HACCP Analysis - The Flow of Food
did you know:
this system was developed for NASA in 1971?
8 control points
menus and recipes
receiving
storage
preparations
cooking
holding and service
cooling leftovers
reheating
potentially hazardous foods;
human hands involved in 
food preparations
plan physical work flow;
train employees
contaminated or spoiled goods
inspect and reject delivery if necessary
cross-contamination to and from 
other foods; bacterial growth; spoilage
maintain proper temperatures; 
rotate stock; 
discard if necessary
cross-contamination; 
bacterial growth
wash hands and utensils; 
avoid temperature danger zone
bacterial survival; 
physical or 
chemical contamination
cook to proper temperatures
contamination; 
bacteria growth
use clean equipment; 
maintain proper 
temperatures
bacterial survival and growth
cool rapidly, 
cover and refrigerate
bacterial survival and growth
heat rapidly to 165F (74C); 
maintain temperatures; 
do not mix old and new products
control point____________________menu & recipesreceivingstoragepreparationcookingholding and servicecooling leftoversreheatinghazard_____________________potentially hazardous foods human hands involved in food preparation.contaminated or spoiled goodscross-contamination to and from other foods; bacterial growth; spoilagecross-contamination; bacterial growthbacterial survival; physical or chemical contaminationcontamination; bacteria growthbacterial survival and growthbacterial survival and growthcritical action_____________________plan physical work flow; train employeesinspect and reject delivery if necessarymaintain proper temperatures; rotate stock; discard if necessarywash hands and utensils; avoid temperature danger zonecook to proper temperaturesuse clean equipment; maintain proper temperaturescool rapidly, cover and refrigerateheat rapidly to 165F (74C); maintain temperatures; do not mix old and new products
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