Transcript Chapter 8 The Safe Foodhandler HACCPx

To limit the possibility of transmitting
microorganisms to food by food service
workers, good grooming habits means:
Bathing Daily with soap & water.
Washing your hair regularly.
Fingernails should be clean, trimmed neatly &
relatively short.
“Fake” or polish- Negative.
You should arrive at work clean.
Outside clothing can cause
cross-contamination.
Clean cloths to work.
Most foodservice establishment provide
employee uniform.
 Bring to work a clean uniform.
 Lockers or safe area.
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Absolutely no jewelry
except wedding
bands.
Physical Hazard
Remove before
preparing food.
Bracelets.
Visible body piercing.
Necklaces.
Watches.
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Wash daily
Tie back or tie up
long hair.
Use a good hair
restrain.
Hairnets
Skull Caps
Chapeau
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Is the most important thing anyone can
do to prevent the transfer of foodborne
bacteria.
Most dangerous bacteria is so easily
transferred by hand.
Can not stress enough how important.
Scrub your hands & arms thoroughly
with soap & warm water.
Sing “Happy Birthday.”
Need to be in good
physical health.
 Should not come to
work if………..
Illness:
Fever, sneezing,
coughing, vomiting or
diarrhea.
If your sick…. Go home.
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HAZARD
ANALYSIS
CRITICAL
CONTROL
POINT
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Workplace selfinspection.
Steps to maintain
sanitary conditions.
Most foodservice
This system ensures
food safety.
Established by NASA.
Most systems that
need self-inspections.
HACCP
combines:
 Food-handling
procedures
 Monitoring
techniques
 Record
Keeping.
Focuses
attentions on
the flow of
food through
the
foodservice
facility at
critical points.
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Identify foods &
procedures that are
likely to cause.
foodborne illnesses.
Develop procedures
that will reduce the
risk.
Monitor procedures.
Make sure the food
is safe.
First step is to
identify &
evaluate
Hazards
that could cause
illness or injury.
The most frequently
found hazards
includes:
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Poor personal
hygiene.
Contaminated raw
foods.
Cross-contaminations.
Improve:
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Cooking
Holding
Cooling
Reheating.
Cleaning & Sanitizing
Next step is to
Analyze
each
Critical Control
Point.
Is a step in the flow of
food where
contamination can be
prevented or
eliminated.
Cooking or cooling food
improperly allows
bacteria & other
harmful biological
hazards to grow.
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Improper cooling of food is the
most common cause of all
reported foodborne illnesses.
A HACCP technique to cool
food would be the following:
1.
2.
3.
Place the food in a
shallow pan.
Place the pan into a
large pan filled with
ice.
Do not stack more
than one pan of food
on top of the food on
top of the large pan
of ice.
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6.
Use a thermometer to
check internal
temperature of the
food.
When the chilled
temperature should
drop 70°f within 2
hours & to 41°f or
below within 4 hours.
Replenish ice if
needed.
7. Dry off the bottom of
the pan of food and
place the pan on the
top shelf of the reachin or walk-in.
Place a lid on the pan.
Label the pan of food
with the date, when
prepared &
temperature at the
time of storage.
High cooking
temperatures kill
most food’s harmful
bacteria.
Minimum Internal
Temperature
Is the lowest
temperature which
foods can be safely
cooked.
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Below this
temperature,
microorganisms
cannot be destroyed.
Minimum Internal
Temperature varies
from food to food.
Important to know
the correct
temperature for each
food you prepare.
FOOD ITEM
TEMPERATURE
Pork, ham, bacon
145°f
Poultry
165°f
Roasts (beef & pork)
145°f
Hamburger, sausage
160°f
Steak, veal , lamb
145°f
Fish, seafood
145°f
Eggs
145°f
TIME
15 seconds
15 seconds
3 minutes
15 seconds
15 seconds
15 seconds
15 seconds
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Bi-metallic & Digital
Use for internal temp.
Place in thickest part
of the food.
Two reading @ two
different places.
Accuracy ±2°f
Calibrate: Ice bath.
Clean & sanitize after
use.
Responsible for monitoring
or checking the systems
in place.
Proper procedures are
followed in the “flow”
of food through the
system
Help find potential
problems.
Receiving Turkey breast
 Monitor temperature at
receiving, 41°f or below.
 Raw turkey breast
stored below cooked
food or ready to eat
foods.
 Prevents turkey juices
from dripping on &
contaminating food
stored beneath.
Corrective Action
When a potential hazard
is found, corrective
action should be taken
immediately.
Example:
Notice that roasted
chicken has not
reached it’s desired
internal temperature.
What would you do?
Verification
System is working
correctly.
Food is prepared &
served correctly.
Food is traced through
the system.
Good record keeping is
essential.
Log temperatures, times
& note any errors.
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Maintaining an effective self-inspection system.
Simple to use & maintain.
Record-keeping systems include:
Flow chart
Policy & procedure manuals.
Written logs.
Spot-check temperature readings.
Log at the beginning & end of shift.
Different systems for different establishments.
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6.
What is the purpose of the HACCP system?
Explain the food temperature danger zone.
Name THREE types of record keeping that
might be used in a foodservice establishment.
Summarize the grooming & personal hygiene
habits all foodservice workers should follow.
List THREE instances when you should
change gloves.
When should you wash your hands at work?