The Process Approach to HACCP breaks down food preparation into three basic processes determined by the number of times the food flows through the temperature danger zone (TDZ) (40-135 degrees Fahrenheit according to 2005 Food Code). The Process approach differs from Traditional HACCP in that menu items can be grouped into similar processes, as the hazards are similar.
This saves time in establishing control measures and corrective actions, which are also part of HACCP. This is more feasible in foodservice establishments where there are a variety of menu items and a variety of different facilities. Traditional HACCP is more feasible in food manufacturing and processing where a limited number of items are prepared in a given facility.
Below are the HACCP Builder processes.
- Process 0: No Preparation and No Cook (added because these food needed a classification)
- 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).
The solution even delivers a simple nine step process for you to complete your plan:- HACCP Step One: Buyer specifications
- HACCP Step Two: Allergen management
- HACCP Step Three: Safety hazard procedure
- HACCP Step Four: Surfaces
- HACCP Step Five: Daily requirements
- HACCP Step Six: Site equipment inventory
- HACCP Step Seven: Vendor identification
- HACCP Step Eight: Ingredient relationships (hazards automatically attach)
- HACCP Step Nine: Menu item relationships (preparation processes)
Depending on your organization, you will complete your HACCP Plan in as little as 30 minutes.
