Chapter
2
HACCP Applications
Contents
 Section 2.1 The Safe Foodhandler
 Section 2.2 The HACCP System
 Section 2.3 The Flow of Food
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Chapter 2 HACCP Applications
Section 2.1 The Safe Foodhandler
• Foodhandlers must practice good personal
hygiene, properly wash their hands, wear
protective clothing, and report to their
managers if they are sick.
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Chapter 2 HACCP Applications
Content Vocabulary
Academic Vocabulary
foodhandler
provide
hygiene
technique
chef’s coat
protective
clothing
hair restraint
hand sanitizer
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Chapter 2 HACCP Applications
Personal Hygiene
• Cross-contamination causes foodborne illnesses.
Foodhandlers are usually the cause.
foodhandler
A worker who is in direct contact
with food.
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Chapter 2 HACCP Applications
Personal Hygiene
• Prevent contamination through personal
hygiene:
•
•
•
•
keep hands clean
bathe daily
wear clean clothes
wear comfortable,
slip-resistant shoes
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hygiene
Using good grooming habits to
maintain health.
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Chapter 2 HACCP Applications
Personal Hygiene
• Wear protective clothing and a hair restraint
when working in the kitchen.
protective clothing
hair restraint
Clothing that is worn to help
lower the chances of food
contamination.
Any barrier that holds
back head or facial hair
to keep it from
contaminating food.
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Chapter 2 HACCP Applications
Personal Health
• Good personal health is important in foodservice.
• Hand sanitizers can reduce bacteria
on your hands.
hand sanitizers
A special liquid that kills bacteria on
your skin; it is often used without
water.
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Chapter 2 HACCP Applications
Personal Health
Explain what actions you should take in
the following situations.
Situation
Actions
If you have any illness
Do not come to work sick; call your supervisor as soon as
possible before your work shift
If you feel sick at work
Tell your supervisor immediately
If you have a wound
that may be infected
Wear gloves if the wound is on your hand, or ask to be
reassigned to a different work area
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Chapter 2 HACCP Applications
Section 2.2 The HACCP System
• HACCP is a system that monitors the
flow of food.
• HACCP helps foodservice workers control
hazards and lower risks.
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Chapter 2 HACCP Applications
Content Vocabulary
Academic Vocabulary
flow of food
improved
HACCP
verify
critical control
point
minimum internal
temperature
food thermometer
calibrate
record-keeping
system
log
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Chapter 2 HACCP Applications
HACCP Basics
• By using a tested system called HACCP,
the flow of food can be monitored to
spot potential hazards.
HACCP
flow of food
Hazard Analysis Critical Control
Point; the system used to keep
food safe from the kitchen to
the table.
The path food takes from when
it is received by an
establishment to when it is
disposed of as waste.
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Chapter 2 HACCP Applications
HACCP Basics
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Chapter 2 HACCP Applications
HACCP Basics
• For safety, cook foods to the proper
minimum internal temperature.
minimum internal temperature
The lowest temperature at which foods
can be safely cooked.
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Chapter 2 HACCP Applications
HACCP Basics
• Be aware of the
temperature danger zone
for holding foods.
• 41°F to 135°F
(5°C to 57°C)
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Chapter 2 HACCP Applications
HACCP Basics
• Food thermometers can help ensure foods are
safely cooked and should be calibrated before
each work shift or delivery.
food thermometer
calibrate
A device used to check the
temperatures of foods.
To adjust (as a thermometer)
for accuracy.
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Chapter 2 HACCP Applications
System Monitoring
• Corrective action must be taken when there is a
problem at a critical control point.
critical control point
A step in the flow of food where
contamination can be prevented or
eliminated.
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Chapter 2 HACCP Applications
System Monitoring
• Record keeping should include:
• flow charts
• policy and procedure manuals
• written descriptions
• food temperature readings
• logs
log
A written record of day-to-day activities
and procedures.
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Chapter 2 HACCP Applications
Section 2.3 The Flow of Food
• Foodservice workers need to be conscious
of food safety and sanitation at each point in
the flow of food, from receiving deliveries
through serving.
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Chapter 2 HACCP Applications
Content Vocabulary
receiving
storage
food
preparation
shelf life
holding
first in,
first out
disposal point
shucked
manual
dishwashing
processing
Academic Vocabulary
ideal
affect
recycle
pasteurize
produce
perishable
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Chapter 2 HACCP Applications
Receive and Store Food
• Pay attention at the critical
control points in the flow
of food, from receiving
through serving.
receiving
Accepting deliveries of food and
supplies.
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Chapter 2 HACCP Applications
Receive and Store Food
• Potential receiving problems:
• frozen foods that have thawed and then
refrozen
• foods with insects
• damaged foods and containers
• foods handled at incorrect temperatures
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Chapter 2 HACCP Applications
Receive and Store Food
• Storage areas should be clean and dry.
• Foods should be stored at correct temperatures
• Refrigerated foods should be stored using the
first in, first out system.
first in, first out
storage
Placing food in a location
for later use.
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An inventory system in
which food products that
are oldest are used first,
so that all products are
fresh when used.
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Chapter 2 HACCP Applications
Receive and Store Food
• Fresh meat and poultry must come from
processing plants approved by the USDA.
• Dairy products should be pasteurized.
processing
Preparing and cleaning
food so that it can be
eaten
Glencoe Culinary Essentials Chapter 2 HACCP Applications
pasteurize
To heat a product at high
enough temperatures to kill
harmful bacteria.
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Chapter 2 HACCP Applications
Receive and Store Food
• Unsafe canned goods
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Chapter 2 HACCP Applications
Preparation and Cooking
• Food preparation is a critical point where food
could become unsafe.
• Cook foods to the right internal temperature.
• Prevent cross-contamination.
food preparation
Cooking and preparing foods to
be eaten.
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Chapter 2 HACCP Applications
Preparation and Cooking
• It is essential to follow proper safety guidelines
when holding foods.
holding
The process of keeping foods warm or
cold before serving them.
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Chapter 2 HACCP Applications
Preparation and Cooking
• Cool foods safely using a two-stage method:
• Cool down first to 70ºF (21ºC) within two
hours
• Then cool down below 41ºF (5ºC) within
four hours
What foods have you had to safely
cool at home?
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Chapter 2 HACCP Applications
Disposal Point
• Cleaning and sanitizing are key actions at the
disposal point.
• Be sure to have a recycling program.
recycle
disposal point
The point at which food
remaining after being eaten
is disposed of properly.
Glencoe Culinary Essentials Chapter 2 HACCP Applications
To take a product at the end
of its use and turn it into a
raw material to make a
different product.
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Chapter 2 HACCP Applications
Disposal Point
• Dishes may be
washed manually
or by commercial
dishwashers.
• Dry and store items
in a way that keeps
them clean and
sanitary.
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Chapter 2 HACCP Applications
Chapter Summary
Section 2.1
The Safe Foodhandler
• Foodhandlers must follow procedures that
promote a clean and healthy workplace.
• Foodhandlers must be in good physical
health to work.
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Chapter 2 HACCP Applications
Chapter Summary
Section 2.2
The HACCP System
• The HACCP system helps minimize hazards and
ensure food safety in a professional kitchen.
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Chapter 2 HACCP Applications
Chapter Summary
Section 2.3
The Flow of Food
• All food products must be inspected carefully,
stored quickly and properly, monitored while in
storage, prepared carefully, and disposed
of properly.
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Chapter 2 HACCP Applications
Review
Do you remember the vocabulary terms from this chapter?
Use the following slides to check your knowledge of the
definitions.
The slides in this section include both English and Spanish
terms and definitions.
Start
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Chapter 2 HACCP Applications
foodhandler
encargado de la
comida
A worker who is in direct
contact with food.
Un empleado que está
en contacto directo con
la comida.
Show Definition
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Chapter 2 HACCP Applications
hygiene
higiene
Using good grooming
habits to maintain health.
Hábitos buenos de
limpieza personal para
mantener
la salud.
Show Definition
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Chapter 2 HACCP Applications
chef’s coat
bata de chef
A working coat that
traditionally has two rows
of buttons down the front,
long sleeves, and turnedup cuffs.
Una bata de trabajo que
tradicionalmente tiene
dos filas de botones en la
parte delantera, mangas
largas y los puños
doblados hacia arriba.
Show Definition
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Chapter 2 HACCP Applications
protective clothing
ropa protectiva
Clothing that is worn to
help lower the chances of
food contamination.
Ropa que se usa para
ayudar a reducir la
probabilidad de que los
alimentos se contaminen.
Show Definition
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Chapter 2 HACCP Applications
hair restraint
gorro de cocina
Any barrier that holds
back head or facial hair
to keep it from
contaminating food.
Cualquier cosa que evita
que el cabello o el vello
facial caiga y contamine
la comida.
Show Definition
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Chapter 2 HACCP Applications
hand sanitizer
desinfectante para
manos
A special liquid that kills
bacteria on your skin; it is
often used without water.
Un líquido especial que
mata las bacterias en la
piel; a menudo se usa
sin agua.
Show Definition
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Chapter 2 HACCP Applications
flow of food
flujo de comida
The path food takes from
when it is received by an
establishment to when it
is disposed of as waste.
El recorrido de los
alimentos desde que se
reciben en un
establecimiento hasta que
se eliminan como
desechos.
Show Definition
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Chapter 2 HACCP Applications
HACCP
Análisis de Peligros y
Puntos Críticos de Control
Hazard Analysis Critical
Control Point; the system
used to keep food safe
from the kitchen to
the table.
Sistema utilizado para
mantener los alimentos
seguros desde la cocina
a la mesa.
Show Definition
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Chapter 2 HACCP Applications
critical control
point
puntos críticos de
control
A step in the flow of food
where contamination can
be prevented or
eliminated.
Un paso en el flujo de
alimentos donde la
contaminación se puede
evitar o eliminar.
Show Definition
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Chapter 2 HACCP Applications
minimum internal
temperature
temperatura interna
mínima
The lowest temperature
at which foods can be
safely cooked.
La temperatura más baja
a la que los alimentos se
pueden cocinarse con
seguridad.
Show Definition
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Chapter 2 HACCP Applications
food thermometer
termómetro para
comida
A device used to check
the temperatures
of foods.
Un dispositivo que sirve
para tomar la
temperatura de
los alimentos.
Show Definition
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Chapter 2 HACCP Applications
calibrate
calibrar
To adjust (as a
thermometer) for
accuracy.
Ajustar (como un
termómetro) para lograr
exactitud.
Show Definition
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Chapter 2 HACCP Applications
record-keeping
system
sistema de mantenimiento
de registros
A system of flow charts,
policy and procedure
manuals, written
descriptions, and food
temperature readings taken
at different times.
Un sistema de diagramas de
flujo, manuales de políticas y
procedimientos, descripciones
escritas y registros de la
temperatura de los alimentos
tomada en diferentes
momentos.
Show Definition
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Chapter 2 HACCP Applications
log
registro
A written record of dayto-day activities and
procedures.
Un registro escrito de las
actividades y los
procedimientos diarios.
Show Definition
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Chapter 2 HACCP Applications
receiving
recibir
Accepting deliveries of
food and supplies.
Aceptar las entregas de
los alimentos y los
suministros.
Show Definition
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Chapter 2 HACCP Applications
storage
almacenar
Placing food in a location
for later use.
Colocar la comida en
un sitio para usarla
después.
Show Definition
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Chapter 2 HACCP Applications
shelf life
tiempo de uso
The period of time a
product can be stored
and still be good to use.
El periodo de tiempo que
un producto puede ser
almacemado antes
de usarlo.
Show Definition
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Chapter 2 HACCP Applications
first in,
first out
primero en entrar,
primero en salir
An inventory system in
which food products that
are oldest are used first, so
that all products are fresh
when used.
Un sistema de inventario en
el que los productos
alimenticios que se compran
primero se usan primero
para que todos los productos
estén frescos al ser usados.
Show Definition
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Chapter 2 HACCP Applications
shucked
desbullar
Removed from the shell.
Sacar de la concha.
Show Definition
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Chapter 2 HACCP Applications
processing
procesamiento
Preparing and cleaning
food so that it can
be eaten.
Limpiar y preparar los
alimentos para que
puedan ser consumidos.
Show Definition
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Chapter 2 HACCP Applications
pasteurize
pasteurizar
To heat a product at high
enough temperatures to
kill harmful bacteria.
Calentar un producto a
temperaturas lo
suficientemente altas como
para matar las bacterias
dañinas.
Show Definition
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Chapter 2 HACCP Applications
produce
productos agrícolas
Fresh fruits and
vegetables.
Frutas y verduras
frescas.
Show Definition
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Chapter 2 HACCP Applications
perishable
perecedero
(que caduca)
Products that can spoil
quickly, especially if they
are not stored properly.
Productos que pueden
echarse a perder
rápidamente, especialmente
si no se almacenan
adecuadamente.
Show Definition
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Chapter 2 HACCP Applications
food preparation
preparación de la
comida
Cooking and preparing
foods to be eaten.
Preparación y cocción de
los alimentos que se van
a comer.
Show Definition
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Chapter 2 HACCP Applications
holding
mantener la
temperatura
The process of keeping
foods warm or cold
before serving them.
El proceso de mantener
los alimentos calientes o
fríos antes de servirlos.
Show Definition
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Chapter 2 HACCP Applications
disposal point
área de desechos
The point at which food
remaining after being
eaten is disposed of
properly.
Lugar en donde se
depositan los restos
de comida.
Show Definition
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Chapter 2 HACCP Applications
recycle
reciclar
To take a product at the
end of its use and turn it
into a raw material to
make a different product.
Convertir un material
usado en materia prima
para hacer un producto
diferente.
Show Definition
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Chapter 2 HACCP Applications
manual
dishwashing
lavar los platos a
mano
Washing dishes, glasses,
cookware, and utensils
by hand.
Lavar los platos, los
vasos y los utensilios de
cocina a mano.
Show Definition
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Chapter 2 HACCP Applications
provide
proporcionar
To make available.
Poner a disposición.
Show Definition
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Chapter 2 HACCP Applications
technique
técnica
Method.
Método.
Show Definition
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improved
mejorado
Made better.
Hecho mejor.
Show Definition
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verify
verificar
To prove.
Probar.
Show Definition
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Chapter 2 HACCP Applications
ideal
ideal
Perfect.
Perfecto.
Show Definition
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Chapter 2 HACCP Applications
affect
afectar
Act upon.
Tener efecto sobre.
Show Definition
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End of
Chapter 2
HACCP
Applications