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o Lesson Summary
o
 The preliminary steps are used to determine who will be responsible for the
application of HACCP, and to identify the products and processes.

 The five preliminary steps of HACCP are to assemble the HACCP team,
describe the product, identify the intended use, construct the flow diagram,
and on-site conformation of the flow diagram.

 The HACCP team is a multidisciplinary team that is assigned for ensuring the
effective application of the HACCP system. This team is responsible for the
development, implementation and maintenance of the HACCP system.

 The HACCP team has to ensure the compliance of the implemented HACCP
system with the relevant regulations.

 All Foods that are prepared or handled in the catering establishment should
have a full description including all relevant food information that can affect
the safety of food during preparation, serving, holding, storage or any other
handling processes.

 Intended use should show if the food is intended for use by public or specific
groups.

 The HACCP flow diagram is a graphical representation of the flow

of the entire food preparation steps in the catering business from
the first steps (purchasing and receiving of materials) to the final
step (serving the food to the customer).

 The flow diagram can be: composite, group or a single item flow
diagram.

 Flow diagram onsite confirmation are the actions taken to ensure

that the food preparation or handling steps shown in the flow
diagram are identical to the actual steps in real-life during all
stages and hours of operation.
 Module Learning Outcomes
 Having completed this module you will be able to:

o List what the seven principles of HACCP are.

o Describe how to conduct hazard analysis and risk assessment.

o Define the Critical Control Points (CCPs) in the catering business.

o Identify the critical limits of each CCP and the monitoring procedures for
them.

o Distinguish between the correction and corrective actions that have to be

taken in case of deviation.

o Explain the verification and validation procedures for the CCPs in the catering
business.

o Arrange effective, accurate and representative documentation and record

keeping procedures for the HACCP system.

o Explain how to construct a HACCP worksheet.