1. The HACCP System

2. Essential Question/Objective
What is the HACCP System?
What is the purpose of the HACCP System in a foodservice operation?

3. HACCP Basics Hazard Analysis Critical Control Point System.
Creates a structure to help ensure food safety in a foodservice operation.
Monitors the flow of food – path food takes from when it’s received until it is disposed of as waste.
Any hazards can be controlled and risks lowered.

4. HACCP Basics
Shows workers how to properly handle food, how to monitor food safety, and how to keep accurate records.
Originally created for NASA by the Pillsbury Company to keep food safe in space in 1960s.
Now it is used worldwide.

5. Helps employees:
Identify foods and procedures that are likely to cause food borne illness.
Develop cleaning and sanitation procedures that will reduce the risk of food borne illness.
Monitor procedures to keep food safe.
Keep records of how well the system works.

6. HACCP System
Determine where food safety hazards might happen (areas & equipment that food comes in contact with).
Find the critical control points where contamination could happen.
Set standards that are necessary for food to be considered safe (temperature limits in storage areas).
Create a procedure to monitor the standards (thermometer to check & record).
Decide what to do if a standard is not met.
Evaluate your procedures regularly.
Develop a record-keeping system that identifies: who documents procedures, how documentation should be performed, when documentation should be performed.

7. Food-Handling Hazards
Most frequently found hazards (these can lead to outbreak of food borne illness:
Poor personal hygiene
Contaminated raw foods
Cross-contamination
Improper cooking
Improper holding
Improper cooling
Improper reheating
Improper cleaning and sanitizing of equipment

8. Critical Control Points
A step in the flow of food where contamination can be prevented or eliminated.
Cool food safely – place in shallow pan, place in large pan with ice, use thermometer to check internal temp (41 degrees F or below within 4 hours), remove from ice pan, label & date lid, place on top shelf in fridge.

9. Hazard Control
After identifying critical control points, take steps to lower risks.
Temperature & time – 2 important measurements that impact safety.
High temps kill most harmful bacteria.
Minimum internal temperature – lowest temp. at which foods can be safely cooked. Microorganisms cannot be destroyed below this temp. Different for each food.

10. Temperature Danger Zone
For holding foods: 41 degrees F to 135 degrees F.
Hot foods MUST be thrown away after 4 hours if not held at 135 degrees F or above.
Begins when food is first received, & time decreases each time it goes into the danger zone.

11. Food Thermometers
Liquid-filled – best for roasts, casseroles, & soups. Can be used during cooking, but can break. Cannot measure the temp. of thin foods.
Bimetal – best for roasts, casseroles, & soups. Some safe for over, some not. Do not measure thin foods well.
Thermistor – best for hamburger patties, pork chops. Can measure thin foods.
Thermocouple – best for hamburger patties, pork chops. Take reading quickly & easily measure thin foods.

12. Measuring Internal Temps
Place thermometer in thickest part of food.
Take 2 readings in different places.
Don’t place too close to bone, gives false reading (conducts heat quickly).
Use to check temp of delivered foods (41 degrees F or below).
Thoroughly clean, sanitize, & air dry after each use.
Must be calibrated (follow manufacturer’s directions).

13. System Monitoring
Foodservice workers are responsible for monitoring the food safety systems that are in place.
Helps ensure that proper procedures are followed in the flow of food.
Helps to spot potential problems.
If problem exists at critical control point, take corrective action immediately to ensure safety of everyone.

14. Record Keeping System
Includes flow charts, policy & procedure manuals, written descriptions, and food temperature readings taken at different times.
Logs are completed at end of each work shift or meal period.

15. Verification Proving that your system works correctly.
Helps ensure food prepared and served is safe.
Food should be traced through the business at end of each work shift by chef or manager. Read logs of temperature & time, spot errors, & take corrective action if necessary.