HACCP Principles for Operators of Food Service and Retail...

HACCP Principles for Operators of Food Service and Retail

Establishments

Titis Sari31/08/2012 1

HACCP principles for food service and retail

Approach Process to HACCP

IndustryFood service

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• Hanya 1 produk

• HACCP plan hanya 1

Industry

• Multi produk

• HACCP plan tergantung produk

Food service

Approach Process to HACCP

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Proses Persiapan Menu

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“Temperature Danger Zone”

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Contoh Menu

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A. HACCP Steps

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B. Prerequisite Programs

• develop and implement a strong foundation of procedures that address the basic operational and sanitation conditions within your operation

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• Vendor certification programs

• Training programs

• Allergen management

• Buyer specifications

• Recipe/process instructions

• First-In-First-Out (FIFO) procedures

• Other Standard Operating Procedures (SOPs)

Prerequisite Programs

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PRP to control contamination of food

PRP to control bacterial growth

PRP to maintain equipment

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Prerequisite Programs


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

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• Effective pest control system

• Using hair restraints

• Wearing clean clothing

• Prohibiting >> jewelry

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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

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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

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..\HACCP\Food Safety-HACCP\HACCPBasedSOPs.pdf

..\HACCP\Food Safety-HACCP\HACCPBasedSOPs.pdf


• Handling a Food Recall

• Holding Hot and Cold Potentially Hazardous Foods

• Personal Hygiene

• Preventing Contamination at Food Bars

• Preventing CrossContamination during Storage and Preparation

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HACCP Based SOP


• Receiving Deliveries

• Reheating Potentially Hazardous Foods

• Serving Food

• Using and Calibrating Thermometers

• Washing Hands

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HACCP Based SOP


C. Hazard Analysis

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Hazard Analysis

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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 anacceptable level

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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

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RECEIVING

• Receiving the food at proper temperatures and getting perishable food into coldstorage quickly

• Obtaining food, ingredients, and packaging materials from approved sources

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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 beconsidered a significant hazard during this step for refrigerated

• Besides checking the product temperature, you should check the appearance, odor, color, andcondition of the packaging

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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

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STORAGE

• Whether the air temperature of the refrigerator accurately reflects theinternal 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

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What`s wrong??

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PREPARATION

• The preparation step

– thawing, mixing togetheringredients, cutting, chopping, slicing, or breading

• bacterial growth

• contamination from employees and equipment

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What`s wrong??

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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

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COOLING

• Improperly cooling food can begin a snowball effect thatcannot be reversed

• Even with proper reheating, toxins released by toxin-producing bacteria aftercooking and improper cooling may not be destroyed to levels safe enough for human consumption

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COOLING

• large food items such asroasts, turkeys, thick soups, stews, chili, and large containers of rice or refried beans

• take a long time to coolbecause of their mass and volume

• If the hot food container istightly covered, the cooling rate will be further slowed

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COOLING

• 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

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REHEATING

• Enough time

• Proper temperature

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

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HOLDING (HOT, COLD, TIME)

• management of personal hygiene

• the prevention of crosscontamination impact the safety of the food

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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

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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 thecritical limits you have established

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• 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

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• What will you monitor?

• How will you monitor?

• When and how often will you monitor?

• Who will be responsible for monitoring?

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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

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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

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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

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HACCP Principles for Operators of Food Service and Retail...

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