Food Safety Management

HACCP
Trainee Manual
Food Production-Cookery
St. Mary’s College of Tagum/SHS/TECHVOC/H.EStrand
36 PAGES

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Cost of Foodborne Illness

High
Risk

Population
* Infants and young children
* Pregnant women
* Elderly people
* People with weakened immune system

Food Safety Program

A Hazard Analysis Critical Control Point (HACCP) system

* Identifies hazards within the flow of food

* Implements controls based on the hazards identified

Key Terms
Foodborne Illness - A disease that is carried or transmitted to people by food

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Outbreak -An incident in which two or more people (not related) experience the same illness after
eating the same food.

Potentially Hazardous Foods

Foods That Favor Rapid Microorganism Growth

Food Safety Hazzards

Biological

Chemical

Physical

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Bacteria Where Quantity +/-
*Salmonella Chicken /Eggs 25,000
*Staphylococcus Nose / Throat 20,000
*Shigella Human Stomach 15,000
*Hepatitis A Seafood/Oysters 15,000
*Botulism Garlic 0,001

A well-designed food safety system

will establish controls to prevent

 Time-temperature abuse
 Poor personal hygiene
 Cross-contamination

Key Practices
Controlling Time and Temperature

* Receive/store food quickly

* Store food at proper temperatures
* Minimize time food spends in the TDZ
* Cook food to minimum safe internal
temperatures
* Hold food at proper temperatures
* Cool/reheat food properly

Practice Personal Hygiene

* Wash hands properly

* Observe strict rules for eating, drinking, and
smoking
* Maintain general personal cleanliness
* Do not wear jewelry and wrist watches
* Prevent ill employees from working

Prevent Cross-Contamination

* Wash hands after handling raw foods

* Don’t allow raw foods to touch or drip onto
cooked or ready-to-eat foods
* Use color coded cutting boards for specific foods
* Clean and sanitize food-contact
surfaces and cloths.

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Microorganism
Small living organism
Pathogen
A disease-causing microorganism

Toxin
Poison

Types of Pathogens

Microorganisms That Can Contaminate Bacteria Virus Fungi Parasites

Food and Cause Foodborne Illness

Growth Stages of Bacteria

Bacteria
* Living, single-celled
* Carried by food, water,
humans and insects
* Can reproduce rapidly
* Some survive freezing
* Some form spores
* Some spoil food; others cause disease
* Some cause illness by producing toxins

Bacterial Growth What Microorganisms need to Grow

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Conditions for Growth

Controlling Growth
Barriers that Controlling the Growth of Microorgannisms
* Make the food more acidic.
* Lower or raise the temperature of the food.
* Lower the water activity.
* Lessen the time in the TDZ.

Major Foodborne Illness Caused by Bacteria

* Salmonellosis * Shigellosis * Listeriosis
* Staphyloccocal food poisoning * Chlostidrium pertringens enterithis *Bacillius cereus gastroenteritis
* Campylobacteriosis * E.coli O157:h7 * Vibrio gastroenteritis
*Yersiniosis

Classification of Foodborne Illness

Foodborne Infections
Result from eating food contaminated by live pathogens that will reproduce and grow in intestines
(shigella, Salmonella)

Foodborne Intoxications
Result from eating food containing poisonous toxins
(Staphylococcus, Botulism, Bacillus cereus)

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Salmonellosis
Type of Illness: Infection

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Staphylococcal Food Poisoning
Type of Illness: Intoxication

Staphylococcal Food Poisoning

Type of Illness: Intoxication

Botulism
Type of Illness: Intoxication

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E. Coli O157:H7
Type of Illness: Toxin-mediated infection

Viruses
Major Foodborne Illness
* Need a living host to survive and grow Caused by Viruses
* Do not require a PHF to be transmitted
* Usually contaminate food through poor personal hygiene * Hepatitis
* May survive freezing and cooking * Norwalk Virus
* Contaminate food and water * Rotavirusr*

Hepatitis A
Type of Illness: Infection

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Norwalk Virus Gastroenteritis
Type of Illness: Infection

Parasites
Need to live in or on a host organism to survive
Example : Person , an animal or plant

Keys to Prevention Major Foodborne Illness Caused by Parasites

* Freeze properly * Trichinosis - pork products

* Cook to proper temperatures * Anisiakasis - fish
* Avoid cross-contamination * Giardasis - polluted water
* Use sanitary water supplies * Toxoplasmosis

* Wash hands properly

Trichinosis
Type of Illness: Infection

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Anisakiasis
Type of Illness: Infection

Fungi

Fungi
Commonly cause food spoilage, not illness
Example; Molds, Yeast and Mushrooms

Contamination, Food Allergies and Foodborne Illness

Foodborne Contamination
Biological Chemical Physical

*Bacteria * Toxic Metals * Foreign Objects

* Viruses *Pesticides
* Parasites *Cleaning Products
* Fungi

Chemical Contaminants
Foreign Object
Metals
Should only be food-grade in utensils and equipment used to prepare and store food

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Chemicals
Should be stored away from food

Pesticides
Should be stored in a locked locker away from foodservice areas

The Safe Food handler

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The Unsafe Food Handler
How Food Handler Contaminate Foods

*Diagnosed with a foodborne illness

*Show symptoms of gastrointestinal illness
*Have infected lesions (cuts)
*Exposed to an ill person
*Touch anything that may contaminate
their hands

Proper Handwashing

Proper Hand washing

Wash Hands After

*Using the restroom * Using

Chemicals
* Handling raw foods
*Handling garbage
*Touching hair or body *
Clearing tables or busing dirty dishes
*Sneezing, coughing, using handkerchief
*Touching aprons or clothing
*Smoking, eating, drinking, chewing a gum
*Touching unsanitized surfaces

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A handwashing station must be equipped with
*Hot and cold running water
* Soap
* A method to dry hands
*A waste container

When to Change Gloves ?

*As soon as they become soiled or ripped
*Before beginning a different task
*At least every four hours during
continual use
*After handling raw meat and before
handling cooked or ready-to-eat foods

Proper Attire
Proper

Hair restrained Clean, short fingernail Apron clean

No jewelry or nail polish
Improper

Hair not restrained Long fingernails, jewelry and nails Apron dirty and stained

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Handling Illness and Injury
*Bandage and cover cuts, burns, sores, and skin infections
*Exclude food handlers diagnosed with a foodborne illness from the foodservice areas
*Exclude food handlers from working with or around food if they have the following symptoms:

*Fever Management’s Role

*Diarrhea *Model proper behavior
*Vomiting * Establish proper policies
*Sore throat * Train food handlers
*Jaundice * Continue supervision and monitoring
*Remind and retain

Choosing Suppliers
Make sure your suppliers Receiving Guides

*Are licensed and reputable *Train employees

*Have food-safety procedures in place * Inspect immediately
*Train employees in food safety * Receive one at a time
*Can deliver consistent product quality * Plan ahead
*Can deliver products on time * Have information at hand
*Use delivery trucks in good condition * Correct mistakes immediately
*Have clean well run warehouses *Label for storage
*Schedule during off peak hours
*Keep clean area
*Have a backup menu plan
Types of Thermometer

Digital thermometer Bi-Metallic Stemmed

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 Thermometer
Calibrating Thermometer
Ice Point Method Boiling Point Method

Step 1 Step 1
Fill container with crushed
Bring a pan of water
ice and water to boil
Step 2 Two Step 2
Submerge sensing area Submerge sensing area
of stem in ice water for of stem in boiling water
thirty seconds for thirty seconds
Step 3 Step 3
Adjust calibration nut Adjust calibration nut
until thermometer reads until thermometer
32ºF (0ºC) reads 212 °F( 100°c)

Using Thermometer

*Sanitize before and after every use

* Keep clean
*Measure internal temperatures in the thickest part of the product
*Calibrate regularly
*Never use glass thermometers

Checking Temperature Receiving Fresh Meat

Meat, poultry, fish Receive at 41 °F (5°C) or lower place immediately

*Insert stem/probe into thickest portion
Packaged food
*Insert stem/probe between two packages
Milk and other liquids
*Submerge stem/probe in liquid
Bulk liquids
* Fold bag over stem/probe
Live shellfish
*Insert stem/probe into middle of case
inside the refrigerator to bring down the
temperature to 39 °F ( 4°C) or lower
Accept
* Beef color-bright cherry red
* Lamb color – light red
* Pork color – pink lean meat, white fat
*Texture- firm, springs back when touched
Reject
*color – brown or greenish brown, green or
purple
*Blotchest- black ,white or green spot
*Texture- slimy ,sticky or dry
*Packaging- brocken cartons, dirty wrappers
torn packaging
*Odor – sour odor

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 Accept/Reject

Receiving Fresh Poultry Accept/Reject

Receive at 41ºF (5ºC) or lower, place

immediately inside the refrigerator to
bring down the temperature to 39°F
(4°C) or

Accept
*Color - No discoloration
*Texture Firm- springs back when
touched
*Packaging- Should be surrounded by
crushed, self-draining ice

Reject
*Color - Purple or green
discoloration around the neck; dark wing tips (red wing tips are acceptable)
*Texture -Stickiness under the wings or around joints
*Odor - Abnormal, unpleasant odor

Inspection vs Grading

Inspection Stamps Grading Stamps

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Receiving Fresh Fish Accept/Reject

Receive at 41ºF (5ºC) or lower, place

immediately inside the refrigerator to
bring down the temperature to 39°F
(4°C) or lower

Accept
*Color - Bright red gills; bright shiny
skin
*Odor - Mild ocean or seaweed smell
*Eyes - Bright, clear, and full
*Texture - Firm flesh that springs back

when touched

Reject
*Color- Dull gray gills; dull dry skin
*Odor - Strong fishy
or ammonia smell
*Eyes - Cloudy, red-
rimmed, sunken
*Texture - Soft; leaves an imprint when pressed

Receiving Live Shellfish

Receive at 45ºF (7ºC) or lower

Accept
*Odor - Mild ocean or seaweed smell
*Shell -Closed and unbroken
*Condition - Shipped alive; identified by
shell stock. Identification tag.
Retain tag for ninety days
after product is issued
Reject
*Odor – Strong fishy smell
*Shell- open shells that do not close when tapped
brocken shells
*Condition-dead on arrival
* Texture – Slimy , sticky or dry

Receiving Live Crustaceans

Receive at 45ºF (7ºC) or lower

Accept Reject
*Odor - Mild ocean or seaweed smell *Odor – Strong fishy smell
*Shell -Hard and heavy for lobsters and crabs * Shell - soft

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 and crabs *Condition- Dead on arrival; tails fail to curl
*Condition - Shipped alive; packed with when lobster is pick up
seaweed and kept moist

Receiving Fresh Eggs

Receive at air temperature

of 45ºF (7ºC) or lower

Accept Reject
*Odor – None * Odor- abnormal smell
*Shells- Clean and unbrocken *Shells-dirty and crack
*Condition- Firm, high yolks
that are not easy to break and
that cling to yolk.

Receiving Fresh Dairy

Receive at 41ºF (5ºC) or lower, place immediately inside the refrigerator

To bring down the temperature to 39°F (4°C) or lower

Accept Reject
*Milk - Sweetish flavor *Milk – Sour, bitter or moldy
*Butter - Sweet flavor, uniform color, firm texture *Butter- Sour ,bitter or moldy taste
*Cheese -Typical flavor and texture, uniform uneven color, soft texture
color *Cheese – unnatural mold, uneven color,
abnormal flavor or texture

Processed Foods

Receive at 41ºF (5ºC) or lower (unless otherwise specified), place immediately inside the refrigerator to
bring down the temperature to 39°F (4°C) or lower

Accept Reject
*Packaging - Intact and in good condition *Packaging- Torn holes; expired use by dates

Package Foods

MAP, Vacuum-Packed, Sous Vide Foods

Receive at 41ºF (5ºC) or lower (unless specified) place immediately inside the refrigerator to bring down
the temperature to 39°F (4°C) or lower

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Accept Reject
*Packaging - Intact and in good condition *Packaging –Leaking, expired code date
*Appearance- Unacceptable product color,
Appears slimy or bubbles

Receiving Canned Foods

Reject and report if

Swollen ends
Leaks and flawed seals
Rust and dents
No labels

Types of Storage

Refrigerated 39ºF (4ºC) or lower

Frozen 0°F ( -18°C) or lower
Dry 60 - 70°F (15 - 21°C)

Note: All rules and regulations apply to the 3 storage types.

The only difference is the temperature.

Storage Safety

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Storage Guidelines

* Use FIFO * Keep areas clean and dry

* Check food and storage temperatures
* Wrap and label foods
* Wrap and label foods
* Store fresh flower on different shelves
* Or in different part way from food items
* Don’t overload
* Store food in designated areas
* Monitor food expiration dates
* Use stainless steel for all potentially hazardous food
* Prevent cross contamination

Storing Refrigerated Foods Safely

* Maintain food temperature at 39°F (4°C) or lower

* Store raw foods below ready- to-eat or cooked foods
* Cool hot foods before refrigerating
* Label and date prepared foods.
* Nonfood items must be stored at a distance of 30 inches
(76 cm) from food

Cold Storage Temperatures

Food Temperature
* Meat, Poultry 39 °F (4 ° C) or lower
Fish, Eggs, Dairy

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* Live Shellfish 45 °F ( 7 °C) or lower
and Crustacean
* MAP, vacuum 39 °F (4 ° C ) or lower
packed, sous vide or as per manufacturer

Frozen Storage

Storing Frozen Foods Safely

* Maintain food temperature at 0°F

( -18°C) or lower
* Store frozen foods immediately upon delivery
* Minimize the number of times the door is opened and closed
* Monitor freezer temperature frequently

Storing Dry Foods Safely

* Practice FIFO, label and date products

* Maintain temperature between 60 - 70°F (15 - 21°C)
* Maintain relative humidity of 50 - 60%
* Store food at least 6 inches (15 cm) minimum above the deck
* Keep all food containers tightly closed

Safe Food Handling

It is your responsibility to handle

food safely during

*Preparation

*Cooking

*Cooling

* Reheating

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 * Service

Temperature Abuse

Temperature abuse is a major cause of

foodborne illness outbreaks.

The temperature danger zone (TDF) is

between 39°F and 140°F (4°C - 60°C).

Four-Hour Rule

Never let food remain in the temperature

danger zone for more than four hours

Exposure Time

Accumulates from receiving through cooking

Begins again when food is held, cooled, and
reheated

Methods for Preventing Cross-

Contamination During Preparation

*Prepare raw meat separately from
cooked/ready-to-eat foods
* Assign specific equipment for each food
* Use specific containers for each food
* Clean and sanitize food-contact surfaces
after each task
*Use proper color-coded chopping board
*consider using gloves for food preparation
(always with ready to eat food)
*Practice good personal hygiene

Thawing Foods Properly

Foods Should be Thawed

*Under refrigeration at 39ºF (4ºC) or less

*During submersion in running potable
*water at 70ºF (21ºC) or below (emergency use only)
*As part of the cooking process; ensure minimum
internal temperature
*In the microwave, if cooked immediately

Key Practices

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*Prepare food in small batches
*Store prepared foods quickly
*Chill ingredients prior to use
*Use properly cooked/cooled leftover meats
*Keep shell eggs at 39ºF (4ºC) or below until use
*Wash fruits/vegetables before cutting, combining, and cooking
*Use pasteurized products – milk – eggs

Cooking Foods

*Cooking food to required minimum internal temperatures

kills microorganisms
*Using a thermometer will determine that food has been
cooked properly
*Cooking is a critical control point
for most foods.
*Cooking will not destroy spores or toxins

Cooling Foods (Four-Hour Method)

*Cool food from 140ºF to 70ºF (60ºC to 30ºC) or lower within 2 hours
*Cool food from 70°F to 39ºF (30ºC to 4ºC) or lower within another 2 hours

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Minimum Safe Internal Temperature Safe Methods for Cooling

Cooling Foods

*Always use stainless steel containers no more than 4 inches (10 cm) in height
*Do not cover food items during cooling
*After removal from Blast Chiller or Freezer all food item must be covered and labeled
*Fill out the temperature log

Reheating Potentially Hazardous Correct Labelling

Foods for Hot Holding
1. Day Dot
*Reheat food one time only * Flour ,sugar, salt herb
*Reheat food to an internal temperature
of 167 °F (75°C) for 15 seconds within 2 hours 2.Potentially Hazardous Food
*24 hour garlic/oil mixture
*48 hour sliced melon, sliced/prepared,
Knowledge Application poultry, dairy products etc.
* 72 hours Sponge cake ,parmesan cheese
Frozen turkeys have been delivered for Thanksgiving
Dinner. Describe the proper operations from thawing
to cooking.

Protecting Food
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When Holding Foods

*Keep cold foods cold and hot foods hot

*Measure internal temperature at least
every two hours
*Food safety is your top priority

Hot Holding Guidelines

*Never use hot-holding equipment to reheat foods

*Hot-holding equipment must keep foods at 140ºF (60ºC) or
higher
*Stir at regular intervals
*Keep foods covered
*Measure internal temperatures at least every two hours
*Discard food after four hours if not held at or above 140ºF (60ºC)
*Never mix fresh food with food being held
*Prepare in small batches.

*Cold-holding equipment must keep food at 39ºF (4ºC) or lower

*Do not store directly on ice
*Measure internal temperature at least every two hours
*Keep foods covered

Proper and Improper Service

RIGHT WRONG RIGHT WRONG

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 RIGHT WRONG RIGHT WRONG

RIGHT WRONG RIGHT WRONG

RIGHT WRONG RIGHT WRONG

Rules for Food Bars

*Monitor and maintain proper temperatures

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*Never mix fresh food with food being replaced
*Separate raw foods from cooked and ready-to-eat
*Install sneeze guards or food shields
*Provide tongs and other utensils for all foods
*Monitor the food bar
*Ensure guests and crew use a clean plate on return
trips

Hazard Analysis Critical Control Points

Developed by: Pilsbury Company 1971 - for NASA – National Aeronautics and Space Administration
Reason: to guarantee safe food for space travel by ensuring “zero” defects during
foodhandling/preparation.
Present day: Internationally recognized and required by Law in virtually all countries.

Food Safety Programs

A Hazard Analysis Critical Control Point (HACCP) system

*Identifies hazards within the flow of food

*Implements controls based on the hazards identified

If biological, chemical, or physical hazards are identified at specific points

in the flow of foods, they can be

* Prevented
* Eliminated
* Reduced to safe levels

A Dynamic Process That Ensures Safe Food Through a Combination of

*Proper food handling procedures

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*Monitoring techniques
*Record keeping

A HACCP System Helps you

*Identify foods and procedures most likely to cause foodborne illness

*Develop procedures to reduce the risk of an oubreak
*Monitor procedures to keep food safe
*Verify that the food served is consistently safe

Prerequisite Programs
The Foundation for HACCP

Proper personal Proper facility Choose good Proper cleaning

Appropriate
Hygiene design Suppliers and and sanitation equipment
Develop supplier maintenance
Specifications

Seven HACCP Principles

Principle 1-Conduct a Hazard

Principle 2- Determine the limits
Principle 3-Establish Critical
Principle 4-Establish monitoring procedures
Principle 5-Take corrective action
Principle 6-Verify the system works
Principle 7-Record keeping and documentation

Facilities and Equipment

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*Design layout – Allow for adequate clean and unclean storage, good flow of food, adequate
Refrigeration, preparation table etc.
*Material Selection – Generally stainless steel
*Equipment installation- allow for space between equipment for cleaning purposes.
*Waste management – Sufficient space for waste bins.

Construction Materials

Select Materials that are

*Easy to clean and maintain
*Safe
* Resistant to the absorption

of grease and moisture

Equipment Standard
Equipment must be
*Easy to clean
*Easy to disassemble for

frequent cleaning

Food contact Surface must be

*Smooth, nontoxic, nonabsorbent
* Free of pits and crevices
* Free of sharp corners and edges

General Guidelines

Cutting Boards

*Nonabsorbent hardwoods or synthetic materials

*Free of seams and grooves
sanded smooth on a regular basis
*Separate boards for different foods
RED Raw meats
GREEN Vegetables
BLUE Raw fish
ORANGE Buffet preparation
YELLOW Raw poultry
WHITE Ready-to-eat or cooked food
Washed, rinsed, and sanitized between uses

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*A good layout will ensure easy
cleaning and minimize

*Time food spends

in the TDZ
* Risk of cross-
contamination
* Food handling

Garbage
containers must be

*Leak-proof, waterproof, and pestproof

* Easy to clean
* Kept covered when
not in use
*Cleaned frequently - inside and out

Cleaning and Sanitizing

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Creating a Safe Environment for Food

Cleaning vs Sanitizing

Cleaning – is removing food and other types of soil from a surface

Sanitizing- is reducing the number of microorganisms’ on surface to safe level

Frequency

Food-contact surfaces must be cleaned and sanitized

*After each use * A four- hour intervals if the items are in constant use
*When beginning to work with *After a task has been interrupted
another type of food

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Cleaning Agents

*Detergents
*Solvent cleaners
*Acid cleaners
*Abrasive cleaners

Sanitizing Methods

Heat Chemical
*Hot water * Chlorine, Iodine, Quats

Factors That Influence Their Effectiveness

*Contact time
* Temperature
*Concentration

Manual Warewashing

Three Compartment sink

*Wash and rinse in hot water (90-110°F

or 35-43°C)
*Sanitize by heat (171°F - 77°C Min.) or
Chemical (50 ppm chlorine); keep
Immersed for at least 30
seconds

Three Bucket System

*Wash (water temperature 90°F - 32°C min.)

*Rinse
* Sanitize in 100 ppm chlorine solution

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 Standard Operating Procedure
_____________________________________________________________________________________

Manual Warewashing
Policy: All small wares are washed, rinsed, and sanitized after each use. The ware washing
sinks will be checked prior to use to ensure chemical concentrations or sanitizing temperatures
are adequate.

Procedure: Employees who use the warewashing sinks will be responsible for knowing how to
use them properly, and document chemical concentrations and/or temperatures. Steps include:

1. Rinse, scrape, or soak all items before washing.

2. Wash items in the first sink in the detergent solution. Water temperature should be at
least 110°F. Use a brush, cloth, or scrubber to loosen remaining soil. Replace
detergent solution when suds are gone or water is dirty.
3. Immerse or spray-rinse items in second sink. Water temperature should be at least
110°F. Remove all traces of food and detergent. If using immersion method, replace
water when it becomes cloudy or dirty.
4. Immerse items in third sink filled with hot water or a chemical-sanitizing solution. If
hot water immersion is used, the water temperature must be at least 180°F. Proper
personal protective equipment should be used to avoid injury. Items must be
immersed for thirty (30) seconds depending on type of chemical used. If chemical
sanitizing is used, the sanitizer must be mixed at the proper concentration. (Check
each time solution is prepared or sink is filled with test kit.) Water must be correct
temperature for the sanitizer used.
5. Air dry all items on a drainboard. Towels should not be used to dry items.

Proper Warewashing Sink Setup

WASH RINSE SANITIZE

110°F 110°F 180°F or
Soapy Water Clear Water Chemical Sanitizer

The unit supervisor will:

1. Verify proper use of the warewashing sinks.

2. Check logs to ensure that temperatures or chemical concentrations meet standards
and are recorded daily.
3. Follow-up and train staff as necessary.

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Equipment

General Guidelines

*All equipment must be kept clean

*All food-contact surfaces must be sanitized
*Clean-in-place equipment must be cleaned
and sanitized daily

Master Cleaning Schedule

Include the following

*What should be cleaned

*Who should clean it
*When should it be cleaned
*How should it be cleaned
*Who should check the cleaning

Chemicals and Cleaning Supplies

Store Chemicals and Cleaning Supplies in Lockers Away from Food Storage

Pest Management

To prevent pests from entering

an establishment

*Use reputable suppliers and

inspect deliveries
*Screen windows and vents
*Fill holes around pipes

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*Seal cracks in floors and walls
*Seal spaces around equipment

To deny food and shelter

*Dispose of garbage quickly and properly

*Properly store all food and supplies quickly
*Clean and sanitize the facility thoroughly

Cockroaches

Signs of a Roach Infestation

*Strong oily odor
*Droppings similar
*to grains of pepper
*Capsule-shaped egg cases
each case carries 40-60 nymphs

Rodents

Signs of a Rodent Infestation

*Droppings
*Signs of gnawing
*Tracks
*Nesting materials
*Holes
*Urine visible under UV light

Other Types of Pests

*Flies
*Ants
*Bees
*Head Lice
Controlling Insects

Methods of Control

*Repellents
*Sprays
*Baits
*Traps
*Glue boards

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Pesticides
When Storing Pesticides

*Keep them in original containers

*Store them away from food preparation
*and food storage areas
*Follow directions and regulations for disposal
*Keep an MSDS on the premises for each

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