food protection
TRANSCRIPT
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What is HACCP? HACCP, or HazardAnalysis Critical Control Pointis a
systematic process a food producer or
establishment can use to develop a foodsafety plan. The HACCP procedure identifies
critical control pointsand aids in the
development of food process safety control
measures.
Food Protection
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Food Protection
Food handlers have direct involvement in providing
safe food to consumers. Undetected deficiencies in
foods upon receipt and abuses during various stages
of the flo of food could lead to a foodborne illnessoutbrea!. Theflow of foodis the path that food
products ta!e through a food service establishment
from receipt until served to a consumer.
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Purchasing
Foods shall alays be
purchased from approved
vendors
Foods prepared in private
homes or unregulatedfacilities shall not be served
to consumers
Purchased foods and
pac!aging shall be designed
to ensure safety andholesomeness
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Receiving
" All incoming shipments of foods
must be inspected to ensure thatthey are in sound condition# free
from spoilage# filth# or other
contamination# and safe for
human consumption. $nsure that
food products are received at
proper temperatures and thatsigns of temperature abuse are
not present %i.e. frosting# strong
odors# and ater damage&.
" Foods products and containers
that are damaged, thawed or
partially thawed, wet, expired,discolored/off-odor, or
questionale should e
re!ected"
" Quickly move foods to proper
storage areas to prevent time andtemperature abuse.
" All pre'pac!aged food products
must be labeled in $nglish ith the
name of the food product# the
name and address of the
manufacturer# list of ingredientsith eight# net contents of the
pac!age# and a list of artificial
color(flavor or preservative used.
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Storing
" Food# hether ra or prepared# if
removed from the container or
pac!age in hich it as obtained#
shall be in a clean# covered container
e)cept during necessary periods of
preparation or service.
" $ach mechanically'refrigerated unit
storing TC* food must have anumerically'scaled indicating
thermometer accurate to +(' ,-F
located in the armest part of the unit.
" All long term refrigerated storage units
%al!'in or reach'in coolers& used for
holding refrigerated foods mustmaintain internal food temperatures at
/-F or belo.
" A metal stem'type numerically scaled
indicating thermometer accurate to +('
0-F shall be provided and used to
assure maintenance of proper internal
refrigeration temperatures of all TC*
food.
" Use the First #n First $ut %F#F$&
method for stoc'ing food productsto ensure proper rotation of
incoming and dated foods"
" *tore containers of food at least 12
above the floor e)cept metal
pressuri3ed or bo)ed beverage
containers# mil! containers in plasticcrates# cased food pac!aged in cans#
glass or other aterproof containers
can be stored on a clean floor if the
food container is not e)posed to floor
moisture.
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Storing" Containers of food may be stored on
dollies# rac!s# pallets# or s!ids#
provided that the e4uipment is easily
moveable" (sing shipping
containers, from mil' or produce
crates, for storage or shelf
supports is prohiited"
" 56 76T store food8" Under e)posed or unprotected
seer or ater lines9 under open
stairells9
" :n close pro)imity to chemicals
that can potentially contaminate
the food product9" 6utside of the establishment9
" :n loc!er rooms# garbage rooms
or mechanical rooms9 or
" :n toilet rooms or vestibules.
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Storing )C* food storage in a
refrigerated storage unit is
ased on proper coo'ing
temperatures" Foods that
require the highest
coo'ing temperatureshould e stored on the
ottom. ;eady to eat foods
li!e fruits# vegetables# deli
meats# and cheeses should
be stored on the top. Thisprevents ha3ards li!e ra
chic!endripping onto lettuce
that on
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Thawing +eerthaw )C* foods
at room temperature.:mproper thaing
provides the right
environment for
surviving pathogens to
gro to dangerous
levels and(or produce
to)ins.
Foods can be thaed using the
folloing processes8
;efrigerated units in a ay that
the temperature of the food
does not e)ceed /-F9
Under potable running ater at
a temperature of =>-F or belo#
ith sufficient ater velocity to
agitate and float off loose food
particles into the overflo9 As part of the conventional
coo!ing process9 or
:n a microave oven only hen
food ill be transferred to
continuous conventional
coo!ing or hen the entire#uninterrupted coo!ing process
ta!es place in the microave
oven.
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Preparation
:n an effort to prevent the
transmission of pathogenicorganisms from humans# food
shall be prepared ith the least
possible manual contact# ith
suitable utensils and on
surfaces that prior to use have
been cleaned# rinsed andsaniti3ed to prevent cross'
contamination.
Food handlers shall aoid
direct contact %i"e" using arehands& with ready-to-eat food
wheneer possile# and to the
e)tent possible# shall handle
ready'to'eat food only ith
suitable utensils# such as deli
tissues# spatulas# tongs# orsingle'use gloves. The use of
utensils does not replace the
need for hand ashing.
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Cooking
All TC* foods shallbe coo!ed to heat
all parts of the food
to an internal
temperature andfor a timeaccording
to the chart. For comination dishes,
choose the ingredient with
the most stringent standard
and follow it" easure
temperature in the thic'est
part of the food"
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Cooking
A metal stem'typenumerically scaled
indicating
thermometer
accurate to +(' 0-F
shall be provided
and used to assure
attainment of properinternal coo!ing
temperatures of all
TC* food.
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Holding H6T F665
The internal temperature of
)C* foods requiring hot
storage shall e held at .01F
or aoee)cept during
necessary periods of
preparation. Hot food storage facilities# such
as armers and heat lamps#
should be conveniently located.
$ach hot food facility storing
TC* foods must have a
numerically scaled
thermometer accurate to +('
,-F.
C65 F665 The internal temperature of
)C* foodsrequiring cold
storage shall e held at 2.1F
or elowe)cept during
necessary periods of
preparation.
$ach mechanically'refrigeratedunit storing TC* foods must
have a numerically scaled
thermometer accurate to +('
,-F. Thermometers must be
easily readable and located in
the armest part of the unit.
Cold food storage facilities#
such as display cases and
refrigerators# should be
conveniently located.
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Holding
5uring transportation# food and food
utensils must be !ept in covered
containers or completely rapped or
pac!aged. 5uring transportation# to
another location for service or
catering operations# food must e'ept at 2.1F or elow or.01F or
aoe"
For hot and cold foods# a metal
stem'type numerically scaled
indicating thermometer accurate
to +(' 0-F shall be providedand
used to assure attainment andmaintenance of proper internal
holding temperatures of all TC*
food.
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Serving )C* foodsmust e 'ept at an
internal temperature of 2.1F orloweror at a temperature of .01F
or aoeduring display and
serice.
Food on display must be protected
from consumer contamination by
the use of snee3e guards# display
cases# pac!aging# or salad bar
protective devices. Hoever# nuts in
the shell# hole ra fruits and
vegetables that are intended for
hulling# peeling or ashing by the
consumer before consumption are
not re4uired to have protectivedevices hen displayed.
A food dispensing utensil must be
available for each container
displayed as a consumer self'
service unit such as a buffet or
salad bar.
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Cooling ;apid cooling after coo!ing is
essential for TC* foods#
especially hen prepared inlarge volume. Coo!ed TC* food
re4uiring refrigeration must be
rapidly cooled from /,@-F to
=>-F ithin 0 hours and from
=>-F to /-F or belo ithin
more hours %total of 1 hours&.
:f TC* food ingredients are at
room temperature during
preparation# the finished TC*
food product must be cooled to
/-F ithin hours. :ce intended for human
consumption shall not be used
as a medium for cooling stored
food# food containers or food
utensils.
" ethods of cooling TC* foods
include8
" Place foods in shallo pans ith a
food depth of inches or less9
" Use an ice ater bath to 4uic! chill9
" Use containers that facilitate heat
transfer %*tainless *teelBood9
Plastic(lassBPoor&9 or
" Use food'grade ice paddles or ice
ands and stir the TC* food.
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Reheating TC* foods that have been coo!ed
and then refrigerated shall bereheated rapidly to at least .301F
or higher for .0 seconds
throughout before being served or
before being placed in a hot food
storage facility. *team tables# bain
maries# armers# and similar hot
food holding facilities are prohibited
for the rapid reheating of potentially
ha3ardous foods. Food for
immediate service can be reheated
to any temperature.
;eheating for hot holding shall be
done rapidly# and the time duringhich the food is beteen /-F and
/1@-F may not e)ceed 0 hours
TC* foods reheated in a microave
oven for hot holding shall bereheated so that all parts of the food
reach a temperature of at least
/1@-F and the food is rotated or
stirred# covered# and alloed to
stand covered for 0 minutes after
reheating.
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Date Marking and Labeling 5ate mar!ing is the monitoring tool that food handlers must utili3e to
ensure the consumption or disposal of ready'to'eat(TC* foods ithin a
specified time frame.
6n'Premises Preparation
4efrigerated, ready to eat )C* foods prepared and held in a food
estalishment for more than 52 hours shall e clearly mar'ed to
indicate the date or day y which the food shall e consumed on the
premises, sold, or discarded, and maintained at 2.1F or less for a
maximum of 6 days" )he day of preparation shall e counted as 7ay ."
Commercially Processed Foods
;efrigerated# ready to eat TC* foods prepared and pac!aged by a food
processing plant shall be clearly mar!ed at the time the original container is
opened in a food establishment and if the food is held for more than 0
hours to indicate the date or day by hich the food shall be consumed on
the premises# sold# or discarded# based on the temperature and time
restrictions. The day the original container is opened in the food establishment shall be
counted as 5ay /.
The day or date mar!ed by the food establishment may not e)ceed a
manufacturerDs use'by date if the manufacturer determined the use'by date
based on food safety.
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Date Marking and Labeling
Food must be discarded if not consumed on or before the most
recent date mar!ed on the food container or pac!age if the food
is not consumed by that date. Free3ing does not e)tend the
refrigerated shelf life of the ready to eat TC* foods.
)C* foods requiring refrigeration or freezing afterpreparation shall e laeled or taggedwith the product
name, date and time of preparation, use-y date, and initials
of the employee who prepared the food"
Sweet Corn5/6/2014 7:45 PMUse By 5/12/2014
AJM
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The only accurate ay to !no if food is coo!ed safely is to measure the internaltemperature of coo!ed meat# poultry# and egg products ith a food thermometer.
Eou canDt tell by loo!ing use a food thermometer to be sure. Color and te)ture
are not reliable indicators of safely coo!ed food.
The best ay to determine hether food has been coo!ed and(or cooled
properly is by ta!ing the internal temperature. The temperature probe should be
inserted into the geometric center or thic!est part of the food in several areas.The reading should be consistent for at least /@ seconds. Temperatures should
be ta!en during and after the coo!ing process. etal stemmed thermometers
must be saniti3ed ith an alcohol ipe before and after using it. Alwayslog
temperatures in a temperature log oo' and record any concerns or
correctie actions ta'en" #F 8$( 7#7+9) 4:C$47 #), 8$( 7#7+9) )A;: #)