National Food Service Management Institute

 

The National Food Service Management Institute (NFSMI) Process Approach to HACCP is as follows:

The Process Approach to HACCP breaks down food handling into three basic processes determined by the number of times the food flows through the temperature danger zone (TDZ) (41-165 degrees Fahrenheit according to 2009 Food Code).

The Process approach can be grouped into similar processes, as the CCP's, CCL's, biological hazards, chemical hazards and physical hazards are common. This saves time in establishing control measures and corrective actions. This is feasible in establishments where there are few to a wide variety of product/menu items.

Below are the HACCP Builder processes.
- Process 0: No Preparation and No Cook (Custom add from HACCP Builder for no process items)
- Process 1: Food Preparation with No Cook Step (no trips through TDZ).
- Process 2: Preparation for Cook and Serve (one trip through TDZ).
- Process 3: Preparation for Cook, Chill, and/or Reheat, and Serve (more than one trip through TDZ).