Transcript Theory - Winchcombe School Student Services and Resources

Chapter 1.5
HACCP
Hazard Analysis
Critical Control Points
HACCP
– system to prevent food contamination
Food producers need to understand how, why and where food
could be contaminated and then attempt to prevent it from
happening.
A hazard is something that has the potential to cause harm.
While physical and chemical damage can often be seen, food
contaminated with bacteria can look, smell and taste perfectly
normal.
Physical
Damaged packaging,
glass found in food
Chemical
Contamination from
cleaning materials
e.g. bleach
Biological
Salmonella in chicken
Critical control points
There are areas in the food business where
control is essential to reduce the risk of food
poisoning. If a caterer ‘gets it wrong’ they could
be breaking the law, so it is important to
ensure every step is controlled and monitored:
• Purchasing of food
• Preparation of food
• Serving food
Food producers responsibilities
This includes hotel and restaurant owners, not just food
manufacturers.
• Have a HACCP system in place
• Draw a flow chart for each step in the preparation of
each dish
• Analyse each step to see what could go wrong
• Identify what can be done to control the hazards
• Set standards – critical limits for each control point
• Review HACCP whenever there is a change to a
recipe or once a year
• Keep documents and records safe
Purchase of food
High-risk foods such as
cooked meat could be
contaminated with food
poisoning bacteria
Buy from reputable
suppliers
Receipt of food
Damaged packaging could Check deliveries for
result in contamination of temperature and quality
food. Food may be in
danger zone
Storage of food
Food-poisoning bacteria
could grow on high-risk
foods and contaminate
other foods
Separate into Dry, Chilled
and frozen
Preparation of food
High-risk food could be
contaminated with foodpoisoning bacteria
Avoid cross contamination
Cooking of food
Food-poisoning bacteria
could survive during
cooking
Cook thoroughly above
75oC
Cooling
Surviving food-poisoning
bacteria could grow.
Bacteria could produce
toxins.
Cool through the
danger zone as
quickly as possible
Hot-holding
Contamination from
customers in self service
area
Food-poisoning bacteria
could survive during
reheating
Food-poisoning bacteria
could grow
Food-poisoning bacteria
could grow, causing
disease
Above 63oC
Reheating
Chilled
storage
Serving
Above 72oC
Below 5oC
Cold food – 4 hours
Hot food – 2 hours