HACCP. Food Safety Plan. Definition of HACCP. A systematic approach to construct a food safety program designed to reduce the risk of foodborne hazards by focusing on each step of the food preparation process –from receiving to service. Controlling Hazards → Safe Food.
Food Safety Plan
Complex Approach ”
Process 2The Division of Foods is Based onComplete Trips through the Temperature Danger Zone
Garden Salad critical limits
Grilled Ham & Cheese
Sliced Tomato & Lettuce
(Food that is held at room temperature for four hours must be discarded.)
For example, when cooking chicken, the time/temperature limit is 165°F for 15 seconds.
When to Calibrate: critical limits
After extreme temperatures
After bumping or dropping
How to Calibrate:
Insert stem in ice water bath (without touching bottom or sides)
Adjust nut until needle indicates 32oF (freezing point)Calibrating a Bi-Metallic Stemmed Thermometer
Ice Water Bath ----->
Two-stage Method critical limits
(i.e., products cooked day before)
70oF within 2 hours
41oF within 4 more hours
Take temperatures at 2 and 6 hour intervals to make sure that temperatures were reached.
Reheat above 165oF if food has not cooled to 70oF in 2 hours or 41oF in 6 hours.
Discard if more than 70oF after 2 hours or more than 41oF after 6 hours.
41oF within 4 hours
Take temperature after 4 hours to make sure that temperature was reached.
Reheat above 165oF if food has not cooled to 41oF in 4 hours.Cooling Requirement
Write the process number on each recipe critical limits
Make a poster for each process and list the foods that belong in each
Process 1 – No Cook
Gelatin with Peaches
Process 2 – Same DayWhere to Record Process Number
The temperature in the refrigerator is above 41°F
The freezer temperature is 49°F when you arrive to work on Monday morning