Monitoring Critical Control Points in Foodservice

Learn what to look for and how to enhance loss prevention, protect your brand, and help ensure you’re serving safe food.

Discover the Digital Food Safety Difference

Build a Better Food Safety System

^{FREE GUIDE TO FOOD SAFETY TEMPERATURE MANAGEMENT}

Hazard Analysis and Critical Control Point (HACCP) principles are an internationally recognized method for identifying, evaluating and controlling food safety risks across all dimensions of foodservice. Build your food safety system on a foundation of proven HACCP principles and critical control points to help ensure the food you serve to your customers is safe and hazard-free.

Get started with our Guide to Food Safety Temperature Management. Fill out the form now to download a free PDF copy.

First Name

Last Name

Email Address

Company

Title

Business Phone

Country

Industry

What best describes your role?

I would like to receive communications from Copeland

Checking this box indicates that you select to receive marketing communications such as newsletters and promotions. You can change or cancel your communication preferences at any time.

By clicking Submit, you agree to our Terms and that you have read our Data Use Policy, including our Cookie Use.

The Seven Principles of HACCP

These seven key principles reduce safety hazards across all dimensions of foodservice. When you follow them, you’re not just helping to assure regulatory compliance; you’re also enhancing the quality of your product and protecting the integrity of your brand.

Conduct a hazard analysis
Determine the critical control points (CCPs)
Establish critical limits
Establish monitoring procedures
Establish corrective actions
Establish verification procedures
Establish record keeping and documentation procedures

Critical Control Points for Food Safety (CCPs)

Throughout your operations, food passes through dangerous temperature zones or CCPs. Closely monitor these areas for safety.

Receiving

Verify that food has arrived undamaged and within the recommended temperature range before accepting a shipment.

Cooling

Avoid irreversible food safety risks by cooling cooked food properly and storing separately before reheating to serve.

Storing

Separate food to prevent cross-contamination and keep it refrigerated, frozen or in dry storage until time for preparation.

Reheating

Consider time and temperature to safely reheat cooked food, and don’t mistakenly think this will remedy improper cooling.

Preparation

Manage time when thawing and maintain proper temperatures during every step of prep: slicing, breading, mixing, etc.

Holding

Keep both hot and cold food at recommended temperatures when holding before, during and after service.

Cooking

Check frequently with thermometers and use timers to ensure food is cooked properly to maintain safety standards.

Serving

Look beyond temperatures to personal hygiene and cross-contamination to help ensure safe food is served to customers.

Advantages of HACCP Food Safety

By implementing a system based on Hazard Analysis and Critical Control Point (HACCP) principles to carefully monitor CCPs and keep close watch on temperatures, you can activate these advantages for your business:

Reduction in product loss
Increase in product quality
Better control of product inventory
Consistency in product preparation
Protect your bottom line
Increase in employee awareness and participation in food safety

Prepare for the Digital Transformation of Food Safety

Foodservice operations like yours are upgrading to digital food safety systems for reasons far beyond HACCP compliance. Innovative technology makes these systems more accessible and precise than ever before, and there are significant advantages. Discover the digital food safety difference and learn how Copeland can help you start your digital transformation today.

LEARN MORE

Build a Better Food Safety System