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By using color-coded equipment, you can prevent cross contamination

Being safe in the kitchen can mean a lot more than wearing protective gloves and keeping your knives from getting dull. Dangerous food temperatures and cross-contamination can cause sickness, like E. Coli or even Staphylococcus. Make sure that your establishment follows the seven principles of HACCP (Hazard Analysis and Critical Control Points) to prevent illness and injury.


A simple HACCP list that can make a big difference for everyone

  1. Conduct a hazard analysis – Determine what food safety hazards your food service business has (or could have) and recognize the measures you can take to prevent such hazards.

  2. Identify critical control points – A critical control point is the point at which a procedure can be applied to prevent or eliminate a food safety hazard. What CCPs apply to your business? For example: A restaurant will have a CCP for the chicken they cook. Chicken must have a temperature of 165 degrees internally before it can be served. The testing of the chicken with a thermometer is a CCP because it prevents the cook from sending out a piece of chicken that isn’t cooked to temperature, thus preventing sickness.

  3. Establish critical limits for each CCP – Each CCP must have its guidelines and limits. Each control measure associated with a CCP must have an associated critical limit which separates the acceptable from the unacceptable control parameters.

  4. Establish critical control point monitoring requirements – Critical control points must be monitored on a regular basis. Have the procedures and how frequently to perform them listed on your HACCP plan.

  5. Establish corrective actions – Planned (and written down) procedures should be in place should errors occur. For example, if the temperature of a food item is inadequate, either too high or too low, steps can be taken to fix the problem. If you wish to serve soup that is too hot, you could use a blast chiller or cold paddle to bring the soup to the proper temperature.

  6. Record Keeping– You must have a written plan to follow, along with notations on critical control points and corrective actions taken to resolve them.

  7. Verification– Verify that all of your procedures, CCPs, issues, and resolutions are effective for your establishment. Knowing this history and documenting all procedures will provide valuable information for you and your health inspector.


Following the seven principles will help keep your food service establishment safe and health-department approved. Stay clean, reduce cross-contamination, and have a plan!

Shop for your HACCP-approved products at KaTom today! Do you have any questions about the HACCP principles or products? Contact one of KaTom's knowledgeable customer service representatives!