HACCP Principles for Operators in Food Services and Retail Establishment.

HACCP Principles for Operators of
Food Service and Retail
Establishments
09/02/2017 1
International Co. for ISO Services llc Amman-Jordan
www.support@iso-jo.com

HACCP principles for food service and retail
Approach Process to HACCP
Industry
Food service
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Approach Process to HACCP
• Only 1 Product
• HACCP plan is only 1Industry
• Multi Products
• HACCP plan Depending
of Products
Food
service
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Proses Persiapan Menu
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“Temperature Danger Zone”
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Sample Menu
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Food Preparation Process 1 –
Food Preparation with No Cook Step
• You can ensure that the food received in your establishment is
as safe as possible by requiring purchase specifications.
• Without a kill step to destroy pathogens, your primary
responsibility will be to prevent further contamination by
ensuring that your employees follow good hygienic practices.
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• Cold holding or using time alone to inhibit bacterial growth
and toxin production
• Food source (especially for shellfish due to concerns with
viruses, natural toxins, and Vibrio and for certain marine
finfish intended for raw consumption due to concerns with
ciguatera toxin)
• Receiving temperatures (especially certain species of marine
finfish due to concerns with scombrotoxin)
• Date marking of ready-to-eat PHF held for more than 24
hours to control the growth of Listeria monocytogenes
• Freezing certain species of fish intended for raw consumption
due to parasite concerns
• Cooling from ambient temperature to prevent the outgrowth
of spore-forming or toxin-forming bacteria
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Preparation for Same Day Service
• food passes through the danger zone only once in the retail or food
service establishment before it is served or sold to the consumer.
• Food is usually cooked and held hot until served
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• Cooking to destroy bacteria and parasites
• Hot holding or using time alone to prevent the outgrowth of spore-
forming bacteria
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Complex Food Preparation
• Failure to adequately control food product temperatures is one of the
most frequently encountered risk factors contributing to foodborne
illness.
• In addition, foods in this category have the potential to be
recontaminated with L. monocytogenes, which could grow during
refrigerated storage
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• Cooking to destroy bacteria and parasites
• Cooling to prevent the outgrowth of spore-forming or toxin-forming
bacteria
• Hot and cold holding or using time alone to inhibit bacterial growth
and toxin formation
• Date marking of ready-to-eat PHF held for more than 24 hours to
control the growth of Listeria monocytogenes
• Reheating for hot holding, if applicable
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A. HACCP Steps
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B. Prerequisite Programs
• develop and implement a strong foundation of procedures that
address the basic operational and sanitation conditions within
your operation
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Prerequisite Programs
• Vendor certification programs
• Training programs
• Allergen management
• Buyer specifications
• Recipe/process instructions
• First-In-First-Out (FIFO) procedures
• Other Standard Operating Procedures (SOPs)
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Prerequisite Programs
PRP to control contamination of food
PRP to control bacterial growth
PRP to maintain equipment
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PRP to control contamination of food
• Soiled and unsanitizied surface of equipment
• Workers with certain symptoms
• Raw animal food do not contact RTE
• Handwashing practice
• Eating, smoking, drinking
• Toxin compound >> label, store, safety used
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• Effective pest control system
• Using hair restraints
• Wearing clean clothing
• Prohibiting >> jewelry
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PRP to maintain equipment
• Food contact surface > cleaned, sanitized, maintained in good
condition
• Temperature measuring
• Cooking and hot holding equipment ; cold holding and cooling
equipment >> routinely checked, calibrated, and operated to ensure
correct product temperature
• Toilet facilities
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HACCP Based SOP
• Cleaning and Sanitizing Food Contact Surfaces
• Controlling Time and Temperature During Preparation
• Cooking Potentially Hazardous Foods
• Cooling Potentially Hazardous Foods
• Date Marking and ReadytoEat, Potentially Hazardous Food
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HACCP Based SOP
• Handling a Food Recall
• Holding Hot and Cold Potentially Hazardous Foods
• Personal Hygiene
• Preventing Contamination at Food Bars
• Preventing CrossContamination during Storage and Preparation
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HACCP Based SOP
• Receiving Deliveries
• Reheating Potentially Hazardous Foods
• Serving Food
• Using and Calibrating Thermometers
• Washing Hands
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C. Hazard Analysis
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Hazard Analysis
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D. Implement control measures in PRP
• CCP (Critical Control Points)
an operational step at which control can be applied and is
essential to prevent or eliminate a hazard or reduce it to an
acceptable level
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CCP
• If an operational step is the last step at which control can be applied
to prevent or eliminate a hazard or reduce it to an acceptable level
• If a step later in the process will control the hazards of concern, that
step, rather than the one in question
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RECEIVING
• Receiving the food at proper temperatures
and getting perishable food into cold
storage quickly
• Obtaining food, ingredients, and
packaging materials from approved
sources
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RECEIVING
Ready-to-eat
• potentially hazardous food is a
special concern at receiving
• this food will not be cooked
before service, pathogenic
bacterial growth could be
considered a significant hazard
during this step for refrigerated
• Besides checking the product
temperature, you should check
the appearance, odor, color, and
condition of the packaging
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STORAGE
• Maintaining temperature
control to limit the growth of
pathogenic bacteria that may be
present in a ready-to-eat
product
• Storing food so that cross-
contamination of ready-to-eat
food with raw animal foods is
prevented
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STORAGE
• Whether the air temperature of
the refrigerator accurately
reflects the internal product
temperature
• The capacity and use of your
refrigeration equipment
• The volume and type of food
products stored in cold storage
units
• PRP that support monitoring
this process
• Shift changes, volume of
business, and other operational
considerations
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What`s wrong??
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PREPARATION
• The preparation step
• thawing, mixing together ingredients, cutting,
chopping, slicing, or breading
• bacterial growth
• contamination from employees and
equipment
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What`s wrong??
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COOKING
• Checking the internal product
temperature is the desirable
monitoring method
• it is important to understand
that the critical limits are
product-specific during the
cooking step
• poultry : 165 ºf for 15 sec
• Beef : 155 ºF for 15 sec
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COOLING
• Improperly cooling food can
begin a snowball effect that
cannot be reversed
• Even with proper reheating,
toxins released by toxin-
producing bacteria after cooking
and improper cooling may not
be destroyed to levels safe
enough for human consumption
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COOLING
• large food items such as roasts,
turkeys, thick soups, stews, chili,
and large containers of rice or
refried beans
• take a long time to cool because
of their mass and volume
• If the hot food container is
tightly covered, the cooling rate
will be further slowed
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COOLING
• By reducing the volume of the food in an
individual container
• leaving an opening for heat to escape by
keeping the cover loose
• the rate of cooling can be dramatically
increased
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REHEATING
• Enough time
• Proper temperature
• although proper reheating will
kill most organisms of concern,
it will not eliminate toxins such
as those produced by
Staphylococcus aureus and
Bacillus cereus or foodborne
viruses
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HOLDING (HOT, COLD, TIME)
• management of personal hygiene
• the prevention of cross contamination
impact the safety of the food
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SERVING
• Procedures for proper handwashing
• The appropriate use of gloves and
dispensing utensils
• Control of bare hand contact with ready-
to-eat foods
• Exclusion and restriction of ill employees
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E. Monitoring
• determine if your critical limits
are being met
• to make sure your critical
control points are under control
• What you are going to monitor
depends on the critical limits
you have established
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• Final temperature and time measurements are very important, and
you should determine how you will effectively monitor the critical
limits for them
• Your procedure for monitoring should be simple and easy to follow
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• What will you monitor?
• How will you monitor?
• When and how often will you monitor?
• Who will be responsible for monitoring?
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F. Corrective Actions
• Whenever a critical limit is not met, a corrective action must be
carried out immediately.
• A corrective action may be simply continuing to heat food to the
required temperature
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G. Verification
Receiving logs:
• The manager reviews temperature logs of
refrigerated products at various intervals
Cooling logs:
• The kitchen manager checks that the
"cooling log'' is maintained for leftover
foods on a weekly basis
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Handwashing and no bare hand contact logs:
• Manager checks to see if the logs maintained at the
handwashing sinks and preparation areas are complete
Cooking
• The manager checks the time/temperature monitoring
records for cooking
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HACCP Principles for Operators in Food Services and Retail Establishment.

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HACCP Principles for Operators in Food Services and Retail Establishment.