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The HACCP System Section 8-2 Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc. What is HACCP? HACCPHazard.

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Presentation on theme: "The HACCP System Section 8-2 Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc. What is HACCP? HACCPHazard."— Presentation transcript:

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2 The HACCP System Section 8-2

3 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.

4 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.

5 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.

6 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.

7 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.

8 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.

9 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.

10 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.


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