HACCP Critical Control Point Guide
HACCP (Hazard Analysis and Critical Control Points) is the FDA's systematic approach to food safety. This guide walks you through the 7 HACCP principles and lists the most common critical control points for restaurant operations.
Principle 1
Conduct Hazard Analysis
Identify biological, chemical, and physical hazards at each step in your food flow — from receiving to service.
Principle 2
Identify CCPs
A CCP is any point where control can prevent, eliminate, or reduce a food safety hazard to an acceptable level.
Principle 3
Establish Critical Limits
Set measurable limits at each CCP (e.g., minimum cook temperature 165°F for poultry).
Principle 4
Establish Monitoring
Define who monitors each CCP, how often, and with what tools (thermometer logs, time checks).
Principle 5
Establish Corrective Actions
Define what to do when a CCP falls outside its critical limit (e.g., re-cook, discard, quarantine).
Principle 6
Establish Verification
Confirm the HACCP plan is working: calibrate thermometers, review logs, conduct random checks.
Principle 7
Keep Records
Document all CCP monitoring, deviations, and corrective actions. Records are required for FDA compliance.
Common Restaurant Critical Control Points
| CCP # | Process Step | Hazard | Critical Limit | Corrective Action |
|---|---|---|---|---|
| CCP-1 | Receiving | Temperature abuse / spoilage | Cold foods ≤ 41°F; frozen ≤ 0°F | Reject delivery; return to supplier |
| CCP-2 | Cold storage | Pathogen growth | Walk-in ≤ 41°F; freezer ≤ 0°F | Relocate food; repair unit; discard if >41°F > 4 hrs |
| CCP-3 | Thawing | Surface temperature abuse | Under refrigeration ≤ 41°F, or under cold running water ≤ 70°F | Move to fridge; discard if thawed at room temp > 2 hrs |
| CCP-4 | Cooking (poultry) | Salmonella, Campylobacter | Min internal 165°F for 15 sec | Continue cooking; record deviation; discard if unrecoverable |
| CCP-5 | Cooking (ground meat) | E. coli O157:H7 | Min internal 160°F | Continue cooking; discard if overcooked to unsafe texture |
| CCP-6 | Cooling | Pathogen growth (Bacillus, Staph) | 135°F → 70°F in 2 hrs; 70°F → 41°F in 4 hrs | Discard if cooling stages exceeded |
| CCP-7 | Reheating | Pathogen survival | Min internal 165°F within 2 hrs | Continue reheating; discard if 2-hr limit exceeded |
| CCP-8 | Hot holding | Pathogen growth | ≥ 135°F at all times | Reheat to 165°F if > 135°F within 2 hrs; discard if > 4 hrs in danger zone |
Keep a HACCP binder with temperature logs, calibration records, and corrective action notes. Health inspectors will ask for these. Digital logs (apps) are acceptable in most jurisdictions.