A Hazard Analysis Critical

Control Point (HACCP) system

 Identifies hazards within the flow of food
 Implements controls based on the
hazards identified
 It is your responsibility to handle
food safely during
 Preparation
 Cooking
 Cooling
 Reheating
Thawing

 Refrigeration
 Running
Water
 During
Cooking
 Microwave

3
Foods should be thawed
 Under refrigeration at 41ºF (5ºC) or less
 During submersion in running potable
water at 70ºF (21ºC) or below
 In the microwave, if
cooked immediately
 As part of the cooking
process; ensure minimum
internal temperature
Contamination by Employees

 Tasting
Hands

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Contamination by Other Foods

10
CROSS-CONTAMINATION

– Raw and Cooked Food

– Various Types of Meats
– Meat, Seafood
– Washed and Unwashed Vegetables
Methods for Preventing Cross-
Contamination During Preparation
 Prepare raw meat separately from
cooked/ready-to-eat foods
Clean and sanitize food-contact
surfaces after each task
Other Foods as Contaminants
•Raw Animal Vs Raw
RTE Foods
•Raw Animal Vs
Cooked RTE
•Raw Animal Vs Raw
Animal

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CROSS-CONTAMINATION
 Refrigerated Storage Sequence
Which sequence of storage is correct? A,B,C, or D

A B

 Pork
 Cold Cuts (top shelf)
 Ground Beef  Beef Roast
 Poultry  Ground Beef
 Beef Roast  Pork
 Cold Cuts (bottom shelf)  Poultry (bottom shelf)
C D
A & B--Right A & B--Wrong
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 Store According to Cooking
Temperatures
 Cold Cuts  Ready-to-eat
 Beef Roast  130-145°F
 Pork  145°F
 Ground Beef  155°F
 Poultry  165°F

 Where would
Sushi go?

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 Refrigerated Storage Sequence
Which sequence of storage is correct? A or B Why?

A B

 Pork
 Cold Cuts (top shelf)
 Ground Beef  Beef Roast
 Poultry  Ground Beef
 Beef Roast  Pork
 Cold Cuts (bottom shelf)  Poultry (bottom
shelf)

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APPLY YOUR KNOWLEDGE

What step should be taken if

a raw food has dripped onto a
ready-to-eat/cooked product?

What step could have been

taken to avoid this?
 STORAGE GUIDELINES
 Use FIFO  Keep areas
clean and dry
 Prevent cross-
contamination  Don’t overload
 Checkfood and  Store
food in
storage designated
temperatures areas
 Wrap and label Notunder
foods compressor units
 TYPES OF STORAGE

Refrigerated

Frozen

Dry
Food Temperature
 Meat, Poultry,  41ºF (5ºC) or lower
Fish, Eggs, Dairy

Frozen  Below 32ºF (0ºC)

 Produce  Storage temps vary
 Canned/Dry  50ºF to 70ºF (10ºC to
Foods 21ºC)
WALK-IN STORAGE
DRY STORES
? HOW SHOULD
SCOOPS
BE STORED??
 Food Dispensing Utensils

•In-use
Utensils
•Handle
Storage

30
 Where can you keep a
chef’s towel??
 How about a wiping
cloth??
FOOD PROTECTION
FOOD PROTECTION
 WOULD A USED TASTING SPOON BE:

A. CROSS-CONTAMINATION

B. PERSONAL HYGIENE VIOLATION

 Prepare food in small batches
 Store prepared foods quickly
 Chill ingredients prior to use
 Use properly cooked/cooled leftover meats
 Keep shell eggs at 41ºF (5ºC) or below until use
 Wash fruits/vegetables before cutting,
combining, and cooking (sanitizing @ 10 ppm
chlorine or other approved sanitizer.)
 Cooking food to required minimum internal
temperatures kills microorganisms
 Cooking will not destroy spores or toxins
 Using a thermometer will determine that
food has been cooked properly
 Cooking is a critical control point
for most foods
Minimum Safe Internal Cooking Temps
 Consumer Advisory
 Foods

 Wording

 Location

43
Discard food if kept in the temperature
danger zone (41ºF to 140ºF or 5ºC to 60ºC) for
longer than four hours
The thermometer may be the single most
important tool you have to protect food
 Image courtesy of Cooper Instrumental
Corporation,Middlefield, CT.

thermometer
Bi-metallic stemmed
Types of Thermometers

Digital thermometer

Image courtesy of Thermometer Manufacturing, Atkins

Technical, Gainsville, FL.
Bi-Metallic Stemmed Thermometer
Ice-Point Method
 Step One
Fill container with crushed
ice and water
 Step Two
Submerge sensing area
of stem in ice water for
thirty seconds
 Step Three
Adjust calibration nut
until thermometer reads
32ºF (0ºC)
 TIME CONTROL
 PHF May Be in the “Temperature Danger Zone”
for up to 4 Hours.
– Prior to cooking
– On display or held for service
 Written Procedures Available
 PHF Held Past 4 Hours Identified
 No Re-Service of Displayed Leftovers
– NOTE: It is recommended that logs be kept on “time
control” items.
 COOLING OF POTENTIALLY
HAZARDOUS FOOD

 Cool food from 140ºF to 70ºF

(60ºC to 21ºC) within two hours,
and to 41ºF (5ºC) or lower in an
additional four hours.
Temperature
abuse is a major
cause of
foodborne illness
outbreaks.
 Cooling Methods
•Cool product to
70° in 2 hours or
less & 41° in 4 hrs
or less

•Shallow Pans
•Blast Chiller
•Smaller/Thinner
Portions
•Ice&Water Bath
•Ice as Ingredient
53
 FOOD PROTECTION DURING
TRANSPORTATION
 Transportation From Provision to Preparation
– Avoid cross-contamination
• Separation between raw and cooked/ready-to-eat
• Separation between types of raw meats/seafood

– Maintain product temperature

• Organize order and pick-up times
• Organize product transportation

– Avoid transportation to food preparation areas in

original shipping boxes/cartons
 FOOD PROTECTION
 Sneeze shielding provided for unpackaged food
on display.
 Food covered in storage.
 Powder, granulated, and liquid foods labeled.
 Leftover PHF or food prepared in advance of
service labeled and dated with maximum 7-day
expiration date.
 Packaged food stored in drained ice.
 Produce washed.
REHEATING POTENTIALLY
HAZARDOUS FOOD

Reheat food to an internal

temperature of 165ºF (74ºC) for fifteen
seconds within two hours.
When Holding Foods
 Keep cold foods cold and hot foods
hot
 Measureinternal temperature at least
every two hours
 Choose food safety over food quality
Steam table and Hot Holding
 140°F or
higher
 “Time
Control”
 Not For Re-
heating

Waterline Level?
62
 Never use hot-holding  Discard food after four
equipment to hours if not held at or
reheat foods above 140ºF (60ºC)
 Hot-holding equipment  Never mix fresh food
must keep foods at with food being held
140ºF (60ºC) or higher  Prepare in small
 Stir at regular intervals batches
 Keep foods covered
 Measure internal
temperatures at least
every two hours
Cold Holding
 41°F or
lower

 Covered

65
 Cold-holding equipment must keep
food at 41ºF (5ºC) or lower
 Do not store directly on ice
 Measure internal temperature at least
every two hours
 Keep foods covered
 Buffets and Salad Bars
 Special concerns for buffets and salad bars

– Contamination by the customer is quite likely.

– Maintaining temperatures below 41oF, or above

140oF, is highly unlikely.

– No re-use of dinnerware with exception of

glassware.
 Buffets and Salad Bars
 Food container location

 Appropriate utensils for each container

 “Sneeze-shield” or covered container

 Buffets and Salad Bars
 Displayed foods discarded.

 Empty container must be removed.

 Food on the serving line more than 4 hours

must be discarded.
? WHAT FOODS
SHOULD BE
LABELED??
Storage Walk-in

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