Hazard Analysis and Critical Control Points ( HACCP)

Hazard analysis is the process of analysing the hazards. The main four areas that relate to food safety are known as the 4 Cs
1. Cleaning
2. Cooking
3. Cross contamination there are four main area of potential hazards in this area
a. Microbiological contamination (bacteria, viruses and moulds) which can cause spoilage or more worrying food poisoning. High risk food
should be kept out of the danger zone and should be stored below 80C or above 630C
b. Chemical contamination, which may happen from incorrect storage of products not safe to be contained
c. in food
d. Physical contamination from foreign bodies e.g. glass, metal, string etc
e. Allergenic (which may cause an allergic reaction) examples of foods which may cause this are peanuts, nuts, shellfish.
4. Chilling , which includes the correct storage of refrigerated and frozen foods
Food may be exposed to all or any of the above hazards at any time from the manufacturing stage to the point of consumption. The process of hazard
analysis is designed to eliminate or at least reduce to a minimum the possibility of such contamination happening.
The below checklist covers the main areas that you need to assess for your business. Some or all may be relevant.
Step to be checked

Hazard Associated with the Step

to be checked

Action we are taking to control Hazards

1. PURCHASING

Food contaminated by food

poisoning bacteria , toxins
(poisons produced by
bacteria) or foreign objects

Use reputable suppliers.

Delivery vehicles checked regularly at least
once a month for cleanliness

2. RECEIPT OF FOOD

As in 1.
Raised temperatures in
chilled and frozen foods.
Chilled foods should be kept
at less than 80C and frozen
at (minus) - 180C .

Check dates of date coded products.

Check the goods look, smell and feel right.
Check the integrity of bagged and packaged
goods.
For chilled and frozen goods check the
temperature of the refrigerated storage area in
the delivery van at least once a month and keep
a record of this.

Growth of food poisoning

bacteria and production of
toxins
Cross contamination during
storage due to
microbiological, chemical or

3. STORAGE

Check and record temperatures in fridge and

freezers. Freezer temperatures should be
below -180C. Fridge temperatures should be
below 80C (ideally at 50C).
Record these temperatures daily as part of your
opening and closing checks.

Record Kept
Yes or No

physical

4. PREPARATION

5. DISPLAY FOR SALE

6. COOKING OR PROCESSING

Handling open foods:

contact with implements and
equipment.
Risk of cross-contamination
between raw and cooked
resulting in growth of food
poisoning organisms in
ready to eat food

Risk of contamination
Growth of bacteria
Spoilage- mould

Survival of food poisoning bacteria

if undercooked

Rotate stock regularly and use by the

recommended date.
Have a policy for disposing of out of date
goods.
Do not store cleaning materials and other nonfood products with food.
Store cooked and uncooked foods separately

Keep preparation area clean and tidy and a

high standard of personal hygiene for all food
handlers.
Always wash hands prior to food preparation.
Separate raw foods from cooked foods.
Limit exposure to room temperatures during
preparation.
When handling raw meat, clean and disinfect
the raw meat preparation area prior to starting
and on completion using either a disposable
cloth or a separate one from general use.
Wash hands after handling raw meat.

Record temperatures of display cabinets daily

Stock rotation check use by dates daily

Food must be cooked at its centre to 75 0C. This

may be done by visually checking for example
meat should be tested at the thickest part and there
should be no pink or redness in the juices or in the
meat.
Combination dishes such as lasagne should be
piping hot (steaming) in the centre.

Ideally a temperature probe should be used and

dishes/meat that are cooked should be checked
regularly ideally daily and a record kept.
The probe should be disinfected either by using a
probe wipe or sanitizer on a piece of kitchen roll or

disposable cloth
7. COOLING

8. HOT HOLDING

9. REHEATING

10. STORAGE AFTER

PROCESSING

11. QUALITY CONTROL

Growth of surviving food

poisoning bacteria.
Cross exposure to
contamination of food by
bacteria on raw food

Growth of food poisoning bacteria

and production of toxins if not
heated to 630C or above

Survival of food poisoning bacteria

with a risk of illness by persons
eating the food

Growth of food poisoning bacteria

and risk of cross-contamination.
Contamination of product by
spoilage organisms.

Contamination of products
by foreign bodies

12. SERVING

14. DEFROSTING

Growth of food poisoning

bacteria
Risk of contamination

Growth of food poisoning

bacteria
Cross-contamination of

Restrict cooling time to no more than 90 minutes

and then refrigerate.
Separate raw food.
Cool foods as quickly as possible. This may be by
portioning bigger items to allow quicker cooling
Keep hot food at or above 630C. Check regularly
with probe thermometer and record.
If food is hot held and falls below 63 0C it has to
then be cooled down and if to be served again
must be re-heated to 750C and immediately served
not hot held again
Food which has initially been heated and is then reheated should be heated to a temperature of 750C.
Check with a probe thermometer and record
Store cooked and uncooked food separately. Wrap,
label and date cooked foods.
Check and record storage temperatures.
It would be advisable that no cooked foods are
kept longer than 36 hours.
The receipt, storage, preparation cooking and
serving of food is checked by the cooking staff and
manager on a daily basis.
A record of any complaints and action taken
resulting from them should be kept.
All staff involved in serving food should maintain a
high standard of personal hygiene.
Food should be served as quickly as possible to
prevent standing at room temperature

Food should be defrosted thoroughly prior to use.

Best practice is to defrost food in the fridge
overnight wrapped or in a container to prevent

other foods which are

prepared ready to eat
15. CLEANING

Low standards of hygiene.

Possible risk of crosscontamination

contact of the defrosting liquid especially if this is

meat.

16. PERSONAL HYGIENE

TRAINING

Bad practices through lack of

knowledge and understanding.

17. MAINTENANCE OF
PREMISES /EQUIPMENT

18. STAFF SICKNESS POLICY

Unsatisfactory conditions of
structure, fixtures, fittings.
Poor maintenance

Prevention of spread of food

poisoning bacteria

19. PEST CONTROL

Prevention of damage and

contamination of goods and
equipment
Prevention of food borne
illness

All staff are to maintain a clean and tidy

environment as they perform their daily duties.
A cleaning schedule to include the kitchen and
storage area and equipment is operated.
Cleaning materials/chemicals are to be stored
separately from food
Cooks and managers should hold a minimum of a
level 2 food hygiene certificate.
All staff to have the minimum of an in house
training course covering personal hygiene, food
handling and risk assessment
All storage areas, shelves and cupboards are to be
in a safe and sound order.
Regular checks should be made of the condition of
the building structure.
If staff who handle food report having diarrhoea
and or vomiting they should be advised to stay off
from work for 48 hours once the symptoms have
stopped.
If advice is needed contact the Environmental
Health Department 01553 616200
Daily checks for pests in premises
Proofing premises against entry by placing fly
screens on windows/doors and access holes
sealed
Ensure that premises are clean including outside
space to prevent harbourage areas for vermin
Food should be stores covered and secured

Hazard Analysis
Steps to be checked

Risk/Hazard associated with the

Checked action we are taking Records

step to be checked

to control risks /hazards

kept
yes/no