Transcript HACCP
Adapted from Madison (WI) Dept. of Public Health presentation 1 Did You Know… ANNUALLY, Foodborne illness affects 76,000,000 million people • 323,000 hospitalizations • 5,200 deaths Adapted from Madison (WI) Dept. of Public Health presentation 2 Did You Know… Medical costs & lost wages due to salmonellosis cost Annually: $1,000,000,000 • (1 billion dollars) Adapted from Madison (WI) Dept. of Public Health presentation 3 Did You Know… More than 250 different foodborne illnesses Most are caused by • Bacteria • Most common: E-coli & salmonella • Viruses • Parasites Adapted from Madison (WI) Dept. of Public Health presentation 4 Did You Know… Annual risk 36 deaths in 1 million • • • • Heart disease: 2800 per 1 million Cancer: 2050 per million Car accident: 160 per million Choking: 4 per million Most are caused by Bacteria • Most common: E-coli & salmonella Viruses • Parasites Adapted from Madison (WI) Dept. of Public Health presentation 5 HACCP Practical Training Adapted from Madison (WI) Dept. of Public Health presentation 6 HACCP Hazard Analysis Critical Control Point Adapted from Madison (WI) Dept. of Public Health presentation 7 Recognize the Hazards Biological Bacteria Viruses Chemical Toxins Cleaning compounds Physical - foreign objects that may cause injury metal plastic glass Adapted from Madison (WI) Dept. of Public Health presentation 8 Hazards include: Pathogens or toxins that are: present during receiving introduced during preparation. grown or produced • during storage, preparation, or holding. Capable of surviving heating Contaminates introduced by employees or equipment. Adapted from Madison (WI) Dept. of Public Health presentation 9 The Critical Control Points? Cold storage Cooking Cooling Reheating Hot holding Adapted from Madison (WI) Dept. of Public Health presentation 10 Temperature Control of Food Cold holding - 41 ºF Hot holding - 140 ºF Danger Zone 41 to 140 ºF Adapted from Madison (WI) Dept. of Public Health presentation 11 Cooking - Internal Temperatures Raw shell eggs Fish & meat Raw shell eggs Pork & ratities Injected meats Ground beef (& other) Poultry Stuffed meat, pasta Stuffing MICROWAVING 145º F cooked to order 145° F 155° F 155º F 155° F 165º F 165° F 165º F 165° F 165 °F, use at once Per Texas Administrative Code, §229.164 (k) Adapted from Madison (WI) Dept. of Public Health presentation 12 Cooking - Internal Temperatures Beef roasts – PRE-HEAT OVEN to: Roasts under 10# • Dry oven 350°F or more • Convection 325°F or more • High humidity 250°F or less Roasts over 10# • Dry oven 250°F or more • Convection 250°F or more • High humidity 250°F or less Per Texas Administrative Code, §229.164 (k) Adapted from Madison (WI) Dept. of Public Health presentation 13 Reheating for Hot Holding Per Texas Administrative Code, §229.164 (m) leftovers Heat to 165 ºF in 2 hours. commercially processed, readyto-eat foods Heat to 140 ºF in 2 hours. Equipment used for Reheating Stove, Oven, Grill Microwave, Steamer, AltoSham NOT a steam table Adapted from Madison (WI) Dept. of Public Health presentation 14 Thawing Food Per Texas Administrative Code, §229.164 (n) In a refrigerator at 41 ºF or less. Submerged under flowing water 70ºF or less sufficient water velocity to float off loose particles. In a microwave oven if transferred immediately to conventional cooking equipment - as part of the cooking process. Adapted from Madison (WI) Dept. of Public Health presentation 15 Cooling Hot Food Cooked potentially hazardous food must be rapidly cooled to 41 ºF to prevent the growth of bacteria. The Texas Code requires foods be cooled from: 140 ºF to 70 ºF within 2 hours 70 ºF to 41 ºF within 4 hours Total cooling time of 6 hours. Freezers should not be used to cool hot foods. Per Texas Administrative Code, §229.164 (k) Adapted from Madison (WI) Dept. of Public Health presentation 16 Cooling Hot Food 140 ºF - 70 ºF in 2 hours 70 ºF - 41 ºF in 4 hours 41 ºF Per Texas Administrative Code, §229.164 (k) Adapted from Madison (WI) Dept. of Public Health presentation 17 Cooling Methods Ice baths or ice paddles Break down large batches smaller quantities or shallow trays Improve air circulation Around pans in refrigerator Dilute stocks with ice, not water Pre-chill ingredients add frozen vegetables to soup cold mayo to chicken or tuna salad Quick chillers or Walk-in coolers Combinations of the above Adapted from Madison (WI) Dept. of Public Health presentation 18 Food Handling Practices Thoroughly wash vegetables/fruits Do not cross-contaminate Use proper hand washing techniques Stress proper dishwashing & sanitizing Cover & protect infected wounds Limit bare hand contact ready-to-eat foods Establish sick policies for employees Adapted from Madison (WI) Dept. of Public Health presentation 19 Thermometer Calibration Ice water method Boiling water method Adapted from Madison (WI) Dept. of Public Health presentation 20