The system enables you to:
1) Identify the foods and procedures that are most likely to cause illness, e.g. E.coli 0157:H7.

2) Establish procedures to reduce risks of food-borne illness, i.e. cook hamburger to 160°F / 71°C as recommended by the USDA.

3) Monitor your operation to ensure food safety, i.e. record temperatures of hamburger samples checked with a thermometer.

The system has been developed and tailored to a specific food delivery operation.  The system may include, but not be limited to the following:

1) Purchasing from approved sources.

2) Inspection for quality, temperature, packaging, and wholesomeness at the time of receiving.

3) Temperature and cleanliness of in house storage facilities.

4) Health and cleanliness food service personnel.

5) Time/Temperature profile of food during the preparation, cooking, and holding at temperature prior to serving.

6) Sanitation of anything that touches the food.

7) Proper cooling of cooked food to be held under refrigeration.

8) General cleanliness of facility and waste disposal.

The above list is only a brief outline.  There are many other items which could be included.

Another important principal of HACCP is to keep records of critical events in the preparation and serving of food.  While it is quite common to use charts to record the temperature of refrigerators and freezers, it is not common to record temperatures that food has reached in cooking.

A person cooking food will often assume the internal temperature of the food based on it's outward appearance.  It is preferred that the actual temperature be measured using a thermometer.  Once the temperature is measured, the time, date, product, and temperature should be recorded, and the record preserved as a HACCP requirement.

A new fast, easy and accurate way to meet this requirement is to use the T-Stick food safety thermometer for 160°F / 71°C which provides a permanent record.  The T-Stick is accepted by the USDA and manufactured from materials accepted by the FDA for food contact.