Map products and actual process flow
List receiving, storage, preparation, cooking, cooling, holding, transport and service stages as applicable. Check the flow on site, including temporary operations and outsourced processes.
Analyze realistic hazards
Consider biological, chemical, physical and relevant allergen risks and where they may be introduced or controlled. Hazard significance and appropriate measures must be decided by a competent team using the operation’s actual circumstances.
Make monitoring actionable
Specify who checks each relevant control, what method is used, how often the check occurs, which limits apply and what to do if a result is unacceptable. Verify the system and update it after process, equipment, product or regulatory changes.
Put this into practice
- Select one menu item and verify its process flow on site.
- Check that operating records demonstrate the required checks.
- Test one corrective-action scenario and document escalation.
Frequently asked questions
Is HACCP only a certificate?
No. It is an operational food safety approach that must be effectively implemented and verified.
Can a downloadable checklist be used unchanged?
A template is a starting point; site-specific risk analysis and regulatory requirements determine the actual controls.
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Educational guidance by the GREEZA Academy editorial team. Consult the relevant professional, certification or regulatory body for requirements specific to your role or location.