The emphasis of HACCP is to prevent food safety problems by focusing on highly controllable points in the food production process. The basis of HACCP is sound scientific data, which identifies the most likely hazards and procedures, and their corresponding preventative measures.

Once the menu items with hazardous recipes, ingredients and processes have been identified, a self-inspection should be conducted to help determine if they are under control.

IDNAME Not Found

Self-inspection is the process by which a food facility identifies, records and corrects critical safety measures and regulatory issues by monitoring food handling practices, equipment and environment.

HACCP places great emphasis on training. Before attempting to conduct a self-inspection program it is vital that employees are knowledgeable about the organization’s food safety program.

A HACCP plan is the best tool for self-inspection, but inspections can be done without one to ensure that:

• The basic facility is being maintained,
• The environment is sanitary,
• Equipment is in good working order,
• Regulatory issues are in compliance; and if they are not, corrective actions are being planned and carried out.