1. Chapter 1.5 HACCP Hazard Analysis Critical Control Points

2. HACCP – system to prevent food contamination Food producers need to understand how, why and where food could be contaminated and then attempt to prevent it from happening. A hazard is something that has the potential to cause harm. While physical and chemical damage can often be seen, food contaminated with bacteria can look, smell and taste perfectly normal. PhysicalDamaged packaging, glass found in food ChemicalContamination from cleaning materials e.g. bleach BiologicalSalmonella in chicken

3. Critical control points There are areas in the food business where control is essential to reduce the risk of food poisoning. If a caterer ‘gets it wrong’ they could be breaking the law, so it is important to ensure every step is controlled and monitored: Purchasing of food Preparation of food Serving food

4. Food producers responsibilities This includes hotel and restaurant owners, not just food manufacturers. Have a HACCP system in place Draw a flow chart for each step in the preparation of each dish Analyse each step to see what could go wrong Identify what can be done to control the hazards Set standards – critical limits for each control point Review HACCP whenever there is a change to a recipe or once a year Keep documents and records safe

5. Purchase of foodHigh-risk foods such as cooked meat could be contaminated with food poisoning bacteria Buy from reputable suppliers Receipt of foodDamaged packaging could result in contamination of food. Food may be in danger zone Check deliveries for temperature and quality Storage of foodFood-poisoning bacteria could grow on high-risk foods and contaminate other foods Separate into Dry, Chilled and frozen Preparation of foodHigh-risk food could be contaminated with food- poisoning bacteria Avoid cross contamination Cooking of foodFood-poisoning bacteria could survive during cooking Cook thoroughly above 75 o C

6. CoolingSurviving food-poisoning bacteria could grow. Bacteria could produce toxins. Cool through the danger zone as quickly as possible Hot-holdingContamination from customers in self service area Above 63 o C ReheatingFood-poisoning bacteria could survive during reheating Above 72 o C Chilled storage Food-poisoning bacteria could grow Below 5 o C ServingFood-poisoning bacteria could grow, causing disease Cold food – 4 hours Hot food – 2 hours