Section 16­1

KEEPING FOOD SAFE

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 Section 16­1

A well­designed food safety system

will establish controls to prevent

n Time­temperature abuse
n Poor personal hygiene
n Cross­contamination

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 Section 16­1

Time and Temperature Abuse

• Most foodborne illnesses are the result of time
and temperature abuse by kitchen staff.
• Foods that remain in the temperature danger zone
(41°F–140°F/5°C–60°C) allow for the growth of
bacteria that cause foodborne illnesses.
• it is vital that staff minimize the time that food is
kept in the temperature danger zone.
• Potentially hazardous foods must be thrown
away after four hours if they are held within the
temperature danger zone.
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 Section 16­1

• four­hour time zone begins when food is received.

• food can be time and temperature abused before
arriving at its destination.
• food can be contaminated at the point of
production.
• Every time the food is within the temperature
danger zone, the four­hour time zone decreases—
it does not begin again.
• To prevent time and temperature abuse, adhere to
safety guidelines.

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 Section 16­1

Controlling Time and Temperature

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

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 Section 16­1

Personal Hygiene
• Microorganisms on equipment, hand tools, small
wares, and cooking surfaces can come into
contact with the hands of kitchen staff and be
transported from hands to food, contaminating the
food.
• To avoid contamination, practice good personal
hygiene, including bathing, proper hand washing,
wearing foodservice gloves, and maintaining
good personal health.

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 Section 16­1

• Bathing
– shower or bathe before arriving at work.
– Fingernails should be neat, clean, and short.
• Washing hands
– vital that employees wash hands frequently
– AFTER eating, drinking, smoking, chewing gum, and using
the restroom;
– AFTER touching the face, hair, or skin;
– AFTER coughing, sneezing, or wiping the nose.
– BEFORE and AFTER handling raw food,
– BETWEEN performing tasks,
– BEFORE using preparation equipment,
– AFTER removing trash or clearing tables. Culinary Essentials
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 Section 16­1

• Clothes
– cleaned daily before coming to work.
– change into the uniform after arriving at work.
This helps lower the risk of cross­contamination.
• Jewelry
– Jewelry can harbor harmful microorganisms and
poses a physical hazard as well.
– Foodhandlers should remove all jewelry, except
for plain wedding bands, prior to starting their
shift.
Culinary Essentials
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 Section 16­1

• Hair and facial hair

– Be cleaned daily prior to arriving at work.
– Hair also should be held back in a hair restraint
in an effort to keep employees from touching
their hair and then touching food.
– Hair restraints also keep hair from falling into
food.
– Beards and Moustaches should be shaved

Culinary Essentials
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 Section 16­1

Practice Good Personal Hygiene

n Wash hands properly
nObserve strict rules for eating, drinking,
and smoking
n Maintain general personal cleanliness
n Do not wear jewelry and wrist watches
n Prevent ill employees from working

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 Section 16­1

Prevent Cross­Contamination
n Wash hands after handling raw foods
nDon’t allow raw foods to touch or drip onto
cooked or ready­to­eat foods
n Use color coded cutting boards for specific
foods
n Clean and sanitize food­contact
surfaces and cloths

Culinary Essentials
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 Section 16­1

Foodhandler’s Responsibility
n Meet regulations
n “Think” Food Safety

People pose the greatest risk

to food safety!

You are responsible for yours

and your colleagues’ actions.
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 Section 16­1

Culinary Essentials
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 Section 16­1

How Foodhandlers
Contaminate Food
n Diagnosed with a foodborne illness
n Show symptoms of gastrointestinal illness
n Have infected lesions (cuts)
n Exposed to an ill person
n Touch anything that may contaminate
their hands

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 Section 16­1

Culinary Essentials
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 Section 16­1

Proper Handwashing Technique

Culinary Essentials
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 Section 16­1

Proper Handwashing Procedure

1. Wet your hands 2. Apply soap 3. Rub hands together

with hot running for at least twenty
water seconds

4. Clean under 5. Rinse hands 6. Dry hands

fingernails and thoroughly under Culinary Essentials
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 Section 16­1

Wash hands after

n Using the restroom n Using chemicals
n Handling raw foods n Handling garbage
n Touching hair or body n Clearing tables or
busing dirty dishes
nSneezing, coughing, using
handkerchief n Touching aprons
or clothing
n Smoking, eating,
drinking, chewing nTouching other
tobacco or gum unsanitizedsurfaces

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 Section 16­1

A handwashing station
must be equipped with

n Hot and cold running water

n Soap
n A method to dry hands
n A waste container

Culinary Essentials
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 Section 16­1

GLOVES
• Before putting on gloves, wash hands thoroughly with
soap and water following proper hand­washing
procedures.
• The type of single­use gloves worn in food service
depends on the task to be accomplished and includes:
• • nitrile powder­free gloves
• • plastic disposable gloves
• • powder­free gloves
• • uniseal gloves
• • vinyl gloves Culinary Essentials
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 Section 16­1

When to Change Gloves

n As soon as they become soiled or ripped
n Before beginning a different task
n At least every four hours during continual use
nAfter handling raw meat and before handling
cooked or ready­to­eat foods

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 Section 16­1

Proper

Hair restrained Clean, short fingernails, Apron clean

no jewelry or nail polish

Improper

Hair not restrained Long fingernails, Apron dirty and

Culinary Essentials
jewelry, nail polish stained
Copyright © Glencoe/McGraw­Hill,
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 Section 16­1

Handling Illness and Injury

n Bandage and cover cuts, burns, sores, and skin
infections
n Exclude foodhandlers diagnosed with a
foodborne illness from the foodservice areas
n Exclude foodhandlers from working with or
around food if they have the following symptoms:
n Fever n Sore throat
n Diarrhea n Jaundice
n Vomiting

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 Section 16­1

Culinary Essentials
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 Section 16­1

The Flow of Food

• The flow of food is the process by which
food items move through a foodservice
• operation, beginning with receiving and
ending with reheating.

Culinary Essentials
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 Section 16­1

• 1 . receiving (cp):
• 2. storing (cp):
• 3. preparing (cp):
• 4. cooking (ccp):
• 5. holding (ccp):
• 6. cooling (ccp):
• 7. reheating (ccp): Culinary Essentials
Copyright © Glencoe/McGraw­Hill,
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 Section 16­1

Receiving and Storing Food

Safety and sanitation procedures begin here

• All food items must be carefully inspected for

damage
• ensure that the food has been maintained at the
proper temperatures during transit.
• Potential problems that could be encountered in
receiving include thawed and refrozen foods, insect
infestation, damaged foods or containers, repacked or
mishandled items, and foods shipped at incorrect
temperatures.

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 Section 16­1

• Products that do not meet food safety standards

should be rejected.
• Storing food, whether dry, refrigerated, or frozen,
is another control point at which improper
handling can result in contamination.
• All foods should be stored properly, in the
appropriate location, to prevent contamination,
spoilage, and the growth of harmful bacteria.
• Storage areas should always be kept clean and
dry, and the temperature should be monitored.
Culinary Essentials
Copyright © Glencoe/McGraw­Hill,
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 Section 16­1

Responsibility for the safety of

food that enters your establishment
rests with YOU!

Culinary Essentials
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 Section 16­1

Make sure your suppliers

n Are licensed and reputable
n Have food­safety procedures in place
n Train employees in food safety
n Can deliver consistent product quality
n Can deliver products on time
n Use delivery trucks in good condition
n Have clean well run warehouses

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 Section 16­1

n Train employees n Correct mistakes

immediately
n Inspect immediately
n Label for storage
n Receive one at a time
n Schedule during
n Plan ahead off­peak hours
n Have information n Keep area clean
at hand n Have a backup
menu plan

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 Section 16­1

Types of Thermometers

Image courtesy of Thermometer Manufacturing, Atkins

Image courtesy of Cooper Instrumental
Corporation,Middlefield, CT.

Technical, Gainsville, FL.

Bi­metallic stemmed Digital thermometer
thermometer

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 Section 16­1
Thermometers
• Bimetallic stem and digital thermometers are used in the
foodservice industry to measure the internal temperature of
food.
• When using a thermometer, place it in the thickest part of
the food, and take at least two readings in different places.
• Thermometers should be thoroughly cleaned, sanitized,
and air­dried after each use to avoid the risk of cross­
contamination.
• Thermometers should be calibrated and accurate to within
+/–2°F or +/–1°C, after an extreme temperature change.

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 Section 16­1

Bi­Metallic Stemmed Thermometer

Culinary Essentials
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 Section 16­1

Ice­Point Method
n Step One
Fill container with crushed
ice and water
n Step Two
Submerge sensing area
of stem in ice water for
thirty seconds
n Step Three
Adjust calibration nut
until thermometer reads
32ºF (0ºC)

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 Section 16­1

Boiling­Point Method
n Step One
Bring a pan of
water to a boil
n Step Two
Submerge sensing area
of stem in boiling water
for thirty seconds
n Step Three
Adjust calibration nut
until thermometer reads
212ºF (100ºC)

Culinary Essentials
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 Section 16­1

Discard food if kept in the temperature

danger zone (39ºF to 140ºF / 4ºC to 60ºC) for
longer than four hours
The thermometer may be the single most
important tool you have to protect food

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 Section 16­1

n Sanitize before and after every use

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

Culinary Essentials
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 Section 16­1

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
n Beef color Bright n Color Brown or greenish­
cherry red brown, green, or purple
n Lamb color Light red blotches; black, white, or
green spots
n Pork color Pink lean
meat, white fat n Texture Slimy, sticky, or dry

n Texture Firm; springs n Packaging Broken cartons, dirty

back when wrappers, or torn packaging
touched n Odor Sour odor

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 Section 16­1

Accept Reject

Culinary Essentials
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 Section 16­1

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
n Color No discoloration n Color Purple or green
n Texture Firm; springs discoloration around the neck;
back when touched dark wing tips (red wing tips are
acceptable)
n Packaging Should be
surrounded by crushed, n Texture Stickiness under the
self­draining ice wings or around joints
n Odor Abnormal, unpleasant odor

Culinary Essentials
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 Section 16­1

Accept Reject

Culinary Essentials
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 Section 16­1

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
n Color Bright red gills; n Color Dull gray gills; dull
bright shiny skin dry skin
n Odor Mild ocean or n Odor Strong fishy
seaweed smell or ammonia smell
n Eyes Bright, clear, and n Eyes Cloudy, red­
full rimmed, sunken
n Texture Firm flesh that n Texture Soft; leaves an
springs back when imprint when pressed
touched

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 Section 16­1

Accept Reject

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Receive at 45ºF (7ºC) or lower

Accept Reject
n Odor Mild ocean or n Odor Strong fishy smell
seaweed smell n Shell Open shells that do
n Shell Closed and not close when tapped;
unbroken broken shells
n Condition Shipped alive; n Condition Dead on arrival
identified by shell stock n Texture Slimy, sticky, or
identification tag. Retain dry
tags for ninety days after
product is used

Culinary Essentials
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 Section 16­1

Receive at 45ºF (7ºC) or lower

Accept Reject
n Odor Mild ocean or n Odor Strong fishy smell
seaweed smell n Shell Soft
n Shell Hard and heavy for n Condition Dead on arrival;
lobsters and crabs tail fails to curl when
n Condition Shipped alive; lobster is picked up
packed with seaweed and
kept moist

Culinary Essentials
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 Section 16­1

Shellstock Identification Tags

n Date tags when shellfish are received
nKeep tags on file for 90 days after last shellfish
used
n Never mix shellfish shipments
n Used as a prevention to Hepatitis A since
symptoms can occur after 60 days of eating a
food contaminated with Hepatitis A

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 Section 16­1

Receive at air temperature

of 45ºF (7ºC) or lower
Accept Reject
n Odor None n Odor Abnormal smell
n Shells Clean and n Shells Dirty and cracked
unbroken
n Condition Firm, high
yolks that are not easy to
break and whites that
cling to yolk

Culinary Essentials
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 Section 16­1

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
n Milk Sweetish flavor n Milk Sour, bitter, or moldy
n Butter Sweet flavor, n Butter Sour, bitter, or
uniform color, firm moldy taste; uneven color;
texture soft texture
n Cheese Typical flavor n Cheese Unnatural mold;
and texture, uniform uneven color; abnormal
color flavor or texture

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 Section 16­1

Receiving temperatures vary

Accept Reject
n Conditions Vary n Odor Unpleasant
depending on product n Condition Signs of insect
infestation; cuts or
mushiness; discoloration,
wilting or dull appearance

Culinary Essentials
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 Section 16­1

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
n Packaging Intact and n Packaging Torn/holes;
in good condition expired use­by dates

Culinary Essentials
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 Section 16­1

Frozen Processed Foods

Receive frozen
Accept Reject
n Packaging Intact and n Packaging Large ice
in good condition crystals on product/
package; water stains/
liquid on packaging,
abnormal color, dry
texture

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 Section 16­1

MAP, Vacuum­Packed, 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

Accept Reject
n Packaging Intact and n Packaging Leaking;
in good condition expired code date
n Appearance Unacceptable
product color; appears slimy or
bubbles

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 Section 16­1

Reject and report if

n Swollen ends
n Leaks and flawed seals
n Rust and dents
n No labels

Culinary Essentials
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 Section 16­1

Packaging Product
Reject if Reject if
n Holes, tears, punctures n Contains insects or eggs,
n Dampness or moisture rodent droppings
stains n Abnormal color or odor
n Spots of mold
n Slimy

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 Section 16­1

Torn Bag Moisture Stain

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Culinary Essentials
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 Section 16­1

Types of Storage
• Dry Storage
• Refrigerated Storage
• Frozen Storage

Culinary Essentials
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 Section 16­1

Dry storage
• Foods that have a long shelf life are placed in dry
storage.
• Flour, salt, dried beans, and canned foods are
examples.
• The ideal temperature in a dry storage area is
50°F–70°F (10°C–21°C) with 50%–60%
humidity.
• All stored food products should be kept at least
six inches off the floor and six inches away from
the wall.
Culinary Essentials
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 Section 16­1

Refrigerated storage
• refrigeration should be kept at or below 41°F (5°C).
• Clearly label and date all containers
• First In, First Out (FIFO) inventory program,
• Cooked foods should be stored above raw ingredients to
prevent cross­contamination.
• Drip pans should be placed under raw ingredients to catch any
spills.
• When thawing frozen foods, always place them below prepared
foods, and leave space for air to circulate around food.
• Also check unit and food temperatures.

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 Section 16­1

Frozen storage
• Frozen foods should be stored between 0°F and 10°F (–
18°C and –12°C).
• Label and date all containers, and ensure that wrappings
are airtight to prevent freezer burn.
• Other guidelines include:
• • Check unit and food temperatures.
• • Defrost the freezer on a regular basis.
• • Use cold curtains to maintain temperature control.
• • Use FIFO.
• • Open the freezer only when absolutely necessary.

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 Section 16­1

Culinary Essentials
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n Use FIFO
n Check food and
storage temperatures
n Wrap and label foods
n Store fresh flowers on
different shelves or in
a different part away
from food items
n Store food at least 6
inches (15 cm) minimum
above the floor and 6
inches form the wall
Section 16­1
n Keep areas
clean and dry
n Don’t overload
n Store food in
designated areas
n Monitor food
expiration dates
n Use stainless steel
for all potentially
hazardous food
nPrevent cross­
contamination Culinary Essentials
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 Section 16­1

Storing refrigerated foods safely

nMaintain food temperature at
39°F (4°C) or lower
n Store raw foods below ready­
to­eat or cooked foods
n Cool hot foods before
refrigerating
n Label and date prepared
foods.
n Nonfood items must be
stored at a distance of 30
inches (76 cm) from food Culinary Essentials
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 Section 16­1

Food Temperature
n Meat, Poultry, n 39ºF (4ºC) or lower
Fish, Eggs, Dairy
n Live Shellfish n 45ºF (7ºC) or lower
and Crustacea
n MAP, vacuum n39ºF (4ºC) or lower or as
packed, sous vide per manufacturer

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 Section 16­1

Frozen Storage

Storing frozen foods safely

n Maintain food temperature at

0°F
( ­18°C) or lower
nStore frozen foods immediately
upon delivery
n Minimize the number of times
the door is opened and closed
n Monitor freezer temperature
frequently
Culinary Essentials
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 Section 16­1

Dry Storage

Storing dry foods safely

n Practice FIFO, label and date

products
nMaintain temperature between
60 ­ 70°F (15 ­ 21°C)
nMaintain relative humidity of
50 ­ 60%
nStore food at least 6 inches (15
cm) minimum above the deck
n Keep all food containers tightly
closed Culinary Essentials
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 Section 16­1

If poultry, lettuce, and beef would be

stored in the same refrigerator, how
should these be placed?

What step should be taken if a raw

food has dripped onto a ready­to­
eat/cooked product?
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Culinary Essentials
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Culinary Essentials
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 Section 16­1

Preparation and Cooking

• Wash all fresh fruits and vegetables before
preparation,
• never prepare fruits and vegetables on the
same cutting boards used to prepare
uncooked meats.
• Each type of food product prepared is
susceptible to a different kind of
contamination.

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 Section 16­1

• color­coded cutting boards, knives, and

cloths can cut down on the risk of cross­
contamination.
• use clean, sanitized cutting boards, knives,
and utensils.
• Remove refrigerated food products as
needed.
• Wash, rinsed, and sanitize the areas each
time a different food product is prepared
• prepare or cook foods immediately.
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 Section 16­1

• Always use the recommended utensils, such as

tongs or spatulas, when handling ready­to­eat
food.

• Ready­to­eat foods can be defined as follows:

– raw, washed, or cut fruits and vegetables
– food that is ready for consumption (no further
washing or cooking is required)
– unpacked, potentially hazardous food that has been
cooked according to the required time and
temperature specifications

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 Section 16­1

• Wear gloves to create a barrier between hands

and food when nothing else (tongs, deli
tissue, and so on) is being used.
• Keep cold ingredients properly chilled in the
refrigerator until they are needed,
• cook protein ingredients before mixing them
with other food products.
• Always follow recipe directions when
preparing foods, and cook to the minimum
internal temperature.
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 Section 16­1

• Certain foods, such as poultry and meat,

must be cooked at specific temperatures in
order to keep them safe.
• boil leftover sauces and gravies before
serving,
• thoroughly cook any battered or breaded
foods
• never mix leftover food with freshly
prepared foods.

Culinary Essentials
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 Section 16­1

It is your responsibility to handle

food safely during
n Preparation
n Cooking
n Cooling
n Reheating
n Service

Culinary Essentials
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 Section 16­1

Temperature abuse is a
major cause of
foodborne illness
outbreaks.

ð The temperature
danger zone (TDF) is
between 39°F and 140°F
(4°C ­ 60°C).

Culinary Essentials
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 Section 16­1

Four­Hour Rule
n Never let food remain in the temperature danger
zone for more than four hours

Exposure Time
n Accumulates from receiving through cooking
n Begins again when food is held, cooled, and
reheated

Culinary Essentials
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 Section 16­1

Methods for Preventing Cross­

Contamination During Preparation
n Prepare raw meat separately from
cooked/ready­to­eat foods
n Assign specific equipment for each food
n Use specific containers for each food
nClean and sanitize food­contact surfaces after
each task

Culinary Essentials
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 Section 16­1

Methods for Preventing Cross­

Contamination During Preparation
n Use proper color­coded cutting boards
n Consider using gloves for food preparation and
service (always with ready to eat foods)
Practice good personal hygiene

Culinary Essentials
Copyright © Glencoe/McGraw­Hill,
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 Section 16­1

TASTING FOOD
– Never taste food directly from the stockpot
using the stirring spoon.
– The correct procedure is to ladle a small
amount into a dish and then taste from the dish
using either an individually wrapped spoon or
a plastic spoon that is stored with the handle
facing up. Remove the dish to be washed and
dispose of the spoon after each tasting. Never
carry a tasting spoon in your pocket.
Culinary Essentials
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 Section 16­1

Foods should be thawed

n Under refrigeration at 39ºF (4ºC) or less
n During submersion in running potable
water at 70ºF (21ºC) or below (emergency use
only)
n As part of the cooking process; ensure minimum
internal temperature
n In the microwave, if cooked immediately

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 Section 16­1

n Prepare food in small batches

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

Culinary Essentials
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 Section 16­1

n Cooking food to required minimum internal

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

Culinary Essentials
Copyright © Glencoe/McGraw­Hill,
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 Section 16­1

Minimum Internal Temperature

• Injected meats, including brined • 155°F (68°C) for 15
ham and flavor­injected roasts seconds
• Poultry, stuffed meats and pasta, • 165°F (74°C) for 15
casseroles, stuffings, seconds
• Beef, pork, veal, and lamb roasts • 145°F (63°C) for 4
minutes
• Beef, pork, veal, and lamb • 145°F (63°C) for 15
steaks/chops seconds

Culinary Essentials
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Minimum Internal Temperature
• Hamburger, ground pork,
sausages, flaked fish
• Fish
• Fresh eggs for immediate
service
• Any potentially hazardous
foods cooked in a
microwave
Section 16­1
• 155°F (68°C) for 15
seconds
• 145°F (63°C) for 15
seconds
• 145°F (63°C) for 15
seconds
• 165°F (74°C) and then
let food stand for 2
minutes
Culinary Essentials
Copyright © Glencoe/McGraw­Hill,
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 Section 16­1

Cooling Food Safely

• The FDA recommends using a two­stage method for
cooling food safely.
– Cool cooked foods to 70°F (21°C) within
two hours, and then cool the food down to
41°F (5°C) or lower within four hours.
• Food also may be cooled using a one­stage method,
– dropping the temperature to 41°F (5°C) or
lower within four hours.

Culinary Essentials
Copyright © Glencoe/McGraw­Hill,
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 Section 16­1

Cooling methods:
• • The Rapid Kool™ is a container of water that can be
frozen and placed directly in stock to accelerate cooling.
• • Ice­water bath—An ice­water bath allows smaller
portions of stock to be placed in ice water in a sink or
large pot.
• Blast chiller—Blast chillers are units used to cool food,
moving it through the temperature danger zone in less
than two hours.
• • Ice or cold paddles—Ice or cold paddles are directly
added to the product to reduce the temperature.
• • Metal cooling pins—Metal cooling pins inserted into a
food item cool food by transferring heat from the food to
cold air.
Culinary Essentials
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 Section 16­1

Culinary Essentials
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 Section 16­1

• 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 Culinary Essentials

Copyright © Glencoe/McGraw­Hill,
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 Section 16­1

Reheating Potentially Hazardous

Foods for Hot Holding
nReheat food to an internal temperature of
167ºF (75ºC) for fifteen seconds within two hours

n Reheat food one time only

Culinary Essentials
Copyright © Glencoe/McGraw­Hill,
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 Section 16­1

Correct Labeling

1. Day Dot

• Flour, sugar, salt, herbs

2. Potentially hazardous food
• 24 hr Garlic /oil mixtures
• 48 hr Sliced melon, sliced/prepared meats,
poultry, dairy products etc
• 72 hr Sponge cake, parmesan cheese
Culinary Essentials
Copyright © Glencoe/McGraw­Hill,
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 Section 16­1

Which of the following, if any, require labeling ?

PRODUCT YES NO
SLICED VEGETABLES
OPEN CAN OF TOMATOES
GRILLED VEGETABLES
OPEN CAN OF MUSHROOMS
DEFROSTING VEGETABLES
ICING SUGAR
PEELED GARLIC
COOKED VEGETABLES
UNCOOKED RICE
WHOLE CHEESE PIECE

Culinary Essentials
Copyright © Glencoe/McGraw­Hill,
a division of The McGraw­Hill Companies, Inc.
 Section 16­1

Which of the following, if any, require labeling ?

PRODUCT YES NO
PEELED APPLES
SLICED MELON
SLICED PINEAPPLE
WHOLE WATER MELON
BREAD CRUMBS
GRILLED MUSHROOMS
SLICED MELON & PINEAPPLE
DEFROSTING PUFF PASTRY
COCONUT JUICE
SLICES OF CHEESE

Culinary Essentials
Copyright © Glencoe/McGraw­Hill,
a division of The McGraw­Hill Companies, Inc.
 Section 16­1

Which of the following, if any, require labeling ?

PRODUCT YES NO
SLICED VEGETABLES X
OPEN CAN OF TOMATOES X
GRILLED VEGETABLES X
OPEN CAN OF MUSHROOMS X
DEFROSTING VEGETABLES X
ICING SUGAR X
PEELED GARLIC X
COOKED VEGETABLES X
UNCOOKED RICE X
WHOLE CHEESE PIECE X

Culinary Essentials
Copyright © Glencoe/McGraw­Hill,
a division of The McGraw­Hill Companies, Inc.
 Section 16­1

Which of the following, if any, require labeling ?

PRODUCT YES NO
PEELED APPLES X
SLICED MELON X
SLICED PINEAPPLE X
WHOLE WATER MELON X
BREAD CRUMBS X
GRILLED MUSHROOMS X
SLICED MELON & PINEAPPLE X
DEFROSTING PUFF PASTRY X
COCONUT JUICE X
SLICES OF CHEESE X

Culinary Essentials
Copyright © Glencoe/McGraw­Hill,
a division of The McGraw­Hill Companies, Inc.
 Section 16­1

Culinary Essentials
Copyright © Glencoe/McGraw­Hill,
a division of The McGraw­Hill Companies, Inc.
 Section 16­1

Culinary Essentials
Copyright © Glencoe/McGraw­Hill,
a division of The McGraw­Hill Companies, Inc.
 Section 16­1

Culinary Essentials
Copyright © Glencoe/McGraw­Hill,
a division of The McGraw­Hill Companies, Inc.
 Section 16­1

Holding Food Safely

Food safety is your top priority
• Keep foods covered to reduce contamination,
• Take the internal temperature regularly, a minimum of
every two hours.
• Cooked foods should be held at 140°F (60°C) or higher.
– If the temperature drops below 140°F (60°C), reheat
the food to 165°F (74°C) for 15 seconds within two
hours, and hold again at 140°F (60°C) or higher.
• If the temperature drops below 140°F (60°C) for a second
time, discard the food.

Culinary Essentials
Copyright © Glencoe/McGraw­Hill,
a division of The McGraw­Hill Companies, Inc.
 Section 16­1

• Hot foods should also be stirred regularly to

distribute the heat throughout the food.
• Cold food should be held at 41°F (5°C) or lower.
• Except for fruits and vegetables, do not store cold
food directly on ice.
• Instead, place it in a container, such as a hotel
pan. Use self­draining drip pans for displays.
• Never mix fresh food with food being held
• Prepare in small batches
• Never use hot­holding equipment to reheat foods

Culinary Essentials
Copyright © Glencoe/McGraw­Hill,
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 Section 16­1

When Holding Foods

n Keep cold foods cold and hot foods hot
n Measureinternal temperature at least every
two hours

Culinary Essentials
Copyright © Glencoe/McGraw­Hill,
a division of The McGraw­Hill Companies, Inc.
 Section 16­1

Serving Food Safely

Microorganisms are easily spread
• never touch ready­to­eat food or the surfaces of glasses,
dinnerware, or flatware with bare hands when serving
food.
• Hold dishes by the bottom or an edge, cups by their
handles, glassware by the lower third, and flatware by the
handles.
• Plates of food should never overlap when dishes are
served to guests.
• use a tray to carry the plates.
• serving beverages, use scoops, not bare hands, to pick up
ice.
Culinary Essentials
Copyright © Glencoe/McGraw­Hill,
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 Section 16­1

RIGHT WRONG RIGHT WRONG

RIGHT WRONG RIGHT WRONG

Culinary Essentials
Copyright © Glencoe/McGraw­Hill,
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 Section 16­1

RIGHT WRONG RIGHT WRONG

RIGHT WRONG RIGHT WRONG

Culinary Essentials
Copyright © Glencoe/McGraw­Hill,
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 Section 16­1

n Monitor and maintain proper temperatures

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

Culinary Essentials
Copyright © Glencoe/McGraw­Hill,
a division of The McGraw­Hill Companies, Inc.
 Section 16­1

Culinary Essentials
Copyright © Glencoe/McGraw­Hill,
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 Section 16­1

Culinary Essentials
Copyright © Glencoe/McGraw­Hill,
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 Section 16­1

Hazard Analysis Critical Control

Point (HACCP)
• The Hazard Analysis Critical Control Point
(HACCP) system is used to monitor the
flow of food through a foodservice
operation.
• HACCP allows operators to identify
potential hazards and correct them before
they become a problem
Culinary Essentials
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 Section 16­1

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.
• The system was so successful that many parts of it were
adopted by the foodservice industry and used as a system
of self­inspection even though local health departments
regularly inspect foodservice operations
• Present day: Internationally recognized and required
by Law in virtually all countries.
Culinary Essentials
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 Section 16­1

A Hazard Analysis Critical

Control Point (HACCP) system
n Identifies hazards within the flow of food
nImplements controls based on the
hazards identified

Culinary Essentials
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 Section 16­1

If biological, chemical, or physical

hazards are identified at specific
points
in the flow of foods, they can be
n Prevented
n Eliminated
n Reduced to safe levels

Culinary Essentials
Copyright © Glencoe/McGraw­Hill,
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 Section 16­1

A Dynamic Process That Ensures

Safe Food Through a Combination of
n Proper foodhandling procedures
n Monitoring techniques
n Record keeping

Culinary Essentials
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 Section 16­1

HACCP PLAN
• a foodservice operation may rely on research,
food regulations, and past experience.
• A good HACCP plan should have standards that
are measurable and observable
• The establishment then determines the steps that
will be followed in measuring and observing the
set standards for each critical control point.
• The procedures must be documented in a log and
followed by all employees.
Culinary Essentials
Copyright © Glencoe/McGraw­Hill,
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 Section 16­1

A HACCP System Helps You

n Identify foods and procedures most
likely to cause foodborne illness
n Develop procedures to reduce the
risk of an outbreak
n Monitor procedures to keep food safe
n Verify that the food served is consistently safe

ð HACCP is required by the international laws

Culinary Essentials
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 Section 16­1

Prerequisite Programs
The Foundation for HACCP

Proper personal Proper facility Choose good suppliers

hygiene design and develop supplier
specifications

Hobart Corporation
Image courtesy of

Proper cleaning Appropriate equipment Culinary Essentials

and sanitation maintenance Copyright © Glencoe/McGraw­Hill,
a division of The McGraw­Hill Companies, Inc.
 Section 16­1

Must be specific to a facility’s

n Menu
n Equipment
n Processes
n Operations

Culinary Essentials
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 Section 16­1

Principle One Conduct a Hazard Analysis

Principle Two Determine the CCPs

Principle Three Establish Critical Limits

Principle Four Establish Monitoring

Procedures
Culinary Essentials
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 Section 16­1

Principle Five Take Corrective Action

Principle Six Verify That the System Works

Principle Seven Record Keeping and

Documentation
Culinary Essentials
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 Section 16­1

Principle One Hazard Analysis

Process of identifying and
evaluating potential hazards
associated with foods to
determine which must be
addressed in a HACCP plan

Culinary Essentials
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 Section 16­1

• Check the flow of food to identify where

potential hazards—biological, chemical,
and physical— may occur.

Culinary Essentials
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 Section 16­1

Culinary Essentials
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 Section 16­1

Principle Two
Determine Critical Control Points (CCPs)
The last step where you
can intervene to prevent,
control, or eliminate the
growth of microorganisms
in food before service

Culinary Essentials
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 Section 16­1

• A Critical control point is the last point in

the flow of food where potential food
hazards can be prevented or eliminated by a
foodhandler before the food is served to a
consumer

Culinary Essentials
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 Section 16­1

Principle Three
Establish Critical Limits
Minimum and maximum limits that
the CCP must meet to prevent,
eliminate, or reduce
a hazard to an acceptable limit

Culinary Essentials
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 Section 16­1

• For each critical control point identified,

establish standards that each food item
must meet to be considered safe.
• For example, cook meat to the safe internal
temperature before service

Culinary Essentials
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 Section 16­1

Principle Four Monitoring Critical

Control Points
Monitoring lets you know if
critical limits are being met

Be specific about
n How the CCP will be monitored
n When and how often to monitor
n Who will monitor
n Equipment and tools needed to monitor

Culinary Essentials
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 Section 16­1

• Foodservice operators and

employees are responsible for
monitoring the systems in place
• creating checks and balances to
ensure that potential problems are
eliminated.
• This allows them to ensure that
proper procedures are followed in
the flow of food Culinary Essentials
Copyright © Glencoe/McGraw­Hill,
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 Section 16­1

Principle Five
Taking Corrective Action

Predetermined steps taken

when food does not meet a
critical limit

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 Section 16­1

• Taking corrective action involves enacting

predetermined steps if a critical limit is not
met.
• For example, if the temperature of beef
stew on a steam table has fallen below
140°F (60°C), the corrective action to take
is that of reheating the stew to a
temperature of 165°F (74°C) and replacing
the food on the steam table.

Culinary Essentials
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 Section 16­1

Principle Six Verify That the

System Works
The process of determining if
your HACCP system is working
according to the plan

Verification helps you determine if

n CCPs and critical limits are appropriate
n Monitoring alerts you to hazards
n Corrective actions are adequate
n Employees are following procedures

Culinary Essentials
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 Section 16­1

• An important aspect of HACCP is that of

determining whether the set procedures are
working.
• To do this, critical control points, such as
cooking, holding and cooling food, and critical
limits must be checked to ensure that they are
adequate.
• Follow­up must be conducted on all corrective
action taken to ensure the reduction of foodborne
illness.
• Furthermore, check that established procedures
are being followed by all employees.

Culinary Essentials
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 Section 16­1

Principle Seven
Record Keeping and Documentation

Proper records allow you

to document that you are
continuously preparing
and serving safe food

Reprinted with permission from

Roger Bonifield and Dingbats

Culinary Essentials
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 Section 16­1

• Record keeping is an important part of

maintaining an effective self­inspection
system.
• Record­keeping systems, which are simple
and easy to maintain, include flowcharts,
policy and procedure manuals, written
records, and temperature readings.
• Logs are usually completed at the end of
each shift or meal period.

Culinary Essentials
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 Section 16­1

n Make examples of HACCP principles

n Decide where and when CCP’s are needed

A Classic example receiving

preparing

Cook to
CCP 1 cooking required temp

serving
Cool to 39°F
CCP 2 cooling (4°C) in 4 hours

Culinary
CookEssentials
to
CCP 3 reheating Copyright © Glencoe/McGraw­Hill,
required temp
a division of The McGraw­Hill Companies, Inc.