Principles of Food Safety and Sanitation PDF

CCHTM 1100: Sanitation Risk CENTRAL LUZON STATE UNIVERSITY Management as Applied to Safety, Hygiene and Sanitation COLLEGE OF HOME SCIENCE & INDUSTRY Principles of Food safety...

CCHTM 1100: Sanitation Risk CENTRAL LUZON STATE UNIVERSITY Management as Applied to Safety, Hygiene and Sanitation COLLEGE OF HOME SCIENCE & INDUSTRY Principles of Food safety and Sanitation DEPARTMENT OF HOSPITALITY AND Prepared by: TOURISM MANAGEMENT Jomerick F. Domingo LPT, CHP, MSHTM Assistant Prof I Objectives After discussion, you should be able to: 1. Identifying different principles of food safety and sanitation. 2. Describing the proper sanitation practices. 3. Enumerating the basic principles of food hygiene. 4. Comparing food suitability from food safety. 5. Evaluating food security and the availability of food supply in the society. sanitation –sanitas( latin word), meaning "health." Applied to the food industry, sanitation is "the creation and maintenance of hygienic and healthful conditions" It is the application of a science to provide wholesome food processed, prepared, merchandised, and sold in a clean environment by healthy workers to prevent contamination with microorganisms that cause foodborne illness, and to minimize the proliferation of food spoilage microorganisms Effective sanitation refers to all the procedures that help accomplish these goals. Why is Sanitation Important? Sanitation is a legal requirement. Sanitation helps prevent food poisoning outbreaks. Sanitation helps maintain food quality. Sanitation protects your brand. Sanitation: A Foundation for Food Safety Assurance Major food safety incidents have common characteristics and include biological chemical or physical hazards. They occur throughout the food system and have occurred globally and often result from one or a combination of factors including: contaminated raw materials Errors in transportation, processing, preparation, handling, or storage Packaging problems Food tampering/malicious contamination Mishandling Changes in formulation or processing Inadequate maintenance of equipment or facilities Addition of incorrect ingredient(s) What is Food Hygiene? Food hygiene are the conditions and measures necessary to ensure the safety of food from production to consumption Food can become contaminated at any point during slaughtering or harvesting, processing, storage, distribution, transportation and preparation. The five key principles of food hygiene, according to WHO, are: Prevent contaminating food with pathogens spreading from people, pets, and pests. Separate raw and cooked foods to prevent contaminating the cooked foods.  Cook foods for the appropriate length of time and at the appropriate temperature to kill pathogens. Store food at the proper temperature. Do use safe water and cooked materials. Food hygiene comprises two components: Food Suitability -concerned with the intrinsic characteristics of the product, namely taste, smell texture and presentation, characteristics that can change with the presence of spoilage microbes (bacteria, yeast and mold). Food safety- refers to limiting the presence of those hazards whether chronic or acute, that may make food injurious to the health of the consumer. Food Safety: A global problem The WHO has also recognized that foodborne illnesses: are a problem in developing and developed countries alike; place a burden on healthcare systems; seriously affect infants, young children, the elderly and those who are already ill; spawn vicious circle of diarrhea and malnutrition; undermine the economy and national development efforts, as well as international trade. What is Food Security? Food security is a condition related to the availability of food supply to group of people as well as individuals' access to it. Food security is often defined in terms of food availability, food access and food utilization: Famine and hunger are both rooted in food insecurity. Causes of Food Insecurity Drought and other extreme weather events. Pests, livestock diseases and other agricultural problems. Climate change. Military conflicts. Corruption and political instability. Rapid population growth. LAW AND AGENCIES RELATING TO FOOD SAFETY AND SANITATION Acts and regulations applicable to the food industry are concerned with: ❑the production or sale of injurious, unsafe, unfit or substandard food ❑the contamination of food ❑the sanitation of food premises, equipment, and personnel ❑food-safety practices, including temperature control and treatment ❑the control of food poisoning and food-borne disease ❑the composition and labeling of food Laws Relating to Health and Safety Occupational Safety and Health Act (OSHA) - This is the principal act concerned with protecting the health and safety of employees and members of the public. OSHA utilizes a variety of proven intervention strategies like standards enforcement, guidance, and training and cooperation programs in order to ensure a safe workplace. ISO 22000- is a standard developed by the International Organization for Standardization dealing with food safety. It specifies the requirements for a food safety management system that involves interactive communication system management, prerequisite programs, HACCP principles. Employees Right-to-Know Act -The regulations in this act provide a legal framework for the control of substances hazardous to health. They apply to all types of business including food businesses Presidential Decree 856. Sanitation Code of the Philippines Issued by President Ferdinand Marcos -The code requires all food establishments to secure sanitary permits from the local health office. It specifies that health certificate will be issued only to persons who have passed the physical and medical examinations and have been administered immunization REGULATORY AGENCY The Bureau of Food and Drugs is the key regulatory agency of the Department of Health, Philippines with major responsibilities in ensuring safety, efficacy, and quality of food products, drugs, vaccines and biologicals, in vitro, diagnostic reagents, medical devices, cosmetics and household hazardous substances The Philippine Food Processing Industry The major processed food sectors include the following: Fruits and vegetables Fish and marine products Meat and poultry products Flour and bakery products Beverage and confectionery Dairy foods Food condiments and seasonings Food supplements Bottled water Snack foods  CCHTM 1100: Sanitation Risk CENTRAL LUZON STATE UNIVERSITY Management as Applied to Safety, Hygiene and Sanitation COLLEGE OF HOME SCIENCE & INDUSTRY Food Safety Hazards DEPARTMENT OF HOSPITALITY AND Prepared by: TOURISM MANAGEMENT Jomerick F. Domingo LPT, CHP, MSHTM Assistant Prof I Objectives After discussion, you should be able to: 1. Simplifying the different categories of food safety hazards 2. Classifying the various food safety hazards into physical, chemical and biological hazards. 3. Identifying potential hazards that can result to foodborne illness. 4. Tracing the sources of food safety hazards. Food safety hazards ❑A food safety hazard is a biological, chemical or physical agent, or condition of food, with the potential to cause harm or an adverse health affect when the food is eaten. ❑There are more than 250 known foodborne diseases The majority are infectious and are caused by bacteria, viruses, and parasites Other foodborne diseases are essentially poisonings caused by toxins, chemicals contaminating the food. ❑The most common clinical presentation of foodborne disease takes the form of gastrointestinal symptoms, however, such diseases can also have neurological, gynaecological, immunological and other symptoms The food you eat can be either the safest and most powerful form of medicine or the slowest form of poison Food safety hazards BIOLOGICAL CHEMICAL microorganisms chemicals, pesticides, cleaning agents and allergens PHYSICAL timber, glass, packaging material and naturally occurring objects- bones, dust and grit. Physical hazards which can be found in food include: ❑ Objects naturally present in the food (animal hair, bone chips, leaves, etc.) ❑ Objects occurring in agriculture (dirt, manure, leaves, etc) ❑ Objects added during processing (glass, plastic, hair, metal, etc.). Chemical hazards which can be found in food include: ❑Naturally occurring poisonous chemicals (poison plants such as rhubarb leaves and mushrooms, poisonous animals such as puffer fish, algal blooms, mold toxins, etc.) ❑Chemicals added via water ❑Agricultural chemicals from soils, plants and animals (pesticides, antibiotics, dips, heavy metals, etc.) Some people have an allergic reaction to certain ingredients or parts of food Common allergens include: soybeans and their products sesame cereals containing gluten milk and milk products sulphites egg and egg products peanuts and their products crustaceans and their products fish and fish products Chemical hazards in foods can be controlled by: ❑ purchasing from an approved supplier ❑ covering food and protecting it from contamination ❑ having an allergen awareness, and strategies to prevent cross contamination from allergens ❑ separating chemical storage area away from food ❑ using of food safe chemicals within the food preparation areas ❑ correcting cleaning procedures. Biological hazards Hazards which live within food can occur from multiple sources. These microorganisms (commonly called "germs") are so small they can only be seen under a microscope. ❑Bacteria e.g. salmonella, staphylococcus aureus, bacillus cereus ❑Viruses e.g. hepatitis A, influenza ❑Yeasts ❑Molds ❑Protozoa e.g. Guardia Situations when food safety hazards are likely to pose a significant risk are: handling "potentially hazardous foods" which are susceptible to microorganisms contamination and growth. These are low acid high protein foods such as meat, eggs, poultry, seafood and dairy items handling raw food and fresh foods handling food with your hands, rather than using equipment cooking food-food needs to be cooked thoroughly to kill microorganisms chilling food-food needs to be chilled quickly to reduce the growth of microorganisms defrosting foods reheating foods displaying food on buffets or self service Sources of Food Safety Hazards Hazards can contaminate food through one or more of the following factors: Environment- Material Money Men 03 Machine Method What is "food poisoning" In general, the term "food poisoning" is used to refer to any illness involving a combination of intestinal symptoms such as nausea, vomiting and diarrhea. However, the term "food poisoning" is misleading, since it groups all food- related illnesses by symptoms, rather than by the pathogen that causes the illness such as a toxin, bacteria or virus. Where does food-borne disease come from? Foods can become contaminated for a variety of reasons. Food-related pathogens are common in the environment and may contaminate a food item, "spoiling" it. While food laws and regulations exist in part to protect people from contaminated foods, some pathogens are so resilient that they persist despite these efforts. Furthermore, many pathogens harmful to humans exist naturally in much of the food we eat, such as meat and poultry. Usually, these pathogens are destroyed when the food is cooked. However, if the food is eaten undercooked or raw, or the food is handled improperly during preparation of storage, the risk for transmitting harmful pathogens to humans increases. Causes of Food-borne Illness Food-borne illness is caused by consuming contaminated foods or beverages. Many different disease-causing microbes or pathogens can contaminate foods, so there are many different types foodborne illnesses. Most foodborne diseases are infections caused by a variety of bacteria, viruses, and parasites. Other diseases are poisonings caused by harmful toxins or chemicals that have contaminated food. Of note many foodborne pathogens also can be acquired through recreational or drinking water, from contact with animals or the environment, or through person-to-person spread. Symptoms of Food-borne Illness Common symptoms of foodborne illness are diarrhea and/or vomiting, typically lasting 1 to 7 days. Other symptoms might include abdominal cramps, nausea, fever, joint back aches, and fatigue. What some people call the "stomach flu" may actually be a foodborne illness caused by a pathogen (ie., virus, bacteria, or parasite) in contaminated food or drink. The incubation period (the time between exposure to the pathogen and onset of symptoms) can range from several hours to 1 week. Who are at risk? infants and young children; pregnant women; elderly persons over 65 years old; persons with debilitating illness or chronic disease like cancer, diabetes mellitus, tuberculosis; persons whose immune system are compromised as in cases of HIV/AIDS, those who had organ transplant, and multiple surgeries, and persons undergoing radiation and chemotherapy; malnourished individuals who are anemic, emaciated, and their body proteins are depleted; and those individuals with unhealthy lifestyle that make a person at higher risk to foodborne illnesses include poor, faulty eating habits, alcohol and drug abuse, smoking, and certain medications that reduce the normal beneficial microflora of gastrointestinal Foods Associated with Food-borne Illness ❑Raw foods of animal origin, that is, raw meat and poultry, raw eggs, unpasteurized milk, and raw shellfish are the most likely to be contaminated. ❑Fruits and vegetables can also be contaminated with animal waste when manure is used to fertilize produce in the field, or unclean water is used for washing the produce. ❑Raw sprouts are particularly concerning because the conditions under which they are sprouted are ideal for growing microbes. ❑Unpasteurized fruit juices or cider can also be contaminated if there are pathogens on the fruit that is used to make it. ❑Any food item that is touched by a person who is ill with vomiting or diarrhea, or who has recently had such an illness, can become contaminated When these food items are not cooked (e.g., salads, cut fruit) they can pass the illness to other people. Potentially Hazardous Foods (PHF) -types of foods that have the ability to support the rapid and progressive growth of infections and toxin-producing microorganisms Characteristics: A history of being involved in foodborne illness outbreaks. A natural potential for contamination High moisture that supports bacterial growth. High protein and carbohydrate Not acidic enough to inhibit growth of microorganism. The FDA Food Code classifies the following as potentially hazardous foods: Foods of animal origin that are raw or heat-treated All cooked meat and poultry Cooked meat products with sauces and stocks especially with tomatoes Dairy products like milk, cream and cheese, ice cream, and yogurt Cooked eggs and products made from eggs, like mayonnaise Cooked shellfish and other seafoods Cooked rice and beans and Baked or broiled potatoes Desserts consisting of eggs and milk Gravies, stuffing for meat and poultry Vulnerable food products made with high-risk foods and exposed to more handling including meatloaf, hamburgers, salads (pasta, coleslaw, and chicken, egg, tuna salads) Chinese and Mexican dishes some baked goods and cream fillings, French toast, meringue and eggnog Foods of plant origin that are heat-treated or consist of raw seed sprouts Cut melons and Garlic and oil mixtures that are not modified in a way to inhibit the growth of microorganism The requirements for the storage and display of potentially hazardous foods are: PHF must be stored and displayed below 5°C or above 60°C PHF must be thrown out if stored or displayed at temperatures between 5° and 60°C more than four hours PHF must be used immediately if stored or displayed between 5° and 60°C for between two and four hours PHF may be either refrigerated or used immediately if stored or displayed at between 5° and 60°C for less than two hours.  CCHTM 1100: Sanitation Risk CENTRAL LUZON STATE UNIVERSITY Management as Applied to Safety, Hygiene and Sanitation COLLEGE OF HOME SCIENCE & INDUSTRY Food Flow DEPARTMENT OF HOSPITALITY AND Prepared by: TOURISM MANAGEMENT Jomerick F. Domingo LPT, CHP, MSHTM Assistant Prof I Objectives After discussion, you should be able to: 1. Describing the food product flow from the time it enters the workplace until it is served to customers. 2. Appreciating the importance of time and temperature control to food safety. 3. Identifying safe and approved food sources to ensure product quality. 4. Evaluating the criteria for accepting delivery of food products. 5. Enumerating the guidelines in preparing, cooking, packaging food and transporting safe food. Flow of food refers to the path from receiving through storing, preparing, cooking, holding, serving, cooling and reheating that food follows ma food-service operation. THE BASICS OF FOOD SAFETY IN FOOD PRODUCTION FLOW ❑Keep things clean and sanitized. ❑Practice good personal cleanliness. ❑Wash hands thoroughly and frequently. ❑Minimize the time food spends in the temperature danger zone. ❑Prevent cross-contamination.  TIME AND TEMPERATURE CONTROL ❑Learn which food items should be checked, how often, and by whom. Then, assign duties to food handlers in each area. Food held in hot holding should be checked least every 4 hours, if you check it every 2 hours then you have time to take corrective actions. ❑Make sure that the correct tools are available. Thermometers and timers are both important pieces of equipment to check how long food is in the temperature danger zone. ❑Thermometers used to measure the temperature of food must be accurate to +/-2°F. Thermometers used to measure air temperature in food-storage equipment must be accurate to +/-3°F". ❑Use good record keeping practices. ❑Have a list of corrective actions in place when it is determined that food has been left in the temperature danger zone for too long. CROSS CONTAMINATION: HOW TO PREVENT CROSS CONTAMINATION ❑Create a physical barrier. ❑Assign specific equipment to each type of food- separate cutting boards should be used for raw and cooked foods. ❑Clean and sanitize tools, equipment and utensils after each task. ❑Create procedural barriers. ❑Prepare raw and ready to eat foods at different times. ❑Purchase ingredients that require minimal preparation ❑Monitoring Time and Temperature FOOD PRODUCTION FLOW Three common flow charts are: Purchasing/Receiving→ Storage →Serving Purchasing/Receiving→ Storage →Preparation →Cooking→Holding→Serving Purchasing/Receiving→Storage→ Preparation → Cooking→ Cooling →Serving→ Reheating→ Serving Food flow Purchasing involves obtaining the necessary foods in the right quantity, of the best quality, at the right time, in the right place, and for the most economical price A quality control program in food establishment should ensure that only foods which not written specifications are purchased from reputable vendors. The main objectives of an effective purchasing program are to: buy the product that is best suited for the job buy the proper quantity of the item. pay the right price for the item. deal with only reputable and dependable suppliers Purchase specifications are important to both buyer and management. They are the guidelines that detail the characteristics of a product, including such properties as: Quality grade Weight Count Contents Packaging Employees purchasing food must follow these guidelines 1.Understand regulations for specific foods: Purchase packaged or processed foods only from suppliers who receive their products from licensed and reputable purveyors and manufacturers, who adhere to good manufacturing practices. Fresh produce may be purchased directly from local growers as there is no inspection process for these non-potentially hazardous foods (with exception of melons and fresh alfalfa sprouts). When making direct purchases, buyers should ensure packages are clean and will maintain the integrity of the food item, as communicated through product specifications. Meats and fresh shell eggs may be purchased from local producers, but because these foods are considered potentially hazardous, the products must be inspected for safety. Beef or pork that is processed in a state inspected locker may be purchased by a foodservice operation. Poultry must also be processed in a state inspected locker or facility. State inspection is sufficient if the food is purchased by a foodservice within that state. These facilities are required to have HACCP plans in place. Only pasteurized dairy products should be purchased for service in facilities serving the elderly. Pasteurized shell or processed eggs should be purchased for menu items not receiving heat treatment or not reaching 61°C. Pasteurized shell juice and cider should also be purchased for service to elderly populations. 2.Visit approved vendors to ensure that they maintain clean warehouses. 3. Observe delivery vehicles to ensure that they are clean and temperature-controlled. 4.Use written product specifications to ensure that the vendors know what is to be ordered. RECEIVING Temperature and time are the two most important factors to control Foods need to be and stored as soon as possible. The staff of the food service establishment should be checking for temperatures and conditions of incoming foods. All refrigerated foods should be put away quickly to prevent time and temperature abuse Frozen foods should not have large ice crystals, be discolored or dried-out. Canned goods should have labels, no swelling and flawed seams, rust or dents. Never accept home- canned because of the risk of botulism. Determine food quality by using senses: Sight Touch Smell Safe and Approved Food Source The first line of defense in preventing foodborne illness is to obtain food from safe and approved sources. Safe and approved sources are suppliers that comply with pertinent laws and regulations. The only exception is that fresh, whole, uncut produce can come from any source, including roadside vendors, Farmer’s Market, and local gardens. Never use home prepared or home canned food in your restaurant as it is known if it was safely prepared. Inspect before You Accept Inspect foods to reduce your risk for foodborne illness and to be sure that food is safe. Check delivery vehicles for cleanliness and proper temperature control. Dirty vehicles could contaminate food. Never accept food that has been shipped in a vehicle that has carried live animals or harmful substances. If these vehicles must be used, they must be thoroughly washed, rinsed, and sanitized before they are used to transport food. Temperature-controlled vehicles must be at the proper temperature. Vehicles used to transport refrigerated foods must be at 41°F (5° C) or colder, Vehicles used to transport frozen foods must be at 0 °F (-18 °C) or colder, and Vehicles used to transport hot foods must be at 135 °F (57 °C) or hotter. Employees receiving food should follow these General Principles: Receive only one delivery at a time from approved suppliers. Check to make sure frozen food is solid, and does not show evidence of thawing and re-freezing. Record the date received on the outside of each package, and a use-by date if applicable. Remove potentially hazardous foods from the temperature danger zone (5°C to 60CF) and place in storage as quickly as possible. Check to ensure that refrigerated foods are received below 5°C. Accept only pasteurized dairy products. Reject potentially hazardous foods that are not at acceptable temperature, and cans with swelled tops or bottoms, leakage, flawed seals, rust, or dents. Evaluate quality of products by odor, sight, and touch. Reject unacceptable products.Products must meet specifications and quality requirements. If any foods are deemed unacceptable, they should be rejected and put in a designated area for credit. Receiving Frozen and Refrigerated Foods: Check temperature with a calibrated thermometer to assure that cold foods (especially potentially hazardous in which microorganisms are able to grow rapidly moist, high in protein, and/or have a neutral or slightly acidic pH) are below 5°C. Reject, with the exception of fresh shell eggs (7°C), all foods that are supposed to be stored below 5°C and are delivered above 5°C. Check at random and record the temperature of three different types of food items immediately for each delivery. Record date, employee initials, vendor, product name. and temperature of these products in the receiving temperature log. Place foods in the proper storage area (cooler or freezer) quickly to avoid potential bacterial growth. Proper cooler temperatures are 5°C or lower. Proper deep chill storage temperatures are from -3°C to 0°C or below. Proper freezer temperatures are 17°C. Proper dry storage temperatures are between 10°C and 21°C at 50 to 60 percent humidity. Use First In First Out (FIFO) inventory rotation of products in all storage areas to assure that oldest products are used first. Products with the earliest use-by or expiration dates are stored in front of products with later dates. Keep products in original packages until use. Standardized Freezing point-32°F (0°C) for cold foods Boiling point-212°F (100°C) for hot foods Receiving Dry Goods Check dry goods for leaks, flaws, or broken packages. Dry goods should be dry, free of mold, and free of insects. If the packages are flawed, they should be rejected and put in a designated area for credit. Inspect cans for leaks, incomplete labels, dents, bulges, and other visible signs of damage. Notify the manager if a damaged can is found. Date boxes and cans with receiving date. Separate chemicals from foods. Check delivery invoice against the items delivered, and the purchase order. When damages items are found, the manager or designee should call the distributor so the product can be picked up and returned and a credit issued, or make similar arrangements with delivery personnel. Do not accept delivery. Note on the invoice any items rejected. Product Quality Poor food quality can be a sign that the food has been time-temperature abused. Reject food with an abnormal color. Reject meat, fish, or poultry that is slimy, sticky, or dry. Reject food with an abnormal or unpleasant odor.  FOOD CRITERIA TO ACCEPT DELIVERY MEAT AND POULTRY 41°F (5°C) or colder. Obtained from an approved sou Stamped with USDA inspection stamp Good color and no odor. Packaging clean and in good condition. SEAFOOD 41°F (5°C) or colder. Obtained from an approved source Good color and no off-odors. Packaging clean and in good condition. SHELLFISH 45°F (7°C) or colder. Obtained from approved source Clean shells closed, and no broken shells. Shellstock tags must be readable and attached. CRUSTACEA 45°F (7°C) or colder Obtained from an approved source. FRESH PRODUCE Clean and good condition. If produce is cut or processed is at 41°F or colder. DAIRY PRODUCTS 41°F (5°C) or colder unless labeled otherwise. Obtained from an approved source Packaging clean and in condition. All products are pasteurized. EGGS Shell eggs at 45°F (7°C) or colder, liquid eggs at 41°F (5°C) or colder. Shell eggs-clean and uncracked frozen, and dry eggs- pasteurized. Obtained from an approved source. REFRIGERATED AND FROZEN 41°F (5°C) or colder, if frozen, the product is rock solid. PROCESSED FOOD Packaging clean and in good condition. Obtained from an approved source. MAP If the product requires refrigeration, it is at 41°F (5°C) or colder. Obtained from an approved source. Packaging clean and in good condition. Labels can be read and attached to the product. CANNED FOOD Obtained from an approved source. No swollen ends, leaks rust, dents. Label can be read and is attached to the product. DRY FOOD Obtained from an approved source. Packaging clean and in good condition. No signs of pest infestation. UHT Obtained from an approved source. Packaging clean and in good condition. If product requires refrigeration, it is at 41of (50C) or colder. Label is attached and can be read. Baked Goods Obtained from an approved source. Packaging clean and in good condition. Products are not moldy. Potentially Hazardous Hot Obtained from an approved source. Temperature at 135°F 57°C) or hotter. Holding containers are clean and in good condition. Foods Storage All food, chemicals, and supplies should be stored in a manner that ensures quality and maximizes safety of the food served to residents. Cold holding is storing food under refrigeration at 5°C or below. Refrigeration prevents food from becoming a hazard by slowing the growth of most microbes. Some organisms like Listeria monocytogenes is significantly slowed but not stopped by refrigeration. The walk-in refrigerator is the major cold storage area in a food service establishment. The temperature of a walk-in refrigerator must be sufficient to adequately hold the food temperature at 5°C or below Foods need to be stored to prevent contamination. All cooked foods and foods that will receive no further cooking should be stored above other foods. Foods need to be stored tallow enough space for air to circulate around them.  All canned foods and dry ingredients are stored in a designated area. Foods should not be stored in areas such as restrooms, furnace rooms, stairwells or hallways. Foods should be stored off the floor and in closed containers. Storage areas should be well ventilated and pest free. Dry storage areas can become a food source for rodent and insects. Keeping containers closed, in sound condition and off the floor help to keep the area pest free. Stock rotation is a good management practice Foods and chemicals need to be stored separately Chemicals should be stored below and away from foods to prevent chemical contamination. No food can be kept indefinitely. Food that is kept for a long time is likely to become spoiled and attract pest infestation. Effective stock rotation, to ensure that first-come is d first, is to avoiding spoilage and preventing pest infestation. In addition, good stock rotation has the advantage of helping to keep the correct levels of stock. Types of Storage: Refrigeration Freezer Dry Storage  Place foods in the proper storage area (refrigerator or freezer) quickly to avoid bacterial growth. 5°C or lower-refrigerator temperatures -3°C to 0°C or below-deep chill storage temperatures -18°C or below-freezer temperatures 10°C to 21°C at 50 to 60% humidity-dry storage temperatures Place foods into appropriate storage areas immediately upon receipt in the following order: Refrigerated foods- Store foods in designated refrigerators. If food products are together in a refrigerator, they should be placed on shelves in the following order: Frozen foods Dry foods Prepared or ready-to-eat foods Top shelf Fish and seafood items Whole cuts of raw beef Whole cuts of raw pork Ground or processed meats Raw poultry Bottom shelf  Keep all food items on shelves that are at least 6" above the floor to facilitate air circulation and proper cleaning. Store food out of direct sunlight. Place chemicals and supplies in appropriate storage areas, away from food. Rotate goods when placing them in storage by placing the new items behind the old items to ensure that the older items are used first (First In, First Out inventory rotation). Make sure all goods are dated with receiving date and use-by date. Store food in original container if the container is clean, dry, and intact. If necessary repackage food in clean, well-labeled, airtight containers. This can also be done after package is opened Food is NEVER put in chemical containers and chemicals are NEVER placed in food storage containers. Store potentially hazardous foods no more than 7 days at 5°C from date of preparation. Store pesticides and chemicals away from food handling and storage areas. They must be stored in original, labeled containers. Storeroom Sanitation Maintain clean and uncluttered storage areas, Storage areas should be positioned to prevent contamination from areas where garbage is stored. Dispose of items that are beyond the expiration or "use by" dates. Store all items on shelves that are at least 6" above the floor to facilitate air circulation and proper cleaning. Check for signs of rodents or insects. If there are signs of the presence of rodents or insects, notify the foodservice manager. Temperature Control: Check the temperature of all refrigerators, freezers, and dry storerooms at the beginning of each shift. This includes both internal and external thermometers, where appropriate. Refrigerator temperatures should be between 2°C and 5°C. Freezer temperatures should be between -23°C and -17°C. Storeroom (dry storage) temperatures should be between 10°C and 21°C. Record temperatures on the appropriate temperature log and initial. Take corrective actions if temperatures are out of the recommended range. Do not overload refrigerated storage areas, as this prevents air flow and makes the unit work harder to stay cold. Use caution when cooling hot food in the refrigerator, as this warms the unit and can put other foods into the temperature danger zone. Keep units closed as much as possible to maintain proper temperatures. Defrost all units on a regular schedule to aid in proper maintenance and air circulation. Thawing Food Steps for thawing food include: Use one of the three acceptable methods for thawing food: Thaw food in the refrigerator at 5°C or below NEVER thaw food at room temperature. Thaw food needed for immediate service under potable running water at 21°C or lower. Prepare the product within 4 hours of thawing. Thaw the product in the microwave if product will be cooked immediately as part of the cooking process. Use the lowest shelf in the cooler for thawing raw meat to prevent cross-contamination and separate raw products from cooked and ready-to-eat products. Do not refreeze thawed food, unless they are first cooked or processed. Preparation of Safe Food A technique that can be used to promote safety is "small back preparation. Start with clean, wholesome foods from reputable purveyors. Whenever applicable, buy government-inspected meat, dairy, and egg products. Handle as little as possible. Use tongs, spatulas, or other utensils instead of hands whenever possible. Use clean, sanitized equipment and worktables. Clean and sanitize cutting surfaces and equipment after handling raw poultry, meat, fish, or eggs and before working on another food. Clean as you go. Do not wait until the end of the workday. Wash raw fruits and vegetables thoroughly. When bringing foods out of refrigeration, do not bring out more than you can process in an hour. Keep foods covered whenever possible unless in immediate use. Do not mix leftover with freshly prepared foods. Chill all ingredients for protein salads and potato salads before combining. Guidelines in preparing safe food: Start with clean, wholesome foods from reputable purveyors. Whenever applicable, buy government-inspected meat, dairy, and egg products. Handle as little as possible. Use tongs, spatulas, or other utensils instead of hands whenever possible. Use clean, sanitized equipment and worktables. Clean and sanitize cutting surfaces and equipment after handling raw poultry, meat, fish, or eggs and before working on another food. Clean as you go. Do not wait until the end of the workday. Wash raw fruits and vegetables thoroughly. When bringing foods out of refrigeration, do not bring out more than you can process in an hour. Keep foods covered whenever possible unless in immediate use. Do not mix leftover with freshly prepared foods. Chill all ingredients for protein salads and potato salads before combining. Keeping Food Out of the Temperature Danger Zone a) Use batch cooking (preparing food in small amounts). b) Thaw only what you need, and keep it refrigerated. c) Work only with the amount you can prepare in less than four hours. Return food to the refrigerator if you have to leave to do something else. d) Cook the food as close to serving time as possible.  Food Thermometers Food should be used frequently to maintain food temperature control. They can measure internal temperature ranging from-18 C to 104 C. The following are the most commonly used thermometers: Bimetal Instant Read- most common food Thermocouple Digital Bimetal-Oven Safe thermometer Infrared Preparing Cold Food Employees preparing cold food should: Take temperatures: Use a calibrated thermometer to take the temperatures of potentially hazardous food products. Wipe the thermometer stem with alcohol wipes prior to and after taking the temperatures of food, or wash stem, rinse, and sanitize. Record temperatures in the Service Temperature Record. Prepare cold foods: ingredients for food served cold (sandwiches and salads) to below 5°C before combining. Discard thawed potentially hazardous foods that have been above 5°C for more fan four hours. Discard cold potentially hazard foods after four hours if they have not been properly held below 5°C. Maintain food contact surfaces: When possible, use color-coded cutting boards for all products. Red for raw meal, green for vegetables or fruits, and yellow for raw poultry. Food contact surfaces should be smooth, easily cleaned and sanitized, and of appropriate material. Clean and sanitize all food contact surfaces prior to and after use. Cleaning sanitizing steps need to be done separately in order to be effective. Prepare foods: Prepare food at room temperature in two hours or less, or the food item should be returned to the refrigerator. Total time of food at room temperature shall not exceed four hours. Prepare raw products away from other products. Clean and sanitize all surfaces, cutting boards, and utensils that have been used in the preparation of raw meats, poultry, and fish prior to using for fruits, vegetables, and ready to eat food.  Cooking Food ❑All foods will be cooked using appropriate practices and procedures to ensure safety. ❑Cooking is the thermal heating of foods at sufficient temperature over time to kill microorganisms in the food. ❑To effectively eliminate pathogens, there are a number of factors to consider the level of pathogens in the raw product and the initial temperature of the food and the bulk of the food. ❑Food characteristics also contribute to the lethality of cooking temperatures. Heat penetrates different foods at different rates. High fat content reduces the lethality of heat. High humidity in the cooking container or the moisture content of the foods aids in effectiveness of heat. Prepare hot foods Employees involved in the production of food must complete the following steps: Cook hot foods to these minimum end-point temperatures or higher. Avoid over-cooking. Use a calibrated thermometer to check product temperature in thickest part of the item. Take end-point cooking temperatures. Reduce holding time of foods before serving by using batch cooking. Allow temperature of cooking equipment to return to required temperatures between batches. Do not use hot holding equipment to cook or reheat foods. Expose food ingredients to room temperature for two hours or less, or food item should be returned to the refrigerator Total time of food at room temperature shall not exceed four hours. Prepare products that will not be cooked or heated away from other products.  Food Type Minimum Internal Temperature at minimum time before serving Poultry 74°C for 15 seconds Stuffing stuffed meats, casseroles, and other dishes 74°C for 15 seconds Potentially Hazardous Foods cooked in microwave 74°C, let food stand for 2 minutes ate cooking, stir during cook process Ground or flaked meats 68°C for 15 seconds Pork 63°C for 15 seconds Beef and pork roasts 63°C for 4 minutes Beef steaks, veal, lamb 63°C for 15 seconds Commercially raised game animals 63°C for 15 seconds Fish and foods containing fish 63°C for 15 seconds Shell eggs (for immediate service) 63°C for 15 seconds (If it is not fully cooked use pasteurize eggs) Vegetables (canned, frozen, fresh) 57°C for 15 seconds, held above 57°C Ready-to-eat commercially processed and packaged foods 57°C for 15 seconds, held above 57°C Holding Food ❑Once a food is heated or cooked, the food must be maintained at a temperature to limit the growth of bacteria. The correct hot holding temperature is 60°C. ❑All hot food will be held hot (above 60°C) and cold food will be held cold (below 5°C) Keep Hot food HOT and cold food COLD. ❑Any conflict between food quality and food safety must always be decided in favor of food safety. When in doubt about the safety of food, throw it out. Holding Hot Food: Employees involved in the production or service of food must: Prepare and cook only as much food as is needed (i.e. Use batch cooking). Use hot holding equipment that can keep hot food at 57-60°PC or higher. Follow manufacturer's instructions in using hot-holding equipment. [NOTE Customize your SOP by including instructions. For example, you may need to indicate that the steam table wells need to be filled with hot water and at what level.] Keep foods covered to retain heat and to keep contaminants from falling into food. Measure internal food temperatures at least every two hours using a probe thermometer Record temperatures in a food temperature log If temperatures are below 60 °C then reheat to 74°C. Discard hot food after four hours if they have not been properly held at or above 135 F 57°C 60°C. Do not mix freshly prepared food with food being held for service. Do not add raw food to cooked food. Stir food. Holding Cold Food: Employees involved in the production or service of food must: Use cold-holding equipment that can keep cold foods below 5°C. Measure internal food temperatures at least every two hours using a probe thermometer Record temperatures in a food temperature log. If temperatures are above 5°C, then refrigerate. Protect cold food from contaminants with covers or food shields. Discard cold potentially hazard foods after four hours if they have not been properly held below 5°C. Place cold food in pans or on plates first, never directly on ice. The only exceptions are whole fruits and vegetables that will be washed after holding. Ice used on a display should be self-draining. Wash and sanitize drip pans after each use. Cooling Food ❑Cooling is a process of removing heat from food quickly enough to prevent microbial growth. One method is done by placing foods in shallow containers no deeper than 2 inches and leaving them uncovered until cold, 5°C or below. ❑When potentially hazardous food is cooled for an extended period, the food is subject to the growth of a variety of pathogenic micro-organisms Bacteria grow ideally between 21-49°C. The longer the time the food is allowed to be held in this range, the greater the risk of microbial growth. ❑When cooked food will not be served right away (or is left over and can be saved), it must be cooled as quickly as possible to prevent microbial growth.  One-stage (four hour) method: Cool hot cooked food from 57°C to 5°C within four hours using appropriate procedure. Take temperatures at four hours to make sure that the appropriate temperature is reached. Reheat food to above 74°C if food has not cooled to 5°C in four hours. Two-stage method (*recommended in the FDA Food Code) Cool hot cooked food from 57°C to 21°C or lower within two down to 5°C or lower within an additional four hours, for a total cooling time of six hours, and then cool hours, using appropriate procedure. Take temperatures at the two and six hour intervals to make sure that appropriate temperatures are reached. Reheat food to above 740C if food has not cooled to 5°C in four hours. *NOTE: The reason that the two-stage method allows six hours to cool is that in the first two hours of cooling the food is passed through the most dangerous part of the temperature danger zone, where the growth of microorganisms is ideal. Factors that affect how quickly foods will cool down: Size of the food being cooled the thickness of the food or distance to its center plays the biggest part in how fast a food cools. Density of the food the denser the food, the slower it will cool. Chili will take longer than chicken noodle soup. Container in which a food is stored-stainless steel transfers heat from food faster than plastic Initially loosely wrap food items. Shallow pans allow the heat from food to disperse faster than deep pans. Size of container. Food may not move through the temperature danger zone fast enough if the food is small hot when placed in the refrigerator or freezer or kept in bulk. The hot food may also raise the temperature of surrounding food items, placing them in the temperature danger zone (5ºC-60°C). Practice good personal hygiene: Wash hands before handling settings or food. Do not touch cooked or ready-to-eat foods with bare hands. Wash hands between each different task. Service: Take temperatures of foods at the beginning of each service period. Record temperatures on Service Temperature Record and initial. Take temperatures of foods when changing pans of food to assure proper serving temperatures are achieved. Service of Food Cleaning and sanitation: Clean the area on and around the service line, using warm soapy water and clean cloths. Thoroughly rinse area after cleaning. Sanitize the area on and around the service line, using an approved sanitizer. Wipe down area before service begins, and as needed throughout service. Cloths used for cleaning food spills should not be used for anything else. Service utensils/service ware: Store utensils properly with the handle extended above the container, or on a clean. Use serving utensils with long handles to keep hands away from the food item sanitized food-contact surface. Clean sanitize utensils before using them, and use separate utensils for each food item. Handle glassware and dishes properly. Hold flatware and utensils by the handles Reheating Food (Leftovers) Reheating is the thermal process to heat foods that have been previously cooked and cooled in a food service establishment. Proper reheating can eliminate a major portion of pathogens. Proper reheating is heating a food to 165°F within two hours. To reheat foods quickly: Reheat in small quantities Use preheated ingredients Stir foods frequently Employees reheating food should: Remove leftover food from the freezer/refrigerator. Check the temperature of the food to make sure it is lower than 5°C using a calibrated thermometer. Reheat food so that all parts of the food reach a temperature reading of 74°C for 15 seconds using an oven, stove, or steamer The goal is to take the food through the temperature danger zone (5°C-60°C) as quickly as possible Record reheated temperature. Discard food that has not reached this temperature within two hours. Serve the food immediately, or place the food in a steam table or in a pre-heated hot cart and recheck temperature to make sure temperature is at or above 60°C. Check the temperature of the food before serving if the food has been held. Discard any potentially hazardous foods held in the temperature danger zone (5°C to 60°C) for more than four hours. Thank you and God Bless! Keep Safe Always! -JFDomingo CENTRAL LUZON STATE UNIVERSITY CCHTM 1100: Sanitation Risk Management as Applied to Safety, Hygiene and Sanitation COLLEGE OF HOME SCIENCE & INDUSTRY Food Handler’s Safety and Hygiene DEPARTMENT OF HOSPITALITY AND TOURISM MANAGEMENT Prepared by: Jomerick F. Domingo LPT, CHP, MSHTM Assistant Prof I Objectives After discussion, you should be able to: 1. Identifying the roles of the food handler in relation to food safety and hygiene 2. Enumerating different precautions on health, personal cleanliness habits and general work habits of a food handler. 3. Describing proper hand washing for food handlers.  Personal Hygiene and Sanitary Food Handling Employers are responsible for establishing and maintaining sanitary practices to protect public health and maintain a positive image. In the foodservice industry, it is very crucial to educate and train the people involved in food preparation. Food handlers can transmit bacteria causing illness. A protective sanitation barrier between food and the sources of contamination should be provided during food handling Department of Hospitality and Tourism Management  Foodservice manager can keep food safe is to implement food safety policies that promote good personal hygiene Personal cleanliness- workers properly bathed; Proper work attire- workers wearing clean hat or hair restraint, clean clothing. appropriate shoes, and removing jewelry; and Good hygiene practices- workers frequently and properly washing their hands, having short fingernails, and properly using gloves. Department of Hospitality and Tourism Management  The most important things a food handler needs to know Do whatever is reasonable to prevent their body, anything from their body or anything they are wearing, coming into contact with food or food contact surfaces. Do whatever is reasonable to stop unnecessary contact with ready-to-eat foods, such the type of work they do salads or cooked meat. Wear clean outer clothing, appropriate for the type of work they do. Make sure bandages or dressings on any exposed parts of the body are covered with a waterproof covering. Not eat over unprotected food or surfaces likely to come in contact with food. Not sneeze, blow or cough over unprotected food or surfaces likely to come into contact with food. Not spit, smoke or use tobacco or similar preparations where food is handled. Not urinate or defecate in a toilet. Department of Hospitality and Tourism Management  Personal Hygiene The word hygiene is used to describe an application of sanitary principles for the preservation of health. Personal hygiene refers to the cleanliness of a person’s body. The health of workers plays an important part in food sanitation. Department of Hospitality and Tourism Management Sources of Microorganism in Human Body 1. Skin 2. Finger 3. Finger Nails 4. Hair 5. Mouth 6. Nose, nasopharynx, and respiratory tract 7. Excretory organs Department of Hospitality and Tourism Management  General considerations Hand Washing The first line of defense against disease is frequent and effective hand washing by food handlers. Approximately 38% of food contamination is attributable to improper hand washing. The most effective method to ensure effective hand washing is through motivation, reinforcement, incentives, and modeling through supervisors and managers practicing appropriate hand washing. Department of Hospitality and Tourism Management Always wash hands: after using the bathroom after coughing, sneezing, smoking, eating, or drinking after bussing a table before putting on gloves after handling animals when switching between raw and ready-to-eat food after handling garbage or trash after handling dirty equipment or utensils; during food preparation Department of Hospitality and Tourism Management Fingernails Fingernails (real or artificial) and nail polish can become a physical hazard. Therefore, workers must keep their nails trimmed and filed. Long nails can easily break and end up food Also if nails are long, dirt and microorganisms can collect beneath them. Cover cuts , wounds, and sores Lesions containing pus that might be on a worker's hands or forearms, can introduce bacteria into food. If a worker has an infected cut and bandages it, plus puts on a glove, they do not have to report the infected cut to the manager. Single-use Gloves Gloves act as barrier between the hands and the food. However, these must not be a substitute for proper hand washing. Hands must be properly washed before a worker puts on single-use gloves. Gloves must be thrown out when they become dirty. Provide workers with non-latex gloves because latex gloves might cause allergic reactions in some workers Department of Hospitality and Tourism Management Hair Restraint Consumers are particularly sensitive to food contaminated by hair. Food workers might contaminate their hands when they touch their hair A hair restraint keeps hair from ending up in the food and it also may deter employees from touching their hair Common hair restraints include nets, bonnets and caps. A hair restraint must be worn before hand washing and before starting work. Footwear Because footwear can serve as source of contamination, it is only necessary to use footwear exclusively for kitchen use Footwear worn outside the food preparation area should not be worn inside the food preparation area to prevent the possibility of contamination. Clothing Dirty clothing could also be source of microorganisms. Food workers who inadvertently touch their dirty clothing may contaminate their hands. This could result in contamination of the food being prepared Food may also be contaminated through direct contact with dirty clothing. Department of Hospitality and Tourism Management  Jewelry Jewelry, such as rings, bracelets, and watches, might get dirty. As a result, the jewelry may be a source of harmful microorganisms. An additional hazard associated with jewelry is the possibility that pieces of the item the whole item itself may fall into the food being prepared. Bare-hand Contact Minimize bare hand contact of ready-to-eat food Ready-to-eat food (RTE) includes cooked food, raw fruits and vegetables, baked goods, dried sausages, canned food, snack foods, and beverages. It is best to handle these foods with hands that are properly covered with single-use gloves, cleaned and sanitized utensils, and/or deli papers. Facial masks/ mouth guard Facial mask prevent airborne microorganism from nose and mouth from getting into food during talking, coughing, or sneezing. These will also prevent direct contact of the hands with the nose and mouth which are sources of contamination. Department of Hospitality and Tourism Management Tasting of Food When tasting food, a small amount of the dish must be transferred into a separate bowl. The dish must be tasted with a separate spoon which must be immediately washed after Use a clean spoon for tasting food and never taste food with your fingers. Other personal habits Personal belongings like bags and clothes should be stored in lockers or cabinets away from food preparation areas. Smoking or eating by workers in food preparation areas is prohibited because hands food, and food-contact surfaces might become contaminated. Poor hygiene practices, such as scratching the head, placing the fingers in or about the mouth or nose, and indiscriminate and uncovered sneezing or coughing could cause food contamination. Do not lick your fingers or touch your nose, mouth or hair while in the production area. Never spit in food handling area. Never apply makeup or perfume in food-preparation areas. Do not sit or lean on work tables or equipment. Do not allow unauthorized personnel in production area. Department of Hospitality and Tourism Management Reporting Foodborne Illness to the Local Health Department Diseases, such as AIDS (Acquired Immune Deficiency Syndrome), hepatitis B and C and tuberculosis, are not spread through food However, other diseases can be spread through food. If a worker is diagnosed with one of the following foodborne illnesses, the manager must report it to the local health department: Hepatitis A virus E. coli 0157: H7 Salmonella Typhi Shigella spp. Department of Hospitality and Tourism Management Requirements for Hygienic Practices 1. Physical health should be maintained and protected through practice of proper nutrition and physical cleanliness. 2. Illness should be reported to the employer before working with food so that work adjustments can be made to protect food from the employee’s illness or disease. 3. Hygienic work habits should be developed to eliminate potential food contamination. 4.During the work shift, hands should be washed after using the toilet; handling garbage or other soiled materials; handling uncooked muscle foods, egg products, or dairy products; handling money; smoking; coughing; or sneezing. Department of Hospitality and Tourism Management Requirements for Hygienic Practices 5. Personal cleanliness should be maintained by daily bathing and use of deodorants, washing hair at least twice a week, cleaning fingernails daily, using a hat or hair net while handling food, and wearing clean underclothing and uniforms. 6.Disposable gloves should be used when direct food contact is necessary. 7. Rules such as “no smoking” should be followed, and other precautions related to potential contamination should be taken. Department of Hospitality and Tourism Management Management and Sanitation Six (6) areas are said to be critical to effective sanitation: Continuous employee training Personal hygiene Sanitary product handling Personal protective equipment (PPE) Sanitizer selection Use of chemical dispensers Department of Hospitality and Tourism Management  CCHTM 1100: Sanitation Risk CENTRAL LUZON STATE UNIVERSITY Management as Applied to Safety, Hygiene and Sanitation COLLEGE OF HOME SCIENCE & INDUSTRY Hazard Analysis Critical Control Point DEPARTMENT OF HOSPITALITY AND Prepared by: TOURISM MANAGEMENT Jomerick F. Domingo LPT, CHP, MSHTM Assistant Prof I Objectives After the discussion, you should be able to: Tracing the history of the HACCP system. Defining key terms used in the Hazard Analysis and Critical Control (HACCP) system Analyzing hazards and critical control point in preventing the occurrence of potential food safety problems. History The application of HACCP to food production was pioneered by the Pillsbury Company with the cooperation and participation of the National Aeronautic and Space Administration (NASA), Natick Laboratories of the U.S. Army, and the U.S. Air Force Space Laboratory Project Group. Application of the system in the early 1960's created food for the United States' space program that approached 100% assurance against contamination by bacterial and viral pathogens, toxins, and chemical or physical hazards that could cause illness or injury to astronauts. HACCP replaced end-product testing to provide food safety assurance and provided a preventive system for producing safe food that had universal application. key terms used in the Hazard Analysis and Critical Control (HACCP) system Acceptable level means the presence of a hazard which does not pose the likelihood of causing an unacceptable health risk. Control point means any point in a specific food system at which loss of control does not lead to an unacceptable health risk. Critical control point, as defined in the Food Code, means a point at which loss of control may result in an unacceptable health risk. Critical limit, as defined in the Food Code, means the maximum or minimum value to which a physical, biological, or chemical parameter must be controlled at a critical control point to minimize the risk that the identified food safety hazard may occur. Deviation means failure to meet a required critical limit for a critical control point. HACCP plan, as defined in the Food Code, means a written document that delineates the formal procedures for following the HACCP principles developed by The National Advisory Committee on Microbiological Criteria for Foods.  Hazard, as defined in the Food Code, means a biological, chemical, or physical property that may cause an unacceptable consumer health risk. Monitoring means a planned sequence of observations or measurements of critical limits designed to produce an accurate record and intended to ensure that the critical limit maintains product safety. Continuous monitoring means an uninterrupted record of data. Preventive measure means an action to exclude, destroy, eliminate, or reduce a hazard and prevent recontamination through effective means. Risk means an estimate of the likely occurrence of a hazard. Sensitive ingredient means any ingredient historically associated with a known microbiological hazard that causes or contributes to production of a potentially hazardous food as defined in the Food Code. Verification means methods, procedures, and tests used to determine if the HACCP system in use is in compliance with the HACCP plan.  HACCP SYSTEM What is HACCP? Hazard Analysis Critical Control Point Food Safety Management System It Identifies, Evaluate and Controls Hazards which are Significant for Food Safety Prerequisite Programmes Building and Equipment design Cleaning and Sanitization Proper facilities Storage (Cold, Dry, Chemical) Service (Potable Water, ventilation) Personal Hygiene Hand Washing Good Hygienic Habits  Prerequisite programmes Maintenance Waste management Pest control Approved Suppliers Education& Training Think Good Manufacturing Hyg ien e Practices Operational Control(policy, procedures, work instructions)  Seven Principles of HACCP 1. Conduct Hazards Analysis 2. Identify the Critical Control Points 3. Establish Critical Limits for each CCP 4. Establish critical control point monitoring requirements 5. Establish Corrective Actions 6. Establish procedures for ensuring that HACCP system is working as intended 7. Establish record keeping procedures  Documentation Listing, Hazard analysis critical control points Verification CCP Identifying HACCP Corrective actions Establishing of critical limits Developing of monitoring procedures  HACCP PRINCIPLES 1. Hazards Analysis what could go wrong? Plan to determine the food safety hazards and identify the preventive measures the plan can apply to control these hazards. A food safety hazard is any biological, chemical, or physical property that may cause a food to be unsafe for human consumption  HACCP PRINCIPLES 2. Identify Critical Control Points (CCP) A critical control point (CCP) is a point, step, or procedure in a food manufacturing process at which control can be applied and, as a result, a food safety hazard can be prevented, eliminated, or reduced to an acceptable level.  HACCP PRINCIPLES 3. Establish critical limits for each CCP Monitoring activities are necessary to ensure that the process is under control at each critical control point. In the United States, the FSIS requires that each monitoring procedure and its frequency be listed in the HACCP plan.  HACCP PRINCIPLES 4. Establish CCP Monitoring requirements Monitoring activities are necessary to ensure a that the process is under control at each t critical control point. In the United States, the FSIS requires that each monitoring procedure and its frequency be listed in the HACCP plan.  HACCP PRINCIPLES 5. Establish Corrective Actions These are actions to be taken when monitoring indicates a deviation from an established critical limit. The final rule requires a plant's HACCP plan to identify the corrective actions to be taken if a critical limit is not met. Corrective actions are intended to ensure that no product is injurious to health or otherwise adulterated as a result if the deviation enters commerce.  HACCP PRINCIPLES 6. Establish procedures for ensuring the HACCP system is working as intended Validation ensures that the plants do what they were designed to do; that is, they are successful in ensuring the production of a safe product. Plants will be required to validate their own HACCP plans. Verification ensures the HACCP plan is adequate, that is, working as intended. Verification procedures may include such activities as review of HACCP plans, CCP records, critical limits and microbial sampling and analysis.  HACCP PRINCIPLES 7. Establish record keeping procedure The HACCP regulation requires that all plants maintain certain documents, including its hazard analysis and written HACCP plan, and records documenting the monitoring of critical control points, critical limits, verification activities, and the handling of processing deviations. Implementation involves monitoring, verifying, and validating of the daily work that is compliant with regulatory requirements in all stages all the time.