Food Safety & HACCP Food Safety & HACCP A collection of FHS best practices for NAF participants A collection of FHS best practices for NAF participants from the Green Banana Food Committee from the Green Banana Food Committee Overview of English-Thru-Food Overview of English-Thru-Food Curriculum & Pedagogy Curriculum & Pedagogy Carlos F. Camargo Carlos F. Camargo Technology Program Coordinator Technology Program Coordinator new new america america empowering new american communities in the bay area empowering new american communities in the bay area
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Food Safety & HACCPFood Safety & HACCPA collection of FHS best practices for NAF participantsA collection of FHS best practices for NAF participants
from the Green Banana Food Committee from the Green Banana Food Committee
Overview of English-Thru-Food Overview of English-Thru-Food Curriculum & Pedagogy Curriculum & Pedagogy
Carlos F. CamargoCarlos F. CamargoTechnology Program CoordinatorTechnology Program Coordinator
newnewamericaamericaempowering new american communities in the bay areaempowering new american communities in the bay area
VESL ParticipantsSpring 2003
Carlos F. Camargo, VESL InstructorCarlos F. Camargo, VESL Instructor
newnewamericaamericaempowering new american communities in the bay areaempowering new american communities in the bay area
Clara Luz NavarroClara Luz Navarro
Maria ReyesMaria Reyes
Claudia ReyesClaudia Reyes
Miriam SolvalMiriam Solval
Julio LeivaJulio Leiva
Cecilia LopezCecilia Lopez
Maria EsquivezMaria Esquivez
Ethelvina SanchezEthelvina Sanchez
Virginia CarrascoVirginia Carrasco
VESL-ETF
New America: Green Banana Café, Kitchen School & Community Space
Food Safety
• 76 million ill per year• 5000 Die per year• 79% caused by mishandling of food• Criteria for spoilage• Incidence of foodborne illness
• Case: individual• Outbreak: two or more except for botulism
VESL-ETF
New America: Green Banana Café, Kitchen School & Community Space
Increase in outbreaks
• Increase of “at risk” individuals• Increase meals prepared outside home• Change in food prep and handling• Newly recognized microorganisms• Centralized food processing• Globalization of food market
VESL-ETF
New America: Green Banana Café, Kitchen School & Community Space
Basic Food Microbiology
• Toxins• Potentially hazardous foods• Routes
• Carrier• Indirect route• pathogens
VESL-ETF
New America: Green Banana Café, Kitchen School & Community Space
New America: Green Banana Café, Kitchen School & Community Space
Foodborne Illness
Cross contamination• Clean vs sanitary• Contamination by:
• Biological hazards: microorganisms• Chemical hazards: 29% of outbreaks• Physical hazards
VESL-ETF
New America: Green Banana Café, Kitchen School & Community Space
Chemical: 29% of outbreaks
• Detergents• Polishes• Caustics• Cleaning and drying agents• Storage and labeling
VESL-ETF
New America: Green Banana Café, Kitchen School & Community Space
Chemical
• Improper use of chemicals• Improper storage of chemicals• Improper labeling• Mixing of chemicals• Use of chemicals containers for food• Not washing hands after using chemicals
VESL-ETF
New America: Green Banana Café, Kitchen School & Community Space
• Improper use of equipment• Improper food brush• Chipped enamel ware• Flow of carbonated water into copper lines• Use of galvanized containers for acid foods
VESL-ETF
New America: Green Banana Café, Kitchen School & Community Space
Physical
• Glass to scoop ice• Chilled glasses• Toothpicks• Unshielded lights• Un-clean can openers• Staples and nails from containers
VESL-ETF
New America: Green Banana Café, Kitchen School & Community Space
Foodborne Illness
• Factors most often named in foodborne outbreaks
• Failure to properly cool food• Failure to properly heat or cook food• Infected employees• Preparing food a day or more in advance• Adding raw, contaminated ingredients• Foods too long at inappropriate temps• Failure to reheat• Cross Contamination
VESL-ETF
New America: Green Banana Café, Kitchen School & Community Space
FAT TOM
• Factors contributing to unsafe food• FFood: PHFood: PHF• AAcidity: pH between 4.6-7.0cidity: pH between 4.6-7.0• TTime: 4 hours or moreime: 4 hours or more• TTemperature: between 41emperature: between 41°-140°°-140°• OOxygen: Most need oxygenxygen: Most need oxygen• MMoisture: water activity of .85 or higheroisture: water activity of .85 or higher
VESL-ETF
New America: Green Banana Café, Kitchen School & Community Space
Role of Foodservice Manager
• Responsible for food safety program
• Training of employees• Stay current with codes• Commit to lifelong learning
VESL-ETF
New America: Green Banana Café, Kitchen School & Community Space
Employees
• Health and personal hygiene• Proper Attire• Personal Hygiene Habits• Hand washing
• Hand washing sink/temp 110 degrees• Soap/sanitizing lotions• Single use paper towel or dryers• When to wash hands
VESL-ETF
New America: Green Banana Café, Kitchen School & Community Space
Food Flow
• Flow through conventional• Flow through ready-prepared• Flow through commissary• Flow through assembly/service
VESL-ETF
New America: Green Banana Café, Kitchen School & Community Space
Potential Hazards
• Time Danger Zone• Cooling Foods
• 140° to 70° within 2 hours• 70° -41° within 4 hours• Reduce food mass• Portion food into pans-2 inches• Place in ice bath
VESL-ETF
New America: Green Banana Café, Kitchen School & Community Space
Basic HACCP: Egg Handling Recommendations
• Purchase grade A• Check eggs upon delivery• Keep eggs refrigerated• DO NOT USE RAW EGGS• Rotate inventory-FIFO
VESL-ETF
New America: Green Banana Café, Kitchen School & Community Space
Egg Handling Recommendations
• Use only clean/non-cracked eggs• Thoroughly wash hands before and
after handling• Avoid pooling• Never combine eggs on steam table• Use pasteurized frozen liquid eggs
when possible
VESL-ETF
New America: Green Banana Café, Kitchen School & Community Space
HACCP
• Proactive food safety program• Started by Pillsbury company• Recognized as “Best Practice”• Looks at all stages of food production• Not fail proof• Perceived barriers• Required in food processing industries
VESL-ETF
New America: Green Banana Café, Kitchen School & Community Space
HACCP: 7 Principles
• 1. Identify Hazards• 2. Identify Critical Control Points• 3. Establish Critical Limits• 4. Establish Procedures to Monitor CCPs• 5. Establish Corrective Action• 6. Establish Effective Record-Keeping• 7. Establish Procedures to Verify Program
