Module 6 and 7 Cross Contamination and HACCP

Question 1

Cycle of transmission (what are the 3 things that can touch and cross-contaminate?)

Answer 1

Food handler
Food
Equipment

Question 2

How to prevent cross contamination from each of those 3 areas
(4 broad things)

Answer 2

Clean, Separate, cook, cool

food handler- wash hands, utensils, surfaces with hot soapy water before, during and after preparing food.

Equipment. Clean things with mind bleach. Separate cutting boards for veggies and meat.

Food. Keep meats away and on ground.
wash
cover
cook
serve prepared foods immediately
storage temperature rules

Question 3

2 types of cross contamination

How to prevent?

Answer 3

direct- contaminated food touches contaminated food
indirect- contaminated food touches same equipment or person

Separate, clean, sneeze guards, separate utensils.

Question 4

HACCP Hazard Analysis Critical Control Point

Answer 4

most common food safety management system used in food premises

Question 5

7 steps of HACCP

Answer 5

1. Hazard Analysis
   - look at recipes and run through their production for risks
   - hazardous ingredients
   - break down recipe into delivery, storage, preparation, cooking, portioning, serving
   and reheating
   - Use a flow chart diagram to show each step, the equipment used, the personnel
   involved, the location of the process, and other processes in the same area
2. Identify critical control points.
   - any hazard identified from 1
3. Critical limits
   - set a limit for each of those control points
   (can be as simple as “make sure this chicken gets to 74 C)
4. Monitor CCPs
   - measure and record each critical control point
   - temp, signs of allergen cross contamination, signs of infestation and contamination in reieved food, government stamps on labels of received meats
5. corrective action
   - fix problem, prevent future problems
6. verification
   - double-check system and everyone following it, modification, verified by someone not involved in monitoring
7. Documentation
   Documents of the policies (list of equipment that needs calibration, calibration records, etc)
   Records

Question 6

The HACCP plan is monitored by whom?

Answer 6

All staff

Question 7

Do you have to make charts for each item?

Answer 7

Yes, as a teaching tool