HACCP Applications (Hazard Analysis Critical Control Points) Key vocabulary and definitions

Transcription

1 HACCP Applications (Hazard Analysis Critical Control Points) Key vocabulary and definitions

2 Clean Free of visible soil such as dirt, dust or food waste.

3 Cross Contamination Transfer of harmful microorganisms to foods by human hands, utensils, equipment or directly from another food.

4 First In First Out FIFO Stock rotation and storage principle of using older items before new ones.

5 Flow of Food Route food takes on its way to being served, from receiving to serving.

6 Foodbourne Illness Illness that is carried or transmitted to people by food.

7 Hazard Biological, chemical or physical properties that might make food unsafe.

8 Potentially Hazardous Foods Foods that are most often the cause of foodborne illness outbreaks usually moist, high protein foods.

9 Sanitary Free of harmful levels of diseasecausing microorganisms and other harmful contaminants.

10 List the seven major steps in a Hazard Analysis Critical Control Point (HACCP) food safety system. 1. Assess hazards 2. Identify critical control points 3. Set up procedures for CCP 4. Monitor CCP 5. Take corrective action 6. Set up a record-keeping system 7. Verify that the system works

11 HACCP Analysis The Flow of Food Potential Hazard Control Point Corrective Action *Selection of menu items Proper Training Hazardous items, & recipes Improper food Preparation. *Receipt and Receiving Inspect each delivery Acceptance of Reject contaminated Contaminated food goods. Products.

12 Potential Hazard Control Point Corrective Action *Cross Storing Follow FIFO Contamination, procedures, Improper storage maintain proper Resulting in spoilage, storage temps. Bacteria. Discard old. *Cross Food Prep. Good personal Contamination, hygiene, gloves, Bacteria hand-washing, clean and sanitize

13 Potential Hazard Control Point Corrective Action *Bacteria not killed, Cooking Achieve the Physical and minimum internal Chemical temperature. Contaminates. *Bacteria, physical Food holding Maintain proper Contaminates & serving temperature, use clean serving equipment.

14 Potential Hazard Control point Corrective Action *Bacteria Cooling Apply rapid cooling methods, store food properly. *Bacteria Reheating Heat food rapidly, don t mix old food with new food.

15 List reasons why it is important to keep food safe. Illness caused by eating unsafe food results in loss of business, reputations can be destroyed, legal suits, increased insurance premiums, lower employee moral, embarrassment, absenteeism of employees.

16 Describe good personal hygiene and how it affects food safety. Good personal hygiene includes bathing daily and washing hands thoroughly. It means wearing clean clothing and not wearing jewelry, fingernail polish or false fingernails. Keeping your hair clean, neat and restrained. Do not work when you are ill. If you have a cut or burn you must wear gloves. Bacteria is on humans and we transfer that from one thing to another, including food we are preparing.

17 List the steps to proper hand washing 1. Turn on the water as hot as you can stand it. 2. Run water over hands, apply soap and lather beyond wrists. 3. Pay attention to areas between fingers and around and under fingernails. 4. Rub hands together for at least 20 seconds. 5. Rinse allowing water to flow from the hands. 6. Turn off the water using a disposable towel or your elbow. 7. Dry thoroughly.

18 Give examples of potentially hazardous foods. Milk or milk products, shell eggs, beef, poultry, pork, lamb, fish, shellfish, tofu, soy-protein products, cooked rice, beans or potatoes.

19 Categorize and describe the microorganisms that cause foodbourne illnesses. Bacteria: multiply rapidly in food, produce toxins in foods. Virus: do not grow in food, but transported on food. Parasites: organisms that need to live inside a host to survive. Fungi: molds are highly adaptable organisms that grow quickly. Yeast is a type of fungus that needs sugar and moisture to survive. Toxins: carried by some fish.

20 Identify and list ways chemical and physical hazards can contaminate food. Follow instructions on chemicals, never use food containers to store chemicals, never use chemical containers to store food, keep chemicals in a dry locked place, if using chemicals wash hands before returning to food prep, don t use lead based products for food prep, use containers and equipment only for their intended use. Never scoop ice with a glass, check and replace worn can openers, do not use unfrilled toothpicks, but shields on lights over food storage and food prep areas, remove and dispose of nails, staples, etc..., avoid wearing jewelry, discard dishes and glasses that are chipped and/or cracked.

21 Distinguish between situations in which contamination and cross contamination occur. Foods can be contaminated by microorganisms, some contaminants occur naturally in foods. Cross contamination occurs when harmful microorganisms are transferred to food by another source.

22 Outline proper procedures for receiving, storing, preparing, cooking, holding, cooling, reheating, and serving food that includes use of proper tools and equipment. Receiving: Measure food temp, reject food past the use by date, look for signs of contamination or damage, label and date all incoming foods, limit the time food spends in the danger zone, keep receiving area clean, accept deliveries during non-busy times, check delivery trucks for cleanliness. Storage: FIFO, store cooked food and food that will receive no further cooking above and away from raw food, store foods in areas designed for food storage, keep off floor, do not line refrigerator or freezer with paper, keep storage areas and carts and trays clean and dry, check for signs of insects or rodents, check temperatures of freezers and refrigerators. Preparation: Thaw food correctly (in refrigerator, under potable running water, in microwave, part of cooking process). Cooking food: check proper internal temperature Holding and Displaying: Keep foods out of the temperature danger zone, stir foods regularly, keep serving containers covered, check temperature at least once every four hours, do not reheat food in hotholding equipment (such as a steam table). Cooling food: Rapidly cool foods. Reheating food: Reheat quickly and thoroughly to at least 165 F

23 Compare different types of storage areas found in a foodservice operation. Dry Storage F Refrigerator Storage below 41 F Freezer Storage below 0 F All food in all storage places must be off the ground.

24 Define the difference between clean and sanitized. Clean means free of visible soil Sanitized is the process of reducing the number of microorganisms on a clean surface to safe levels.

25 State procedures for cleaning and sanitizing tools and equipment. Clean and sanitize sinks and work surfaces. Scrape and presoak items, then sort. In the first sink, wash in clean, hot (110+F) detergent solution. In the second sink, rinse in clear, hot potable water. In the third sink, sanitize items using either a chemical sanitizer or hot water 177+F for 30 seconds. Air dry all items, do not towel dry. Or use a dish washing machine following manufacturer s instructions. Air dry all items.