Megan  Beyer  and  Emily  Martinez-­Maria    

2.28.16      

Hazard  Analysis  and  Critical  Control  Points  

The   Hazard   Analysis   and   Critical   Control   Points   (HACCP)   is   a   system   that  

addresses   food   safety   by   analyzing   and   controlling   biological,   chemical   and   physical  

hazards   from   acquiring,   producing,   handling,   and   manufacturing   of   raw   products,   to  

distributing,   consuming   and   storing   the   finished   product.1   This   system   requires   the  

identification  and  control   that  potential  hazards  may  have  at  specific  points  during   the  

process   of   managing   and   storing   foods.   This   system   is   based   in   seven   principles:  

conducting  a  hazard  analysis,  identifying  the  critical  control  points  (CCPs),  establishing  

limits,   monitoring   procedures,   corrective   actions,   record   keeping   procedures   and  

verification  procedures  for  these  CCPs.2    Facilities  follow  the  HACCP  system  to  minimize  

and  potentially  eliminate  food  safety  hazards  in  their  products.

The   product   followed   through   HACCP   at   the   United   Technologies   Corporation  

Leadership  Center  was  a  center  cut  pork  loin.  This  product  was  manufactured  by  Hormel  

Foods  Corporation  and  was  delivered  by  Sysco  on  February  6th,  2017  at  approximately  

2:10  pm  along  with  other  products  in  a  refrigerated  delivery  truck.  The  product  arrived  in  

a  box  that  contained  two  vacuumed  sealed  pork  loins  and  weighed  18.3  lbs  or  8.35  kg.  

The   receiving   temperature   was   recorded   at   38°F   and   was   obtained   by   utilizing   a  

thermometer  in  between  both  vacuumed  sealed  pork  loins  carefully  without  tearing  the  

packaging.  Upon  receiving,  the  product  was  stored  in  a  walk-­in  refrigerator  that  provided  

a  temperature  of  33°F  at  the  time.  The  pork  loin  was  taken  out  of  the  box  but  kept  in  the  

vacuumed  sealed  package  and  was  transferred   to  a  sheet   tray  by   itself.  The  tray  was  

placed  near  the  bottom  of  the  rack  next  to  the  other  trays  containing  proteins  that  must  

be   cooked   to   a   temperature   of   145°F   or   above   to   avoid   possible   contamination.   The  

product  was  not  frozen  because  it  was  going  to  be  used  two  days  after  receiving.  The  

temperature  of  the  refrigerators  was  recorded  twice  per  day  to  assure  proper  and  safe  

temperatures  and  avoid  spoilage.            

Two   days   after   receiving   the   pork   loin   product,   on   February   8th,   2017,   the  

temperature   of   the   product   was   obtained   and   recorded   at   37°F.   The   product   was  

transferred  to  a  red  cutting  board  at  one  of  the  kitchen  stations  to  be  prepared  and  cooked.  

While  handling  the  product,  gloves  were  used  at  all  times  to  reduce  contamination.  After  

a  dry  mixture  of  spices  was  applied  to  the  product,  the  entire  pork  loin  was  placed  in  the  

oven  and  was  cooked  until  the  internal  temperature  reached  145°F.  The  product  was  then  

transferred  to  a  blue  cutting  board  and  a  temperature  of  153°F  was  obtained  and  recorded  

in  the  kitchen  food  log.  The  kitchen  staff  member  in  charge  of  preparing  and  cooking  the  

pork  loin,  the  proceeded  to  slice  it  and  plate  it  while  wearing  gloves  at  all  times.  Two  deep  

buffet  stainless  steel  pans  were  used  to  present  the  final  cooked  pork  loin  product.  One  

pan  was   transferred   to   the  hot   buffet   service   line   for   immediate   consumption  and   the  

second  pan  was  placed  in  a  180°F  holding  oven  to  preserve  until  service.  Once  the  first  

pan  was  consumed  the  second  pan  transferred  to  the  hot  buffet  service  line  for  immediate  

consumption.   The   hot   buffet   service   line   is   equipped   with   a   countertop   warmer   that  

reaches  a   temperature  of   200°F.  The  warmer  was   set   at   180°F  during   service  and  a  

kitchen   staff   member   was   responsible   to   recording   temperatures   of   the   buffet   line  

products  upon  presentation,  during  service,  and  after  service  was  over.  After  service  was  

completed,  the  staff  began  clearing  the  buffet  line  and  there  was  no  pork  loin  leftover  to  

reheat,  therefore  some  critical  control  points  were  avoided  during  the  holding  stage  of  the  

product.    

The  facility  follows  the  HACCP  policies  of  the  Compass  Group.  The  worksheets  

provided  below  are  examples  of  the  worksheets  that  utilized  in  the  food  log  when  receiving  

and  storing  potentially  hazardous  foods.  The  food  log  is  kept   in  the  kitchen,  and  every  

staff  member  has  knowledge  of  where   the   location.  Compass  Group  does  not   require  

HACCP  certification  to  their  kitchen  staff,  only  kitchen  managers  and  executive  chefs  are  

required  to  be  certified.  The  food  logs  are  monitored  by  the  health  inspectors  during  the  

annual  visits  and  at  random  by  the  executive  chef  to  assure  that  there  is  safe  environment  

at  all  times  for  the  staff  and  costumers.    

 

HACCP  Worksheets  Utilized  at  Facility  

Flow  Diagram  

 

 

 

 

 

Completed  HACCP  Worksheet

Ingredient/Processing  Step

Identifying  Potential  Hazards  Introduced,  Controlled  or  Enhanced  at  this  Step

Preventive  Measures

1.  Receiving Biological:  Trichinella  Spiralis3

Chemical:  None  common Physical:  Punctured  packaging    

Check  temperatures  of  all  incoming  refrigerated  potentially  hazardous  foods.  If  food  is  not  within  temperature  of  46°F  -­49°F  inform  manager,  and  if  the  food  is  50°F  or  above  reject  the  food  upon  delivery.

2.  Storage Biological:  Contamination  with  other  biological  material  in  storage  area  if  improperly  stored  on  shelving  unit.4

Chemical:  None  common Physical:  None  common

Ensure  that  proper  temperature  of  the  refrigerator  is  maintained  indicted  on  the  control  panel  of  the  refrigerator.    Another  way  in  which  the  temperature  of  the  item  can  be  taken  without  puncturing  the  item  is  by  folding  the  pork  loin  in  half  and  taking  the  temperature  between  the  two  pieces  of  meat.    This  raw  meat  should  be  stored  on  the  bottom  shelf  of  the  refrigerator.

3.  Preparation Biological:  Trichinella  Spiralis.4  Cross  contamination  between  raw  pork,  surface  for  preparation  and  equipment  such  as  knives  if  not  properly  sanitized.    Also  avoiding  surfaces  that  are  used  for  ready  to  eat  food.  Another  possible  hazard  would  be  taenia  solium  which  is  a  human  tapeworm  which  is  not  common  but  possible  from  undercooked  pork.3  Another  potential  hazard  is  toxoplasma  gondii  is  a  parasite  that  again  is  associated  with  undercooked  pork.  Lastly  Balantidium  coli  is  another  parasite  that  causes  human  illness  due  to  undercooked  pork. Chemical:  None  common Physical:  None  common  but  if  proper  hand  washing  and  hair  restraints  procedures  are  not  followed  could  be  a  potential  contaminant.    

When  preparing  the  item  ensure  it  is  quickly  worked  with  moving  from  the  refrigerator  to  the  equipment  that  will  be  used  to  cook  the  pork.    In  doing  so  this  will  avoid  the  temperature  danger  zone.  When  cutting  raw  pork,  be  sure  to  use  a  properly  labeled  cutting  board  (normally  red)  and  clean  and  sanitize  the  area  in  which  you  were  working.    Also  be  sure  to  change  gloves  when  working  with  raw  meat.  When  the  pork  is  cooked  the  product  temperature  should  be  properly  taken  and  should  reach  >140°F.  The  temperature  should  be  recorded  on  the  production  sheet.

4.  Serving Biological:  Not  common  Trichinella  spiralis  as  long  as  proper  internal  temperature  of  140°F  is  reached.4  Ensure  that  any  utensils  or  equipment  used  with  raw  pork  are  not  used  for  serving  or  with  cooked  pork.      There  is  a  chance  of  foodborne  illness  caused  by  clostridium  perfringens.4

Chemical:  Chemicals  that  are  not  fully  removed  from  the  serving  surface.     Physical:  None  common

The  serving  containers  should  be  clean.  The  pork  should  be  served  in  a  container  that  can  withstand  heat  when  it  is  held  on  a  hot  table  or  steam  table  for  example.    There  should  also  be  clean  utensils  that  are  placed  with  the  serving  dish  upon  serving.  There  should  be  minimal  handling  post-­cooking  and  if  there  is  direct  contact  gloves  are  required.  Additionally  proper  hand  washing  should  be  maintained  along  with  all  sanitized  equipment.

5.  Holding Biological:  Proper  temperature  on  holding  table  or  serving  lines  above  135°F.  If  improper  temperature  could  cause  foodborne  illnesses.3

Chemical:  None  Common Physical:  Self-­serve  service  could  cause  physical  contamination  if  guest  did  not  use  proper  serving  utensil.    

Check  hot  potentially  hazardous  food  temperatures  at  least  once  every  1-­2  hours  and  record  these  temperatures  in  the  designated  log  book.  Also  correctly  check  the  temperature  of  all  hot  potentially  hazardous  foods  that  are  removed  from  the  warmers  or  brought  from  the  kitchen  for  display/service.  Food  that  has  held  at  140°F  for  2  hours  or  less  needs  to  be  reheated.  If  the  food  has  been  held  below  140°F  for  more  than  2  hours,  the  food  needs  to  be  discarded.  

References 1.   Hazard  Analysis  Critical  Control  Point  (HACCP).  3  Sept  2015.  Retrieved  February  14,  2017,  from  http://www.fda.gov/Food/GuidanceRegulation/HACCP    

2.   What  is  HACCP?.  Retrieved  February  14,  2017,  from  http://www.22000-­tools.com/what-­is-­haccp.html  

   

3.   Center  for  Food  Safety  and  Applied  Nutrition.  Foodborne  Illnesses:  What  You  Need  to  Know.  Retrieved  February  14,  2017,  from  http://www.fda.gov/Food/FoodborneIllnessContaminants/FoodborneIllnessesNeedToKnow/default.htm    

4.   Meat  and  Poultry  Products  Hazards  and  Control  Guide.  (1997).  United  States  Department  of  Agriculture:  Food  Safety  and  Inspection  Service,D1-­D60.  Retrieved  February  14,  2017,  from  http://www.haccpalliance.org/sub/haccpmodels/hzrdcontrolguid.pdf