Retail Manual Haccp

Authors

Valente B. Alvarez Associate Professor and State Specialist, The Ohio State University Winston Bash Director, Food Industry Center, The Ohio State University Bill Cornelius Adjunct Professor and Process Authority, The Ohio State University Polly Courtney Assistant Professor, The Ohio State University Lynn Knipe Associate Professor and State Specialist, The Ohio State University

Acknowledgments

Donald Barrett, R.S. Education Training Coordinator, Food Safety Program, The Columbus Health Department Thomas Jackson, CAE President/CEO, Ohio Grocers Association Jim Ward, CFSP Safety Manager, The Kroger Co.

A HACCP-Based Plan for Ensuring Food Safety in Retail Establishments

Communications and Technology

Joy Ann Fischer, Technical Editor Sandra Born, Graphic Designer Jodi Miller, Photographer Beth Sabatino, Web Page Mitch Moser, Television Producer

Visit Ohio State University Extension’s WWW site “Ohioline” at: http://ohioline.osu.edu Copyright © 2002, The Ohio State University All educational programs conducted by Ohio State University Extension are available to clientele on a nondiscriminatory basis without regard to race, color, creed, religion, sexual orientation, national origin, gender, age, disability or Vietnam-era veteran status. Keith L. Smith, Associate Vice President for Agricultural Administration, and Director, OSU Extension TDD No. 800-589-8292 (Ohio only) or 614-292-1868 4/02—1M—

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Contents

What Is HACCP? ..................................................................................................................... 3 Chapter 1: Introduction to Hazard Analysis and Critical Control Points (HACCP) Systems ............................................................................................. 4 HACCP and Retail Food Operations ................................................................. 5 Prerequisites to HACCP .................................................................................... 6 Identification...