How to Control Physical Hazards Through HACCP

HACCP (Hazard Analysis and Critical Control Points) is a system that allows restaurants and food manufacturers to control biological, chemical and physical hazards in the handling of food. The first two steps of HACCP, conducting a hazard analysis and determining critical control points, are important for controlling all potential hazards, including physical hazards. A physical hazard occurs when foreign objects enter the food, or when naturally occurring objects such as bones or pits are left in the food when they should be removed. Other examples of potential physical hazards include pieces of metal from improperly opened cans, staples or paper clips, broken glass, fake fingernails, hair and hair clips, bandages and even jewelry.

Things You'll Need

• recipe for food item
• paper and pen to outline various steps in the food preparation process

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Instructions

Hazard Analysis and Critical Control Points

• 1

  The first two steps of HACCP work to identify and evaluate potential hazards. It is important to determine what potential hazards could affect the given food item or recipe. For example, if the food is prepared near an open window, what safeguards are in place to stop debris from the outside blowing in and landing on the food?

• 2

  Critical control points are points in the food-preparation process where hazards can be prevented, eliminated or reduced to safe levels. It is crucial to identify these points.

• 3

  Physical hazards could be controlled by inspecting the food deliveries for any foreign objects, and purchasing food from approved vendors. Since jewelry is a potential hazard, it should not be worn in the kitchen, with the exception of a wedding band. Hairnets or other head coverings should also be worn.

Establish Critical Limits and Monitoring Procedures

• 4

  Several steps work together to enable those working with foods to control any potential hazards.

• 5

  Critical limits such as temperature limits mainly help to reduce biological hazards and are an important step in the HACCP plan for that reason.

• 6

  Monitoring procedures should include routine monitoring for possible physical hazards, such as bones in a fish fillet sandwich or pits in a fruit salad.

Corrective Actions, Verify the System Works, and Documentation

• 7

  The needed actions to remedy the situation should be determined in advance, and can range from removing items such as pits, to discarding the food if it becomes contaminated.

• 8

  The last two steps help to maintain the plan and to verify that it is effective. The manager and lead employees will be able to review charts and records on a regular basis to make sure that the HACCP plan is functioning as expected.

• 9

  If the plan is not working as expected, it needs to be revised. This would also include records showing the suppliers are approved and that equipment is in working order.