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HACCP is a scientifically designed program that identifies the steps in a food production continuum where contamination is most likely to occur and then puts in place preventive controls. It also helps identify the foods and procedures along the way that are most likely to cause food-borne illnesses. The system encompasses procedures designed to reduce the risk of food-borne outbreaks and monitors practices throughout an operation to ensure food safety.


The flow of food in a foodservice environment consists of receiving, storing, preparing, cooking, holding, serving, cooling and reheating. Proper time and temperature controls are critical to HACCP.

HACCP principles can be applied by retail franchises or chains and by small independent restaurants and can be integrated into the recipes and standard operating procedures of any sized establishment.