Matakuliah
: V0152 / Hygiene, Keamanan &
Keselamatan
Tahun
: 2009
HCCP PHILOSOPHY
( Establish Critical Limits, Establish Monitoring
Limits )
Pertemuan 7
PRINCIPLE 3:ESTABLISH CRITICAL LIMITS
• Salt concentration.Sodium nirite is used in a preblended brine mix (salt,sugar
.81 percent sodium nitrite) or a combined salt/nitrite form (93,75 percent salt,
6.25 percent sodium nitrite).This is often referred to as “pickled”or”wet salted”
• Preservatives.Sugar and salt are preservativs used in foodservice to control
payhogens.
• Free available chlorine.This is the concentration of hypochlorous acid (HOCL)
and hypochlorine ions (OCL)existing in chlorinated water.
• Free available chlorine.This is the concentration of hypochlorous acid (HOCL)
and hypochlorite ions (OCL) existing in chlorinated water.
• Viscosity.A viscometer measures viscocity,which is the measurement in units
called poise (known as centioise) of the resistance to a change in shape.
• Titratable acidity.Measuring all the various acids present.
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• Moisure.The USDA has moisture-to-protein ratio (MPR) requirements for
sausage products to control the amount of added water,
• Water activity (aw).This is the measurement of the free moisture in a food.
• Humidity.Relative humidity (RH) refers to the availability of water in the
atmosphere around the food or beverage.
For operators of food establishment.The 2006 Food Code emphasizes critical
Limits for time and temperature,pH,water activity,sensory information,and
Physical dimensions.
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CRITICAL LIMITS:MINIMUM INTERNAL TEMPERATURE
165̊ F (73.9 ̊ C) for 15 Second
• All leftover foods and reheated foods
• All poultry and wild game
• All stuffed products,including pasta
• All foods cooked in a microwave;then let sit for 2 minutes
• When combining already cooked ad raw PHF products (casseroles)
155 ̊ F (68.3 ̊ C) for 15 Second
• All ground foods;fish,beef,and fork
• All flavor injected meats
• All eggs for hot holding and later service (buffet service)
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145 ̊ F (62.8 ̊ C) for 15 Seconds
• All fish and shelfish
• All chops/steaks of veal,beef,pork,and lamb
• Fresh eggs and egg products for immediate service
• Cook roasts to 145 ̊ F for 4 minutes
135 ̊ F (57,2 ̊ C)
• RTE foods
• Fully cooked commercially proessed products
• Cook or hold vegetables,and fruits
• Hot holding for all PHF
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4. ESTABLISH MONITORING PROCEDURES
Monitoring procedures,the foundation for HACCP Principle 4,ensure that we
are meeting established critical limits.Taking measurements (of Ph,water
Activity [aw],time and temperature) and observing are two typical tasks of
Monitoring.Measurements involve using an appropriate tool to get an accurate
Reading.Visual observation occurs when you look carefully at such products
As frozen foods that must be frozen,and ensure that they show no sign of
Previous temperature abuse such as ice crystals and stains.There is a critical
Limit for every critical control point,and this must be met.If you do not check
The CCPs of your food operation regulary,your HACCP plan can easily fail.
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Monitoring enables the manager to determine if the team is doing its part to
Serve and sell safe food.Monitoring also helps to identify problems in your
Foodservie operation.Monitoring provides tracking for your food safety
Management system throughout the operation.These concerns vary from
Faulty equipment (like refrigeration that will not maintain temperature),to
Training deficiencies (employees who continually make errors),or product
Specification issues (receiving goods that are not as ordered).This is by far
The area in which you can shine the most as a HACCP team member you
Make the difference in terms of whether or not your opeartion is serving safe
food.
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Be a Monitoring Star
•
Assign appropriate staff to monitor items.The appropriate person would have the most
contact with the food to be monitored.
•
Know how to use monitoring tools-thermometers,visual observation,and so on.Taking
the temperature of food is useless if the thermometer is not properly calibrated for
accuracy,then cleaned and sanitized to prevent cross contamination or if the
thermometer has not been properly placed in the food for an approriate amount of
time.
•
Know the proper temperatures.The reason for monitoring is not just to get a
temperature reading,but to make sure the product is safe.
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• Know ALL critical limits.All foods have critical limits to meet at each point
in the flow of food,and they don’t consist of cooking limits only.
• Record monitoring results in logs.Recording the result in logs provides the
documentation necessary for verification,evaluation,adjustment,and,possibly
training and counseling employees if standards have not been met.
• Perform scheduled and random monitoring task.(For example,every 2 hours or
every 4 hours,at a minimum)Consistent monitoring of food items definitely
keeps them safe.
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5.IDENTIFY CORRECTIVE ACTIONS
Now that the minimum and maximum critical limits have been identified and
Recorded through your monitoring efforts,we can identify the corrective actions
Necessary to fix any deficiencies.The corrective actions are predetermined ateps
That you automatically take if the critical limits are not being met.This is principle
5 of the HACCP Process.There are five task necessary when a correctie action
Occurs:
1.
Establish the exact cause of the deficiency
2.
Determine who is to correct the problem
3.
Correct the problem
4.
Decide what to do with product
5.
Record the corrective actions that were taken
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Following are examples of corrective actions:
• Reject a product that does not meet purchasing or receiving specifications.
• Reject a product that does not come from a reputable source.
• Fix,calibrate,or replace thermometers in or on refrigerators,freezers,ovens,
cold-holding carts,hot-holding carts,and so on,
• Discard unsafe food products.
• Discard food if cross contamination occurs
• Continue coking food until it reaches the correct temperature
• Reheat food to 165 ̊ F (73.9 ̊ C) within 2 hours.
• Change methods of food handling
• Train staff to calibrate thermometers and take temperatures
• Document:Write everthing down!
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