HACCP (Hazard Analysis and Critical Control Points) sounds bureaucratic, but in practice comes down to a few simple habits that prevent food poisoning. In a professional kitchen those habits are laid down in rules. At home it is just as important, especially when you cook for others.

The idea behind HACCP is simple: think about where it can go wrong, determine the moments at which you can check it and stick to them. The risks are mainly bacteria, which multiply rapidly at the wrong temperature, and contamination from raw products.

What follows are general guidelines for the home kitchen. For a business the requirements of the hygiene code for your sector and the demands of the inspectorate apply.

The most important temperature zones

Zone	Temperature	What does it mean?
Fridge	below 7 °C, preferably around 4 °C	bacteria grow slowly
Freezer	-18 °C or colder	bacteria don’t grow, but don’t die
Keeping warm	above 60 °C	bacteria hardly grow or don’t grow
Danger zone	between 7 °C and 60 °C	bacteria multiply fastest
Core temperature poultry	at least 75 °C, measured in the thickest part	kills most pathogens
Core temperature minced and stuffed meat	also at least 75 °C	bacteria from the surface can be spread through the whole product

In some sources you also see 72 °C, or 70 °C for two minutes. They give the same result. On this site we count on 75 °C in the core, because it is the simplest rule of thumb and leaves you a small margin.

Keep cold what should be cold, and warm what should be warm. The dangerous zone lies in between.

Preventing cross-contamination

Cross-contamination is the transfer of bacteria from raw products to products that are not heated again. It is one of the most common causes of food poisoning.

Use separate cutting boards for raw meat/fish and for vegetables that are eaten raw, see cutting boards and colour codes.
Wash your hands after touching raw meat, fish or egg before you touch anything else.
Store raw meat and fish at the bottom of the fridge, so nothing can drip onto other products.
Never use the same plate or tongs for cooked meat as for raw.
Wash knives and worktop after raw meat with hot water and washing-up liquid.

Personal hygiene

Hands are the most important carrier of bacteria. Wash them thoroughly:

Wet your hands with warm water and use soap.
Rub for at least 20 seconds, also between your fingers, under your nails and on the thumbs.
Rinse well.
Dry your hands with a clean cloth or paper towel.

Wash your hands before cooking, after going to the toilet, after touching raw meat, fish or egg, after taking out the rubbish and after sneezing or blowing your nose. Don’t cook for others if you have stomach complaints, vomiting or diarrhoea. Cover wounds with a clean, waterproof plaster.

Cleaning and disinfecting

Cleaning removes dirt, disinfecting kills bacteria. You need both, in that order. First clean surfaces with warm water and washing-up liquid, rinse them and let them dry. Use clean cloths and replace them often: a damp dishcloth is a breeding ground for bacteria. Washing in the dishwasher or at 60 °C is a good way to clean them.

Storing and defrosting

Put fresh products in the fridge within two hours after purchase or preparation.
Don’t leave dishes at room temperature for longer than two hours.
Cool leftovers quickly, preferably within one to two hours to below 7 °C, and eat them within two days.
Reheat leftovers to at least 75 °C and only once.
Defrost in the fridge, not on the counter.
Don’t refreeze defrosted meat, unless you cook it first.

Rice needs extra attention. Cooked rice that stays warm for a long time can let bacteria grow that produce a toxin. Cool rice quickly and keep it in the fridge.

Dates on food

Date	Meaning
Best before	quality: after this date the product may be less tasty, but is often still safe
Use by	safety: don’t eat after this date

Use the rule first in, first out: what was bought first is used up first.

Allergens

Whoever cooks for others does well to keep track of which of the fourteen legal allergens are in a dish, especially with sauces and stocks an allergen is often hidden in a stock or thickener.

The fourteen allergens are: gluten, crustaceans, eggs, fish, peanuts, soy, milk, nuts, celery, mustard, sesame seeds, sulphite, lupin and molluscs.

Read labels, also of products you often buy, because recipes change.
For a guest with an allergy use clean utensils and a clean board.
Make clear what is in a dish.
If you are not sure, say so honestly.

HACCP step by step

Determine the hazards: for example bacteria in raw chicken.
Determine the critical points: for example the core temperature during cooking.
Set limits: for example at least 75 °C.
Check: measure with a thermometer.
Correct: cook longer if the temperature is too low.
Record: for example in a log, in a professional kitchen.
Check the system regularly.

The most common mistakes

You don’t measure the core temperature

Without measuring you don’t know whether the meat is done.

Solution: use a probe thermometer and measure in the thickest part.

You use the same board

Bacteria from raw meat get onto vegetables.

Solution: use separate boards.

You leave food out of the fridge too long

Bacteria multiply in the danger zone.

Solution: put it back in the fridge within two hours.

You don’t wash your hands

Hands spread bacteria to everything you touch.

Solution: wash them for at least 20 seconds.

You defrost on the counter

The outside enters the danger zone while the core is still frozen.

Solution: defrost in the fridge.

Practising with a checklist

Is the fridge at 7 °C or lower?
Have my hands been washed?
Do raw meat and vegetables have separate boards?
Do I have a thermometer at hand?
Do I know which allergens are in the dish?
Are leftovers in the fridge within two hours?

Go through this list before you start cooking. After a few times it is a habit.

Frequently asked questions

How hot should chicken be?

At least 75 °C in the core, measured in the thickest part. Some sources mention 70 °C for two minutes as equivalent. 75 °C is the simplest rule of thumb.

How long can I keep leftovers?

In the fridge about two days, well covered. Reheat them to at least 75 °C.

May I use raw egg?

Fresh eggs are usually safe, but pregnant women, the elderly and small children are better off choosing pasteurised egg. Preferably use raw egg quickly and keep dishes chilled. The same goes for eggs with a runny yolk, such as a poached or soft-boiled egg: the yolk is then not fully heated through.

Do I need to wash meat?

No. Rinsing spreads bacteria over the counter. Pat it dry with kitchen paper.

What do I do if I doubt?

Throw it away. A few euros of food is less bad than food poisoning.

Hygiene at a glance

Fridge below 7 °C, freezer -18 °C, keeping warm above 60 °C.
The danger zone lies between 7 and 60 °C.
Cook poultry and mince to at least 75 °C in the core.
Prevent cross-contamination with separate boards.
Wash your hands for at least 20 seconds.
Cool leftovers quickly and eat them within two days.
Keep track of allergens.

Remember this

Food safety isn’t about fear. It is about habits: the right temperatures, clean hands and boards, and a thermometer within reach. Whoever has those habits can cook carefree for others.