February Last Call Responsible Alcohol by Tara Cammarata

February 2019
As an expert witness in alcohol liability lawsuits I have found when sitting on the stand testifying that there is a way to prevent or eliminate alcohol related incidents from happening in establishments. The solution for the responsible service and sale of alcohol is based off of a widely used scientific method calls Hazard Analysis and Critical Control Point (HACCP). When I applied HACCP to my cases I created Alcohol HACCP which is a plan written specifically for your facility, which when implemented, can prevent, eliminate, or reduce alcohol-related incidents in your establishment.
This step-by-step process examines your business, your decisions, and their consequences. This results in an Alcohol HACCP plan that is tailored to your operation. Application of an Alcohol HACCP plan demonstrates your reasonable efforts to reduce liquor liability risks. By using Alcohol HACCP, you add safety and security to any business. This system enables management and staff to address social, ethical, and legal obligations of your business with appropriate actions.
Alcohol HACCP saves lives by making your customers and community safer. It also saves money by making your business less vulnerable. Here are the steps you will need to take to start developing an Alcohol HACCP plan:
  • Develop a HACCP team to define and document alcohol prerequisite programs and standard operating procedures (SOPs)/house policies.
  • Write and implement a successful Alcohol HACCP Plan in order to prevent, eliminate, or reduce alcohol-related incidents.
  • Analyze the hazards associates with alcohol; minors, visibly intoxicated patrons (VIP’s), and third-party sales.
  • Determine critical control points for alcohol-related activities and procedures.
  • Establish critical limits and monitoring procedures. Understand how proper verification provides documents written proof that the Alcohol HACCP system is working.
  • Handle situations and resolve problems involving minors, VIP’s, and potential third-party sales with greater confidence.
  • Establish responsible practices for serving and selling alcoholic beverages.
This blog is not intended to be a substitute for the user's judgement and common sense. Any errors are unintentional.

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