1. HACCP
Training

2. What is HACCP?
Hazard Analysis
And
Critical Control Point

3. What are the 7 HACCP Steps?
Identify potential hazards.
Identify critical control points.
Establish control procedures
Start monitoring procedures.
Establish corrective actions.
Establish record keeping.
Verify that HACCP is working

4. Why is HACCP needed Cook chill adds more risk
HACCP helps keep food safe.
Time and Temperature Controls
Needed at Critical points
Monitoring continually and recording
To insure food safety.

5. Where are your critical points?
Where is there a possible loss
of control that may result in an
unacceptable health risk?

6. Critical Control Points
Receiving safe food, no spoilage and below 45*F and cooled to 41*F within 4 hours
Stored in clean area at correct temperature
Thaw food in frig < 41*F

7. Review Questions How do you know the food is safe ?
Is the food supplier inspected?
How the food is received and inspected?
Is stock rotated for use of First in First Out?

8. Critical Control Point
Preparation: Food prepared at proper temperature below 41*F or above 135*F
Cooking ensure that internal temperature reaches *F. Heat to 185*F before bagging to inactivate C. botulinum

9. Critical Control Point
Chilling: Rapid cooling from 135*F to 70*F within 2 hours,
and 70*F to 41* or below within 4 hours
Holding temperatures: make sure temperatures are a minimum 135*F maximum 185*F (for preserving food quality)

10. Review Question Do you know what corrective action to take?
What do you do if the food has not reached 70*F with in two hours of cooling?
The food must be thrown out or reheated to 165*F and cooled again using a more effective method.

11. Critical Control Point
Shipping: ensure that foods are delivered at a minimum of cold temperature of 40*F to prevent growth and multiplying of microorganism

12. Keep Records and Verify
Keep temperature and chemical logs
Receiving temperatures
Refrigerator and freezer logs
Cooking temperature logs
Retherming temperatures
Dishmachine temperatures and chloride levels

13. You Can Make a Difference!
Clean as you go
A single hand washing reduces bacteria by 1/100
Restrict food handling when sick
Record temperature and chemical levels
Use gloves when handling food

14. Thank You Elizabeth Sloane MPH Student Environmental Health PUBH-6165
Reference: Loken, J. (1995) HACCP Food Safety Manual. New York:John Wiley & Sons
National Restaurant Association (2008). ServSafe Essentials. National Restaurant Association Solutions.