Transcript HACCP: Why We Are Doing What We Are Doing?

HACCP: Why We Are Doing What We
Are Doing?
Angela M. Fraser, Ph.D.
Associate Professor/Food Safety Specialist
Clemson University
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Why HACCP?
Because I said so!
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Child Nutrition Reauthorization 2004
 Require HACCP Plan based on process HACCP
principles.
 What is HACCP?
‾ Hazard Analysis – analyze menu to determine what
foodborne pathogens most likely to contaminate food
‾ Critical Control Points – identify ways to eliminate or
reduce (control strategies)
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South Carolina HACCP Plan
 HACCP Plan based on controlling foodborne bacteria
and viral agents.
‾ 40% foodborne illness attributed to Norovirus.
‾ 23% not known but believed to be due to viruses.
 Control strategies for viruses different than for
bacteria.
‾ Temperature control – bacteria
‾ Hygiene and sanitation -- viruses
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Four Process Categories
 Potentially hazardous food
‾ pH above 4.6
‾ Moist
‾ Some protein
‾ Examples: animal foods, heat-treated plant products,
pre-cut/peeled vegetables
 Non-potentially hazardous food
‾ Examples: breads, whole fruits, most condiments
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Bacterial Growth
 Bacteria requires:
‾ Right food (potentially hazardous food)
‾ Right conditions (warm temperatures + time)
 Growth rates:
‾ 90-110 degrees F – about every 30-60 minutes
‾ 70 degrees F – about every two hours
 When do you finish cooking food?
 When do you serve it?
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Key Control Strategies
 Temperature Control
‾ Receiving to Leftovers
 Cooling Foods
‾ Leftovers
‾ Complex Foods
 No Bare Hand Contact
‾ Exposed (unpackaged) ready-to-eat food
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Temperature Control
• Calibration
• Thermometers checked each day.
• Record observation on Thermometer Calibration Log.
• Receiving
• Check potentially hazardous foods with infrared
thermometer.
• Note problems directly on invoice.
• Storage
• Dry Storeroom – check daily.
• Cold Storage – check seven days/week.
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Temperature Control
 Cook All at Once
‾ Check temperatures of each pan in two locations.
‾ Record lowest “safe” temperature.
 Cook Pot of Food
‾ Check temperature in two locations.
‾ Record lowest “safe” temperature.
 Batch Cooking
‾ Check temperature of all batches in two locations.
‾ Record lowest “safe” temperature of first batch.
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Temperature Control
 Hot-holding Unit
‾ Check temperature before put on serving line.
‾ If not correct, reheat and note reheat on Daily Production
Record under comments
 Serving Line
‾ Do not need to check temperature while on serving line.
‾ Foods can be in temperature danger zone for up to four
hours without bacterial growth.
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Leftovers
• Self-service
– All exposed foods thrown out regardless of whether
potentially hazardous or non-potentially hazardous
– Packaged foods at proper temperatures can be saved.
• Serving Line
– If potentially hazardous, check temperature.
– If safe temperature, cool and save for three days.
• Prepared but in hot-holding unit
– If potentially hazardous, check temperature.
– If safe temperature, freeze and save one menu cycle.
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Cooling
 Complex Foods
‾ Prepare early in the day so can check temperature.
‾ Monitor temperature every hour.
‾ Record on Complex Foods Cooling Log
 Leftovers
‾ Minimize leftovers
‾ Divide into smaller amounts
‾ Cool, label, check temperature before leave.
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No Bare Hand Contact
 Illness Statistics
‾ 40% foodborne illness caused by Norovirus
‾ 23% believed to be caused by viruses.
‾ 85% of Norovirus cases due to food handlers
 No bare hand contact
‾ Exposed (unpackaged) ready-to-eat food
‾ Handwashing often done improperly so not always
effective control strategy.
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Thank you!
Any Questions?
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