The seven stages of HACCP

Safety comes first in any kitchen and it's no different for an Army chef and whatever location or environment they are working in. Army chefs are fully trained on all potential hazards in a kitchen. Wherever they are working they head chef will always conduct the 7 stages of hazard analysis. As an Army chef you'll also attend regular courses and be expected to pass yearly safety and hazard awareness courses.

Here are are the seven stages of Hazard Analysis and Critical Control Points, otherwise know as HACCP.

1. Conduct a hazard analysis.

Determine food safety hazards and identify preventative measures that can be applied.

2. Identify critical control points.

is is a point in a food manufacturing process at which control can be applied.

3. Establish critical limits for each critical control point (CCP). is is the minimum or maximum level that a hazard can reach before implementing actions to restore it to an acceptable level.

4. Establish CCP monitoring requirements. Monitoring ensures that the process is under control at each critical point.

5. Establish corrective actions.

these are the actions to be taken when a hazard reaches an unacceptable level.

6. Establish record keeping procedures. e HACCP regulation requires that all food businesses keep a detailed record of all their food procedures.

7. Establish procedures for ensuring that the HACCP system is working as intended.