7 Flashcards
HACCP (pronounced “Has-sip”)
effective way to ensure food
safety.
- “Hazard Analysis and Critical Control Points” system.
- to predict risks to food safety and prevent them before they happen.
- The HACCP process of ensuring food safety was developed in the 1960s by the Pillsbury Company
as part of its effort to produce foods for the space program. - Pillsbury developed a system to predict and present safety problems throughout the food preparation process.
used in conjunction food protection programs
or Total Quality Management (TQM) programs.
HACCP takes into consideration
• Factors contribute to most outbreaks
• Risk assessment techniques to identify prioritize hazards
-
SALE of unsafe foods can cause waste, illness, lost sales,
lost customers.
- Keeping food safe means jobs, good business, happy customers, greater profitability.
HACCP - proactive concept.
treats the production of food as a total, continuous system, assuring food safety from harvest to consumption.
Included in this system are purchasing, receiving, storage, preparation, and service.
Each of these
components is evaluated by principles of failure analysis.
The Steps of the HACCP System:
Explanation and Application of HACCP Principles
STEP 1: IDENTIFY POTENTIALLY HAZARDOUS FOODS
Hazard: Any biological, chemical, or physical property that cause unacceptable consumer health risk.
Risk: A likelihood of a hazard
• Review description and charts of potentially hazardous foods (PHF)
• Review menu for potentially hazardous foods
STEP 2. IDENTIFY CRITICAL CONTROL POINTS
critical control point - appoint, step, procedure, food safety hazard prevented, eliminated, or reduced.
Examples of critical control points (CCPs) may include but are not limited to: cooking, chilling, sanitation procedures, prevention of cross-contamination, and certain aspects of employee and environmental hygiene.
• Review critical items list.
• Observe foods throughout preparation, holding, and serving process.
• Review recipe procedures.
• Observe employee food handling and hand-washing practices.
• Observe use of sanitizer solutions and document proper concentrations.
• Conduct a pocket thermometer calibration demonstration.
• Chart the time/temperature of the cool down and/or reheating of a PHF.
STEP 3: ESTABLISH CONTROL PROCEDURES
Critical limits - criteria that must be met for preventive measure with CCP.
Critical limits may be set for preventive measures such as temperature, time, physical dimensions, humidity, moisture level, water activity, pH, acidity, salt concentration, available chlorine, preservatives, or sensory information such as texture, aroma, and visual appearance.
• Incorporate control procedures into the written recipes; for example:
Chicken Breast
Minimum internal cooking temperature of chicken: 165℉
Oven temperature —–℉
Time: rate of heating, cooling, reheating
• Enforce employee handwashing and hygiene practices.
• Establish illness policy for employees with flulike symptoms of diarrhea and vomiting.
• Enforce proper cleaning and use of sanitizer solutions.
STEP: 4 ESTABLISH MONITORING PROCEDURES
Monitoring is a planned sequence of observations or measurements whether a CCP is under control and produce an accurate record for failure use in verification.
Examples of measurements for monitoring include: VTTPM
Visual observations
Temperature
Time
pH
Moisture level
Assignment of responsibility for monitoring is important consideration for each CCP. The person responsible for monitoring must also report a process or product that does not meet critical limits so corrective action can be taken.
For example,
• Assign one person to make and test sanitizer solution each day.
• Assign responsibility for equipment temperature logs.
• Assign responsibility for food temperature logs for cooking, cooling, and reheating.
All records and documents with CCP monitoring are to be signed or initiated by the person doing
the monitoring.
STEP 5: ESTABLISH CORRECTIVE ACTION
The HACCP system for food safety management is designed to identify potential health hazards and to establish strategies to prevent their occurrence. However, ideal circumstances do not
always prevail. Therefore, when deviation occurs, corrective action plans must be in place to
• Determine whether food should be disposed of
• Correct or eliminate the cause of problem
• Maintain records of corrective action taken
Actions must demonstrate that the CCP has been brought under control. Individuals who have a
thorough understanding of HACCP process., product, and plan are to be assigned responsibility
for taking corrective action.
Corrective action procedures must be documented in the HACCP
plan.
STEP 6: ESTABLISH EFFECTIVE RECORD KEEPING PROCEDURES
The associated records should be on file at the food establishment.
Generally, such records include the following:
• Listing of the HACCP team members and assigned responsibilities
• Description of the food and its intended use/product description/specifications
• Listings of all regulations that must be met
• Ensure adequate environment, facilities, and equipment
• Monitor equipment with temperature logs
• Copies of flow charts from receiving to consumption
• Hazard assessment at each step-in flow diagram (include calibration of equipment)
• The critical limits established for each hazard variable at each step:
Management Equipment
Customers Employees
Environment Materials and supplies
Facility Food distribution methods: handling from source to
consumption
• Monitoring requirements for temperature, sanitation, finished product specifications and
distribution
• Corrective action plans when there is a deviation in policy, procedure, or standard CCP
• Procedures for verification of HACCP system
STEP 7: ESTABLISH PROCEDURES FOR VERIFICATION
• Establishment of appropriate verification inspection schedules
• Review of the HACCP plan
• Review of CCP records
• Review of deviations and dispositions
• Visual inspection of operations to observe whether CCPs are under control
• Random sample collection and analysis
• Review of critical limits to verify that they are adequate to control hazards
• Review of written record of verification inspections covering compliance, deviations, or
corrective actions taken
• Review of modifications of the HACCP plan
principle of cleaning
proper cleaning and sanitizing
cleaning agent -
chemical compound formulated
detergent
- substance use for cleaning
special containers on clothing
sanitizer two type
chemical sanitizng - ionide,
heat sanitizng
used in retail food establishment
destroy disease
3 types of chemical santizer
chlorine - chemical component florides powders, iodine - iodoforms, wide range of bacteria, viruses
iodoforms - kills more quickly
cleaning action -
alkaline, detergents, sanitizets
abrasive cleaning -
amount of soil , disinfecting
chemical product
warewashing
preflushed, soaked, scraped, airdryed
Hazard Analysis And Critical Control Point (HACCP)
prevention of these program of many segments of food industry to ensure food safety
Haccp system can control hazards such as:
- disease causing microorganisms
- chemical substances
- physical objects
that are common causes of foodborne illness
Hazard -
cause unacceptable health risk to your customers.
3 hazards:
- physical
- biological
- chemical
1959 national anerotic space agency (nasa)
produce food safe for astronauts to eat in zero gravity conditions in the space capsule
Project goal is to develop a system that assured
100 percent freedom from contamination by microbial chemical, physical hazard. - Beginning of HACCP concepts
Risk -
level of danger based on how likely hazard to occur and how severe the hazard could be from public health standpoint
Critical control point (CCP) -
which laws of control may result in unacceptable health risk
Critical Limits -
upper and lower boundaries of food safety and set as teach critical control points to reduce hazard and risk to safe levels and assure critical control point is under control.
Steps and Principles in HACCP system:
- hazard analysis - hazards (unacceptable health risk to your costumer), physical, chemical, biological hazards.
Can be prevented, eliminated, controlled by HACCP plan.
- Identifying critical control point (ccp)
CCP - steps or procedure which control can be applied in a food safety hazard.
Number of critical control point needed depends on the processing steps and the control needed to assure food safety.
Steps in flow of food:
1. purchasing - purchase of food and beverages
2. receiving - proper temp (hot, cold: keep food solidly frozen)
3. storing - 3 types of storage: ref, freezer, dry storage, chemical storage)
cooking foods: 3 acceptable THAWING methods
1. ref
2. microwave
3. under cool running water
- issuing
Cold foods: Potentially hazardous foods, TCS foods - Check 41 degrees F or 5 degrees C or below
Refrigerated storage or cold holding display - store all potentially hazardous food at 41 degrees F or below.
- preparation
Preparing cold foods temp - 41 degrees F or below
Preparing hot foods temp - 135 degrees F or above.
- cooking
PROBLEMS OF FLOW OF FOOD (CCP)
internal temperature - meat, eggs, pork
hot holding - 135 degrees F or above
cold holding/cooling - 41 degrees F or below
Reheating - 165 degrees F at once
Preparation, handling, service: restrict amount of time of PHF or TCS at 41 degrees F and 135 degrees F to 4 hours or less.
- serving
- Establish a CRITICAL LIMIT for each critical control points
It is based on time, temperature, ph, moisture, content of a food.
To set critical limit: the goal is to prevent and eliminate hazards identify during the hazard analysis portion of the program.
- Critical limit should be SPECIFIC as possible
ex: ground meat (155 degrees F) should be eaten at internal temperature.
- Monitoring Critical Control Point
- critical control point and critical limits are onlt effective if they are monitored during control of food
such as:
measuring time and temperature
- helps ensure processes involves in the flow of food are done correctly and hazards are in control
ex: what, when, where, why, how
- Take corrective action
whenever critical limit or ccp is exceeded, something must be done to assure food are safe. When critical limit are not met, fix it.
corrective action include:
adjust product temp or time even discarding product if necessary
- establish procedures to verify the HACCP system is working
validity of HACCP plan:
auditing of the critical control point, record and review, instrument properly calibrated, product testing
- to establish effective record
record keeping, product produce simply.
documentation of critical control point, critical limits.
Proof that are process within control and retail establishment is complying within HACCP plan.
function -
abilities carried out various department
regalutory faculty -
know about or comply
food safety act 2013 -
streghtens regalutary system
building code -
set of standards establish by government
fire code -
policy of state to ensure public safety, fire service as profession
- fire smoke alarm, fire detector,
zoning laws -
influence how land can be use, protections and safety of general walefare as realted to land use
residential zoning
agricultural zoning
recreation zoning - public parks
commerical zoning - restaurant, offices,
manufactural zoning
institutuonal zoning - school
environmental code standards-
DENR certificate permit, air pollution, radioactive, hazards
- waste managemnt: recycling, waste products
work center planning:
cooking center
sotrage cennter
refiregrator
types equipment
oven, rotisserie, convection oven, conduction oven, microwave oven
refiregrator-
walk in, reach in,
knfies : butchers knfie, vegetable peeler, cutting boaard
small equipmetns - forks,
heavy duty equipments - slicers, grinders, mixers
dinnerware : plates
