HACCP and Food Safety

HACCP Definition

• Hazard Analysis and Critical Control Points (HACCP) is a system to identify and control hazards in food production
• It aims to maintain the safest food possible from purchase to service

Key Terms

• Cross-contamination involves the transfer of microorganisms from one food item to another
• The danger zone is the temperature range (40°F - 140°F) in which bacteria multiply rapidly
• Food safety refers to the practices that prevent food-borne illnesses and keep food safe
• Foodborne illness is sickness caused by consuming contaminated food
• Layout refers to the design or arrangement of a space, such as a kitchen
• Preparation involves selecting, cleaning, cooking, and arranging ingredients
• Perishable foods are foods that can quickly become unsafe if not properly stored
• Sanitation involves keeping work areas free from dirt and bacteria
• Service is providing food and beverages, including taking orders, serving, and maintaining cleanliness

Fundamentals of Food Preparation and Service

• Food preparation and service are essential in the hospitality industry
• Food preparation involves selecting ingredients and cooking them
• Various cooking techniques like chopping, grilling, and baking are used
• Food service involves customer care, including greeting, order taking, and ensuring cleanliness to create a positive dining experience
• Chefs and servers collaborate to create memorable meals

Different Food Service Operations

• Commercial food service operations sell food to make profits and includes hotels, restaurants, coffee shops, fast food etc.
• Non-commercial (institutional) food service operations provide food as a secondary goal, like in schools and government facilities

Basic Rules for Food Preparation and Service

• Food hygiene, HACCP, and GFSI standards are critical
• Government, industry, and consumers are responsible for safe sanitation and food hygiene

Importance of Food Safety

• Food safety protects the reputation of food service establishments
• It satisfies moral obligations to protect the health of customers and makes employees proud
• Lapses in food safety can lead to contamination, damaging a business's reputation

Common Food Handling Errors

• Preparing food too far in advance and storing it at temperatures that promote bacteria growth
• Insufficient cooking or reheating to eliminate pathogens
• Cross-contamination
• Poor personal hygiene among food handlers

WHO's "Ten Golden Rules"

• Select foods processed for safety
• Cook food thoroughly
• Eat cooked foods immediately
• Store cooked foods carefully
• Reheat cooked foods thoroughly
• Avoid contact between raw and cooked foods
• Wash hands repeatedly
• Keep kitchen surfaces clean
• Protect foods from pests
• Use safe water

Seven Principles of HACCP

• HACCP focuses on preventing foodborne illness by controlling risks throughout the food flow
• A HACCP plan involves identifying hazards, preventing them, and reducing them to safe levels

HACCP Steps

• Analyze hazards: Identify potential biological, chemical, or physical hazards.
• Identify critical control points (CCPs): Determine points where hazards can be controlled or eliminated
• Establish critical limits: Set minimum or maximum limits for each CCP
• Establish monitoring procedures: Determine how to monitor CCPs
• Establish corrective actions: Plan actions if a CCP is not met
• Establish verification procedures: Confirm the system works
• Establish record-keeping procedures: Document hazards, controls, monitoring, and corrective actions

When HACCP is Required

• HACCP is required when establishments smoke or cure meat, use food additives to preserve, employ reduced oxygen packaging, maintain shellfish tanks, custom process meat, or package unpasteurized juice without warning labels

Advantages of HACCP

• HACCP focuses on prevention rather than reaction
• It is based on scientific principles
• It assigns responsibility for food safety in the food service establishment

Food Preparation Tools and Equipment: Definitions

• Food safety refers to handling, preparing, and storing food to reduce the risk of foodborne illnesses
• Food sanitation refers to hygienic practices to ensure safe and clean food preparation and storage
• The kitchen is a room with necessary utensils for cooking
• Kitchen equipment includes larger items like stoves and freezers
• Kitchen tools are handheld implements for specific tasks
• Proper maintenance involves correct use, cleaning, and storage for durability

Cooking Materials and Utensils

• Aluminum is popular, lightweight, and inexpensive but can dent easily
• Stainless steel is durable and easy to clean, but more expensive
• Glass is suitable for baking but requires careful handling
• Cast iron is sturdy but must be oiled to prevent rusting
• Ceramic and heat-proof glass are used for baking and conduct heat slowly
• Double boilers are used to keep temperatures below boiling for sensitive sauces and puddings
• Teflon coatings prevent food from sticking but are easily scratched

Kitchen Tools

• Basters are used to moisten meat, while brushes are used to butter baked goods
• Can, bottle, and cartoon openers are used to easily open canned goods
• Colanders/vegetable filters are used for tasks like straining pasta
• Dredgers are used to sprinkle flour or seasonings
• Emery boards/sharpening steel are used to sharpen knives
• Funnels are used to fill jars
• Cutting boards provide a safe surface for cutting
• Graters are used to shred foods
• Poultry and roasting tools are used to lift roasted poultry
• Kitchen shears are used for opening packages
• Pasta spoons/servers are designed for serving pasta
• Potato mashers are used for mashing cooked vegetables
• Rotary eggbeaters are used for beating eggs or batter
• Scrapers are used to blend and scrape food from bowls
• Seafood serving tools are designed for specific seafood
• Spatulas are used for leveling ingredients
• Two-tine forks are used for holding meat
• Wooden spoons are used for creaming, stirring, and mixing

Measuring Tools

• Measuring spoons are used for small amounts of liquid and dry ingredients
• Measuring cups for dry ingredients are used to measure solids
• Liquid measuring cups are made of transparent, heat-proof glass
• Portion scales are used to weigh ounces
• Household scales are used to weigh kilos
• Temperature scales are used to measure heat intensity (thermometers)
• Scoops/dippers are used to measure servings of soft foods

Cutting Tools

• Butcher knives are used to section meat, poultry, and fish
• French knives are used to chop and mince food
• Roast beef slicers are used to slice cooked meats
• Kitchen knives (cook's or chef's knives) are used for general cutting tasks
• Citrus knives are used to section citrus fruits
• Paring knives are used to core fruits and vegetables
• Vegetable peelers are used to peel fruits and vegetables

Equipment

• Refrigerators/freezers maintain proper temperatures for food storage
• Ovens are used for cooking, baking, and heating
• Microwave ovens are used to quickly cook foods
• Auxiliary equipment: griddles, skillets, broilers, steamers, deep-fat fryers, mixers, etc.
• Blenders are used to chop, blend, mix, whip, and liquefy food
• Food processors are used to puree cooked food and emulsify sauces

Food Service Tools and Equipment

• Holloware includes sugar bowls, creamers, teapots, and platters
• Flatware includes spoons, forks, and knives
• Glassware is used for beverages
• Crockery/chinaware includes plates, cups, and saucers
• Cutlery refers to hand-held table implements

Maintenance of Kitchen Tools and Equipment

• Cleaning and sanitizing are part of a food safety program
• Improperly cleaned surfaces can transfer microorganisms

Cleaning

• Cleaning removes food and soil from surfaces
• Use appropriate cleaning agents for food-contact surfaces
• Detergents are used for washing surfaces
• Solvent cleaners are used for grease
• Acid cleaners are used for mineral deposits
• Abrasive cleaners are used for heavy soil but must be used carefully

Sanitizing Methods

• Sanitizing is done using heat, radiation, or chemicals
• Items must be washed before sanitizing
• Chemical sanitizers are less effective on unclean surfaces

Heat Sanitization

• Steam
• Hot water: 171°F (77°C) in a three-compartment sink
• High-temperature ware washing machine sanitizing rinse: 180°F (82°C)
• Stationary rack machines: 165°F (74°C)
• Exposure time: At least 30 seconds

Chemical Sanitization

• Approved sanitizers: chlorine, iodine, and quaternary ammonium
• Concentration: Too little is ineffective; too much is toxic
• Temperature: Generally, 55°F-120°F (13°C-49°C) for chemicals
• Contact Time: Sufficient recommended length
• Cutting boards, bowls, and knives should be washed, rinsed, sanitized, and dried
• Drying: Air-drying is best; use clean tea towels

Cleaning Outdoor Areas

• When washing up outdoors, ensure the availability of hot water.
• Use disposable utensils if hot water is not available

Kitchen Premises

• Regular kitchen cleaning removes germs and bacteria
• A basic homemade cleaning solution can clean most surfaces

Storage of Utensils

• They should be stored in a clean, dry place with protection from contamination
• Cups, bowls, and glasses must be inverted
• Cover or invert utensils and containers when not in closed storage
• Racks, trays, and shelves should be made of corrosive-resistant materials
• Drawers should be made of the same materials and kept clean, or use clean towels for lining

Organizing Kitchen Cabinets

• Start by pretending everything is on display
• Remove everything and scrub the shelves
• Replace old contact paper
• Discard unnecessary items
• Place frequently used items within easy reach
• Arrange items to your liking
• Line up items neatly with fronts facing out
• Evaluate progress and make adjustments
• Seek input from someone else

Table Napkins

• Napkins protect from spills
• Table Napkin can be made of paper or cloth
• Is used to wipe messes while eating

Napkin Folds

• Napkin folding enhances table decoration in restaurants or hotels

Common Types and Sizes

• Beverage napkin - 10x10 inches and used for drinks
• Dinner Napkins - 16x16 inches to 22x22 inches and are fabric based
• Luncheon Napkins - Usually paper 13x13 inches for birthday parties etc

Basic Napkin Folds

• Banana
• Candle
• Pyramid
• Sailing boat
• Bishop's Hat
• Fan With Stand
• Artichoke