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Managing Food Safety

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Title: What is HACCP? Author: Canyon County Extension Last modified by: Debra Rumford Created Date: 1/9/2002 3:07:13 PM Document presentation format – PowerPoint PPT presentation

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Title: Managing Food Safety

1
Lesson 9

Managing Food Safety

2
NASA Food Consultant

You and your team have been put in charge of
providing safe food for astronauts traveling to a
space station.

3
10 Minutes

Brainstorm what you will do to ensure the food
you send into space is safe.

4
10 Minutes

Choose one aspect in Food Flow that you think is
very important for the safe preparation of
astronauts food for a space flight.
How could you control this item to be sure it is
done properly?

5
Blasting Off with Safety!

Share what your group decided.
What Food Flow step did you choose as very
important?
How would you manage it to be sure it is done
right?

6
Managing Food Safety

Two management tools
Active Managerial Control
HACCP

7
Active Managerial Control

The food service manager identifies possible
sources of foodborne illness that could occur in
the establishment and develops procedures to
prevent the identified hazards.
Requires a forward looking approach to managing
food risks rather than waiting for the food
inspector or a foodborne illness outbreak to
bring about change.

8
HACCP

Hazard
Analysis
Critical
Control
Points

9
HACCP Definition

A system for identifying food hazards and
implementing procedures to control the hazards.

10
Background of HACCP

A food safety management system was developed by
NASA in the 1960s to provide safe food for
astronauts
They called the system HACCP

11
Principles of HACCP

For food service, HACCP has been simplified to 4
steps (from 7).
Understand new terms
Critical Control Point
Critical Limit
Corrective Action

12
Critical Control Point (CCP)

A CCP is a point in the path of food flow, that
if not controlled, might result in unsafe food.
Five easily identifiable CCPs in most food
establishments
Cooking temperatures
Cooling times
Holding temperatures
Reheating temperature
Personal hygiene practices

13
Critical Limit

A critical limit is the measurable aspect of the
CCP.
For example, the critical limit for the cooking
temperature of a hamburger patty is 155F for 15
seconds.

14
Corrective Action

A corrective action is what can be done if the
critical limit is not met.
For example, if the hamburger patty is measured
to be only 135F, the corrective action could be
to continue cooking it.

15
Four HACCP Principles

Identify what aspects of your establishment need
critical control points.
Identify what the critical limits are for those
points.
Identify what corrective actions can be taken if
a critical limit is not met.
Document action.

16
Example 1 Deli Fruit Salad

Situation. A deli makes freshly prepared fruit
salad each morning. The fruit is cleaned, cut and
mixed with the other ingredients of the salad.
The salad is then held in the cold display case
and served by request.
Identify Critical Control Points
Holding temperature of the fruit
Personal hygienic practices ofthe person
assigned to makethe salad

17
Example 1 Deli Fruit Salad
continued

Set Critical Limits
Salad held at or below 41F
No bare hand contact with the salad ingredients
Corrective Action
If critical limits are not met, the salad should
be discarded

18
Example 2 Hamburgers

Situation. A drive-in restaurant offers a large
selection of specialty hamburgers. The burgers
are made from frozen patties and the burgers are
each cooked fresh at the time of order.
Identify Critical Control Points
Hamburger patties cooked to required safe
temperature

19
Example 2 Hamburgers
continued

Set Critical Limits
Hamburger must reach a minimum internal
temperature of 155F for 15 seconds, testing with
a thermometer to verify
Corrective Action
If this critical limit is not met, the meat
should be set back onthe grill until it is fully
cooked

20
Example 3 Lasagna

Situation. A full service Italian restaurant
makes its own lasagna. Part of the recipe calls
for the meat sauce to be cooled and then added to
the rest of the lasagna the next day. The lasagna
is then reheated prior to being served to the
customer.
Identify Critical Control Points
Cooling meat sauce
Reheating lasagna

21
Example 3 Lasagna
continued

Set Critical Limits
Cool from 135F to 70F within 2 hours and 70F
to 41F or less in 4 more hours
Reheat to a minimum internal temperature of 165F
Corrective Action
If these critical limits are not met, action may
include cooling the sauce more rapidly with the
useof ice wands and shallow pans andcontinuing
to reheat the lasagna to make sure that the
proper temperatureis met.

22
Documentation A Written Checklist

Lasagna example The temperature of the cooling
meat sauce should be recorded every 30 minutes
Hamburger example Record the temperature of the
cooked hamburger and if corrective action taken

23
HACCP Advantage
Proactive vs. Reactive
24
Understanding Check!

How does a food service manager practice Active
Managerial Control?

Identifies possible food risks in the
establishment and develops a plan for eliminating
them.
25
Understanding Check!

What are the four steps in HACCP?

1. Identify critical limits for foods prepared
in the establishment. Example Cooking to proper
temperature. 2. Set critical limits. Example
Ground beef must be cooked to 155F for 15
seconds. 3. Identify corrective action. Example
Put hamburger patty back on the grill if
temperature has not been reached. 4. Establish
documentation. Example Record hamburger cook
temperatures.
26
Song Activity I Will Survive