Division of Hotels and Restaurants

Hazard Analysis Critical Control Point (HACCP) FAQ

All information on this page is current and was last reviewed by the division on November 18, 2008.

1. Q: How can I learn more about HACCP?

A: HACCP training workshops are conducted throughout the state by the Hospitality Education Program (HEP) of the division. For information concerning these workshops, visit the division’s web site or call HEP at 800-704-1076.

2. Q: What is HACCP and is it new?

A: HACCP, "Hazard Analysis and Critical Control Point", is a food safety system that has been around since the 1960’s. Initially developed for NASA to increase the safety of the astronaut’s food, it has proven through time to be the gold standard for safe food handling.

3. Q: Is HACCP mandatory?

A: No. Even though HACCP incorporates some mandatory aspects of the Food Code (like temperature requirements), the general implementation of a total HACCP system involving monitoring verification and documentation is voluntary.

4. Q: Is the initial implementation of a HACCP system expensive?

A: No. To implement a HACCP system all you need is a calibrated probe thermometer, a time measuring device, and some tracking forms.

5. Q: Is implementing a HACCP monitoring system time consuming and paperwork intensive?

A: No. By making slight changes to forms that you already use, an adequate monitoring system can easily be developed.

6. Q: How long should I retain monitor records?

A: The division recommends that you keep monitor records for at least thirty (30) days after the use of the particular food item.

7. Q: How long does it take to conduct a HACCP inspection?

A: It takes approximately 90 minutes to conduct an average HACCP inspection.

8. Q: Do I have to reveal all of my secret recipes in order to fully implement HACCP in my restaurant?

A: No. You can fully implement HACCP by evaluating the preparation steps of your food products. This involves monitoring processes like cooking, cooling, reheating, hot and cold holding, and receiving.

9. Q: Where can I get some sample tracking forms?

A: Sample tracking forms are available at all district offices as well as on-line on www.MyFlorida.com.

10. Q: Should I implement a HACCP food safety program in my restaurant?

A: The advantage of implementing a HACCP food safety program is that it is an excellent program that helps to identify where hazards can be reduced, eliminated or prevented so that your customers do not become ill. It may also assist in certain costs reductions, insurance, litigation, etc.