HACCP Information

CHAPTER 1, FOOD SAFETY

a. Construct walls and ceilings of wood, canvas, or other material

that protects the interior of the establishment from the weather and dust.

b. Construct walls and ceilings of food preparation areas in a way

that minimizes the entrance of insects.

c. Use at least 16 mesh to the inch screening material for walls,

doors, or windows.

d. Make counter-service openings as small as possible for the

particular operation conducted. Provide these openings with tight-fitted

solid or screened doors or windows, or other construction to restrict the

entrance of flying insects.

e. Surface outdoor walking and driving areas with concrete, asphalt,

gravel or other material authorized by the preventive

medicine authority to effectively minimize dust, facilitate maintenance and

prevent muddy conditions and pooling of water.

f. Provide adequate number of covered trash containers. Line trash

cans with plastic bag(s).

g. Minimize exposed utility lines, water and waste lines and pipes.

Install lines to minimize obstruction for cleaning and minimize safety

hazards.

3-8 HACCP INFORMATION

3-8.1

GENERAL INFORMATION

3-8.2

STEPS OF THE HACCP SYSTEM

3-8.3

HACCP INSPECTION GUIDELINES

3-8.1 General Information

a. The abbreviation HACCP stands for Hazard Analysis and Critical

Control Points. This is a food safety system developed to prevent the

occurrence of potential food safety and sanitation problems. A HACCP Plan

is the written document, based on the principles of HACCP, which delineates

the procedures to be followed at a food establishment to assure the control

of a specific process or procedure. Essentially HACCP is a system that

identifies, monitors and controls specific food sanitation related,

biological, chemical or physical hazards, that can adversely effect food

safety and lead to the occurrence of a foodborne illness. A HACCP Plan may

be required by the PMA for certain operations/facilities.

b. The HACCP system focuses on controlling critical offenses

that have been associated with numerous outbreaks of food borne illness.

Below are some examples of critical offenses, the list is not inclusive.

Five of the eight critical offenses are time and/or temperature. The

remaining three involve cross-contamination.