haccp principles for operators of food service
TRANSCRIPT
HACCP principles for food service and retail
Approach Process to HACCP
IndustryFood service
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HACCP principles for food service and retail
• Hanya 1 produk
• HACCP plan hanya 1
Industry
• Multi produk
• HACCP plan tergantung produk
Food service
Approach Process to HACCP
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HACCP principles for food service and retail
Food Preparation Process 1 –Food Preparation with No Cook Step
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• You can ensure that the food received in your establishment is as safe as possible by requiring purchase specifications.
• Without a kill step to destroypathogens, your primary responsibility will be to prevent further contamination by ensuring that your employees follow good hygienic practices.
HACCP principles for food service and retail
• Cold holding or using time alone to inhibit bacterial growth and toxin production
• Food source (especially for shellfish due to concerns with viruses, natural toxins, and Vibrio and for certain marine finfish intended for raw consumption due to concerns with ciguatera toxin)
• Receiving temperatures (especially certain species of marine finfish due to concerns with scombrotoxin)
• Date marking of ready-to-eat PHF held for more than 24 hours to control the growth of Listeria monocytogenes
• Freezing certain species of fish intended for raw consumption due to parasite concerns
• Cooling from ambient temperature to prevent the outgrowth of spore-forming or toxin-forming bacteria
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HACCP principles for food service and retail
Food Preparation Process 2 –Preparation for Same Day Service
• food passes through the danger zone only once in the retail or food service establishment before it is served or sold to the consumer.
• Food is usually cooked and held hot until served
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HACCP principles for food service and retail
• Cooking to destroy bacteria and parasites
• Hot holding or using time alone to prevent the outgrowth of spore-forming bacteria
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HACCP principles for food service and retail
Food Preparation Process 3 –Complex Food Preparation
• Failure to adequately control food product temperatures is one of the most frequently encountered risk factors contributing to foodborneillness.
• In addition, foods in this category have the potential to be recontaminated with L. monocytogenes, which could grow during refrigerated storage
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HACCP principles for food service and retail
• Cooking to destroy bacteria and parasites• Cooling to prevent the outgrowth of
spore-forming or toxin-forming bacteria• Hot and cold holding or using time alone
to inhibit bacterial growth and toxinformation
• Date marking of ready-to-eat PHF held for more than 24 hours to control the growth of Listeria monocytogenes
• Reheating for hot holding, if applicable
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HACCP principles for food service and retail
B. Prerequisite Programs
• develop and implement a strong foundation of procedures that address the basic operational and sanitation conditions within your operation
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HACCP principles for food service and retail
• Vendor certification programs
• Training programs
• Allergen management
• Buyer specifications
• Recipe/process instructions
• First-In-First-Out (FIFO) procedures
• Other Standard Operating Procedures (SOPs)
Prerequisite Programs
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HACCP principles for food service and retail
PRP to control contamination of food
PRP to control bacterial growth
PRP to maintain equipment
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Prerequisite Programs
HACCP principles for food service and retail
PRP to control contamination of food
• Soiled and unsanitizied surface of equipment
• Workers with certain symptoms
• Raw animal food do not contact RTE
• Handwashing practice
• Eating, smoking, drinking
• Toxin compound >> label, store, safety used
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HACCP principles for food service and retail
• Effective pest control system
• Using hair restraints
• Wearing clean clothing
• Prohibiting >> jewelry
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HACCP principles for food service and retail
PRP to maintain equipment
• Food contact surface > cleaned, sanitized, maintained in good condition
• Temperature measuring
• Cooking and hot holding equipment ; cold holding and cooling equipment >> routinely checked, calibrated, and operated to ensure correct product temperature
• Toilet facilities
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HACCP principles for food service and retail
HACCP Based SOP
• Cleaning and Sanitizing Food Contact Surfaces
• Controlling Time and Temperature During Preparation
• Cooking Potentially Hazardous Foods
• Cooling Potentially Hazardous Foods
• Date Marking and ReadytoEat, Potentially Hazardous Food
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HACCP principles for food service and retail
• Handling a Food Recall
• Holding Hot and Cold Potentially Hazardous Foods
• Personal Hygiene
• Preventing Contamination at Food Bars
• Preventing CrossContamination during Storage and Preparation
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HACCP Based SOP
HACCP principles for food service and retail
• Receiving Deliveries
• Reheating Potentially Hazardous Foods
• Serving Food
• Using and Calibrating Thermometers
• Washing Hands
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HACCP Based SOP
HACCP principles for food service and retail
D. Implement control measures in PRP
• CCP (Critical Control Points)
an operational step at which control can be applied and is essential to prevent or eliminate a hazard or reduce it to anacceptable level
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HACCP principles for food service and retail
CCP
• If an operational step is the last step at which control can be applied to prevent or eliminate a hazard or reduce it to an acceptable level
• If a step later in the process will control the hazards of concern, that step, rather than the one in question
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HACCP principles for food service and retail
RECEIVING
• Receiving the food at proper temperatures and getting perishable food into coldstorage quickly
• Obtaining food, ingredients, and packaging materials from approved sources
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HACCP principles for food service and retail
RECEIVING
Ready-to-eat
• potentially hazardous food is a special concern at receiving
• this food will not be cooked before service, pathogenic bacterial growth could beconsidered a significant hazard during this step for refrigerated
• Besides checking the product temperature, you should check the appearance, odor, color, andcondition of the packaging
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HACCP principles for food service and retail
STORAGE
• Maintaining temperature control to limit the growth of pathogenic bacteria that may be present in a ready-to-eat product
• Storing food so that cross-contamination of ready-to-eat food with raw animal foods is prevented
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HACCP principles for food service and retail
STORAGE
• Whether the air temperature of the refrigerator accurately reflects theinternal product temperature
• The capacity and use of your refrigeration equipment
• The volume and type of food products stored in cold storage units
• PRP that support monitoring this process
• Shift changes, volume of business, and other operational considerations
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HACCP principles for food service and retail
PREPARATION
• The preparation step
– thawing, mixing togetheringredients, cutting, chopping, slicing, or breading
• bacterial growth
• contamination from employees and equipment
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HACCP principles for food service and retail
COOKING
• Checking the internal product temperature is the desirable monitoring method
• it is important to understand that the critical limits are product-specific during the cooking step– poultry : 165 ºf for 15 sec
– Beef : 155 ºF for 15 sec
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HACCP principles for food service and retail
COOLING
• Improperly cooling food can begin a snowball effect thatcannot be reversed
• Even with proper reheating, toxins released by toxin-producing bacteria aftercooking and improper cooling may not be destroyed to levels safe enough for human consumption
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HACCP principles for food service and retail
COOLING
• large food items such asroasts, turkeys, thick soups, stews, chili, and large containers of rice or refried beans
• take a long time to coolbecause of their mass and volume
• If the hot food container istightly covered, the cooling rate will be further slowed
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HACCP principles for food service and retail
COOLING
• By reducing the volume of the food in an individual container
• leaving an opening for heat to escape by keeping the cover loose
• the rate of cooling can be dramatically increased
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HACCP principles for food service and retail
REHEATING
• Enough time
• Proper temperature
• although proper reheating will kill most organisms of concern, it will not eliminatetoxins such as those produced by Staphylococcus aureus and Bacillus cereus or foodborne viruses
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HACCP principles for food service and retail
HOLDING (HOT, COLD, TIME)
• management of personal hygiene
• the prevention of crosscontamination impact the safety of the food
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HACCP principles for food service and retail
SERVING
• Procedures for proper handwashing
• The appropriate use of gloves and dispensing utensils
• Control of bare hand contact with ready-to-eat foods
• Exclusion and restriction of ill employees
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HACCP principles for food service and retail
E. Monitoring
• determine if your critical limits are being met
• to make sure your critical control points are under control
• What you are going to monitor depends on thecritical limits you have established
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HACCP principles for food service and retail
• Final temperature and time measurements are very important, and you should determine how you will effectively monitor the critical limits for them
• Your procedure for monitoring should be simple and easy to follow
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HACCP principles for food service and retail
• What will you monitor?
• How will you monitor?
• When and how often will you monitor?
• Who will be responsible for monitoring?
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HACCP principles for food service and retail
F. Corrective Actions
• Whenever a critical limit is not met, a corrective action must be carried out immediately.
• A corrective action may be simply continuing to heat food to the required temperature
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HACCP principles for food service and retail
G. Verification
Receiving logs:
• The manager reviews temperature logs of refrigerated products at various intervals
Cooling logs:
• The kitchen manager checks that the "cooling log'' is maintained for leftover foods on a weekly basis
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HACCP principles for food service and retail
Handwashing and no bare hand contact logs:
• Manager checks to see if the logs maintained at the handwashing sinks and preparation areas are complete
Cooking
• The manager checks the time/temperature monitoring records for cooking
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