HACCP Principles for Operators in Food Services and Retail Establishment.

03/05/2023 International Co. for ISO Services llc Amman-Jordan [email protected]

1

HACCP Principles for Operators of Food Service and Retail

Establishments


2

HACCP principles for food service and retail Approach Process to

HACCP

IndustryFood service


3

HACCP principles for food service and retail Approach Process to

HACCP• Only 1 Product• HACCP plan is only 1Industry

• Multi Products• HACCP plan Depending

of ProductsFood

service


4

HACCP principles for food service and retail Proses Persiapan Menu


5

HACCP principles for food service and retail


6

HACCP principles for food service and retail “Temperature Danger Zone”


7


Sample Menu


8

HACCP principles for food service and retail Food Preparation Process 1 –

Food Preparation with No Cook Step

• You can ensure that the food received in your establishment is as safe as possible by requiring purchase specifications. • Without a kill step to destroy pathogens, your primary

responsibility will be to prevent further contamination by ensuring that your employees follow good hygienic practices.


9


• Cold holding or using time alone to inhibit bacterial growth and toxin production• Food source (especially for shellfish due to concerns with viruses,

natural toxins, and Vibrio and for certain marine finfish intended for raw consumption due to concerns with ciguatera toxin)• Receiving temperatures (especially certain species of marine

finfish due to concerns with scombrotoxin) • Date marking of ready-to-eat PHF held for more than 24 hours to

control the growth of Listeria monocytogenes• Freezing certain species of fish intended for raw consumption

due to parasite concerns• Cooling from ambient temperature to prevent the outgrowth of

spore-forming or toxin-forming bacteria


10



11


Preparation for Same Day Service• food passes through the danger zone only once in the retail or food

service establishment before it is served or sold to the consumer. • Food is usually cooked and held hot until served


12


• Cooking to destroy bacteria and parasites• Hot holding or using time alone to prevent the outgrowth of spore-

forming bacteria


13



14


Complex Food Preparation• Failure to adequately control food product temperatures is one of the

most frequently encountered risk factors contributing to foodborne illness. • In addition, foods in this category have the potential to be

recontaminated with L. monocytogenes, which could grow during refrigerated storage


15


• Cooking to destroy bacteria and parasites• Cooling to prevent the outgrowth of spore-forming or toxin-forming

bacteria• Hot and cold holding or using time alone to inhibit bacterial growth

and toxin formation• Date marking of ready-to-eat PHF held for more than 24 hours to

control the growth of Listeria monocytogenes• Reheating for hot holding, if applicable


16



17

HACCP principles for food service and retail A. HACCP Steps


18

HACCP principles for food service and retail B. Prerequisite

Programs• develop and implement a strong foundation of procedures that

address the basic operational and sanitation conditions within your operation


19

HACCP principles for food service and retail Prerequisite Programs

• Vendor certification programs• Training programs• Allergen management• Buyer specifications• Recipe/process instructions• First-In-First-Out (FIFO) procedures• Other Standard Operating Procedures (SOPs)


20

HACCP principles for food service and retail Prerequisite Programs

PRP to control contamination of food

PRP to control bacterial growth

PRP to maintain equipment


21


PRP to control contamination of food

• Soiled and unsanitizied surface of equipment• Workers with certain symptoms• Raw animal food do not contact RTE• Handwashing practice• Eating, smoking, drinking• Toxin compound >> label, store, safety used


22


• Effective pest control system • Using hair restraints• Wearing clean clothing• Prohibiting >> jewelry


23


PRP to maintain equipment

• Food contact surface > cleaned, sanitized, maintained in good condition• Temperature measuring• Cooking and hot holding equipment ; cold holding and cooling

equipment >> routinely checked, calibrated, and operated to ensure correct product temperature• Toilet facilities


24


HACCP Based SOP• Cleaning and Sanitizing Food Contact Surfaces• Controlling Time and Temperature During Preparation• Cooking Potentially Hazardous Foods• Cooling Potentially Hazardous Foods• Date Marking and ReadytoEat, Potentially Hazardous Food


25

HACCP principles for food service and retail HACCP Based SOP

• Handling a Food Recall• Holding Hot and Cold Potentially Hazardous Foods• Personal Hygiene• Preventing Contamination at Food Bars• Preventing CrossContamination during Storage and Preparation


26

HACCP principles for food service and retail HACCP Based SOP

• Receiving Deliveries• Reheating Potentially Hazardous Foods• Serving Food• Using and Calibrating Thermometers• Washing Hands


27

HACCP principles for food service and retail C. Hazard Analysis


28

HACCP principles for food service and retail Hazard Analysis


29

HACCP principles for food service and retail D. Implement control measures

in PRP• CCP (Critical Control Points)

an operational step at which control can be applied and is essential to prevent or eliminate a hazard or reduce it to an acceptable level


30

HACCP principles for food service and retail CCP

• If an operational step is the last step at which control can be applied to prevent or eliminate a hazard or reduce it to an acceptable level• If a step later in the process will control the hazards of concern, that

step, rather than the one in question


31

HACCP principles for food service and retail RECEIVING

• Receiving the food at proper temperatures and getting perishable food into cold storage quickly• Obtaining food, ingredients, and

packaging materials from approved sources


32

HACCP principles for food service and retail RECEIVING

Ready-to-eat• potentially hazardous food is a

special concern at receiving• this food will not be cooked

before service, pathogenic bacterial growth could be considered a significant hazard during this step for refrigerated• Besides checking the product

temperature, you should check the appearance, odor, color, and condition of the packaging


33

HACCP principles for food service and retail STORAGE

• Maintaining temperature control to limit the growth of pathogenic bacteria that may be present in a ready-to-eat product• Storing food so that cross-

contamination of ready-to-eat food with raw animal foods is prevented


34

HACCP principles for food service and retail STORAGE

• Whether the air temperature of the refrigerator accurately reflects the internal product temperature• The capacity and use of your

refrigeration equipment• The volume and type of food

products stored in cold storage units• PRP that support monitoring this

process• Shift changes, volume of

business, and other operational considerations


35


What`s wrong??


36

HACCP principles for food service and retail PREPARATION

• The preparation step• thawing, mixing together ingredients, cutting,

chopping, slicing, or breading

• bacterial growth• contamination from employees and

equipment


37

HACCP principles for food service and retail What`s wrong??


38

HACCP principles for food service and retail COOKING

• Checking the internal product temperature is the desirable monitoring method

• it is important to understand that the critical limits are product-specific during the cooking step• poultry : 165 ºf for 15 sec• Beef : 155 ºF for 15 sec


39

HACCP principles for food service and retail COOLING

• Improperly cooling food can begin a snowball effect that cannot be reversed• Even with proper reheating,

toxins released by toxin-producing bacteria after cooking and improper cooling may not be destroyed to levels safe enough for human consumption


40


• large food items such as roasts, turkeys, thick soups, stews, chili, and large containers of rice or refried beans• take a long time to cool because

of their mass and volume• If the hot food container is

tightly covered, the cooling rate will be further slowed


41


• By reducing the volume of the food in an individual container• leaving an opening for heat to escape by

keeping the cover loose • the rate of cooling can be dramatically

increased


42

HACCP principles for food service and retail REHEATING

• Enough time• Proper temperature

• although proper reheating will kill most organisms of concern, it will not eliminate toxins such as those produced by Staphylococcus aureus and Bacillus cereus or foodborne viruses


43



44

HACCP principles for food service and retail HOLDING (HOT, COLD, TIME)

• management of personal hygiene

• the prevention of cross contamination impact the safety of the food


45



46

HACCP principles for food service and retail SERVING

• Procedures for proper handwashing• The appropriate use of gloves and

dispensing utensils• Control of bare hand contact with ready-

to-eat foods• Exclusion and restriction of ill employees


47

HACCP principles for food service and retail E. Monitoring

• determine if your critical limits are being met• to make sure your critical

control points are under control• What you are going to monitor

depends on the critical limits you have established


48


• Final temperature and time measurements are very important, and you should determine how you will effectively monitor the critical limits for them• Your procedure for monitoring should be simple and easy to follow


49


• What will you monitor?• How will you monitor?• When and how often will you monitor?• Who will be responsible for monitoring?


50

HACCP principles for food service and retail F. Corrective Actions

• Whenever a critical limit is not met, a corrective action must be carried out immediately.• A corrective action may be simply continuing to heat food to the

required temperature


51

HACCP principles for food service and retail G. Verification

Receiving logs:• The manager reviews temperature logs of

refrigerated products at various intervals

Cooling logs:• The kitchen manager checks that the

"cooling log'' is maintained for leftover foods on a weekly basis


52


Handwashing and no bare hand contact logs:• Manager checks to see if the logs maintained at the

handwashing sinks and preparation areas are complete

Cooking• The manager checks the time/temperature monitoring

records for cooking


53



54



55



56



57



58



59



60



61


HACCP Principles for Operators in Food Services and Retail Establishment.

Food

Transcript of HACCP Principles for Operators in Food Services and Retail Establishment.