HACCP Standards and the 12 Steps of Kitchen Hygiene

What is HACCP?

Hazard Analysis and Critical Control Points (HACCP) is an internationally accepted food safety management system, mandatory in the EU under regulation 178/2002 EC.

The 7 HACCP Principles

1. Conduct hazard analysis
2. Determine critical control points
3. Establish critical limits
4. Monitoring procedures
5. Corrective actions
6. Verification procedures
7. Documentation

Practical Application

Temperature control: chillers 0-4°C, freezers -18°C, hot hold above 65°C. Color-coded cutting boards prevent cross-contamination. EN 1499 antibacterial soap and EN 1276 disinfectants are mandatory.