HACCP
KEEPING FOOD SAFE IN THE WORKPLACE
What does HACCP stand
for?
H - Hazard
A - Analysis
C - Critical
C - Control
P - Points
What is it?
HACCP is a structured system that is
put into place to stop or prevent
potential problems before they
happen
HACCP principles recognized by
companies around the world, but
each company has their own
systems, and no two companies are
the same.
History
Created in the 1960s by Pillsbury, the U.S. Army, and NASA to
develop safe food for astronauts.
Pillsbury presented the concepts at a food safety conference in 1971,
and the USDA adopted it for food manufacturing plants in 1974
It then began to be adopted by other food organizations around the
world , and soon became an accepted, standard practice.
www.youtube.com/watch?v=AZx0RIV0wss
HACCP systems
With a system in place, you can:
Identify foods and procedures most likely to cause
food borne illness
Ex. Hamburger patty may contain E. Coli
Develop procedures to reduce the risk of an
outbreak
Ex. Cook the Patty to 155 to kill bacteria
Monitor procedures that keep food safe
Ex. Hold patty above 140F to minimize bacteria growth
Verify the food served has been handled properly
Ex. Document food cooking and holding temperatures
7 Steps of HACCP
1. Conduct a Hazard Analysis
2. Determine Critical Control Points (CCPs)
3. Establish critical limits
4. Establish monitoring procedures
5. Identify corrective actions
6. Establish procedures for record-keeping
and documentation
7. Verify that the system works.
Let’s break it down!
Number off in your group 1-4
Hazard Analysis
There are Hazard 3 categories.
Physical (material objects that can
contaminate food)
Chemical
Biological
Round Robin
You are going to make a list of potential hazards that could be
found in a commercial kitchen.
Person 1 starts, and gives one example in the physical category.
Then 2 will give an example, etc. Once around the table, switch to
the next category, and then the next. Repeat as time allows.
Person 1 - write down all responses for physical hazards
Person 2 - write down all responses for chemical hazards
Person 3 - write down all responses for biological hazards
Person 4 - You will be the spokesman. Be prepared to share.
Note on Biological
Hazards
Biological hazards can be
the most dangerous.
Bacteria is either
pathogenic (organisms
themselves cause an illness)
or toxigenic (the bacteria
releases a toxin or poison
that makes people sick)
FATTOM
There are 6 factors that
impact bacteria growth
F - food
A - acid
T - temperature
T - time
O - Oxygen
M - Moisture
Food
Like all living things, bacteria need food for nutrients
Some food provide friendlier environments for disease
producing organisms to grow than others. These are
called potentially hazardous foods
Examples of PHFs?
Dairy
Meat
Poultry
Eggs
Seafood
Sliced Melon
Acid
The measure of
acidity or alkaline
makes a
difference!
Bacteria grows
best in neutral
foods.
Temperature
Try to avoid the
Danger Zone!
Potentially hazardous
foods should be kept
below 41ºF and
cooked above 135ºF.
Time
A single bacteria can
multiply to over a million in 5
hours (if this is a pathogenic
bacteria, food poisoning
could be very real at this
point!!
Time in danger zone is
cumulative - from start to
finish (including
manufacturing and
deliveries) should be no
more than 4 hours.
Oxygen
Aerobic bacteria need
oxygen to grow.
Anaerobic does not
Therefore, you cannot count
on oxygen to control bacteria
growth. You can’t see it, so
you don’t know what you are
dealing with!
Moisture
Moisture is necessary for
bacteria growth.
All potentially hazardous foods
have higher levels of water,
creating ideal growing
conditions.
Can you think of foods that are
not considered potentially
hazardous?
Can you think of any foods that
are only potentially hazardous
after they are cooked (start out
dry but become wet in the
cooking process)?
SuperSize Me
The Smoking Fry - Bonus Clip
www.youtube.com/watch?v=VMWq26zH_sU
Potentially Hazardous
Foods Activity
For each of the following menu items, indicate whether it is a potentially
hazardous food. If it is, why? If it is not, why not?
Menu Item
Hazardous yes/no?
Baked Chicken
Pepperoni Pizza
Green Beans
Macaroni Salad
Lettuce Salad
Cinnamon Applesauce
Frech Fries
Melon Cubes
Frozen Yogurt
Chocolate Chip Cookie
Milk, low fat chocolate
Why/why not?
How does bacteria
contaminate food?
We have talked
about a few basics
in class. However!
A lot of people
interact with food
before it hits the
table. Can you
think of some?
Activity
With your kitchen group, make a time line of all
the people that interact with your food before it
hits the table.
Food Flow
The path food takes from receiving through serving is
called food flow.
Every food prepared in the kitchen is effected by
FATTOM because they all have their own food flow.
A HACCP plan should be identified for each
potentially hazardous food.
3 basic food process flows:
No cook - example: deli meat sandwiches
Same day service - example: an food cooked
and served on the same day
Complex - example: slow roasted meats cooked
over night and served the next day (prime rib,
turkey, etc.)
3 Kitchen types & food flow
Full Service Kitchen - kitchens
that prepare, cook and serve
food in their own kitchen.
Central Kitchen - Kitchens that
prepare and cook food that is
transported to and served by a
Satellite Kitchen
Satellite Kitchen - Kitchens
that receive hot food and hold it
until serving, may receive cold
food and hold it to serving, or
reheat it before serving.
No Cook Food Flow
Receive
Prepare
Serve
Store
Hold
Same Day Service
Food Flow
Receive
Prepare
Hold
Store
Cook
Serve
Complex Food Flow
Receive
Reheat
Hold
Store
Cool/Store
Serve
Prepare
Cook
What are CCPs?
Critical Control Points are the vital
steps in food handling that prevent,
eliminate, or reduce hazard potential
Where is the potential problem?
How can we stop it from
happening?
CCPs continued
Usually time and temperature based (but not
always).
Critical control points are the last point when
food safety is at risk. All other risks are simply
control points (CP)
After a hazard analysis is done, the CCP Decision
Tree is used to determine where CCPs exist.
Not needed if a food is not potentially hazardous.
4 Steps CCP Decision Tree
1. Does this step involve a hazard with enough risk to take action
to control it?
Yes
No
Not a CCP
2. Does a preventive measure for the hazard exist in this step?
Not a CCP
Yes
3. Is control at this step necessary to prevent, eliminate, or
reduce theYes
risk of the hazard
No to consumers?
Not a CCP
4. Will a in the future, prior to consuming food, eliminate the
identified
hazard or reduce
Not a CCP
Yes the risk
Noto an acceptable
This is alevel?
CCP
Critical Limits
Critical limits are set up to stop something from
continuing
Example: Speed limits in school zones vs.
highways. Each are a critical limit to help
ensure safety in each place.
Same is true for critical limits in food. They are
boundaries set to keep food safe.
Example: Bake chicken to internal temperature
of 165ºF or higher for at least 15 seconds.
Critical Limits cont.
Critical limits must be specific and measurable.
The following are all statements often seen in home
cooking recipes. Are they specific and measurable?
Cook for 45 minutes.
Cook until juices are clear.
Cook until fork tender.
Cook to an internal temperature of 155ºF or
above for at least 15 seconds.
Critical Limit Rules
Food Type
Minimum Internal
Temperature
Minimum Time at Safe
Temp before serving
Beef Roasts (rare)
130ºF
140ºF
12 minutes
12 minutes
Roasts (medium beef,
pork, lamb, veal
145ºF
4 minutes
155ºF
4 minutes
Fish, pork, and beef
(other than roasts)
145ºF
15 seconds
Ground meats (beef,
pork, game), ham
steaks
155ºF
15 seconds
Poultry, stuffed meats
165ºF
15 seconds
Ham
Critical Limit Rules
Cooling foods:
Must cool from 141ºF to
70ºF in 2 hours, and then
70 to 41 in an additional 4
hours
Or
Cools from 141ºF to 41ºF
in 4 hours
Reheating
Food must be re-heated
to above 165ºF for a
minimum of 15 seconds.
Can you find the CCPs?
Look at the recipes for Nachos with Ground Beef,
Chicken Salad, and Toasted Grilled Cheese
Sandwich.
Read through the recipe. With each step, go
through them and locate the CCP’s
Are the CCPs in the right places?
Your turn!
Read through the recipe you have been assigned.
Where should there be CCPs in the recipe? Write
them down for your the recipe.
4 - Executive Chef
In addition to 3, I can provide indepth examples and applications
beyond what has been taught.
3 - Sous Chef
I understand and can
demonstrate what was taught with
no omissions or mistakes.
2 - Line Cook
WHERE ARE YOU ON
I understand the simple basics
THE LEARNING SCALE?of the idea but still cannot
demonstrate the more complex
details.
1 - Dishwasher
If given help, I am able to provide a
partial demonstration of
understanding.
LEARNING
GOAL
CHECK