1. Bell Work
List 3 safety procedures that we have here at school-why we have them- and the purpose behind them.
6/30/2018

2. Culinary
HACCP
1.1 Define Hazard Analysis Critical Control Point (HACCP)
1.7 Outline the requirements for proper receiving and storage of both raw and prepared foods.
6/30/2018
Property of Pima County JTED 2009

3. HACCP Terms
HACCP – (Hazard Analysis Critical Control Point) a systematic approach to the identification, evaluation and control of food safety hazards.
Flow of Food - the actual movement of food through a kitchen from the point it is received (delivered) to the time it is disposed
Critical Control Point: A step in the flow of food where contamination can be prevented or eliminated.
Critical Control Limit – the minimum criteria that must be met at each Critical Control Point throughout the flow of food.
Temperature Danger Zone – 41⁰F to 135⁰F

4. Property of Pima County JTED 2009
What is HACCP?
HACCP—Hazard Analysis Critical Control Points.
HACCP is the system used to ensure food safety.
HACCP combines: Food-handling procedures, monitoring procedures, and record keeping.
6/30/2018
Property of Pima County JTED 2009

5. Property of Pima County JTED 2009
Think-Pair-Share
Why is having a HACCP system important in a kitchen?
6/30/2018
Property of Pima County JTED 2009

6. Property of Pima County JTED 2009
What is HACCP?
HACCP helps:
Identify foods and procedures that are likely to cause food borne illness.
Develop facility procedures that will reduce the risk of food borne illness.
Monitor procedures in order to keep food safe.
Make sure that the food served is safe.
6/30/2018
Property of Pima County JTED 2009

7. The HACCP System
Critical Control Point:
Common Control Points:
A step in the flow of food where contamination can be prevented or eliminated.
Receiving
Storage
Preparing Food
Cooking Food
Holding & Serving Food
Cooling Food
Reheating Food
6/30/2018
Property of Pima County JTED 2009

8. Critical Control Point: Receiving
Preventative Measures
Critical Limit
Receive food at proper temperature
Perishable food into cold storage quickly
Purchase from approved suppliers/sources
41⁰F or lower
4 hour maximum time in Danger Zone
Suppliers regulated AND inspected by proper authorities
6/30/2018
Property of Pima County JTED 2009

9. Critical Control Point: Storage
Preventative Measures
Critical Limit
Maintain temperature control
Prevent cross- contamination
41⁰F for perishable foods
0 ⁰F for frozen foods
Ready-to-eat food doesn’t come into contact with raw meat, seafood OR eggs
6/30/2018
Property of Pima County JTED 2009

10. Critical Control Point: Preparation
Preventative Measures
Critical Limit
Minimize bacterial growth
Minimize contamination from employees and equipment
4 hour maximum in the temperature danger zone
Employees wash hands when changing tasks AND at least one time every 4hr
Ready-to-eat food doesn’t come into contact with raw meat, seafood OR eggs
Property of Pima County JTED 2009
6/30/2018

11. Critical Control Point: Cooking
Preventative Measures
Critical Limit
Cook Foods to proper temperature
145⁰F for eggs, fish, meat
165⁰F for poultry
140⁰F for vegetables
6/30/2018
Property of Pima County JTED 2009

12. Critical Control Point: Cooling
Preventative Measures
Critical Limit
Stir hot foods in an ice water bath
Cool as quickly as possible
135⁰F TO 70⁰F within 2 hours and then 70⁰F TO 41⁰F
Within 4 hours
6/30/2018
Property of Pima County JTED 2009

13. Critical Control Point: Holding
Preventative Measures
Critical Limit
Keep hot foods HOT
Keep cold food COLD
Hold hot foods at temperatures 135⁰F or above
Hold cold foods at temperatures 41⁰F or below
6/30/2018
Property of Pima County JTED 2009

14. Critical Control Point: Reheating
Preventative Measures
Critical Limit
Reheating foods for hot holding or service must be kept out of the danger zone
Reheat to an internal temperature of 165⁰F
6/30/2018
Property of Pima County JTED 2009

15. Property of Pima County JTED 2009
Ticket-out-the-Door
Define HACCP.
List 3 Critical Control Points.
Explain the preventative measure.
List ONE critical control limit for each critical control point.
6/30/2018
Property of Pima County JTED 2009