HACCP Doesn’t Have to Be All or Nothing: Even Incremental Changes Can Have a Big Impact on your Food Safety Program

Most foodservice operators hear Hazard Analysis and Critical Control Point, otherwise known as “HACCP,” and picture binders full of flowcharts, scientific analyses, and regulatory paperwork. And while a full, formal plan can start to look exactly like that, the truth is that you don’t have to implement the entire system to benefit from HACCP principles. Even adopting pieces of the framework will reduce your risk of a foodborne illness outbreak.

Our colleagues who manage school foodservice operations are already well-versed in HACCP systems. School foodservice authorities participating in the National School Lunch or National School Breakfast program had to implement HACCP systems over 20 years ago. For those who don’t quite recall the fundamentals of HACCP, it is a systematic, science-based approach to identifying where biological, chemical, and physical hazards can impact your foodservice operation. Then, putting controls in place to prevent, eliminate, or reduce those hazards to safe levels. It was originally developed for NASA’s space food program and has since become the global gold standard for food safety.

The system is built around seven core principles: conducting a hazard analysis, identifying critical control points (CCPs), establishing critical limits, setting up monitoring procedures, defining corrective actions, implementing verification, and maintaining documentation.

…Perfect is the enemy of good in food safety…

If you’re running a restaurant, a catering company, a senior living dining program, or any other foodservice operation without a formal HACCP plan, you can still harness the power of this system right now. Here are a few ideas to get started:

• Start with a hazard analysis mindset. Walk through your menu and ask: where are the highest-risk points? Poultry, ground meat, leafy greens, and other potentially hazardous foods are your biggest concerns. Simply identifying these puts you ahead of most small operations.

• Establish and monitor critical limits. You are likely already doing this, but let’s document it and make sure our staff truly follows the standards. Cook chicken to 165°F. Hold hot foods above 140°F. Keep cold foods at 41°F or below. Buy a calibrated thermometer and use it consistently. Train every person on your team to do the same. They should not only know what they are to do, but also the why behind it.

• Document what you do. Even a simple temperature log for your walk-in cooler and a cooking temperature record for high-risk menu items provide the foundation for a monitoring system. Not only do these logs serve as a great diagnostic tool, but they also provide important documentation when something goes wrong. The best part is you don’t need to develop these on your own; FoodHandler has already developed logs for you to start from.

• Define corrective actions in advance. What happens when a delivery arrives, and the shrimp is at 50°F? Don’t decide in the moment. Have a written policy. Knowing the answer ahead of time removes the pressure to accept an unsafe product. It is also important to let your staff know that you will support them when they make those difficult decisions to reject a shipment or throw away a food item because it is not safe.

Perfect is the enemy of good in food safety. A foodservice operation that monitors temperatures religiously, trains staff on handwashing and cross-contamination, and documents corrective actions is dramatically safer than one waiting to implement a “perfect” HACCP plan someday. Start with your highest-risk foods, build simple monitoring habits, and document what you do. Risk Nothing.

The Cold Chain in the Hot Summer Months

Keeping foods at proper cold holding temperatures (between 28°F and 41°F maximum or 0°F for frozen food) from the food manufacturers to your customers has to be one of our strongest links to safe food. Sometimes that is referred to in the food industry as “maintaining the COLD CHAIN”. Any slip ups in the cold chain, and we have a weak link. If you accept the food, you have greatly increased your foodborne illness risk and compromised your food quality.

Routes of Foodborne Illness & Germs

From your sniffling coworker to the raw chicken on your kitchen cutting board, everyday life is full of potential infectious hazards. With germs so common and seemingly everywhere, knowing how germs spread is vital to preventing infection and foodborne illness. There are seven possible ways for the transmission of bacteria and viruses to take place. Although some of these microorganisms in our environment are good for us and protect us, disease causing pathogens are the germs or bad guys.

Handling Leafy Green Salad

We have had several produce outbreaks of foodborne disease from our lettuce, spinach, and other greens in the last several years that have been devastating to the produce growers and distributors, retail grocery stores, restaurants, and consumers.

Food Packaging Safety in a Vacuum

Extending the shelf life of fresh foods has come a long way in the food industry since curing meats with salt and sugar or canning vegetables with heat processing. The food service and consumer markets needed some better visual packages to draw the eye to the freshness factor and the technology of food packaging has filled our dinner plate. Vacuum packaging and modified atmosphere packaging, shortened to “MAP”, are the terms used for the method of food packaging used every time we choose convenience over more complex scratch meal preparation. According to industry statistics, billions of packages of vacuum and MAP-packaged foods flood the marketplace today. In both modified-atmosphere and vacuum packaging, food is packaged in a pouch made of barrier film.