Food Service HACCP

<body topmargin=0 leftmargin=0 marginheight=0 marginwidth=0> <table cellpadding=0 cellspacing=0 border=0><tr> <td valign="top" colspan=2 height=90 BGCOLOR="#FFFFFF" TEXT="#080000" bgproperties="fixed" background="14028661egerdp.jpg"> <div> <FONT SIZE="5" COLOR="#000000" FACE="Arial" ><B>www.headchefsupport.com</B></FONT><B>    </B><B> |     </B><A HREF="index.htm" TARGET="_top" TITLE="www.headchefsupport.com"><B>home</B></A></div> <div> <FONT SIZE="1" COLOR="#000000" FACE="Arial" >back to  </FONT><A HREF="id6.htm" TARGET="_top" TITLE="Food Safety HACCP"><B>Food Safety & HACCP</B></A></div> <div> </div> </td> </tr><tr> <td valign="top" width=120 BGCOLOR="#FFFFFF" TEXT="#080000" background="765781c2egerdp.jpg"> <div> <B>Food Service HACCP </B></div> <div> <A HREF="id157.htm" TARGET="_top" TITLE="Implementing of Food Safety">Implementing of Food Safety</A></div> <div> <A HREF="id158.htm" TARGET="_top" TITLE="Fridge Freezer Temperature Log Sheet">Fridge & Freezer Temperature Log Sheet</A></div> <div> <A HREF="id159.htm" TARGET="_top" TITLE="Fridge Freezer Temperature Record Sheet">Fridge & Freezer Temperature Record Sheet</A></div> <div> <A HREF="id160.htm" TARGET="_top" TITLE="Cooking Time Core Temperature Record S">Cooking Time &  Core Temperature Record Sheet</A></div> <div> <A HREF="id161.htm" TARGET="_top" TITLE="Food Distribution Record Sheet">Food  Distribution  Record  Sheet</A></div> <div> <A HREF="id162.htm" TARGET="_top" TITLE="Cardio Pulmonary Resuscitation">Cardio Pulmonary Resuscitation</A></div> <div> <A HREF="id163.htm" TARGET="_top" TITLE="STOP Before you leave">"STOP" Before you leave</A></div> <div> <A HREF="id164.htm" TARGET="_top" TITLE="Wash Your Hands Properly">Wash Your Hands Properly</A></div> <div> <A HREF="id165.htm" TARGET="_top" TITLE="Wash your hands after using the toilet">Wash your hands after using the toilet</A></div> <div> <A HREF="id166.htm" TARGET="_top" TITLE="Bacteria Count on Chicken">Bacteria Count on Chicken</A></div> <bR> </td> <td valign="top" height=390 width="100%" BGCOLOR="#FFFFFF" TEXT="#080000"> <div> <I><B>Food Service HACCP </B></I></div> <div> <TABLE BORDER="5" CELLPADDING="2" CELLSPACING="3" WIDTH="621" BORDERCOLORLIGHT="#C0C0C0" BORDERCOLORDARK="#808080" FRAME="BOX" RULES="ALL" HSPACE="0" VSPACE="0" > <tR> <tD VALIGN=TOP HEIGHT= 570 WIDTH="599"><div> <B>Hazard Analysis Critical Control Point - (pronounced hass'-ip) is a food safety acronym mentioned frequently in today's food industry and is becoming an advanced part of the food safety system at all restaurants. It's sometimes referred to as "a management system to ensure food safety from farm to table". HACCP simply formalizes basic food safety principles into a system of accountability and corrective action that governs the flow of food in an operation. </B></div> <div> <B>This is a thumbnail sketch of what is involved in HACCP. By managing every key control point in the food preparation process, food safety can be monitored. HACCP systems have recently been required at the federal level in most food processing plants. Restaurants have more recently entered the HACCP culture. Here's a quick overview of basic HACCP terminology to clarify the concepts: </B></div> <div> <B>The HACCP system helps food managers identify and control potential food safety problems, hazards, and risks before they happen. </B></div> <div> <B>Standard Sanitation Operating Procedures (or SSOP's) must also be in place with ongoing methods to educate crew for a HACCP system to be successful. Examples of SSOP's include such things as a written employee hand washing and illness policies, documented training for the safe handling ready-to-eat foods using disposable gloves or utensils, instructions for washing and sanitizing equipment, pest control, etc. In a foodservice facility, HACCP follows the flow of the food from the receiving area to the dining area to ensure that every step is well planned, followed, properly documented and management verifies that the system is working. The food flow includes receiving, storage, preparation, cooking, hot or cold holding, rapid cooling, reheating, and serving. There are seven basic steps in the HACCP system . </B></div> <div> <B>The continuous system is based on controlling time, temperature, cross-contamination and specific factors that are known to contribute to foodborne disease in each step of food production. Hazard Analysis is a method of identifying all the potentially hazardous items on the BLIMPIE menu and determining if a biological (bacteria, virus, parasite, etc.), chemical, or physical agent in food that is reasonably likely to cause illness or injury in the absence of its control. A Critical Control Point is an operation, practice, preparation step, or procedure in the flow of the food which will prevent, eliminate, or reduce hazards to safe levels. Commonly used "CriticalControl Points" are cooking, cooling, reheating, hot/cold holding and handwashing. Implementation of a HACCP system requires training and cooperation at all staff levels to make it work. </B></div> <bR> </tD> </tR> </TABLE></div> <bR> <div> <I><B>The  HACCP procedure</B></I></div> <div> <TABLE BORDER="5" CELLPADDING="3" CELLSPACING="2" WIDTH="625" BORDERCOLORLIGHT="#C0C0C0" BORDERCOLORDARK="#808080" FRAME="BOX" RULES="ALL" HSPACE="0" VSPACE="0" > <tR> <tD VALIGN=TOP HEIGHT= 703 WIDTH="603"><div> <B>HACCP (Hazard Analysis Critical Control Point) is an integral food safety management system within today's food processing and food service industry.   A HACCP food safety system has  basic steps,each one is necessary for the overall program to work and provide consistently safe food service to your customers. </B></div> <div> <B>The HACCP steps are:</B></div> <div> <B>Assess Hazards. Conduct a hazard analysis. What foods are potentially hazardous on your menu? Then categorize and flowchart recipes from receiving to service. </B></div> <bR> <div> <B>Identifying Critical Control Points.  Identify which stages are Critical Control Points. ACCP is an operation (practice, preparation step, or procedure) where a preventive or control measure can be applied that would eliminate a hazard, prevent a hazard, or lessen the risk that a hazard will happen.</B></div> <bR> <div> <B>Commonly used CCP's are cooking, cooling, reheating, hot/cold holding, opportunities for cross-contamination, and hand washing. Set Up Procedures and Standards for CCP's. Set critical limits at Critical Control Points. Critical limits are usually based on the food safety time & temperature regulations. However, you can set more stringent standards based on your own menu items. Example: Cook hamburgers to 160°F rather than the 155°F standard, this will prevent undercooking mistakes by the crew.</B></div> <div> <B> </B></div> <div> <B>Monitor CCP's. Monitor Critical Control Points by recording cooking temperatures. Assign monitors for hand washing and proper use of utensils or gloves for ready-to-eat foods, such as salads.</B></div> <div> <B> </B></div> <div> <B>Take Corrective Measures. Identify corrective actions, for example, if a crew member undercooks a food item, identify what is to be done with that food. When do you throw out the food if a mistake is made?</B></div> <bR> <div> <B>Set Up a record-Keeping System. Audit the HACCP system by selecting and checking steps within the system daily to see if they are done correctly by the crew. A coordinator's duty would include keeping flowcharts and recipes near work stations  so employees can reference them when needed. </B></div> <div> <B>Verify the System is working. Review records such as time and temperature charts,receiving and purchasing records, food production plans, etc. to insure the HACCP plan is working.</B></div> <bR> </tD> </tR> </TABLE></div> <bR> <bR> </td> </tr></table></body>