Food Safety & HACCP Compliance Masterclass
Protect your customers and business with comprehensive food safety protocols. Master HACCP principles, temperature control, and sanitation practices that ensure compliance and prevent foodborne illness.
The 7 HACCP Principles
HACCP (Hazard Analysis Critical Control Points) is a systematic approach to food safety that identifies, evaluates, and controls food safety hazards.
Conduct Hazard Analysis
Identify potential biological, chemical, and physical hazards in your food preparation process
Action: List all ingredients, preparation steps, and identify where contamination could occur
Determine Critical Control Points (CCPs)
Identify points where hazards can be prevented, eliminated, or reduced to safe levels
Action: Mark cooking temperatures, cooling procedures, and storage conditions as CCPs
Establish Critical Limits
Set measurable criteria that must be met at each CCP to ensure food safety
Action: Define specific temperatures, times, pH levels, and visual observations
Establish Monitoring Procedures
Develop procedures to monitor CCPs to ensure critical limits are met
Action: Create checklists and assign monitoring responsibilities to specific staff members
Establish Corrective Actions
Define steps to take when monitoring indicates deviation from critical limits
Action: Document what to do if temperatures are wrong or procedures aren't followed
Establish Verification Procedures
Implement methods to verify that the HACCP system is working effectively
Action: Regular review of records, calibration of equipment, and system evaluation
Establish Record Keeping
Maintain documentation that demonstrates the HACCP system is followed consistently
Action: Keep temperature logs, cleaning schedules, and corrective action records
Critical Temperature Guidelines
Hot Foods
165°F (74°C) or above
- • Chicken
- • Turkey
- • Stuffing
- • Casseroles
- • Reheated foods
Medium Hot Foods
160°F (71°C)
- • Ground beef
- • Pork
- • Egg dishes
- • Ham
Medium Foods
145°F (63°C)
- • Whole beef
- • Fish
- • Lamb
- • Fresh pork
Cold Foods
41°F (5°C) or below
- • Dairy products
- • Fresh produce
- • Prepared salads
- • Deli meats
Personal Hygiene Standards
Wash hands for 20 seconds with soap and warm water
Use hand sanitizer between hand washing when necessary
Wear clean aprons and change when soiled
Keep fingernails short and clean - no nail polish
Tie back long hair and use hair restraints
Remove jewelry except plain wedding ring
Cover cuts and wounds with waterproof bandages
Stay home when sick - no exceptions
Cleaning & Sanitizing Procedures
Follow the 5-step process for all food contact surfaces, equipment, and utensils:
Pre-Rinse
Remove visible food particles and debris
Immediately after use
Wash
Clean with hot soapy water (110°F minimum)
2-3 minutes scrubbing
Rinse
Remove all soap residue with clean water
30 seconds
Sanitize
Apply approved sanitizer (chlorine, quaternary ammonium, or iodine)
Contact time per manufacturer
Air Dry
Allow to air dry completely - do not towel dry
Until completely dry
Required Documentation
Daily Records You Must Keep:
Temperature Logs
- • Refrigerator/freezer temperatures (2x daily)
- • Hot holding temperatures
- • Cooking temperatures
- • Reheating temperatures
Cleaning Records
- • Daily cleaning checklists
- • Sanitizer concentration tests
- • Deep cleaning schedules
- • Equipment maintenance logs
Download HACCP Templates
Get our complete set of HACCP forms, temperature logs, and cleaning checklists to ensure compliance.