HACCP is based on the following seven principles:
Principle 1 : Conduct a Hazard Analysis
This identifies the potential hazards associated with preparing, serving & storing a food product. Hazards can be biological, chemical or physical.
Principle 2 : Determine the Critical Control Points (CCPs)
These are points in food preparation-from its raw state through cooking and serving to consumption by the guest-at which the potential hazard has to be controlled or eliminated. Examples are cooking, cooling, packaging, and storage.
Principle 3 : Establish Critical Limits
Critical limits are measurable standards for each control point – for example holding hot foods at or above 140 Deg F.
Principle 4 : Establish Monitoring Procedures for the measurement of the CCP
Lackmann team members are trained to take temperatures and monitor all other CCPs as required.
Principle 5 : Establish Corrective Actions
Corrective actions may include re-heating or cooling food products or disposing of them if critical limits are not met.
Principle 6 : Establish Verification Procedures
Lackmann Culinary Services hires independent food safety consultants to verify HACCP compliance and sample food products to ensure that all products are safe.
Principle 7 : Establish Documentation
Lackmann Culinary Services maintains site records of all food safety related documentation.
Our HACCP program helps to ensure that our clients and guests are provided with the highest quality and safest food products available.
