Hazard Analysis Critical Control Point (HACCP)

High-risk establishments may also receive a HACCP (Hazard Analysis Critical Control Point) based inspection once a year. The process sets specific control factors through the entire production process for a particular food, with monitoring points to ensure that the food is safe at the end of production and service. This is geared toward education and foodborne disease prevention. Either a HACCP or typical food service inspection is required by NYSDOH in addition to the annual inspection for permit in high-risk establishments.
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