THC-1 Risk Management as Applied to Safety, Security and Sanitation

Lesson 7 – HACCP

HACCP (Hazard Analysis Critical Control Point)

 Principles which are system of identifying and controlling hazards and critical points of
control, following the food items through the food production and preparation
processes.

IDENTIFY AND PREVENT HYGIENE RISKS

Food Safety Hazard

 Is something that is dangerous and likely to cause harm to food.

 Food safety hazards include physical, chemical and biological risks to food.

These ‘high-risk’ foods include:

 Fish and seafood

 Meat and small goods
 Poultry and game
 Dairy and egg-based foods
 Wet dishes, soups, stock and sauces
 Fruits including rockmelon, watermelon, blueberries and fruit salad
 Pre- made salads
 Pate and soft cheeses
 Ice- cream
 Cooked rice and pasta

Two key principles in Safe Handling:

1. Preventing food being contaminated; and

2. Controlling bacteria from growing in food

FOOD CONTAMINATION CLASSIFICATION:

 Physical contamination
 Chemical contamination
 Biological contamination
 Cross – contamination
Physical Contamination

 Is caused by foreign objects entering food during the food preparation and service
process and generally results in an injury rather than an illness.

Physical Contamination Sources:

1. Glass fragments from bar using a glass to scoop ice

2. Dust from poor cleaning
3. Metal shavings from slicers and mincers
4. A band- aid falling into food; and
5. Pest infection

Chemical Contamination

 Chemical food poisoning is caused by the presence of toxic chemicals in food.

 Toxins are a poisonous chemical produced by some microorganisms.

Examples of chemicals:

 Pesticides
 Insecticides
 Rat poison
 Cleaning agents

Biological Contamination

 Food handling practices should ensure that food is not exposed to any food safety
hazards.
 People, animals or pests can all caused bacterial contamination

Examples of how this could occur include:

 Poor personal hygiene such as food handlers coughing or sneezing over food or not
washing hands after eating or using the toilet
 Food not being protected during self-service, e.g. salad bars require sneeze screens
 Self- service such as buffet not being supervised
 Pest infestations
 Poor storage practices resulting in food being open to contamination
 Animals on food premises
Cross – Contamination

 Is the transfer of micro-organisms from raw foods (usually animal foods) to cooked or
ready-to-serve foods.
 Can occur in all functional areas of hospitality
 Is also linked to standards of personal hygiene, cleanliness and sanitizing.

PRACTICES TO APPLY THE FOOD HANDLING PRINCIPLES

 Wash and sanitize all equipment including utensils, knives, chopping boards and work
surfaces before and after use when preparing different foods, eg. Raw meat and cooked
meat
 Wash hands between preparation tasks, in particular after you have handled raw meat,
poultry or seafood
 Change single- use gloves after handling raw foods
 Use a clean utensil each time you taste food
 Minimize contact with food wherever possible by using utensils or sing- use gloves
 Do not store raw foods above cooked foods

CORRECT USE OF SINGLE-USE GLOVES

 The food standards code contains the legal requirement that food handlers must
prevent contamination from anything on their bodies.
 Single-use gloves act as a barrier between the food handler and the food
 They should be used to cover cuts, sores or dressings on the ands to prevent
contamination of food products and when handling ready-to-serve foods
1. Wash and dry hands before and after using gloves
2. Discard gloves when they become soiled
3. Change gloves whenever hands would normally be washed
4. Change after picking anything up off the floor
5. Discard gloves when leaving the work area for any reason
6. When returning to the work preparation area, wash hands and use a new pair of gloves
7. Do not reuse gloves throw away immediately after removing gloves
8. Do not store gloves where they can be contaminated in the work area
TEMPERATURE CONTROL
Follow these 7 simple tips to keep your food
out of the Temperature Danger Zone
1. Plan ahead. Don’t over cater as the
greater the quantity of food you
prepare the harder it is to keep it
hot or cool enough until it is served.
If you are catering for a lot of people
prepare food as closely as you can to
the time you will serve it.
2. Keep your fridge at or below 5°C.
Use a fridge thermometer to check
that the fridge temperature stays
around 4 to 5°C. Also make sure you
have enough room in the fridge
because if the food is packed tightly
the cold air cannot circulate.
3. Check the storage instructions.
Read the label on packaged food to
see if it needs to be stored in the
fridge or freezer, many
unrefrigerated items may need to
be refrigerated once opened.
4. Keep hot food at or over
60°C. Hot food needs to be kept
and served at 60°C or hotter. If
you are keeping it warm for
someone put it in the oven at 60°C
(or at 100°C if that is as low as
your oven will go).
5. Divide food up to cool
quickly. Freshly cooked food, not
for immediate consumption,
should have the temperature
reduced as quickly as possible.
Divide the food into containers in
small portions and put it into the
fridge or freezer as soon as it stops
steaming. You can cool food faster if
you place the pot in a sink of cold
water and stir it, replacing the water
from time to time.
6. Keep food on the move cool. If you
are transporting perishable food
around such as: refrigerated or
frozen shopping, your (or your
child’s) lunch or goodies for a BBQ
or a picnic always use a cooler bag
and add a frozen block or drink to
keep things cool.
7. If in doubt throw it out. If
perishable food has been in the
temperature danger zone for 2 to 4
hours consume it immediately. After
4 hours throw it out.
HANDLE FOOD HYGIENICALLY AT ALL Never store raw foods above cooked
STAGES INVOLVED IN THE PREPARATION or prepared raw foods as they may
AND SERVING OF FOOD. THESE STAGES contaminate it
INCLUDE:  Store open foods in sealed
 Receiving goods containers
 Storage  Control pests
 Defrosting  Clean storage areas regularly,
 Preparation and processing including cool rooms and freezers.
 Cooking
POLICIES FOR REPORTING ILLNESS AND
 Cooling
INJURY
 Packaging
 Reheating  Food handlers must report health
 Display problems to the manager of the
 Transportation establishment before working with
food.
Time Control
Their illness could contaminate food;
Practices related to these principles are to:
 Their illness could spread to
 Rotate stock FIFO (First-In-First-Out)
customers eating the food they
and make sure all food is used
prepare;
before its use- by date.
 Their illness could cause financial
 Poor storage conditions will reduce
loss to the business by hurting its
the shelf life of food and beverages.
reputation if there was a food
 If food is removed from the original
poisoning outbreak because of their
packaging, ensure the use-by date is
illness.
recorded on new packaging or
container.

Prevention of Contamination

 Cover or wrap, label and date all

foods. It may be appropriate to
write the number of serves on
prepared foods
 Do not store food on the floor in
storerooms, cool rooms or freezers
 Store raw and cooked foods or
prepared raw foods separately.