HACCP Processes for Food Safety

What Is HACCP?

HACCP stands for Hazard Analysis and Critical Control Point.  It’s a practice that the FDA highly recommends as a way to prevent foodborne illness in both food production and preparation and is an internationally recognized method of identifying and managing food safety-related risk. 

This management system addresses food safety through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. This system assumes the hazards are present and identifies controls that can be instituted to prevent it from harming the public.  These hazards are usually categorized as Biological (pathogens), Physical (foreign objects that could cause injury or choking), or Chemical (toxins, allergens, or radiological agents).  The preventive steps are considered Control Points, the most important are highlighted as Critical Control Points (CCP).

Be Ready for Inspection

As cases of foodborne illness and other related issues continue to be front and center in the media, the pressure is on every foodservice operator to ensure consumer confidence.

Health inspectors and foodservice operators have a great opportunity to better solve the common and true food safety problems that exist in the industry today.  Avery Dennison offers a wide range of Freshmarx solutions to help you start and maintain a sound food safety program that will help ensure the food you serve is safe, your operation is efficient - both of which can affect your bottom line.

Start Where the Food Starts

An optimized safety program starts well before the food reaches the kitchen.  In fact, it should start out your back door, at the food producers and distributors with whom you do business.

When your suppliers deliver, make sure you:

  • Visually inspect all products immediately, look for:
    • Expired dates
    • Damaged products
    • Mishandling or signs of repacking
    • Thawing\Signs of pest infestation
  • Have your thermometers on hand to check temperatures
    • Refrigerated and dairy foods must be received at or below 41℉ (5℃)*
    • Frozen foods should be received at or below 0℉  (-18℃)*
  • Immediately reject any unacceptable products

  • Log-in, label and store your acceptable goods right away

Make sure all these processes are included in an automated checklist for consistency and accuracy.

Avery Dennison can help.

We have a full suite of RFID solutions that can help quickly and accurately track inbound and partial case inventory; expired and recalled food; transformation of raw food to consumables. Automated task and temperature tracking can help ensure only the freshest food is used in your food prep.

Organized Food Storage and Rotation

Contrary to what many foodservice operators might think, maintaining proper food storage and rotation is quite easy, especially if you have the right process, such as automated systems that can help ensure accuracy.  It's key to make sure your employees understand and follow procedures.  

It’s best to begin with one basic rule:  date label and store your food as soon as possible upon delivery.  

Avery Dennison can help.

Using Avery Dennison RFID Solutions provides instant visibility into the remaining shelf life of perishables foods helping to decrease mark-downs, avoid food waste, and reduced labor costs of “one by one” checks allowing for more focus on customer experience and higher profitability.
  • If tagged at DC / Supplier level: 100% receiving accuracy with RFID.
  • Stock room scanning of master cases or items to manage on hand inventory (enabling dynamic routing based on remaining shelf life), i.e. First Expiry First Out.
Freshmarx Operations Solutions can help ensure all inventory processes are being followed.  Freshmarx automated and semi-automated food prep solutions help you evolve your kitchen away from makeshift labeling systems that involve pencil and tape or rolls of color-coded labels.  Benefits of automated date coding systems include:
  • Cost-savings - Labels are printed “as needed”, no more stocking rolls and rolls of “days of the week” label inventory.  Food waste is reduced because the use-by date is clear and accurate.  

  • Reliability - Labels printed by automated systems include all the necessary information and they’re easy to read.  There’s no guesswork and employees aren’t poised to make mistakes.  

  • Reduce food waste -  Automating date coding can help you achieve your sustainability goals by tracking and correcting where food is being wasted.  Excess food can be donated to local charities.

  • Consistency -   Not just from employee to employee, but across your foodservice chain.  And because automated solutions are so easy to use, employees are more likely to follow a protocol that includes automation.

  • Inspectors Like Them - Automated date coding gives your storage unit order and says a lot about your food safety practices overall.  Many inspectors cringe when they see tape being used for date coding. It falls off it's a physical contaminate and if the adhesive is too strong and it can’t be removed, bacteria collects, risking cross-contamination.

Freshmarx Food Waste Tracker and Freshmarx Food Donation help you measure and analyze food waste, lower inventory costs and minimize waste. Food weight is automatically imported from an integrated scale, or the weight or other units of measure can be entered manually.  

Ensure Proper Temperatures

Never take for granted the thermostat on your cooler is the actual temperature of the food it holds.  Time and temperature is as basic as handwashing when it comes to food safety. It’s directly related to bacteria growth and therefore critical to your fight to prevent foodborne illness.  Failure to monitor and maintain proper food temperatures is one of the most common problems inspectors see in foodservice. Don’t be guilty of temperature abuse!  Remember the food temperature danger zones. 

Automated food temperature monitoring in your cooler, freezer or other refrigeration devices helps prevent inventory loss, optimizes staff efficiency and improves food safety for your customers.  Temperatures can be checked at designated intervals, and digital records are created allowing for customized, on-demand reports for inspectors and other stakeholders.

Avery Dennison can help.

Freshmarx Equipment Monitoring solutions automatically alert the user when a cooler is out of its assigned temperature threshold for a designated timeframe via text/email to designated users, allowing them to quickly respond.  Benefits include:


  • Prevention of inventory loss - alerts to let you know if the temperature is out of range

  • Increase operational oversight - 24/7 access to temperature status at all locations

  • Improve operational efficiency - automates the manual temp-taking process

  • Ensure customer safety - food stored at the proper temperature

  • Predictive maintenance - proactively addresses device issues

  • Save on energy costs - alerts operator to device inefficiencies


Freshmarx Analysis

Not sure where to start? Determining the right Freshmarx Solution for your foodservice environment begins with a Freshmarx Freshtrax Analysis. Freshtrax is a complimentary analysis program where our consultants review your operations and identify process improvements. Our experts partner with you to examine each step of your everyday processes and operations and work with you to create a plan to:

  • Increase labor efficiency
  • Enable traceability and transparency
  • Ensure food safety
  • Create processes that promote sustainability
  • Enhance consumer experience

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