#food-safety

Implement HACCP for restaurant compliance. Seven principles: 1. Conduct hazard analysis (biological, chemical, physical). 2. Determine critical control points (CCPs). 3. Establish critical limits (temps, times, pH). 4. Monitor CCPs with logs. 5. Corrective actions when limits exceeded. 6. Verification procedures (audits). 7. Record-keeping and documentation. Example CCP: cooking chicken to 165°F. Temperature danger zone: 40-140°F. Train all staff. Regular audits. Explain pathogen growth, cross-contamination prevention, and health department requirements.