Some examples of HACCP are protocols for cleaning and sanitizing food contact surfaces, and controlling time and temperature during food preparation. HACCP stands for Hazard Analysis Critical Control Points and is a food safety methodology that identifies and prevents hazards from making food unsafe at all stages of its production, preparation, packaging, distribution and consumption. HACCP emphasizes hazard prevention rather than inspection of finished food products.
Cleaning and sanitizing food contact surfaces prevent the occurrence of food-borne illnesses. In organizations that have food preparation operations, such as restaurants and kitchens of long-term care facilities, cleaning and sanitizing are tasks that fall on food service staff who must receive training on how to properly and effectively clean and sanitize food contact surfaces, such as kitchen counters, sinks, carts, tables and equipment. This involves following in-house, state and local health department requirements. This also includes following instructions found on product labels about the proper use of disinfectants, and following proper use and maintenance of food preparation equipment.
Hazardous foods, such as raw meats, that are held at temperatures that promote growth of bacteria for extended periods of time may become vehicles of food-borne illnesses. To prevent such occurrences, food service staff must be aware of the principles of time and temperature control, temperature danger zones of foods, cross-contamination of raw and cooked foods, and the importance of hand-washing and sanitation. Some practical applications of these principles are pre-chilling ingredients for cold foods before combining with other ingredients, preparing foods as close to serving times as possible, and preparing food in small batches.
Among government agencies that regulate HACCP systems in the food, meat and pharmaceutical industries are the Food and Drug Administration and the Department of Agriculture.