HACCP• Hazard

• Analysis

• Critical

• Control

• Point

Hazard = Something Dangerous

• Biological • Physical • Chemical

Analysis = Looking at

• We analyze potential hazards.• Hopefully, we try to prevent them from killing

anybody.

Dangerous …Bologna!

Critical = Important

HACCP cont’d• Critical Control Point– Basically, just a point somewhere in the handling

of food where contamination may start and can be eliminated

HACCP and protein

• Meats, eggs, fish etc. are all foods that contain a lot of proteins

• Bacteria love to eat protein!• Cooking kills bacteria and other parasites.

Danger Zone!

41°F Cold Hold

135°F Hot Hold

Protein Cooking Temperatures

135°FHOT HOLDBeef, LambVegetables, fruit

RARE : cool red center

145°FBeef, Lamb, Pork MEDIUM-RARE: warm, red center

Seafood •Fish is opaque & flaky•Bivalves open up•Shrimp & Scallops are white

150°F Beef, Lamb, PorkEggs (whites coagulate at 155°F)

MEDIUM: warm, pink center

160°F Beef, Lamb, Pork MEDIUM-WELL: light pink center

165°F

GROUND Beef, Lamb, Pork WELL-DONE: all light pink or gray

•Poultry is white or dark brown at the bone•Juices run clear

Poultry (CHX, Turkey, Goose, etc.)Wild Game (venison, wild boar, squirrel, guinea pig, snake)

HACCP and temperature

• Cooling has to be quick• Ice bath, ice paddle, blast chiller

Food Chilling

Within the first 2 hours

41°F Cold Hold

135°F Hot Hold

70°F Room TempWithin the next 2

hours

HACCP and cold foodsFoods shipped cold or frozen must be kept that

way until use.– Frozen items should be icy rocks– Fresh seafood, poultry or meat should be at or

below 41º F and packed on ice– Some produce needs refrigeration• Lettuce, herbs, mushrooms, sugary fruits

Refrigerator StackingITEM COOKING

TEMPERATURE

Ready-to-eat n/a (reheat to 165°F)

Fruits & Vegetables n/a (135°F to cook)

Fresh Beef (steaks, chops) 135°F

Fresh Pork, Lamb (steaks, chops)Seafood 150°F

Eggs 155°F

PoultryWild GameFresh GROUND meat

165°F

TOP

BOTTOM

Dry Foods

• Keep ‘em Dry!• 6” above the floor• Free of pests, contamination• Sealed packages

HACCP and record keeping• Always check temperature with a thermometer.• Don’t be afraid to reject delivered goods based

on handling temperature.• Some system must be in place to keep inventory

of perishable foods.

HACCP• Hazard

• Analysis

• Critical

• Control

• Point

135°F ???? RARE : cool red center

Beef, Lamb, Pork MEDIUM-RARE: warm, red center

Seafood •Fish is opaque & flaky•Bivalves open up•Shrimp & Scallops are white

Beef, Lamb, Pork???s (??? coagulate at 155°F)

MEDIUM: warm, pink center

Beef, Lamb, Pork ????: light pink center

GROUND Beef, Lamb, Pork?????: all light pink or gray

•Poultry is white or dark brown at the bone•Juices run clear

????(CHX, Turkey, Goose, etc.)Wild Game (venison, wild boar, squirrel, guinea pig, snake)