITICAL CONTROL POINTS

Remember, the principles of HACCP progress in two stages:
First is the analysis of the potential dangers,
Second is identifying the points in the process that are dangerous and critical.

WHAT DANGERS?
Any danger that will compromise the quality of the products and ingredients or place the consumer in danger of a food borne illness.
WHERE CAN THESE DANGERS OCCUR?
Anywhere in the complete food production process from buying, receiving, storing, cooking, distributing, selling and consuming.
WHEN ARE THE POINTS CRITICAL?
If the identified danger or point can result in significant potential to cause food borne illness to the customer or if the identified danger or point can result in damaging the food products.
WHAT CONTROLS ARE NECESSARY?
ALL potential problem or critical points must be evaluated to make sure that they are eliminated or minimized

THE GENERAL PROCEDURE OVERVIEW

Identify the food products that are more "hazardous" or potentially dangerous.

Inspect your operation to identify points or sources of where the products can be compromised and contaminated.

Determine if microorganisms can, within your operation survive the cooking and heating process and also their potential to multiply at your hot and cold storage points. Designate the points where these microorganisms as critical points that need to be controled.

Create a system of documentation, based on measureable standards, that will allow you to maintain control at the critical points.

Verify the results.

STEP 1

IDENTIFY THE MOST POTENTIALLY DANGEROUS OR HAZARDOUS FOOD PRODUCTS YOU USE

Dangerous foods are ones that allow for rapid and easy bacterial growth and reproduction. Included in this are: dairy products, raw seed sprouts, meats, eggs, sauces, beans, rice, potatoes, pastas, poultry and seafoods and fruits and vegetables that have been cooked or processed. Generally foods with low water activity and high acidity are considered safe foods.

Hazardous or dangerous is defined as any biological, chemical or physical characteristic that presents an unacceptable consumer health risk.

BIOLOGICAL HAZARDS

Bacteria Viruses Parasites

Molds Fungi Yeasts

PHYSICAL HAZARDS

Glass Tacks, etc Toothpicks

Steel Wool Nonedible Garnish Hair

CHEMICAL HAZARDS

Pesticides Food Additives Food Preservatives

Toxic Metals Cleaning Chemicals Chemical in general

Fish Toxins
ciguatera and scombroid Plant Toxins

STEP 2
IDENTIFY THE POINTS IN YOUR ENTIRE OPERATION THAT ARE CRITICAL (CCPs) to MAINTAINING SAFE FOOD.

Need to make a in-depth inspection of your operation. This is best done by someone from the outside if you can afford it.

Once again, a Critical Control Point is any step or point in your process where you suspect the possibility of where the food can become contaminated (and consequently posing a health threat), and where this potential danger can be prevented, controlled, or eliminated.

Do not forget to include your purveyors in this program. If they pose a risk of supplying you with unsafe products because of their facilities, procedures or transportation then you have to take action.

Areas that should be considered for scrutinization:

cleaning sanitation personal hygiene

pest control garbage control receiving and dispatching-transporting of food

warehousing of cold and frozen foods dry food handling and storage prepared food storage and rotation

storeroom rotation and expiration dating cooking and reheating practices defrosting, actual food preparation

STEP 3
ESTABLISH AND APPLY EFFECTIVE CONTROL PROCEDURES.

This is the heart of a HACCP program, but remember all pieces of the program are indispensable. In this, step 3, procedures of control, monitoring, and corrective action must be established and work in smooth, rapid integration: a sort of "Culinary Cybernetic" System.

TERM EXPLANATIONS:

Critical Limits
The criteria that must be met for each preventative step taken at the CCPs. They are measurable items like acidity, temperature, moisture, time, water activity, pH, salt concentration, physical attributes, chlorine levels, and more.
Monitoring
The taking and recording of the measurements that are established as the criteria for deciding if a CCP is under control or out of control. In short a verification process that is recorded.
Corrective Action
When HACCP has not been able to insure safe food then the corrective action must be taken. It usually involves a decision of whether to eliminate the products or not; what to do to insure that the failure at the CCP does not happen in the again and finally document the corrective action taken.

In Step 2, there is a table of Areas that should be scrutinized when analyzing your operation. To establish Control, Monitoring and Corrective Action Procedures we must apply and or assign "Standards and Limits or Ranges ".

Listed below is one examples of Critical Control Point Procedures for one of the items listed in the table in Step 2.
DEFROSTING PROCEDURE

OBJECTIVE: To insure that all foods will be fully defrosted in a manner that will present no possibility of endangering the food before being used.

THE SPECIFIC ELEMENTS OF THE PROCEDURE ARE:
Allow sufficient time for proper and complete defrosting before the products must be used.
Insure that the products defrost at the correct temperatures.
Insure that the products are completely defrosted before use or cooking.
Insure that cross contamination cannot and does not occur during the defrosting cycle.
Be sure that all items defrosting are properly and adequately covered during the defrosting cycle.
Carefully discard all the defrost liquid during the defrosting cycle.
Use the defrosted items within no more than 72 hours after having completed the defrosting cycle.

POSSIBLE DANGERS ARE:
Chemical or Toxic substance contamination
Bacterial reproduction or introduction resulting in food intoxication.
Contamination from pests or foreign materials.
Incomplete defrosting that results in ice remaining in the food.
Cross contamination from other foods during the defrosting cycle.

Temperature Converters

THE CONTROLS ARE:
All frozen foods should be defrosted in a special refrigerator or walk-in dedicated only for defrosting that does not exceed 8°C or 46°F.
NOTE:
If this is not possible separate the items defrosting from the defrosted ones and never place defrosting or raw defrosted items above cooked ones.

The internal temperature of the food, to be considered as having completed the defrosting cycle must be above 1°C or 34°F
Make sure all products are properly covered and in containers adequate for their size.
The blood/liquid that is released from the food products during the defrosting must be discarded at least once a day and the food returned to fresh, sanitary containers to continue the process.
All defrosted foods must be clearly documented with an associated label or ticket. This label or ticket should be clearly marked and have the date defrosting was begun and completed.
There should also be a separate control sheet that lists all items in the defrosting refrigerator with the each Product's:

ID tag (description, weight, etc)
date and hour defrosting began
daily AM internal temperature reading and hour
daily PM internal temperature reading and hour
date and hour defrosting completed.

Once defrosted, the foods must be removed from this defrosting refrigerator and be stored in another refrigerator or walk-in.
Certain products of low density may be defrosted in a microwave or under running water for a maximum of 2 hours and a water temperature of no more than 21°C or 70°F.

THE ELEMENTS OF MONITORING THE PROCEDURE ARE:
Strictly observe all the above CONTROL POINTS.
Revise the "Defrost Document" daily to insure that it is being filled out correctly.
Make a daily visual inspection and eliminate any items not being properly rotated, marked, or in observance of all the above Control Points.
The person doing the monitoring must sign all the documents.

THE ELEMENTS OF CORRECTIVE ACTION ARE:
If the temperature of the refrigerator in which the item is defrosting is above 8°C or 46°F all products must be removed at once and placed into a refrigerator that is in temperature compliance.

The non-compliant refrigerator must be taken out of service until repaired.
In the case of discovering an item that is defrosted and above the correct safe internal temperature, the HACCP manager must be immediately informed because this product poses a food hazard.

If frozen food is encountered defrosting at ambient temperature instead of in a compliant refrigerator, it must be immediately placed in a defrosting refrigerator to complete the defrosting cycle.

If the products discovered at ambient temperature are contaminated or at too high a temperature the HACCP manager must be immediately informed because this product poses a food hazard.

Whatever defrosting item is discovered to be uncovered or in/on an inadequate defrosting container, must be immediately placed in a sanitized and adequate container or covered.

If the products are contaminated or at too high a temperature the HACCP manager must be immediately informed because this product poses a food hazard.

Only when completely defrosted may an item be be passed onto the next stage of it's preparation or use, and not before.

Normally this is when the internal temperature is internally not less than 1°C or 34°F
In the case of dense items, they can be considered defrosted when manipulated and no presence of ice crystals are indicated.

Whatever high risk item is discovered to be without complete defrosting documentation and labeling/ticketing it must be discarded.

WHEN INSPECTING NOTICE THESE CRITICALLY IMPORTANT POINTS:
Products encountered defrosting at ambient temperature..
Products not covered, wrapped or in proper containers during the defrosting cycle.
Indication of possible cross contamination of the defrosting items.
Items encountered that have not been completely defrosted before use.
Items that lack full documentation of their defrosting history.
Items incorrectly rotated during defrosting.
Items not used with the 72 hours following defrosting.

STEP 4
ESTABLISH EFFECTIVE DOCUMENTATION

Record keeping, that is documentation is a 100% essential element in a HACCP program. All control documents must be completed and verified or checked by someone on a daily, weekly or monthly basis depending on the control point and policy established. It is through using the documentation that you will know if your HACCP system is indeed functioning to prevent food contamination. In case that it does happen and someone gets ill, if you have been diligent with your record keeping and you have been revising the data to insure that your Critical Control Points are within the limits established than you can show that the illness was not due to your negligence. Forms should contain the records of a complete week of readings, and be forwarded to the HACCP administrator for reviewing and archiving. It is suggested that they be guarded for at least 6 months.
The following is a list of the types of documentation needed to indicate a HACCP program has effective record keeping.

Recipe Cards with Critical Control Points and limits indicated.
Forms that are time and temperature sensitive
Flow Charts
Employee training records
Employee health exam results
Checklists
Temperature charts

The following is a suggested list of the types of FORMS needed to insure an effective record keeping element in a HACCP program.

Recipe Cards with Critical Control Points and limits indicated.
Weekly master checklist for the HACCP administrator.
This will include other areas other than the kitchen, such as maintenance, storerooms, purchasing and receiving.

Corrective action taken by the HACCP administrator.
Weekly sanitation checklist for the HACCP administrator.
Receiving checklist
Receiving rejection
Refrigerator and freezer temperature checklist
This form should have the whole week on one sheet and allow for at least 3 temperature readings to be recorded each day, with the corresponding time also noted.

Cooking Temperatures
Reheating temperatures
Rapid cooling temperatures
This form should have the beginning time and temperature, description of the item and the final time and temperature.

Hot food on display; on a buffet or in a steam table.
Cold food on display; on a buffet, in a display or holding refrigerator or in an ice table.
Desserts on display; on a buffet, in a display or holding refrigerator or in an ice table.
Daily cleaning schedule
Headings for an example form are "tabled" below

area,surface or item cleaning
frequency person
responsible product
type method time
completed revised
by comments

Meat Grinder after each use chief
steward detergent
and
sanitizer dismantle
hot water wash
soak to disinfect 10 am Chef Tom water just hot enough

Defrosting form
Drinking water form
Thermometer calibration form.
Fumigation and pest control program
Ambient temperature form
Dishwashing machine cycle temperatures.

STEP 5
VERIFY THE ANALYSIS OF THE SAFE FOOD RISKS
This last step, verification is to insure that the Critical Control Points are under, and not out of control. The role of the HACCPP Program Administrator is flexed here with the goal to insure that the process is running as it should be, and to make any changes deemed necessary.
What do we want and need to verify or review.

General review of the HACCP Plan on a scheduled basis.
At least once a year a complete review of the plan should be done.

The records and documentation of the Critical Control Points are being properly and regularly used and completed.
Verify that data entered is real and not fabricated just to make someone look good. This kind of behavior defeats a HACCP program before it even begins.

Random sample laboratory results.
Sterile samples from the walls, food contact surfaces, various pieces of equipment, tap water and such should be taken and sent to a laboratory and the results documented along with any corrective action indicated.

That the critical limits and standards are up to date and cover any changes in the operation.
Stay up-to-date with the FDA's guidelines and with advances in technology that will allow you to better measure the limits and track and control the food in it's progress through your operation.

That inspections are scheduled to allow for confirmation of how the HACCP program is working.
Go out into the operation with an analytical eye and do not be afraid to see the "wrong things". It is here where you may find that some controls are not practical or others better and you may even find that buying a prepared product is the only way for your operation to eliminate a potential hazard and control the critical point.

The corrective actions that have been taken.
Review all corrective actions taken to see if they are appropriate and effective or to see if pattern appears that indicates a general flaw in your HACCP plan.

Any modifications to the HACCP plan in place.
New menu items could mean new hazardous food items, which would then require a new addition of more Critical Control Points. to the HACCP plan. Your plan should be able to quickly change when new menus, equipment or personnel change.

Any reported cases of foodborne intoxication.
These must be reviewed from start to closure to prevent reoccurrence and make sure you have a complete plan in place if a foodborne intoxication incident gets into the media.

VERIFY THE ANALYSIS OF THE SAFE FOOD RISKS
This last step, verification is to insure that the Critical Control Points are under, and not out of control. The role of the HACCPP Program Administrator is flexed here with the goal to insure that the process is running as it should be, and to make any changes deemed necessary. What do we want and need to verify or review. General review of the HACCP Plan on a scheduled basis. At least once a year a complete review of the plan should be done. The records and documentation of the Critical Control Points are being properly and regularly used and completed. Verify that data entered is real and not fabricated just to make someone look good. This kind of behavior defeats a HACCP program before it even begins. Random sample laboratory results. Sterile samples from the walls, food contact surfaces, various pieces of equipment, tap water and such should be taken and sent to a laboratory and the results documented along with any corrective action indicated. That the critical limits and standards are up to date and cover any changes in the operation. Stay up-to-date with the FDA's guidelines and with advances in technology that will allow you to better measure the limits and track and control the food in it's progress through your operation. That inspections are scheduled to allow for confirmation of how the HACCP program is working. Go out into the operation with an analytical eye and do not be afraid to see the "wrong things". It is here where you may find that some controls are not practical or others better and you may even find that buying a prepared product is the only way for your operation to eliminate a potential hazard and control the critical point. The corrective actions that have been taken. Review all corrective actions taken to see if they are appropriate and effective or to see if pattern appears that indicates a general flaw in your HACCP plan. Any modifications to the HACCP plan in place. New menu items could mean new hazardous food items, which would then require a new addition of more Critical Control Points. to the HACCP plan. Your plan should be able to quickly change when new menus, equipment or personnel change. Any reported cases of foodborne intoxication. These must be reviewed from start to closure to prevent reoccurrence and make sure you have a complete plan in place if a foodborne intoxication incident gets into the media.