A. Conduct a Hazard Analysis
B. Determine Critical Control Points
C. Establish Critical Limits
D. Establish Monitoring Procedures
E. Identify Corrective Actions
F. Verify that the System Works
G. Establish Procedures for Record Keeping and Documentation
H. Standard Operation Procedure
I. Active Managerial Control
J. Crisis Management Plan

The grill cook enters the final internal cooking temperature of a chicken breast on the daily production log. The line cook discards chili held at 120 degrees F in the steam table for five hours. The Executive Chef reviews completed production logs to ensure critical limits are being met. The HACCP development team determines that Chicken Pot Pie is a potentially hazardous food. The Chef cooks baked chicken to an internal temperature of 165 degrees F for 15 seconds. All food handlers must practice proper hand washing before applying disposable gloves. The Owner of a seafood restaurant chain develops a proactive approach to addressing the CDC's five most common risks to food safety. At the end of a busy day, the Chef files the daily production log in a file held on site for sixty days. The HACCP development team determines that cooking clam chowder can eliminate or reduce identified hazards to safe levels. After receiving several calls alleging food borne illness in the same afternoon, the General Manager puts the appropriate predetermined procedures into use.