For the uninitiated, HACCP stands for Hazard Analysis Critical Control Point. The acronym is a mouthful, but it does play a critical role when it comes to shaping state food handler programs. HACCP helps to ensure that workers understand the hazards associated with the mishandling of food and how to mitigate any potential risk of contamination. Here’s how HACCP principles influence state food handler training programs.
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Preventing Foodborne Illness
When it comes to foodborne illnesses prevention is key. HACCP puts a greater focus on prevention rather than reaction and that’s why food handlers are taught to recognize potential hazards before they occur. This preventative approach is essential when it comes to implementing a proper food handling training program. Because of this, most training programs typically center around identifying possible risks such improper food temperatures and cross-contamination issues.
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Identifying Potential Hazards
This is a critical part of the HACCP system. State food handler training programs put a strong focus on identifying common hazards in food handling. Again, an emphasis is put on possible contamination risks that are centered around handling or storing food at unsafe temperatures. Cleanliness and sanitization are also a key part of the training.
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Knowing Your CCPs
As you now know from the original acronym, CCP stands for Critical Control Points. These are key points where hazards to food can be controlled or preferably eliminated. When it comes to the handling, preparation and storage of food, critical control points include proper hygiene as well as storing and cooking food at appropriate temperatures. Again, prevention is at the forefront.
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Monitor Your CCPs
It might seem overkill but it’s important for food venues and managers to monitor and document food handling practices. HACCP emphasizes the value of keeping accurate records. This helps to ensure accountability and compliance with all HACCP principles. Proper documentation can also mitigate liability.
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Fix the Problem with Action/Reaction
If a critical control point is a problem or is not under control then food venue managers must know how to fix the problem. Sometimes when prevention fails a staff member must be able to react. As an example, if monitoring reveals that food was not properly cooked or stored then that food should be disposed of. The overall point of a CCP is to control potential hazards before they cause harm but if a control point fails then it’s time to react and fix the problem before it becomes something more dire.
By incorporating HACCP principles into state food handler training programs, food handlers are able to understand the critical steps one needs to take when it comes to preventing foodborne illnesses and possible food contamination. If you’re ready to acquire or renew your food handling certification then you’re right where you need to be. With a growing number of states supported, sign up for your food handler course today.
