Division of Hotels and Restaurants

Hazard Analysis and Critical Control Point (HACCP)

All information on this page is current and was last reviewed by the division on October 2, 2007.

Hazard Analysis and Critical Control Point (HACCP) is a systematic approach to controlling foodborne illness.   The Division of Hotels and Restaurants has incorporated this approach into its educational and regulatory efforts for public food service establishments.  HACCP has been approved by the U. S. Food and Drug Administration.

Street HACCP CD Presentation.

By virtue of a grant awarded by the FDA (Grant #FD-R-001905-01), the division and LearningSomething.com, Inc. produced the "Street HACCP CD."  A copy of this CD is available upon request to the division.

HACCP Resources

• US Food and Drug Administration (FDA)
  Link to the FDA's website of HACCP-related materials.
• HACCP Overview - pdf
  DBPR Form HR 5024-062 - An annotated index of this HACCP collection.
• HACCP Chart Instructions -pdf
  DBPR Form HR 5122-085 - Instructions for completing the following chart.
• HACCP Chart - pdf
DBPR Form HR 5022-085 - This is a simple, one-page form that allows you to record all your temperatures for multiple food items at various steps in the food preparation process.
• Good Retail Practices - pdf
  DBPR Form HR 5022-086 - A handy checklist to ensure that these good sanitation methods are all being utilized at your establishment as part of your food safety system.
• Cooling Chart - pdf
  DBPR Form HR 5030-070 - A form that allows you to record the temperatures while cooling potentially hazardous foods to ensure that proper cooling temperatures are achieved within the required time frames.
• Hot/Cold Holding Chart - pdf
  DBPR Form HR 5030-071 - This form allows you to record hot holding temperatures from a steam table or cold holding temperatures from cook line coolers, walk-in coolers, or freezers.
• Weekly Thermometer Calibration - pdf
  DBPR Form HR 5030-072 - A chart that allows you to record when proper calibration of your probe thermometers have been done for accuracy and accountability.
• HACCP: The Most Effective Method to Prevent Foodborne Disease - pdf
  The Food Safety Quarterly, Division of Hotels and Restaurants, 1999 Summer #2
• HACCP-The Process Approach - pdf
  A product of FDA CFSAN: United States Department of Health, Food and Drug Administration, Center for Food Safety and Applied Nutrition
• Basic HACCP Brochure - pdf
  DBPR Form HR 5025-754 - Basic information about the division's approach to HACCP methods in Florida's restaurants.
• Operational HACCP Brochure - pdf
  More detailed information about the division's approach.
• Plan Verification Form - pdf
  DBPR Form HR 5022-082 - Sample of the form used by the division to initially evaluate a restaurants' HACCP plan.
• Inspection Form - pdf
  DBPR Form HR 5022-083 - Sample of the form used by the division for conducting HACCP inspections of public food service establishments.