food safe level 2 part 2
TRANSCRIPT
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FOODSAFE Level 2 (Advanced)
FOODSAFE Level 2 (Advanced)
Section 2
Introduction to HACCP
Revised 2001
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FOODSAFE Level 2 Introduction to HACCP 2
Learning outcomeLearning outcome
s to demonstrate a basic understanding of the HACCP system
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FOODSAFE Level 2 Introduction to HACCP 3
Major points to be coveredMajor points to be covered
s introduction to HACCPs HACCP termss beginning a HACCP systems HACCP stepss how HACCP challenges an operator
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FOODSAFE Level 2 Introduction to HACCP 4
Origins of HACCPOrigins of HACCP
s HACCP is a program developed byPillsbury and the US Army for NASA in
the 1960s
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5FOODSAFE Level 2 Introduction to HACCP
T o t a lT o t a lM a n a g e m e n tM a n a g e m e n tC o m m i t m e n tC o m m i t m e n t
H A C C P
B i o l o g i c a lB i o l o g i c a lC h e m i c a lC h e m ic a l
P h y s i c a lP h y s i c a lH a z a r d sH a z a r d s
E d u c a t i o n a n dE d u c a t i o n a n d T r a i n i n gT r a i n i n g
C l e a n in g a n d
S a n i t i z i n g P e s t C o n t r o lT i m e a n d
T e m p e r a t u r e P e r s o n a l
H y g i e n e
HACCP Food Safety Assurance PyramidHACCP Food Safety Assurance Pyramid
Developed by Robert B. Gravani, Cornell University
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FOODSAFE Level 2 Introduction to HACCP 6
HACCP termsHACCP terms
s hazards risks control points critical control point (CCP)s critical limitss SOP/GMPs
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FOODSAFE Level 2 Introduction to HACCP 7
HACCP stepsHACCP steps
1. Hazard analysis
2. Identify critical control points
3. Establish critical limits
4. Monitor critical control points
5. Establish corrective action
6. Establish a record keeping system
7. Verification
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FOODSAFE Level 2 Introduction to HACCP 8
Step 1: Hazard analysisStep 1: Hazard analysis
s potentially hazardous foodss food flowss identifying the hazards
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FOODSAFE Level 2 Introduction to HACCP 9
Food flow examplesFood flow examples
Not Cooked
Receive Store Prepare Hold Serve
Cook and Serve
Receive Store Cook Serve
Cook and Chill
Receive Cook Cool Reheat Hold Serve
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FOODSAFE Level 2 Introduction to HACCP 10
Product flow chartingProduct flow chartingChowder Soup Base Shrimp Clams Vegetables
(frozen) (frozen) (canned) (pre-cut, washed)
STORAGE
PREPARATION
Cooking
Heat all ingredients to 74C (165F)
Reheating
Standard OperatingProcedures
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FOODSAFE Level 2 Introduction to HACCP 11
Seafood chowder flow chartSeafood chowder flow chartChowder Soup Base Shrimp Clams Vegetables
(frozen) (frozen) (canned) (pre-cut, washed)
Storage
Preparation
Receiving
Store in freezer Store in d ry storag e Store in ref rig erato r
Thaw soup basein refri erator
Rinseshrim
CookingHeat all ingredients to 74C (165F)
Serving and HoldingHold chowder at 60C (140F) or higher
CoolingCool chowder to 21C (70F) within 2 hours andthen to 4C (40F) within an additional 4 hours
ReheatingReheat chowder to 74C (165F) or higher within 2hours ONLY ONCE
Standard OperatingProcedures
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FOODSAFE Level 2 Introduction to HACCP 12
Step 2: Identify critical control pointsStep 2: Identify critical control points
s control pointss critical control points (CCPs)
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FOODSAFE Level 2 Introduction to HACCP 13
CCP decision treeCCP decision treeD o c o n t r o l m e a s u r e ( s ) e x i s t f o r t h e i d e n t i f i e d h a z aQ 1
Y E S
Y E S
Y E S
Y E S
Y E S
N O
N O
N O
N O
N O
M o d i f y s t e p , p r o c e s s o r p r o d u c t .
I s c o n t r o l a t t h i s s t e p n e c e s s a r y f o r s a f e t y ?
Q 2 D o e s t h i s s t e p e l i m i n a t e o r r e d u c e t h e l i k e l y o
Q 3 C o u l d c o n t a m i n a t i o n w i t h t h e i d e n t i f i e d h a z a ra c c e p t a b l e l e v e l ( s ) o r c o u l d i t i n c r e a s e t o a n u
Q 4 W i l l a s u b s e q u e n t s t e p e l i m i n a t e t h e i d e n t i f i e dr e d u c e i t s l i k e l y o c c u r r e n c e t o a n a c c e p t a b l e l e
N o t a C C P S T O P
C R I T I C A L C O N T R O L P O I N T
N o t a C C PS T O P
N o t a C C PS T O P
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FOODSAFE Level 2 Introduction to HACCP 14
Seafood chowder flow chartSeafood chowder flow chartChowder Soup Base Shrimp Clams Vegetables
(frozen) (frozen) (canned) (pre-cut, washed)
STORAGE
PREPARATION
Store in freezer Store in dry storage Store in refrigerator
Thaw soup basein refrigerator
Rinse shrimp
Cooking
Heat all ingredients to
Serving and HoldingHold chowder at
CoolingCool chowder at
ReheatingReheat chowder at
Standard OperatingProcedures
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FOODSAFE Level 2 Introduction to HACCP 15
Step 3: Establish critical limitsStep 3: Establish critical limits
s establish critical limits for critical controlpoints and standard operating
procedures
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FOODSAFE Level 2 Introduction to HACCP 16
Seafood chowder flow chartSeafood chowder flow chartChowder Soup Base Shrimp Clams Vegetables
(frozen) (frozen) (canned) (pre-cut, washed)
STORAGE
PREPARATION
Store in freezer Store in dry storage Store in refrigerator
Thaw soup basein refri erator
Rinse shrimp
Cooking
CCP Heat all ingredients to
Serving and HoldingCCP Hold chowder at
CoolingCCP Cool chowder at
ReheatingCCP Reheat chowder at
Standard OperatingProcedures
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FOODSAFE Level 2 Introduction to HACCP 17
Step 4: Monitor CCPsStep 4: Monitor CCPs
s what critical limits are to be monitoreds who will be responsible for monitorings how the critical limits will be monitoreds how often the critical limits will be
monitored
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FOODSAFE Level 2 Introduction to HACCP 18
Seafood chowder flow chartSeafood chowder flow chartChowder Soup Base Shrimp Clams Vegetables
(frozen) (frozen) (canned) (pre-cut, washed)
Storage
Preparation
Receiving
Store in freezer Store in dry storage Store in refrigerator
Thaw soup basein refri erator
Rinseshrim
CookingCCP Heat all ingredients to 74C (165F)
Serving and HoldingCCP Hold chowder at 60C (140F) or higher
CoolingCCP Cool chowder to 21C (70F) within 2 hours and
then to 4C (40F) within an additional 4 hours
ReheatingCCP Reheat chowder to 74C (165F) or higher within 2
hours ONLY ONCE
Standard OperatingProcedures
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FOODSAFE Level 2 Introduction to HACCP 19
Procedure Hazards CCP(Y/N)
CriticalLimits
Types of Monitoring
Procedures
CorrectiveAction if
CriticalLimits notmet
Records Verification
Seafood Chowder HACCP PlanSeafood Chowder HACCP Plan
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FOODSAFE Level 2 Introduction to HACCP 20
Step 5: Establish corrective actionStep 5: Establish corrective action
s Example: if it is below 74 C (165 F), continue
cooking; check the internal temperatureevery 20 minutes until it is 74 C (165 F)
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FOODSAFE Level 2 Introduction to HACCP 21
Step 6: Establish a record keeping systemStep 6: Establish a record keeping system
s to document efforts to protect foods to provide a detailed historys to pinpoint deviations
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FOODSAFE Level 2 Introduction to HACCP 22
Step 7: VerificationStep 7: Verification
s to determine the validity of the HACCPplan
s to ensure that the system is operatingaccording to plan
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FOODSAFE Level 2 Introduction to HACCP 23
How HACCP challenges operatorsHow HACCP challenges operators
s developing SOP/GMPss training employees
s developing self-monitoring toolss motivating staff and managements developing standardized menus and
procedures
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FOODSAFE Level 2 Introduction to HACCP 24
Setting up a HACCP systemSetting up a HACCP system
s obtain commitment to HACCPs select menu items and procedures
s identify potentially hazardous ingredientss analyze processing/preparation
proceduress
implement employee training program
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FOODSAFE Level 2 Introduction to HACCP 25
Where do we start?Where do we start?