We think you have liked this presentation. If you wish to download it, please recommend it to your friends in any social system. Share buttons are a little bit lower. Thank you!
Presentation is loading. Please wait.
Published byAnika Crowden
Modified over 2 years ago
The HACCP System Section 8-2
Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc. What is HACCP? HACCPHazard Analysis Critical Control Point. See Fig. 8-7 on page 183. HACCP is the system used to ensure food safety. HACCP combines: Food-handling procedures, monitoring procedures, and record keeping.
Section 8-2 Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc. What is HACCP? (continued) HACCP helps: –Identify foods and procedures that are likely to cause foodborne illness. –Develop facility procedures that will reduce the risk of foodborne illness. –Monitor procedures in order to keep food safe. –Make sure that the food served is safe.
Section 8-2 Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc. HACCP Hazards Poor personal hygiene. Contaminated new foods. Cross-contamination. Improper cooking.
Section 8-2 Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc. HACCP Hazards (continued) Improper holding. Improper cooling. Improper storing. Improper cleaning and sanitizing of equipment.
Section 8-2 Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc. The HACCP System Critical Control Point: A step in the flow of food where contamination can be prevented or eliminated. See Fig. 8-8 on page 184.
Section 8-2 Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc. The HACCP System (continued) Common Control Points: –Menu items and recipes. –Receiving & Storing. –Food Preparation. –Cooking. –Food Holding & Serving. –Cooling. –Reheating.
Section 8-2 Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc. Controlling Hazards Minimum Internal Temperature: The lowest temperature at which foods can be safely cooked. This temperature varies from food to food. Temperature Danger Zone: 41ºF to 135ºF. See Fig. 8-9 on page 185.
Section 8-2 Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc. Monitoring the System Take corrective action when a potential hazard is found. Verify that your HACCP System is working correctly. Maintain effective records.
1 Writing and Implementing a School Food Safety Program Based on HACCP Principles.
Introduction to HACCP* Process Categories *H – Hazard A – Analysis C – Critical C – Control P - Points Click on arrow to move forward.
Understanding Food Safety Management Systems Copyright © 2011 Vinca, LLC dba Tools.com.
ProStart Chapter 2 Year One Preparing and Serving Safe Food.
11 Food Safety Basics for Residential Child Care Institutions (RCCI) Staff Training: Module 2 Funded by CSREES/USDA Project
Sanitation In an Industrial Kitchen Student Need-to-know Information.
HACCP PLAN DEVELOPMENT CALVERT COUNTY HEALTH DEPARTMENT.
SANITATION THE FOUNDATION OF FOOD SAFETY Retail Meat & Poultry Processing Training Modules Training Modules.
Review Questions Foods 2: Please copy the question and answer it as a group. Remember do not let other groups hear your answer. Each group that gets it.
Unit 2.00 please get dry erase boards and markers ServSafe REVIEW TEST TODAY IN CLASS -12 at a time 1 st period: th period:
Solving the Survey Puzzle for F371 Sara Gosnell, RD, CD.
RECEIVING Check for quality-: refuse crushed, bruised, molded, and wilted items. Temperature zone and dates. COLD STORAGE Place in storage at 41° degrees.
South Carolina School HACCP Angela Fraser, Ph.D. Associate Professor Clemson University Clemson, SC
Session One Serving Safe Food A Program Developed by FDEP Safety Office for the Division of Recreation and Parks A Program Developed by FDEP Safety Office.
Dietary Regulations Presenter: Shirley L. Jones, RN West Tennessee Regional Administrator.
CA FOOD HANDLERS CERTIFICATION Separate yourself from the average worker.
Home. Copyright © by The McGraw-Hill Companies, Inc. All rights reserved.Glencoe Accounting Copyright © by The McGraw-Hill Companies, Inc. All rights.
Food Safety Management Systems A Common Sense Approach to Sanitation Auditing Dietary Managers Association Regional Meeting – Harrisburg, PA April 9, 2010.
FOOD SAFETY Government and Industry Controlling Food Safety Risks Gary Moulton N.S. Dept. of Agriculture Educational Showcase 2006.
Measuring and Recording Dishwasher Temperatures on HACCP Records.
Nut Handling and Processing for Confectioners and Small Nut Roasters Session 2: HACCP in the Nut Industry Dr. William Hurst, University of Georgia Sponsored.
Food Sanitation Food Sanitation EMD 545b Lecture #13.
Safety & Sanitation In your Kitchen Presented by: Alex Shortsleeve, MBA.
Risk Assessment. Objectives By the end of this presentation you will know: What risk assessment is; Where the need for risk assessment comes from; and.
EO Inspect Food Service Facilities. Hygiene Standards References 1.CFAO – Hygiene & Sanitation; Food Handling and Food Services; 2.Environmental.
Food Safety Systems Management GS TS BS Lê Hoàng Ninh.
Introduction to GFSI and Food Safety Management System Certification.
1 Elements of an Effective Safety and Health Program Voluntary Safety and Health Program Management Guidelines.
Development Department Working confidently with local food Christine M Morrison Environmental Health Officer Development Department Comhairle nan Eilean.
Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes Chapter 13 Using Standardized Recipes 1 Recipes provide specific instructions to prepare.
© 2016 SlidePlayer.com Inc. All rights reserved.