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Published byJeffry Roland Dorsey
Modified over 4 years ago
Hazard Analysis Critical Control Point
Assess the hazards Determine where food safety hazards might happen. Poor personal hygiene Contaminated raw food Cross-contamination Improper cooking Improper holding Improper reheating Improper cleaning and sanitizing of equipment
Identify the Critical Control Points where contamination could happen The Flow of Food Prep & Cooking Holding Receiving & Storing Serving Cooling Reheating Disposal & Cleanup
Set standards for Critical Control Points (CCP)that are necessary for food to be considered safe. Temperature limits for food to be considered safe- Danger Zone
Monitor the Critical Control Points Ex: Taking temperatures of food when it is received and stored Keep records: flow charts, manuals, written descriptions, check list
Take Corrective Action, if needed EX: food that is damaged when received will not be accepted. Reheating food, throw it out…
Verify that the system works Evaluate your procedures regularly May need to modify to keep food safe
Develop a record-keeping system that identifies: Who documents procedures How documentation should be performed When documentation should be performed
ProStart Chapter 2 Year One
GOALS FOR TODAY Understand how to write a HACCP Plan
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Section 8-2 The HACCP System.
The Flow of Food: an Introduction
THE FLOW OF FOOD: AN INTRODUCTION
G OOD G ROOMING H ABITS What are they and why should I have them?
A food safety management system is a group of practices and procedures intended to prevent foodborne illness. It does this by actively controlling risks.
HACCP. What is HACCP? Hazard Analysis and Critical Control Point HACCP is a preventative food safety program. “A system based on the idea that if.
SANITARY FOOD HANDLING
The Flow of Food Objectives: How to prevent cross-contamination
Creating A Hazard Analysis Based on HACCP Principles Ky Dept of Education School & Community Nutrition Mike Dodridge Steve Justice June 2012.
Objectives Objectives: Food safety management systems
Questions Food poisoning.
LEARNING GOAL: Students will understand and apply the purpose and reasoning for HACCP as a standard in the hospitality industry.
Food Safety Management Systems
Keeping Food Safe Chapter Two Part Four – Food Safety Management Systems.
Food Safety Plan Update Spring 2013 Cheriee Watterson, CANS Program Specialist.
1 © 2002 and 2006 Province of British Columbia FOODSAFE Level 1 Unit 1 Introduction to FOODSAFE Unit 2 Foodservice Illness and Injury Unit 3 Receiving.
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