HACCP (Hazard Analysis and Critical Control Point)

The cook chill casings used in our PanSaver® Cook Chill program assist in HACCP compliance.

A HACCP plan is based on the seven principles outlined by the National Advisory Committee on Microbiological Criteria for Foods. These seven step by step principles outline how to create a HACCP plan. Each principle builds on the information gained from the previous principle so you must consider all seven principles in order to develop your plan.

The Seven HACCP Principles:

  1. Conduct a hazard analysis.
  2. Determine critical control points (CCPs).
  3. Establish critical limits.
  4. Establish monitoring procedures.
  5. Identify corrective actions.
  6. Verify that the system works.
  7. Establish procedures for record keeping and documentation.

Generally speaking, principles one and two help you identify and evaluate your hazards. Principles three, four and five help you establish ways to control those hazards. Principles six and seven help you maintain the HACCP plan and verify its effectiveness.