Chapter 3 - Hazard Analysis and Critical Control Points (HACCP)
What is included in the control portion of HACCP?
Establish limits at each critical control point; monitor critical points; take corrective action
What are internal verification procedures?
HACCP team verifies CL at CCP
What are external verification procedures?
Health department inspection
What is included in the temperature danger zone?
Heating, holding, serving, cooling/reheating; storage temperatures
What is the personnel CCP?
Personal hygiene checklist; training - servSafe; Food Managers cert; reinforcement; updates - food code; feedback from employees
What is a Critical Control Point (CCP?)
Point in HACCP process to be controlled to ensure food safety
What are some common food processes?
Prepping and serving without cooking; prepping and cooking for same-day service; prepping, cooking, holding, cooling, reheating, and serving
What are some CCPs to be considered?
Processing food; purchasing vulnerable foods; preparation - thawing, cross-contamination; heating, holding, serving, cooling/reheating; sanitation - cleanup, equipment, facilities, pest control, and water; storage - temperature; personnel - hygiene
What is HACCP?
Systematic approach to preventing foodborne illness during all phases of food production and preparation
What are some critical control limits?
Temperature - heating, cooling, reheating; time - how long; water and humidity; pH
What needs to be considered at the preparation CCP?
Thawing and cross-contamination
What are the purposes of monitoring CCPs?
Tracking system so loss of control is recognized and corrective action taken to prevent a deviation; indicates corrective action must be taken; written documentation for verification of the HACCP plan
What is cross-contamination?
Transfer of bacteria or other microorganisms from one food to another
What are the time CCLs?
Two- hour rule - actual time out; four-hour rule - cumulative time; storage times - vary, for leftovers
How can we lessen the dangers of vulnerable foods?
Use approved reputable dealers; written specifications; certain foods treated with special care
What is a 3-compartment sink?
sink divided into 3 sections, first for soaking and washing; second for rinsing; third for sanitizing; air-dry afterwards
What is included in verify its effectiveness of HACCP?
Documentation; verification
What is a CCP?
Any point in the food production system during which a loss of control may result in an unacceptable health risk
What is included in evaluate portion of HACCP?
Assess the hazards; identify the critical points
How often must ice machines be cleaned?
At least once a month
What is the national surveillance for HACCP?
CDC
What are some examples of CCPs?
Chilling; specific sanitation procedures; product formulation control - manufacturers; prevention of cross-contamination; employee and environmental hygiene
What must be considered under sanitation?
Cleanup - dishes - hand or machine washed, must meet sanitation guidelines to pass health department foodservice system inspection; chemical sanitizers
What are the areas of the sanitation CCP?
Drying - air or heat; scheduling - cleaning and maintenance; equipment - National Sanitation Foundation; facilities - designed and maintained; pest control - systematic and ongoing
How do you provide effective documentation?
Determine if the plan is working as intended; evaluate it on a regular basis; use monitoring charts, records, etc.; and determine if the plan prevents, reduces, or eliminates identified hazards
How do you monitor CCPs?
Determine the best way for your operation to check them; make sure the limits are consistently met; identify who will monitor them and how often
What are some vulnerable foods?
High-protein, high moisture foods - meat - beef, pork, lamb; poultry; fish and shellfish; dairy; eggs; broth, stocks; gravies/sauces - meat, milk or egg based; tofu and other soy foods; stuffings exposed to poultry cavity
What is the temperature danger zone?
Ideal for bacterial growth; FDA - 41-135 degrees F; USDA - 40-140 degrees F (medical facilities)
What should you look for when looking at how foods are processed?
Identify any potential food hazards, then look at where the food hazards are likely to occur for each food
What is included in identifying corrective action?
Identify steps that must be taken when a critical limit is not met - determine if unsafe food was produced; take corrective action - what should be done with the food; record any corrective action taken
What are the purposes of hazard analysis?
Identify the hazards - biological, chemical, physical; assess the risk for these hazards; develop preventative measures to keep hazards under control
What goes into verification?
Maintain plan and keep all documentation created when developing
What goes into keeping records?
Monitoring activities, taking corrective action, validating equipment, working with suppliers
What should be included in a record-keeping system?
Written HACCP plan; identify all CCPs and CL; record keeping system; kept on file at establishment; listing of HACCP team and responsibilities; description of product and intended use; flow diagram of food preparation w/CCP; hazards associated with each CCP and preventive measures; CCL; monitoring system; corrective action plans; record-keeping procedures; verification procedures of HACCP system
What are food safety prerequisite programs?
define the practices that the foodservice operation should be following regardless of the type of food item passing through
