8: Hazard Analysis Critical Control Point Animation Video
Transcript:
HACCP: From Purchase Through Serving
The aim of a hazard analysis critical control plan, or HACCP for short, is to safeguard food from the first purchasing decision until the plate is placed in front of the customer.
Selecting a company to purchase food from is the first consideration to ensure food being served is wholesome.
How a food supplier purchases, stores, and delivers food is just as important as how your kitchen handles food. Verify the following when selecting a food supplier: Does the company meet the standards set forth by local, state, and federal agencies? What are the results of the company’s inspection reports? If possible, tour the facility to observe firsthand the company’s food-handling procedures.
The next critical step during which food safety can be at risk is receiving.
To ensure food safety is not threatened, establish the following receiving practices: Train receiving personnel on food safety procedures, use of equipment, and standards for checking deliveries. Schedule food deliveries when trained personnel are available to receive and inspect them. Inspect deliveries for correct quantities, any damage, and record temperatures of TCS foods.
Proper storage is the next step toward safeguarding the wholesomeness of the food supply.
Safe storage guidelines include the following: Store foods promptly to avoid time and temperature abuse or exposure to pests or contamination. Label food with the date and rotate stock to ensure oldest items are used first. Monitor storage temperatures and address deficiencies promptly. Store foods in a manner to avoid cross-contamination.
Food can be exposed to hazards during the preparation stage as well.
Practices that stop the spread of pathogens during food preparation include: Cleaning and sanitizing equipment and food-contact surfaces. Practicing impeccable personal hygiene, especially handwashing. Washing produce before preparing. Limiting time TCS food is at room temperature to avoid time and temperature abuse. Labeling and dating prepped food items before placing in storage. Thawing foods using a health code approved method.
The cooking step is critical for killing pathogens that cause foodborne illness.
Reduce levels of pathogens by cooking foods to appropriate minimum internal temperatures for the appropriate time. Use a thermometer to ensure that food reaches the proper temperature: 165°F (74°C) for poultry, stuffings or stuffed food products, and leftovers. 155°F (68°C) for hot-held eggs, and ground meats and ground fish. 145°F (63°C) for whole muscle meats and fish, and raw eggs that are broken and immediately cooked to order. Hold foods that will not be served immediately at 135°F (57°C) or higher.
The final step during which care must be taken to protect food is during service.
Kitchen staff and servers alike must follow guidelines to avoid contaminating food as it is served. Avoid handling food that is ready-to-eat with bare hands. Employees should wear disposable gloves or use utensils to handle foods such as bread, cookies, or cut fruit. Use a different serving utensil for each food item you are serving. Do not touch food-contact surfaces of glasses, dishes, and flatware when serving. Hold glasses by the stem or the bottom half of the glass to avoid touching the rim. Hold flatware by the handle. Protect self-service food with sneezeguards.