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HACCP

HACCP. Training. What is HACCP?. Hazard Analysis And Critical Control Point. What are the 7 HACCP Steps?. Identify potential hazards. Identify critical control points. Establish control procedures Start monitoring procedures. Establish corrective actions.

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HACCP

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  1. HACCP Training

  2. What is HACCP? • Hazard Analysis • And • Critical Control Point

  3. What are the 7 HACCP Steps? • Identify potential hazards. • Identify critical control points. • Establish control procedures • Start monitoring procedures. • Establish corrective actions. • Establish record keeping. • Verify that HACCP is working

  4. Why is HACCP needed • Cook chill adds more risk • HACCP helps keep food safe. • Time and Temperature Controls • Needed at Critical points • Monitoring continually and recording • To insure food safety.

  5. Where are your critical points? • Where is there a possible loss of control that may result in an unacceptable health risk?

  6. Critical Control Points • Receiving safe food, no spoilage and below 45*F and cooled to 41*F within 4 hours • Stored in clean area at correct temperature • Thaw food in frig < 41*F

  7. Review Questions • How do you know the food is safe ? • Is the food supplier inspected? • How the food is received and inspected? • Is stock rotated for use of First in First Out?

  8. Critical Control Point • Preparation: Food prepared at proper temperature below 41*F or above 135*F • Cooking ensure that internal temperature reaches 145-180*F. Heat to 185*F before bagging to inactivate C. botulinum

  9. Critical Control Point • Chilling: Rapid cooling from 135*F to 70*F within 2 hours, and 70*F to 41* or below within 4 hours • Holding temperatures: make sure temperatures are a minimum 135*F maximum 185*F (for preserving food quality)

  10. Review Question • Do you know what corrective action to take? • What do you do if the food has not reached 70*F with in two hours of cooling? • The food must be thrown out or reheated to 165*F and cooled again using a more effective method.

  11. Critical Control Point • Shipping: ensure that foods are delivered at a minimum of cold temperature of 40*F to prevent growth and multiplying of microorganism

  12. Keep Records and Verify • Keep temperature and chemical logs • Receiving temperatures • Refrigerator and freezer logs • Cooking temperature logs • Retherming temperatures • Dishmachine temperatures and chloride levels

  13. You Can Make a Difference! • Clean as you go • A single hand washing reduces bacteria by 1/100 • Restrict food handling when sick • Record temperature and chemical levels • Use gloves when handling food

  14. Thank You • Elizabeth Sloane • MPH Student • Environmental Health • PUBH-6165 • Reference: Loken, J. (1995) HACCP Food Safety Manual. New York:John Wiley & Sons • National Restaurant Association (2008). ServSafe Essentials. National Restaurant Association Solutions.

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