2 NASA Food ConsultantYou and your team have been put in charge of providing safe food for astronauts traveling to a space station.
3 10 MinutesBrainstorm what you will do to ensure the food you send into space is safe.
4 10 MinutesChoose one aspect in Food Flow that you think is very important for the safe preparation of astronauts’ food for a space flight.How could you control this item to be sure it is done properly?
5 Blasting Off with Safety! Share what your group decided.What Food Flow step did you choose as very important?How would you manage it to be sure it is done right?
6 Managing Food Safety Two management tools: Active Managerial Control HACCP
7 Active Managerial Control The food service manager identifies possible sources of foodborne illness that could occur in the establishment and develops procedures to prevent the identified hazards.Requires a forward looking approach to managing food risks rather than waiting for the food inspector or a foodborne illness outbreak to bring about change.
9 HACCP DefinitionA system for identifying food hazards and implementing procedures to control the hazards.
10 Background of HACCPA food safety management system was developed by NASA in the 1960s to provide safe food for astronautsThey called the system “HACCP”
11 Principles of HACCPFor food service, HACCP has been simplified to 4 steps (from 7).Understand new terms:Critical Control PointCritical LimitCorrective Action
12 Critical Control Point (CCP) A CCP is a point in the path of food flow, that if not controlled, might result in unsafe food.Five easily identifiable CCPs in most food establishments:Cooking temperaturesCooling timesHolding temperaturesReheating temperaturePersonal hygiene practices
13 Critical Limit A critical limit is the measurable aspect of the CCP. For example, the critical limit for the cooking temperature of a hamburger patty is 155°F for 15 seconds.
14 Corrective ActionA corrective action is what can be done if the critical limit is not met.For example, if the hamburger patty is measured to be only 135°F, the corrective action could be to continue cooking it.
15 Four HACCP PrinciplesIdentify what aspects of your establishment need critical control points.Identify what the critical limits are for those points.Identify what corrective actions can be taken if a critical limit is not met.Document action.
16 Example 1: Deli Fruit Salad Situation. A deli makes freshly prepared fruit salad each morning. The fruit is cleaned, cut and mixed with the other ingredients of the salad. The salad is then held in the cold display case and served by request.Identify Critical Control PointsHolding temperature of the fruitPersonal hygienic practices of the person assigned to make the salad
17 Example 1: Deli Fruit Salad continuedSet Critical LimitsSalad held at or below 41°FNo bare hand contact with the salad ingredientsCorrective ActionIf critical limits are not met, the salad should be discarded
18 Example 2: Hamburgers Identify Critical Control Points Situation. A drive-in restaurant offers a large selection of specialty hamburgers. The burgers are made from frozen patties and the burgers are each cooked fresh at the time of order.Identify Critical Control PointsHamburger patties cooked to required safe temperature
19 Example 2: Hamburgers Set Critical Limits Corrective Action continuedSet Critical LimitsHamburger must reach a minimum internal temperature of 155°F for 15 seconds, testing with a thermometer to verifyCorrective ActionIf this critical limit is not met, the meat should be set back on the grill until it is fully cooked
20 Example 3: Lasagna Identify Critical Control Points Situation. A full service Italian restaurant makes its own lasagna. Part of the recipe calls for the meat sauce to be cooled and then added to the rest of the lasagna the next day. The lasagna is then reheated prior to being served to the customer.Identify Critical Control PointsCooling meat sauceReheating lasagna
21 Example 3: Lasagna Set Critical Limits Corrective Action continued Cool from 135°F to 70°F within 2 hours and 70°F to 41°F or less in 4 more hoursReheat to a minimum internal temperature of 165°FCorrective ActionIf these critical limits are not met, action may include cooling the sauce more rapidly with the use of ice wands and shallow pans and continuing to reheat the lasagna to make sure that the proper temperature is met.
22 Documentation: A Written Checklist Lasagna example: The temperature of the cooling meat sauce should be recorded every 30 minutesHamburger example: Record the temperature of the cooked hamburger and if corrective action taken
24 Understanding Check!How does a food service manager practice Active Managerial Control?Identifies possible food risks in the establishment and develops a plan for eliminating them.
25 Understanding Check! What are the four steps in HACCP? 1. Identify critical limits for foods prepared in the establishment. Example: Cooking to proper temperature.2. Set critical limits. Example: Ground beef must be cooked to 155°F for 15 seconds.3. Identify corrective action. Example: Put hamburger patty back on the grill if temperature has not been reached.4. Establish documentation. Example: Record hamburger cook temperatures.
26 Song Activity: I Will Survive I’d listen to the news and I’d be petrifiedAnother foodborne outbreak, I’d be all torn up insideBut then I spent so many nightsWorried about what I just ateCould I be next?Did I have poisons on my plate?
27 I Will Survive But now I’m back From cyberspace Determined that I won’t become a foodborne illness caseI’ve learned some simple stepsTo keep my food all safe for meAnd if you do the sameYou’ll raise your life expectancy
28 I Will Survive I’ve got a sign, on my fridge door Sayin’ go away bacteriaCause you’re not welcome anymoreListeria don’t scare me nor does that nasty E.coliHey Salmonella?Did you think I’d lay down and die?Oh no, not I! I will surviveOh as long as I am careful with my food I’ll stay aliveCause I’ve got all my safety plansI disinfect and wash my handsAnd I’ll survive, I will surviveHey, hey
29 I Will Survive I pointed my web browser to fightbac.org I learned that microbes pose a dangerThough they are too small to seeSo I spent a couple nightsGetting’ myself into the knowAnd now I take the stepsThat don’t allow those bugs to growI cook my meats and poultry throughA thermometer is handy to show me just how well I doI defrost food in the fridgeAnd promptly refrigerateWhen you’re dealing with food pathogensThere’s not much time to wait
30 I Will Survive I’ve got a sign On my fridge door E. ColiI’ve got a signOn my fridge doorSayin’ go away bacteriaCause you’re not welcome anymoreListeria don’t scare me nor does that nasty E. coliHey Salmonella?Did you think I’d laydown and die?Salmonella
31 I Will Survive Oh no, not I! I will survive Oh as long as I am careful with my food I’ll stay aliveCause I’ve got all my safety plansI disinfect and wash my handsAnd I’ll survive, I will survive
32 I Will Survive There’s a sign On my fridge door Sayin’ go away bacteriaCause you’re not welcome anymoreListeria don’t scare me nor does that nasty E. coliHey Salmonella?Did you think I’d lay down and die?
33 I Will Survive Oh no, not I! I will survive Oh as long as I am careful with my food I’ll stay aliveCause I’ve got all my safety plansI disinfect and wash my handsAnd I’ll survive, I will survive