Hazard Analysis and Critical Control Points

Transcription

1 Megan Beyer and Emily Martinez-Maria Hazard Analysis and Critical Control Points The Hazard Analysis and Critical Control Points (HACCP) is a system that addresses food safety by analyzing and controlling biological, chemical and physical hazards from acquiring, producing, handling, and manufacturing of raw products, to distributing, consuming and storing the finished product. 1 This system requires the identification and control that potential hazards may have at specific points during the process of managing and storing foods. This system is based in seven principles: conducting a hazard analysis, identifying the critical control points (CCPs), establishing limits, monitoring procedures, corrective actions, record keeping procedures and verification procedures for these CCPs. 2 Facilities follow the HACCP system to minimize and potentially eliminate food safety hazards in their products. The product followed through HACCP at the United Technologies Corporation Leadership Center was a center cut pork loin. This product was manufactured by Hormel Foods Corporation and was delivered by Sysco on February 6 th, 2017 at approximately 2:10 pm along with other products in a refrigerated delivery truck. The product arrived in a box that contained two vacuumed sealed pork loins and weighed 18.3 lbs or 8.35 kg. The receiving temperature was recorded at 38 F and was obtained by utilizing a thermometer in between both vacuumed sealed pork loins carefully without tearing the packaging. Upon receiving, the product was stored in a walk-in refrigerator that provided a temperature of 33 F at the time. The pork loin was taken out of the box but kept in the vacuumed sealed package and was transferred to a sheet tray by itself. The tray was

2 placed near the bottom of the rack next to the other trays containing proteins that must be cooked to a temperature of 145 F or above to avoid possible contamination. The product was not frozen because it was going to be used two days after receiving. The temperature of the refrigerators was recorded twice per day to assure proper and safe temperatures and avoid spoilage. Two days after receiving the pork loin product, on February 8 th, 2017, the temperature of the product was obtained and recorded at 37 F. The product was transferred to a red cutting board at one of the kitchen stations to be prepared and cooked. While handling the product, gloves were used at all times to reduce contamination. After a dry mixture of spices was applied to the product, the entire pork loin was placed in the oven and was cooked until the internal temperature reached 145 F. The product was then transferred to a blue cutting board and a temperature of 153 F was obtained and recorded in the kitchen food log. The kitchen staff member in charge of preparing and cooking the pork loin, the proceeded to slice it and plate it while wearing gloves at all times. Two deep buffet stainless steel pans were used to present the final cooked pork loin product. One pan was transferred to the hot buffet service line for immediate consumption and the second pan was placed in a 180 F holding oven to preserve until service. Once the first pan was consumed the second pan transferred to the hot buffet service line for immediate consumption. The hot buffet service line is equipped with a countertop warmer that reaches a temperature of 200 F. The warmer was set at 180 F during service and a kitchen staff member was responsible to recording temperatures of the buffet line products upon presentation, during service, and after service was over. After service was completed, the staff began clearing the buffet line and there was no pork loin leftover to

3 reheat, therefore some critical control points were avoided during the holding stage of the product. The facility follows the HACCP policies of the Compass Group. The worksheets provided below are examples of the worksheets that utilized in the food log when receiving and storing potentially hazardous foods. The food log is kept in the kitchen, and every staff member has knowledge of where the location. Compass Group does not require HACCP certification to their kitchen staff, only kitchen managers and executive chefs are required to be certified. The food logs are monitored by the health inspectors during the annual visits and at random by the executive chef to assure that there is safe environment at all times for the staff and costumers. HACCP Worksheets Utilized at Facility

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5 Flow Diagram

6 Completed HACCP Worksheet Ingredient/Processing Step Identifying Potential Hazards Introduced, Controlled or Enhanced at this Step Preventive Measures 1. Receiving Biological: Trichinella Spiralis 3 Chemical: None common Physical: Punctured packaging 2. Storage Biological: Contamination with other biological material in storage area if improperly stored on shelving unit. 4 Chemical: None common Physical: None common 3. Preparation Biological: Trichinella Spiralis. 4 Cross contamination between raw pork, surface for preparation and equipment such as knives if not properly sanitized. Also avoiding surfaces that are used for ready to eat food. Another possible hazard would be taenia solium which is a human tapeworm which is not common but possible from undercooked pork. 3 Another potential hazard is toxoplasma gondii is a parasite that again is associated with undercooked pork. Lastly Balantidium coli is another parasite that causes human illness due to undercooked pork. Chemical: None common Physical: None common but if proper hand washing and hair restraints procedures are not followed could be a potential contaminant. Check temperatures of all incoming refrigerated potentially hazardous foods. If food is not within temperature of 46 F -49 F inform manager, and if the food is 50 F or above reject the food upon delivery. Ensure that proper temperature of the refrigerator is maintained indicted on the control panel of the refrigerator. Another way in which the temperature of the item can be taken without puncturing the item is by folding the pork loin in half and taking the temperature between the two pieces of meat. This raw meat should be stored on the bottom shelf of the refrigerator. When preparing the item ensure it is quickly worked with moving from the refrigerator to the equipment that will be used to cook the pork. In doing so this will avoid the temperature danger zone. When cutting raw pork, be sure to use a properly labeled cutting board (normally red) and clean and sanitize the area in which you were working. Also be sure to change gloves when working with raw meat. When the pork is cooked the product temperature should be properly taken and should reach >140 F. The temperature should be recorded on the production sheet.

7 4. Serving Biological: Not common Trichinella spiralis as long as proper internal temperature of 140 F is reached. 4 Ensure that any utensils or equipment used with raw pork are not used for serving or with cooked pork. There is a chance of foodborne illness caused by clostridium perfringens. 4 Chemical: Chemicals that are not fully removed from the serving surface. Physical: None common 5. Holding Biological: Proper temperature on holding table or serving lines above 135 F. If improper temperature could cause foodborne illnesses. 3 Chemical: None Common Physical: Self-serve service could cause physical contamination if guest did not use proper serving utensil. The serving containers should be clean. The pork should be served in a container that can withstand heat when it is held on a hot table or steam table for example. There should also be clean utensils that are placed with the serving dish upon serving. There should be minimal handling post-cooking and if there is direct contact gloves are required. Additionally proper hand washing should be maintained along with all sanitized equipment. Check hot potentially hazardous food temperatures at least once every 1-2 hours and record these temperatures in the designated log book. Also correctly check the temperature of all hot potentially hazardous foods that are removed from the warmers or brought from the kitchen for display/service. Food that has held at 140 F for 2 hours or less needs to be reheated. If the food has been held below 140 F for more than 2 hours, the food needs to be discarded.

8 References 1. Hazard Analysis Critical Control Point (HACCP). 3 Sept Retrieved February 14, 2017, from 2. What is HACCP?. Retrieved February 14, 2017, from tools.com/what-is-haccp.html 3. Center for Food Safety and Applied Nutrition. Foodborne Illnesses: What You Need to Know. Retrieved February 14, 2017, from dtoknow/default.htm 4. Meat and Poultry Products Hazards and Control Guide. (1997). United States Department of Agriculture: Food Safety and Inspection Service,D1-D60. Retrieved February 14, 2017, from