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02/05/2023 1
HACCP Principles for Operators of Food Service and Retail Establishments
Titis Sari
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HACCP principles for food service and retail
Approach Process to HACCP
IndustryFood service
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HACCP principles for food service and retail
Industry
•Hanya 1 produk•HACCP plan hanya 1
Food service
•Multi produk•HACCP plan tergantung produk
Approach Process to HACCP
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HACCP principles for food service and retail
Proses Persiapan Menu
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HACCP principles for food service and retail
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HACCP principles for food service and retail
“Temperature Danger Zone”
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HACCP principles for food service and retail
Contoh Menu
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HACCP principles for food service and retail Food Preparation Process 1 –
Food Preparation with No Cook Step
• You can ensure that the food received in your establishment is as safe as possible by requiring purchase specifications.
• Without a kill step to destroy pathogens, your primary responsibility will be to prevent further contamination by ensuring that your employees follow good hygienic practices.
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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
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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
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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 foodborne illness.
• 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 toxin formation• 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
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HACCP principles for food service and retail
A. HACCP Steps
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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
Prerequisite Programs
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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
HACCP Based SOP
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HACCP principles for food service and retail
• Receiving Deliveries• Reheating Potentially Hazardous Foods• Serving Food• Using and Calibrating Thermometers• Washing Hands
HACCP Based SOP
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HACCP principles for food service and retail
C. Hazard Analysis
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HACCP principles for food service and retail
Hazard Analysis
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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 an acceptable 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 cold storage 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 be considered a significant hazard during this step for refrigerated
• Besides checking the product temperature, you should check the appearance, odor, color, and condition 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 the internal 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
What`s wrong??
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HACCP principles for food service and retail
PREPARATION
• The preparation step– thawing, mixing together
ingredients, cutting, chopping, slicing, or breading
• bacterial growth• contamination from
employees and equipment
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HACCP principles for food service and retail
What`s wrong??
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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 that cannot be reversed
• Even with proper reheating, toxins released by toxin-producing bacteria after cooking 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 as roasts,
turkeys, thick soups, stews, chili, and large containers of rice or refried beans
• take a long time to cool because of their mass and volume
• If the hot food container is tightly 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 eliminate toxins such as those produced by Staphylococcus aureus and Bacillus cereus or foodborne viruses
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HACCP principles for food service and retail
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HACCP principles for food service and retail
HOLDING (HOT, COLD, TIME)
• management of personal hygiene
• the prevention of cross contamination impact the safety of the food
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HACCP principles for food service and retail
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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 the critical 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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HACCP principles for food service and retail
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HACCP principles for food service and retail
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HACCP principles for food service and retail
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HACCP principles for food service and retail
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HACCP principles for food service and retail
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HACCP principles for food service and retail
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HACCP principles for food service and retail
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HACCP principles for food service and retail
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HACCP principles for food service and retail