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HACCP
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HACCP

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  1. HACCP • HACCP = H______ A ______ and C ______ C ______ P ______ program • proactive approach to food safety • Hazard analysis = • develop plan based on riskiest foods

  2. HACCP • A hazard = any _________, _________, or _________ property that could cause an unacceptable health risk • examples:

  3. Pathogens • Most foodborne risks are bacterial: • Salmonella spp., Shigella spp., Staphylococcus aureus • Listeria monocytogenes • Spore-formers (C. botulinum, C. perfringens) • Viruses are also a threat • Hepatitis A • Norwalk and Rotavirus

  4. Foods of Concern • PHF (P_____________ H_________ F_______): • RTE (R___-to-E____ foods):

  5. HACCP • A C_____ C______ P_____ = any point or procedure that could result in an unacceptable health risk

  6. The 7 Principles of HACCP • _________ and assess hazards • identify the _________ • establish _________ for CCPs to prevent problems • establish _________ for each CCP • establish _________ to be followed if controls fail • establish _________ procedure for the HACCP plan • establish a _________

  7. Raw Egg Substitutions 1. Use pasteurized blended whole eggs 2. Mix eggs with liquid called for in recipe; cook slowly over low heat, stirring constantly until thickened. Use as directed. 3. Substitute 1 T soy flour + 1 T water for one whole egg

  8. Combating Pathogens Food contamination requires: • _________ to pathogens • _________ conditions • proper _________ • proper _________ • _________ to multiply

  9. Foodborne illness requires: F A T T O M

  10. 7 Habits for Home Food Safety 1.Hot or _________ is how to hold 2. Don’t be a _________, wash with soap 3. Watch that plate, don’t _________ 4. Make it a law—Use the fridge to _________

  11. 7 Habits for Home Food Safety 5. More than two is bad for you (i.e. 2 hours) • Don’t get sick, cool it _________ • Cook it right before you take a _________ !!! When in doubt, throw it out !!! from Alice Henneman, FoodTalk newsletter, Sept. 1997 (Univ. of Nebraska Extension Service)