![]() ![]() Examples of specialized processes covered in Chapter 3 of the Food Code include formulating a food so that it is not potentially hazardous or using performance standards to control food safety.įederal performance standards define public food safety expectations for a product usually in terms of the number of disease-causing microorganisms that need to be destroyed through a process. If, however, you plan on conducting certain specialized processes that carry a considerably high risk, you should consult your regulatory authority to see if you are required to have a HACCP plan. The Food Code clearly establishes that the implementation of HACCP at retail (foodservice operations) should be a voluntary effort by industry. TCS foods (time temperature control for safety).HACCP – Hazard Analysis Critical Control Points.Describe how to use process HACCP to incorporate critical control points and limits in recipes.Use HACCP processes to identify critical control points and limits in the foodservice system.Identify TCS (potentially hazardous) foods that require time and temperature control for safety.HACCP principles for use in retail foodservice operations.HACCP as a food safety management system.Retail foodservice operations that should implement HACCP.Complete daily HACCP records accurately.Follow heating and cooling directions on recipes.Be able to identify the process category for the food items/recipes w/PHFs.Follow directions in daily Menu Notes and Updates.What are employees’ responsibilities for process categories? Reheating foods Click on arrows to move forward or backward.Cooking foods to correct internal temperature.Process # 3 Complex Food Preparation What are the HACCP procedures that assure safety of foods? Cooking foods to correct internal temperature Click on arrows to move forward or backward.Process # 2Same Day ServicePreparation What are the HACCP procedures that assure safety of foods? Temperature control Click on arrows to move forward or backward.Process # 1 No Cook Preparation What are the HACCP procedures that assure safety of foods? (All hot leftovers are in the complex process category) Click on arrows to move forward or backward Complex Process - Food is prepared hot and then cooled before service, or cooled, stored and reheated before service.Same Day Service Process - Food is prepared hot & served hot the same day.No Cook Process - Food is kept cold from preparation through service.Process Categories and Trips through the Temperature Danger Zone Complex Food Process – more than 1 trip through the danger zone Click on arrows to move forward or backward.Same Day Service Process – 1 trip through the temperature danger zone.What are process categories? Process categories group food items/recipes into one of three process categories depending on the number of times the food goes through the temperature danger zone. What are PHFs? Potentially Hazardous Foods Dairy Products Beef Chicken Turkey Pork Eggs Fish Cooked Vegetables Cut Fresh Melon Click on arrows to move forward or backward Documentation of Corrective Actions Click on arrows to move forward or backward.Written Standard Operating Procedures – HACCP SOPs 1-31.Documentation of Critical Control Points.Identification of Process Categories for food items/recipes w/PHFs (see next slide).Implementation in each prep/serving site.What are the requirements of a school district’s HACCP Food Safety Plan? *H – Hazard A – Analysis C – Critical C – Control P- Points Click on arrows to move forward or backward Following HACCP* safe food handling procedures reduces the possibility of causing illness, disability or even death when preparing and serving food to students. What does a HACCP* Food Safety Program do? HACCP* reduces the risk of foodborne hazards by focusing on each step of the food preparation process from receiving to service. Introduction to HACCP* Process Categories *H – Hazard A – Analysis C – Critical C – Control P - Points Click on arrow to move forward ![]()
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