The HACCP System

Once you have learned the principles of food safety, you must apply them in the bakeshop or kitchen. Many food service operations have designed food safety systems that enable food workers to keep a close check on food items whenever there is a risk of contamination or of the growth of pathogens. One effective food safety system is called the Hazard Analysis and Critical Control Point system, or HACCP. Versions of this system have been widely adopted throughout the food service industry.

The following discussion is a brief introduction to the basic concepts of HACCP. For a more detailed explanation, refer to other published material listed in the bibliography. The discussion below is based on information presented in those books.