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) (41-70-135-165 degrees Fahrenheit according to 2009 Food Code). The Process approach enables end product/menu items be grouped into similar processes and groups, as the biological, chemical and physical hazards are in common.
This saves time in establishing control measures and corrective actions, which are integral to HACCP. This is feasible in food handling establishments where there are a few to many product/menu items. HACCP Builder is executable for farms, processors, distributors, restaurants, caterers and more where there are a limited to many items prepared in a given location/facility.
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).
The HACCP Builder solution even delivers a simple nine step process (complies with the HACCP seven principles) for you to complete your plan and execute ongoing compliance:- 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: Product/Menu item relationships (preparation processes)
Depending on your organization, you will complete your HACCP Plan in as little as 30 minutes.
