Hazard Analysis
First HACCP step identifying risks.
Hazards
Hazard prevention steps.
CCPs
41-135°F pathogen range.
Dangerzone
Raw-to-ready pathogen transfer.
Crosscontamination
Pre-food handling necessity.
Handwashing
Pathogens like Salmonella.
Biological
Pathogen-killing process.
Cooking
Ground beef minimum.
155F
Raw chicken storage rule.
Bottom
Faucet turn-off tool.
Towel
Cleaning agent residues.
Chemical
Bacterial growth control.
Refrigeration
Poultry requirement.
165F
Separate boards prevent.
Crosscontact
Prohibited kitchen accessories.
Jewelry
Glass fragments.
Physical
Foreign object detection.
Detector
Hot food checks.
4hours
Buffet plate no-no.
Refill
Cut covering method.
Gloves
Process flow review.
Evaluation
Allergen removal method.
Filtration
Cooling timeframe.
6hours
Drip prevention position.
Bottom shelf
Norovirus exclusion symptom.
Diarrhea