1. HACCP Principles for Operators of
Food Service and Retail
Establishments
Titis Sari
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2. HACCP principles for food service and retail
Approach Process to HACCP
Industry
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Food service
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3. HACCP principles for food service and retail
Approach Process to HACCP
Industry
Food
service
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• Hanya 1 produk
• HACCP plan hanya
1
• Multi produk
• HACCP plan
tergantung produk
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4. HACCP principles for food service and retail
Proses Persiapan Menu
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5. HACCP principles for food service and retail
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6. HACCP principles for food service and retail
“Temperature Danger Zone”
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7. HACCP principles for food service and retail
Contoh Menu
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8. HACCP principles for food service and retail
Food Preparation Process 1 –
Food Preparation with No Cook Step
• You can ensure that the food received in
your establishment is as safe as possible
by requiring purchase specifications.
• Without a kill step to destroy
pathogens, your primary responsibility
will be to prevent further contamination
by ensuring that your employees follow
good hygienic practices.
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9. HACCP principles for food service and retail
• Cold holding or using time alone to inhibit bacterial
growth and toxin production
• Food source (especially for shellfish due to concerns with
viruses, natural toxins, and Vibrio and for certain marine
finfish intended for raw consumption due to concerns with
ciguatera toxin)
• Receiving temperatures (especially certain species of
marine finfish due to concerns with scombrotoxin)
• Date marking of ready-to-eat PHF held for more than 24
hours to control the growth of Listeria monocytogenes
• Freezing certain species of fish intended for raw
consumption due to parasite concerns
• Cooling from ambient temperature to prevent the
outgrowth of spore-forming or toxin-forming bacteria
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10. HACCP principles for food service and retail
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11. HACCP principles for food service and retail
Food Preparation Process 2 –
Preparation for Same Day Service
• food passes through the danger zone
only once in the retail or food service
establishment before it is served or sold
to the consumer.
• Food is usually cooked and held hot
until served
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12. HACCP principles for food service and retail
• Cooking to destroy bacteria and
parasites
• Hot holding or using time alone to
prevent the outgrowth of spore-forming
bacteria
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13. HACCP principles for food service and retail
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14. HACCP principles for food service and retail
Food Preparation Process 3 –
Complex Food Preparation
• Failure to adequately control food
product temperatures is one of the
most frequently encountered risk
factors contributing to foodborne
illness.
• In addition, foods in this category have
the potential to be recontaminated with
L. monocytogenes, which could grow
during refrigerated storage
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15. HACCP principles for food service and retail
• Cooking to destroy bacteria and parasites
• Cooling to prevent the outgrowth of
spore-forming or toxin-forming bacteria
• Hot and cold holding or using time alone
to inhibit bacterial growth and toxin
formation
• Date marking of ready-to-eat PHF held for
more than 24 hours to control the growth
of Listeria monocytogenes
• Reheating for hot holding, if applicable
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16. HACCP principles for food service and retail
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17. HACCP principles for food service and retail
A. HACCP Steps
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18. HACCP principles for food service and retail
B. Prerequisite Programs
• develop and implement a strong
foundation of procedures that address
the basic operational and sanitation
conditions within your operation
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19. HACCP principles for food service and retail
Prerequisite Programs
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Vendor certification programs
Training programs
Allergen management
Buyer specifications
Recipe/process instructions
First-In-First-Out (FIFO) procedures
Other Standard Operating Procedures
(SOPs)
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20. HACCP principles for food service and retail
Prerequisite Programs
PRP to control contamination of
food
PRP to control bacterial growth
PRP to maintain equipment
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21. HACCP principles for food service and retail
PRP to control contamination of food
• Soiled and unsanitizied surface of
equipment
• Workers with certain symptoms
• Raw animal food do not contact RTE
• Handwashing practice
• Eating, smoking, drinking
• Toxin compound >> label, store, safety
used
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22. HACCP principles for food service and retail
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Effective pest control system
Using hair restraints
Wearing clean clothing
Prohibiting >> jewelry
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23. HACCP principles for food service and retail
PRP to maintain equipment
• Food contact surface > cleaned,
sanitized, maintained in good condition
• Temperature measuring
• Cooking and hot holding equipment ;
cold holding and cooling equipment >>
routinely checked, calibrated, and
operated to ensure correct product
temperature
• Toilet facilities
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24. HACCP principles for food service and retail
HACCP Based SOP
• Cleaning and Sanitizing Food Contact
Surfaces
• Controlling Time and Temperature
During Preparation
• Cooking Potentially Hazardous Foods
• Cooling Potentially Hazardous Foods
• Date Marking and ReadytoEat,
Potentially Hazardous Food
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25. HACCP principles for food service and retail
HACCP Based SOP
• Handling a Food Recall
• Holding Hot and Cold Potentially
Hazardous Foods
• Personal Hygiene
• Preventing Contamination at Food Bars
• Preventing CrossContamination during
Storage and Preparation
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26. HACCP principles for food service and retail
HACCP Based SOP
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Receiving Deliveries
Reheating Potentially Hazardous Foods
Serving Food
Using and Calibrating Thermometers
Washing Hands
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27. HACCP principles for food service and retail
C. Hazard Analysis
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28. HACCP principles for food service and retail
Hazard Analysis
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29. HACCP principles for food service and retail
D. Implement control measures in PRP
• CCP (Critical Control Points)
an operational step at which control can
be applied and is essential to prevent or
eliminate a hazard or reduce it to an
acceptable level
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30. HACCP principles for food service and retail
CCP
• If an operational step is the last step at
which control can be applied to prevent
or eliminate a hazard or reduce it to an
acceptable level
• If a step later in the process will control
the hazards of concern, that step, rather
than the one in question
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31. HACCP principles for food service and retail
RECEIVING
• Receiving the food at proper
temperatures and getting
perishable food into cold
storage quickly
• Obtaining food, ingredients,
and packaging materials from
approved sources
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32. HACCP principles for food service and retail
RECEIVING
Ready-to-eat
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• potentially hazardous food is a
special concern at receiving
• this food will not be cooked
before service, pathogenic
bacterial growth could be
considered a significant hazard
during this step for refrigerated
• Besides checking the product
temperature, you should check
the appearance, odor, color, and
condition of the packaging
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33. HACCP principles for food service and retail
STORAGE
• Maintaining temperature
control to limit the growth of
pathogenic bacteria that may
be present in a ready-to-eat
product
• Storing food so that crosscontamination of ready-to-eat
food with raw animal foods is
prevented
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34. HACCP principles for food service and retail
STORAGE
• Whether the air temperature of the
refrigerator accurately reflects the
internal product temperature
• The capacity and use of your
refrigeration equipment
• The volume and type of food
products stored in cold storage
units
• PRP that support monitoring this
process
• Shift changes, volume of business,
and other operational
considerations
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35. HACCP principles for food service and retail
What`s wrong??
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36. HACCP principles for food service and retail
PREPARATION
• The preparation step
– thawing, mixing together
ingredients, cutting, chopping,
slicing, or breading
• bacterial growth
• contamination from
employees and equipment
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37. HACCP principles for food service and retail
What`s wrong??
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38. HACCP principles for food service and retail
COOKING
• Checking the internal product
temperature is the desirable
monitoring method
• it is important to understand
that the critical limits are
product-specific during the
cooking step
– poultry : 165 ºf for 15 sec
– Beef : 155 ºF for 15 sec
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39. HACCP principles for food service and retail
COOLING
• Improperly cooling food can
begin a snowball effect that
cannot be reversed
• Even with proper reheating,
toxins released by toxinproducing bacteria after
cooking and improper cooling
may not be destroyed to levels
safe enough for human
consumption
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40. HACCP principles for food service and retail
COOLING
• large food items such as
roasts, turkeys, thick soups,
stews, chili, and large
containers of rice or refried
beans
• take a long time to cool
because of their mass and
volume
• If the hot food container is
tightly covered, the cooling
rate will be further slowed
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41. HACCP principles for food service and retail
COOLING
• By reducing the volume of the
food in an individual container
• leaving an opening for heat to
escape by keeping the cover
loose
• the rate of cooling can be
dramatically increased
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42. HACCP principles for food service and retail
REHEATING
• Enough time
• Proper temperature
• although proper reheating will
kill most organisms of
concern, it will not eliminate
toxins such as those produced
by Staphylococcus aureus and
Bacillus cereus or foodborne
viruses
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43. HACCP principles for food service and retail
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44. HACCP principles for food service and retail
HOLDING (HOT, COLD, TIME)
• management of personal
hygiene
• the prevention of cross
contamination impact the
safety of the food
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45. HACCP principles for food service and retail
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46. HACCP principles for food service and retail
SERVING
• Procedures for proper
handwashing
• The appropriate use of gloves
and dispensing utensils
• Control of bare hand contact
with ready-to-eat foods
• Exclusion and restriction of ill
employees
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47. HACCP principles for food service and retail
E. Monitoring
• determine if your critical limits
are being met
• to make sure your critical
control points are under
control
• What you are going to
monitor depends on the
critical limits you have
established
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48. HACCP principles for food service and retail
• Final temperature and time
measurements are very important, and
you should determine how you will
effectively monitor the critical limits for
them
• Your procedure for monitoring should
be simple and easy to follow
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49. HACCP principles for food service and retail
• What will you monitor?
• How will you monitor?
• When and how often will you
monitor?
• Who will be responsible for
monitoring?
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50. HACCP principles for food service and retail
F. Corrective Actions
• Whenever a critical limit is not met, a
corrective action must be carried out
immediately.
• A corrective action may be simply
continuing to heat food to the required
temperature
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51. HACCP principles for food service and retail
G. Verification
Receiving logs:
• The manager reviews temperature logs of
refrigerated products at various intervals
Cooling logs:
• The kitchen manager checks that the
"cooling log'' is maintained for leftover
foods on a weekly basis
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52. HACCP principles for food service and retail
Handwashing and no bare hand contact
logs:
• Manager checks to see if the logs maintained at the
handwashing sinks and preparation areas are
complete
Cooking
• The manager checks the time/temperature
monitoring records for cooking
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53. HACCP principles for food service and retail
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54. HACCP principles for food service and retail
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56. HACCP principles for food service and retail
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58. HACCP principles for food service and retail
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