haccp principles for operators of food service
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This document outlines the Hazard Analysis Critical Control Point (HACCP) principles for food service and retail establishments. It discusses the seven HACCP principles: (1) hazard analysis to identify potential food safety hazards, (2) determining critical control points to control the hazards, (3) establishing critical limits for preventative measures, (4) establishing monitoring procedures, (5) establishing corrective actions, (6) record-keeping procedures, and (7) verifying the HACCP plan is working effectively. Key critical control points discussed include receiving, storage, preparation, cooking, cooling, reheating, hot and cold holding, and serving foods. The document provides examples of how to apply HACCP principles for
haccp principles for operators of food service
- 1. HACCP Principles for Operators of Food Service and Retail Establishments Titis Sari 10/03/2014 1
- 2. HACCP principles for food service and retail Approach Process to HACCP Industry 10/03/2014 Food service 2
- 3. HACCP principles for food service and retail Approach Process to HACCP Industry Food service 10/03/2014 • Hanya 1 produk • HACCP plan hanya 1 • Multi produk • HACCP plan tergantung produk 3
- 4. HACCP principles for food service and retail Proses Persiapan Menu 10/03/2014 4
- 5. HACCP principles for food service and retail 10/03/2014 5
- 6. HACCP principles for food service and retail “Temperature Danger Zone” 10/03/2014 6
- 7. HACCP principles for food service and retail Contoh Menu 10/03/2014 7
- 8. HACCP principles for food service and retail Food Preparation Process 1 – Food Preparation with No Cook Step • You can ensure that the food received in your establishment is as safe as possible by requiring purchase specifications. • Without a kill step to destroy pathogens, your primary responsibility will be to prevent further contamination by ensuring that your employees follow good hygienic practices. 10/03/2014 8
- 9. HACCP principles for food service and retail • Cold holding or using time alone to inhibit bacterial growth and toxin production • Food source (especially for shellfish due to concerns with viruses, natural toxins, and Vibrio and for certain marine finfish intended for raw consumption due to concerns with ciguatera toxin) • Receiving temperatures (especially certain species of marine finfish due to concerns with scombrotoxin) • Date marking of ready-to-eat PHF held for more than 24 hours to control the growth of Listeria monocytogenes • Freezing certain species of fish intended for raw consumption due to parasite concerns • Cooling from ambient temperature to prevent the outgrowth of spore-forming or toxin-forming bacteria 10/03/2014 9
- 10. HACCP principles for food service and retail 10/03/2014 10
- 11. HACCP principles for food service and retail Food Preparation Process 2 – Preparation for Same Day Service • food passes through the danger zone only once in the retail or food service establishment before it is served or sold to the consumer. • Food is usually cooked and held hot until served 10/03/2014 11
- 12. HACCP principles for food service and retail • Cooking to destroy bacteria and parasites • Hot holding or using time alone to prevent the outgrowth of spore-forming bacteria 10/03/2014 12
- 13. HACCP principles for food service and retail 10/03/2014 13
- 14. HACCP principles for food service and retail Food Preparation Process 3 – Complex Food Preparation • Failure to adequately control food product temperatures is one of the most frequently encountered risk factors contributing to foodborne illness. • In addition, foods in this category have the potential to be recontaminated with L. monocytogenes, which could grow during refrigerated storage 10/03/2014 14
- 15. HACCP principles for food service and retail • Cooking to destroy bacteria and parasites • Cooling to prevent the outgrowth of spore-forming or toxin-forming bacteria • Hot and cold holding or using time alone to inhibit bacterial growth and toxin formation • Date marking of ready-to-eat PHF held for more than 24 hours to control the growth of Listeria monocytogenes • Reheating for hot holding, if applicable 10/03/2014 15
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- 17. HACCP principles for food service and retail A. HACCP Steps 10/03/2014 17
- 18. HACCP principles for food service and retail B. Prerequisite Programs • develop and implement a strong foundation of procedures that address the basic operational and sanitation conditions within your operation 10/03/2014 18
- 19. HACCP principles for food service and retail Prerequisite Programs • • • • • • • 10/03/2014 Vendor certification programs Training programs Allergen management Buyer specifications Recipe/process instructions First-In-First-Out (FIFO) procedures Other Standard Operating Procedures (SOPs) 19
- 20. HACCP principles for food service and retail Prerequisite Programs PRP to control contamination of food PRP to control bacterial growth PRP to maintain equipment 10/03/2014 20
- 21. HACCP principles for food service and retail PRP to control contamination of food • Soiled and unsanitizied surface of equipment • Workers with certain symptoms • Raw animal food do not contact RTE • Handwashing practice • Eating, smoking, drinking • Toxin compound >> label, store, safety used 10/03/2014 21
- 22. HACCP principles for food service and retail • • • • 10/03/2014 Effective pest control system Using hair restraints Wearing clean clothing Prohibiting >> jewelry 22
- 23. HACCP principles for food service and retail PRP to maintain equipment • Food contact surface > cleaned, sanitized, maintained in good condition • Temperature measuring • Cooking and hot holding equipment ; cold holding and cooling equipment >> routinely checked, calibrated, and operated to ensure correct product temperature • Toilet facilities 10/03/2014 23
- 24. HACCP principles for food service and retail HACCP Based SOP • Cleaning and Sanitizing Food Contact Surfaces • Controlling Time and Temperature During Preparation • Cooking Potentially Hazardous Foods • Cooling Potentially Hazardous Foods • Date Marking and ReadytoEat, Potentially Hazardous Food 10/03/2014 24
- 25. HACCP principles for food service and retail HACCP Based SOP • Handling a Food Recall • Holding Hot and Cold Potentially Hazardous Foods • Personal Hygiene • Preventing Contamination at Food Bars • Preventing CrossContamination during Storage and Preparation 10/03/2014 25
- 26. HACCP principles for food service and retail HACCP Based SOP • • • • • 10/03/2014 Receiving Deliveries Reheating Potentially Hazardous Foods Serving Food Using and Calibrating Thermometers Washing Hands 26
- 27. HACCP principles for food service and retail C. Hazard Analysis 10/03/2014 27
- 28. HACCP principles for food service and retail Hazard Analysis 10/03/2014 28
- 29. HACCP principles for food service and retail D. Implement control measures in PRP • CCP (Critical Control Points) an operational step at which control can be applied and is essential to prevent or eliminate a hazard or reduce it to an acceptable level 10/03/2014 29
- 30. HACCP principles for food service and retail CCP • If an operational step is the last step at which control can be applied to prevent or eliminate a hazard or reduce it to an acceptable level • If a step later in the process will control the hazards of concern, that step, rather than the one in question 10/03/2014 30
- 31. HACCP principles for food service and retail RECEIVING • Receiving the food at proper temperatures and getting perishable food into cold storage quickly • Obtaining food, ingredients, and packaging materials from approved sources 10/03/2014 31
- 32. HACCP principles for food service and retail RECEIVING Ready-to-eat 10/03/2014 • potentially hazardous food is a special concern at receiving • this food will not be cooked before service, pathogenic bacterial growth could be considered a significant hazard during this step for refrigerated • Besides checking the product temperature, you should check the appearance, odor, color, and condition of the packaging 32
- 33. HACCP principles for food service and retail STORAGE • Maintaining temperature control to limit the growth of pathogenic bacteria that may be present in a ready-to-eat product • Storing food so that crosscontamination of ready-to-eat food with raw animal foods is prevented 10/03/2014 33
- 34. HACCP principles for food service and retail STORAGE • Whether the air temperature of the refrigerator accurately reflects the internal product temperature • The capacity and use of your refrigeration equipment • The volume and type of food products stored in cold storage units • PRP that support monitoring this process • Shift changes, volume of business, and other operational considerations 10/03/2014 34
- 35. HACCP principles for food service and retail What`s wrong?? 10/03/2014 35
- 36. HACCP principles for food service and retail PREPARATION • The preparation step – thawing, mixing together ingredients, cutting, chopping, slicing, or breading • bacterial growth • contamination from employees and equipment 10/03/2014 36
- 37. HACCP principles for food service and retail What`s wrong?? 10/03/2014 37
- 38. HACCP principles for food service and retail COOKING • Checking the internal product temperature is the desirable monitoring method • it is important to understand that the critical limits are product-specific during the cooking step – poultry : 165 ºf for 15 sec – Beef : 155 ºF for 15 sec 10/03/2014 38
- 39. HACCP principles for food service and retail COOLING • Improperly cooling food can begin a snowball effect that cannot be reversed • Even with proper reheating, toxins released by toxinproducing bacteria after cooking and improper cooling may not be destroyed to levels safe enough for human consumption 10/03/2014 39
- 40. HACCP principles for food service and retail COOLING • large food items such as roasts, turkeys, thick soups, stews, chili, and large containers of rice or refried beans • take a long time to cool because of their mass and volume • If the hot food container is tightly covered, the cooling rate will be further slowed 10/03/2014 40
- 41. HACCP principles for food service and retail COOLING • By reducing the volume of the food in an individual container • leaving an opening for heat to escape by keeping the cover loose • the rate of cooling can be dramatically increased 10/03/2014 41
- 42. HACCP principles for food service and retail REHEATING • Enough time • Proper temperature • although proper reheating will kill most organisms of concern, it will not eliminate toxins such as those produced by Staphylococcus aureus and Bacillus cereus or foodborne viruses 10/03/2014 42
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- 44. HACCP principles for food service and retail HOLDING (HOT, COLD, TIME) • management of personal hygiene • the prevention of cross contamination impact the safety of the food 10/03/2014 44
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- 46. HACCP principles for food service and retail SERVING • Procedures for proper handwashing • The appropriate use of gloves and dispensing utensils • Control of bare hand contact with ready-to-eat foods • Exclusion and restriction of ill employees 10/03/2014 46
- 47. HACCP principles for food service and retail E. Monitoring • determine if your critical limits are being met • to make sure your critical control points are under control • What you are going to monitor depends on the critical limits you have established 10/03/2014 47
- 48. HACCP principles for food service and retail • Final temperature and time measurements are very important, and you should determine how you will effectively monitor the critical limits for them • Your procedure for monitoring should be simple and easy to follow 10/03/2014 48
- 49. HACCP principles for food service and retail • What will you monitor? • How will you monitor? • When and how often will you monitor? • Who will be responsible for monitoring? 10/03/2014 49
- 50. HACCP principles for food service and retail F. Corrective Actions • Whenever a critical limit is not met, a corrective action must be carried out immediately. • A corrective action may be simply continuing to heat food to the required temperature 10/03/2014 50
- 51. HACCP principles for food service and retail G. Verification Receiving logs: • The manager reviews temperature logs of refrigerated products at various intervals Cooling logs: • The kitchen manager checks that the "cooling log'' is maintained for leftover foods on a weekly basis 10/03/2014 51
- 52. HACCP principles for food service and retail Handwashing and no bare hand contact logs: • Manager checks to see if the logs maintained at the handwashing sinks and preparation areas are complete Cooking • The manager checks the time/temperature monitoring records for cooking 10/03/2014 52
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