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## Application of HACCP System ### The Flow of Food Preparing food in foodservice facilities is frequently the last link in the food chain before food is consumed. This link presents challenges in managing food safety risks, so safe food handling at this point is critical in preventing foodborne i...

## Application of HACCP System ### The Flow of Food Preparing food in foodservice facilities is frequently the last link in the food chain before food is consumed. This link presents challenges in managing food safety risks, so safe food handling at this point is critical in preventing foodborne illnesses (Desmarchelier, 2014). **Figure 1 The Flow of Food** | Stage | Action | |---|---| | Receive | | | Store | | | Prepare | | | Cook | | The flow of food, which is the path that food follows from receiving through serving, is important for determining where potentially significant food safety hazards may occur (US FDA, 2006). It is crucial to understand how food flows through the kitchen, it helps in analyzing hazards and critical points. Identifying where to set up control measures, and protecting food at each stage of the food production process, Figure 1 shows the flow of food in a standard commercial kitchen. Not all commercial kitchens have the same food flow, some may miss a few steps and repeat specific steps multiple times compared to Figure 1. ### The HACCP Principles The 1992 and 1997 reports of the US National Advisory Committee on Microbiological Criteria for Foods (NACMCF) described the seven (7) current HACCP principles: * **Principle 1 - Conduct a Hazard Analysis** Applying this principle involves listing the steps in the process and identifying where significant hazards are likely to occur. The HACCP team will focus on hazards that can be prevented, eliminated, or controlled by the HACCP plan. A justification for including or excluding the hazard is reported, and control measures are identified. * **Principle 2 - Identify the Critical Control Points** A critical control point (CCP) is a point, step, or procedure at which control can be applied, and a food safety hazard can be prevented, eliminated, or reduced to acceptable levels. A critical control point may control more than one (1) food safety hazard, or in some cases, more than one (1) CCP is needed.