HACCP Knowledge PDF

HACCP WHAT IS HACCP? AT THE END OF HACCP LESSON , STUDENTS WILL BE ABLE TO UNDERSTAND THE FOLLOWING. WHAT IS HACCP? COMMON FOOD HAZARDS FLOW OF FOOD FOOD RECEIVING FOOD RECEIVING PROCEDURE TEMPERATURE CHECK AT RECEIVING GUIDELINE FOR FOOD GROUPS AFTER HOURS RECEIVING...

HACCP WHAT IS HACCP? AT THE END OF HACCP LESSON , STUDENTS WILL BE ABLE TO UNDERSTAND THE FOLLOWING. WHAT IS HACCP? COMMON FOOD HAZARDS FLOW OF FOOD FOOD RECEIVING FOOD RECEIVING PROCEDURE TEMPERATURE CHECK AT RECEIVING GUIDELINE FOR FOOD GROUPS AFTER HOURS RECEIVING WHAT IS HACCP WHAT IS HACCP STAND FOR It is the basis for improvement, by ensuring all critical control points are carried out throughout food preparation processes within the Hotel and minimize the risk of contamination. COMMON FOOD HARZARD  MICROBIAL – is a living organism, e.g. bacteria, parasites, mould &viruses. CHEMICAL – cleaning chemicals, insecticides, pesticides etc. PHYSICAL – foreign objects, e.g. glass, metal, plastic etc. ALLERGENS – food allergies from nuts, soy, sesame seeds, shellfish, eggs etc. FLOW OF FOOD AND WHAT HAPPEN ONEACH STAGE FOOD RECEIVING NOTE THAT; All deliveries of raw food must have their temperature checked correctly by thermometer. Immediately reject if rotten or stored at an improper temperature. All canned food must not be dented, swollen or leaking.  RECEIVING CRITERIA FOR DIFFERENT FOOD FOOD RECEIVING STANDARD The restaurants/hotel, when receiving potentially hazardous foods, must take all practical measures to ensure relevant safety. Hotel standards include the following: Ensure the Hotel only accepts food and beverages that are protected from the likelihood of contamination. Ensure that all employees working in the receiving area of the Hotel are trained and provided with suitable skill and knowledge of the guidelines within the AHS Hygiene Manual Date Coding Ensure all food that is accepted is within the product’s ‘best before’ or ‘use by’ date. All food received must have some type of date code for traceability. In countries where this is not a legal requirement then the receiving staff are to  GUIDELINES FOR FOODGROUPS CHEESE & DAIRY PRODUCTS (POTENTIALLY HAZARDOUS FOODS) , CHILLED MEATS & SMALL GOODS (POTENTIALLY HAZARDOUS FOODS Products are to be delivered in refrigerated vehicles that are capable of. maintaining a temperature of 5°C or below. Temperatures of food delivered should be at 5°C or below. Check expiry dates ensuring that there is sufficient time for product rotation. Ensure that foods are correctly stored without delay on acceptance. Ensure that foods are correctly stored without delay on acceptance. Products should be packed and sealed within cartons that have not been tampered with. Poultry and other meats are to be stored in separate containers  Frozen Meat & Poultry (potentially hazardous foods, Frozen Fish & Seafood (potentially hazardous food) Products are to be delivered in vehicles that are capable of maintaining a temperature of -15°C or colder. Frozen food temperatures are to be at -15oC or colder. Check expiry dates ensuring that there is sufficient time for product rotation. Ensure that foods are correctly stored without delay on acceptance. Poultry and other meats are to be stored in separate containers CANNED FOODS/DRY GOODS All canned foods should have an expiry period of at least four (4) months. The manufacturing and expiry dates must be clearly marked on every item. Badly dented, rusted, swollen, seam- damaged or leaking cans are to be rejected. Reject bottled products if the container is damaged in any way, is leaking, the lid has been tampered with or there are no labels. Reject all items that do not indicate details such as manufacturing date, expiry date, ingredients etc. Store the food in their original containers until they are to be used. Check the appearance of bags (for bulk packaging). Check all packaging and cartons for any signs of pest activity. Transport and store the product in their original packaging Note; Under no circumstances can foods be delivered to the Hotel outside hours with no member of staff present. Suppliers that leave food at the receiving dock unattended and not checked before acceptance are to be removed from the approved supplier list.