Hazard Analysis Critical Control Point Program
What is HACCP?

HACCP involves seven principles:

1. Analyze hazards. Potential hazards associated with a food and measures to control those hazards are identified. The hazard could be biological, such as a microbe; chemical, such as a toxin; or physical, such as ground glass or metal fragments.

2. Identify critical control points. These are points in a food's production--from its raw state through processing and shipping to consumption by the consumer--at which the potential hazard can be controlled or eliminated. Examples are cooking, cooling, packaging, and metal detection.

3. Establish preventive measures with critical limits for each control point. For a cooked food, for example, this might include setting the minimum cooking temperature and time required to ensure the elimination of any harmful microbes.

4. Establish procedures to monitor the critical control points. Such procedures might include determining how and by whom cooking time and temperature should be monitored.

5. Establish corrective actions to be taken when monitoring shows that a critical limit has not been met for example, reprocessing or disposing of food if the minimum cooking temperature is not met.

6. Establish procedures to verify that the system is working properly--for example, testing time-and-temperature recording devices to verify that a cooking unit is working properly.

7. Establish effective recordkeeping to document the HACCP system. This would include records of hazards and their control methods, the monitoring of safety requirements and action taken to correct potential problems. Each of these principles must be backed by sound scientific knowledge: for example, published microbiological studies on time and temperature factors for controlling foodborne pathogens.

Food Service Specialists
A failure in your food safety practices can put you out of business. A Hazard Analysis Critical Control Point (HACCP) program is the best way to protect your business from this risk. This chart takes a look at how food is handled from delivery to table, and the temperature safety standards defined by current government standards. Every foodservice operation should have a HACCP system. If you would like to learn more, or if you have any questions about HACCP or food safety temperature standards visit the National Restaurant Association and mention Chef Depot.com

1.  Receiving
Before accepting deliveries, make sure the temperature is within prescribed limits. Check both surface and interior temperatures: use either a Instant Read or a Pocket Digital Thermometer for a quick interior check and a Laser Infrared Thermometer for surface temperatures. Refrigerated foods, no higher than 41 F. (5 C.). Frozen foods-no higher than 0 F. (-17.8 C.) use a thermometer for quick, easy inspection of frozen food deliveries. Discard dry goods if there is any dampness, discoloration or damaged package.

2.  Storing
All foods must be properly stored to minimize the risk of bacterial growth or contamination. Refrigerated foods must be stored at 41 F. (5 C.) or lower, use separate Refrigerator Thermometers for different food storage temperatures. Frozen foods need an air temperature below 0?F. (-17.8?C.). Use two Freezer Thermometers, one at the warmest point, the other at the coldest, to monitor air temperature.

Dry stored foods should be kept at approx. 50 F. (10 C.) in a well-lit, ventilated room with a maximum of 60% relative humidity. Use a Wall Thermometer or Remote Sensor Thermometer to monitor storage room temperatures and humidity levels.

3.  Preparing/Cooking

Always use a good quality cutting board, John Boos Hard Rock Maple Cuttingboards are the safest we have tested. Acrylic poly / plastic boards are also very good.. Use high quality stain free alloy steel knives
(the only knives we sell)
and a dishwasher safe stainless steel knife rack or a Magnetic knife rack.

"Color Coded Cutlery" (colored handles) is also available to help minimize the transfer of bacteria. We recommend Green handles for vegetables, Red handles for meat, Yellow for poultry and Blue for seafood (tongs and spatulas).

Foodborne pathogens are killed by safe cooking temperatures. Use a Digital or Laser thermometer to check foods often, to help prevent bacteria from multiplying on foods too quickly and to ensure foods, grills, fryers and ovens maintain the right temperature for uniform cooking. Use Pocket Digitals, or Instant Pocket Thermometers to ensure that current FDA Guidelines for safe internal temperatures are correct.

4.  Serving/Holding
Hold foods out of the Danger Zone; Hot Foods above 140 F. (60 C.) and Cold Foods below 41 F. (5 C.) to inhibit bacteria. Always use thermometers to check air temperatures in holding cabinets, hot boxes, walk in coolers, freezers, steam tables and under heat lamp warmers.

5.  Cooling
After cooking, chill foods, especially meats, as rapidly as possible to minimize their time in the Danger Zone and limit bacterial growth. Chill from 140 F. (60 C.) to 70 F. (21 C.) within 2 hours, then from 70 F. (21 C.) to 41 F. (5 C.) within 4 hours. Use a Digital or Pocket Digital Thermometer; or eliminate the possibility of cross-contamination by using a Infrared Laser Thermometer.

6.  Reheating
Some bacteria survive cooking and multiply to dangerous levels during chill-down. Food must be reheated to an internal temperature of 165 F. (74 C.) to eliminate new pathogens. Use an Instant Read, Laser or Hand-held Digital Thermometer to ensure all foods are reheated adequately. Reheating kills pathogens, it won't eliminate toxins, such as that produced by Staphylococcus aureus.

Always Remember:
A sharp knife is safer than a dull knife.
Do not run in the kitchen. Clean up spills immediately.
Never reheat food more than 2 days old.
Never add old foods to new foods.
Reheat foods only once-then discard.
Enforce strict personal hygiene standards.
Always us maple cutingboards,
wood is safe.

When in doubt, throw it out.

Courtesy of www.chefdepot.net



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