14. Providing Safe Food
National Restaurant Association
Train 1,000,000 managers each year
1-14
15. Providing Safe Food
National Restaurant Association
Train 1,000,000 managers each year
12 hr class, test, certification
1-15
16. Providing Safe Food
National Restaurant Association
Train 1,000,000 managers each year
12 hr class, test, certification
Manual and exam are available in Spanish 1-16
17. Serve - Safe
Many current issues in food
service industry
1-17
22. Why does the public have this perception of food
service ?
1-22
23. Training is not necessary
All a company needs is responsible
employees.
true
false
1-23
24. No need to to
wash after
answering the call
of nature
Genitals are clean
Should wash
BEFORE rather
than AFTER using
the restroom
1-24
25. CDC estimates foodborne illnesses
affects > 60 million persons,
causes 9,000 deaths,
and cost an estimated $5 billion
1-25
26. CDC estimates foodborne illnesses
affects > 60 million persons,
causes 9,000 deaths,
and cost an estimated $5 billion
Many of these cases are caused by
pathogens that are fecally transmitted (e.g.
Salmonella, Shigella, E.coli ).
1-26
27. Given your position on personal
hygiene, if we should ever meet, let
us simply wave rather than shake
hands.
Sincerely,
Dr. John Rupnow
1-27
28. Everyone working in the food
industry knows you should was
your hands before handling food.
True
False
1-28
43. What Microorganisms Need to Grow: FAT TOM
FFood
A
Acidity
T
Temperature
TTime
O
Oxygen
M
Moisture
1-43
44. What Microorganisms Need to Grow: FAT TOM
Food
Foodborne microorganisms require
nutrients to grow. Specifically
carbohydrates and proteins
F
These are found in potentially
Food
hazardous food including:
Meat
Poultry
Dairy products
Eggs
1-44
45. What Microorganisms Need to Grow: FAT TOM
Acidity
Foodborne microorganisms grow
best in food that has a neutral or
slightly acidic pH (7.5 to 4.6)
Most food falls into this range
A
Acidity
pH Scale
Acidic
Neutral
Alkaline
1-45
46. What Microorganisms Need to Grow: FAT TOM
Temperature
Foodborne microorganisms grow
well at temperatures between 41˚F
and 135˚F (5˚C and 57˚C)
T
Temperature
135°F
(57°C)
41°F
(5°C)
1-46
47. What Microorganisms Need to Grow: FAT TOM
Time
Foodborne microorganisms need
sufficient time to grow
T
5 hours or more is enough to cause
illness Time
1-47
58. What Microorganisms Need to Grow: FAT TOM
Oxygen
Some foodborne microorganisms
require oxygen to grow, while
others grow when oxygen is absent
O
Oxygen
1-58
59. What Microorganisms Need to Grow: FAT TOM
Moisture
All microorganisms require some moisture to grow
The amount of moisture available in
food for this growth is called water
M
activity (aw)
Moisture
Control of water in food
Which foods are preserved by removing water?
Remove water
1-59
61. What Microorganisms Need to Grow: FAT TOM
Moisture
All microorganisms require some moisture
to grow
The amount of moisture available in
M
food for this growth is called water
activity (aw) Moisture
Control of water in food
Remove water
Bind water
1-61
63. Controlling the Growth of Microorganisms
The two conditions you can control:
Temperature
Refrigerate or freeze food properly
Cook food properly
Time
Minimize time food spends
in the temperature danger zone
1-63
64. Classifying Foodborne Illness
Foodborne Infections
Result when a person eats food containing
pathogens, which then grow in the
intestines and cause illness
Foodborne Intoxications
Result when a person eats food containing
toxins that cause illness
1-64
65. Bacteria That Cause Foodborne Illness
Basic Characteristics
Living, single-celled organism
Can be carried by food, water, soil,
animals, humans, or insects
Can reproduce very rapidly under
favorable conditions
Survive freezing
1-65
66. Spores
Certain bacteria can change into
a different form, called spores,
to protect themselves
Spores
Form when nutrients are not available
Are commonly found in soil and
contaminate food grown there
Can contaminate meat, poultry, fish, and
other food exposed to soil or dust
1-66
67. Spores
Spores
Can resist heat, allowing them to
survive cooking temperatures
Can revert back to a form capable
of growth when:
Food is not stored at the
proper temperature
Food is not held or cooled
properly
1-67
68. Major Foodborne Illnesses Caused by Bacteria
Infections - living organism causes the disease
Campylobacteriosis
Salmonellosis
Shigellosis
Listeriosis
Vibrio vulnificus
1-68
69. Infection: Campylobacteriosis
Illness: Campylobacteriosis
Bacteria: Campylobacter jejuni
Commonly Associated Food Most Common Symptoms
Most Common Symptoms
Diarrhea
Abdominal Cramps
Diarrhea (may be
Poultry bloody)
Fever
Water Headache
Abdominal cramps
contaminated with
the bacteria Fever
Headache
“FLS”
1-69
70. Infection: Salmonellosis
Illness: Salmonellosis
Bacteria: Salmonella spp.
Commonly Associated Food Most Common Symptoms
Poultry and eggs Diarrhea
Dairy products Abdominal
cramps
Beef
Vomiting
Fever
1-70
71. Infection: Shigellosis
Illness: Shigellosis
Bacteria:Shigella spp.
Commonly Associated Food Most Common Symptoms
Most Common Symptoms
Food easily Bloody diarrhea
contaminated by
hands FLS
1-71
72. Infection: Listeriosis
Illness: Listeriosis
Bacteria:Listeria monocytogenes
Commonly Associated Food Most Common Symptoms
Most Common Symptoms
Pregnant women
Unpasteurized milk and Spontaneous
milk products abortion of the fetus
Ready-to-eat food
including:
Deli meats
Hot dogs
Soft cheese
1-72
73. I tell my students there is one food no one
should eat.
What is it ?
1-73
74. Infection: Vibrio vulnificus Primary Septicemia
Illness: Vibrio vulnificus Primary
Septicemia
Bacteria: Vibro vulnificus
Commonly Associated Food Most Common Symptoms
Raw or partially (People with liver disease
cooked oysters and diabetes)
Fever and chills
Nausea
Death
1-74
78. Preventing Vibrio vulnificus Septicemia/Gastroenteritis
Most Important Prevention
Measures
Purchase oysters from approved,
reputable suppliers.
Cook oysters to the required minimum
internal temperature.
Inform people at risk to consult a
physician before regularly consuming
raw or partially cooked oysters
Don’t eat them!
1-78
79. Major Foodborne Illnesses Caused by Bacteria
Intoxications - poison produced by bacteria
Bacillus cereus Gastroenteritis
Staphylococcal Gastroenteritis
Botulism
1-79
80. Intoxication: Bacillus cereus Gastroenteritis
Illness: Bacillus cereus
Gastroenteritis
Bacteria: Bacillus cereus
(Diarrheal Toxin)
Most Common Symptoms
Commonly Associated Food Most Common Symptoms
Cooked corn Watery diarrhea
Cooked potatoes Abdominal cramps
and pain
Cooked vegetables
Vomiting is absent
Meat products
1-80
82. Intoxication: Staphylococcal Gastroenteritis
Illness: Staphylococcal
Gastroenteritis
Bacteria: Staphylococcus aureus
Commonly Associated Food Most Common Symptoms
Commonly Associated FoodMost Common Symptoms
Salads containing Nausea
potentially Vomiting and
hazardous food: retching
Egg, tuna, Abdominal cramps
chicken,
macaroni
Deli meats
1-82
83. Preventing Staphylococcal Gastroenteritis
To prevent the transfer
of the bacteria to food:
Wash hands after touching the body
Cover cuts on hands and arms
Restrict foodhandlers with infected cuts
on hands and arms
To prevent the growth of the
bacteria in food:
Minimize the time food spends in the
TDZ
Cook, hold, and cool food properly
1-83
84. Intoxication: Botulism
Illness: Botulism
Bacteria: Clostridium botulinum
Commonly Associated Food Most Common Symptoms
Improperly canned food Initially:
ROP food Nausea and Vomiting
Temperature abused Later:
vegetables like: Weakness
Baked potatoes Double vision
Untreated garlic- Difficulty speaking and
and-oil mixtures swallowing
Death
1-84
86. “ INFANT BOTULISM ”
Commonly find Clostridium
botulinum spores in honey
Spores are able to germinate,
grow and produce toxin in
the infants intestinal track
1-86
90. Escherichia coli
Illness: Hemorrhagic Colitis
Bacteria: Shiga toxin-producing
Commonly Associated Food Most Common Symptoms
Most Common Symptoms
Ground beef (raw Diarrhea (eventually
and undercooked) becomes bloody)
Contaminated Abdominal cramps
produce
Severe cases can
result in hemolytic
uremic syndrome
(HUS)
1-90
91. Preventing Hemorrhagic Colitis
To reduce the bacteria in food:
Cook food, particularly ground beef, to
required minimum internal temperatures
To prevent the transfer of the bacteria to food:
Prevent cross-contamination between raw
meat and ready-to-eat food
Exclude employees from the establishment if:
They have diarrhea
They have been diagnosed with hemorrhagic colitis
1-91
95. Basic Characteristics of Parasites
Parasites
Are living organisms that need a host
to survive
Are small, often microscopic
Infect many animals and can be
transmitted to humans
Are a hazard to food and water
1-95
96. Major Foodborne Illnesses Caused by Parasites
Parasitic Foodborne Illnesses
Ascaris
Anisakiasis
Cyclosporiasis
Cryptosporidiosis
Giardiasis
1-96
101. Basic Characteristics of Viruses
Viruses
Some may survive freezing
Can be transmitted from:
Person to person
People to food
People to food-contact surfaces
Usually contaminate food through a
foodhandler’s improper hygiene
Can contaminate both food and water
supplies
Do not grow in the food
1-101
104. Infection: Hepatitis A
Illness: Hepatits
Virus: Hepatitis A
Commonly Associated Food Most Common Symptoms
Most Common Symptoms
Ready-to-eat food Initially:
including: Fever (mild)
Deli meats General weakness
Nausea
Produce
Abdominal pain
Salads Later:
Raw and partially Jaundice
cooked shellfish
1-104
105. Preventing Hepatitis A
To prevent the transfer of the virus to food:
Wash hands properly
Exclude employees who have jaundice or
hepatitis A
Minimize bare-hand contact with ready-to-eat food
Other prevention measures:
Purchase shellfish from approved, reputable
suppliers
Inform high-risk populations to consult a physician
before regularly consuming raw or partially cooked
shellfish
1-105
106. Infection: Norovirus Gastroenteritis
Illness: Norovirus Gastroenteritis
Virus: Norovirus
Commonly Associated Food Most Common Symptoms
Most Common Symptoms
Ready-to-eat food Vomiting
Shellfish Diarrhea
contaminated by
sewage Nausea
Abdominal
cramps
1-106
107. Over 50% of Foodborne Illness in the USA Can Be Attributed to
Norovirus
More than 50% of all cases of foodborne illness is
linked to Norovirus
Both Avoidable and unavoidable cases linked to food
service establishments
1-107
109. Preventing Norovirus Gastroenteritis
To prevent the transfer of the
virus to food:
Exclude foodhandlers with diarrhea
and vomiting
Exclude employees who have been
diagnosed with Norovirus Gastroenteritis
Wash hands properly
Other prevention measures:
Purchase shellfish from approved,
reputable suppliers
1-109
110. Fungi
Fungi
Commonly cause food spoilage
and sometimes illness
Fungi
Molds
1-110
111. Basic Characteristics of Mold
Mold
Spoils food and sometimes causes
illness
Grows well in acidic food with low water
activity
Is not destroyed by freezing
Can produce toxins such as aflatoxins
1-111
112. Feet and legs were more commonly affected and
eventually turned a charcoal black. The
gangrenous part shrank and became mummified.
Gradually, the lesion spread upwards. The
severity varied from mere shedding of nails and
the loss of fingers or toes to the loss of all four
limbs.
Feet and legs were more commonly affected and eventually turned a
charcoal black. The gangrenous part shrank and became mummified.
Gradually, the lesion spread upwards. The severity varied from mere
shedding of nails and the loss of fingers or toes to the loss of all four
limbs.
1-112
114. Fungi
Fungi
Commonly cause food spoilage
and sometimes illness
Fungi
Molds Yeasts
1-114
115. Basic Characteristics of Yeast
Yeast
Can spoil food rapidly
May produce a smell or taste of
alcohol as it spoils food
May appear as a pink discoloration
or slime and may bubble
Not pathogenic
1-115
116. Three general approaches to control of microorganisms
1. Control Growth
2. Kill them
3. Keep them out of food
How do they get into food?
1-116
118. Foodborne Contaminants
Biological
Fish toxins
Shellfish toxins
Plant and mushroom toxins
Chemical
Toxic metal poisoning
Chemicals and pesticides
Physical
Metal shavings from cans, staples
Fingernails, hair, bandages
1-118
119. Major Foodborne Illnesses from Fish Toxins
Fish Toxin Illnesses
Scombroid poisoning
Ciguatera fish poisoning
1-119
120. Chemical Toxins
Toxic Metals
Toxic metal poisoning can occur when:
Utensils or equipment containing
toxic metals are used to prepare
food (especially acidic food)
Carbonated beverage dispensers
are installed improperly
1-120
121. Chemical Toxins
Chemicals, (cleaners, sanitizers, pesticides)
Store away from food, utensils,
and equipment
Label them properly if they are transferred
to new containers
1-121
122. Physical Contaminants
Foreign objects accidentally
introduced into food:
Metal shavings from cans
Staples from cartons
Glass from broken light bulbs
Blades from plastic or
rubber scrapers
Fingernails, hair, and bandages
Dirt
Bones
1-122
126. Food Allergens
Common Food Allergens
Milk and dairy products
Eggs and egg products
Fish
Shellfish
Wheat
Soy and soy products
Peanuts
Tree nuts
1-126
127. Food Allergens
Symptoms of an allergic
reaction include:
Itching in and around the mouth,
face, or scalp
Tightening in the throat
Wheezing or shortness of breath
Hives
Swelling of the face, eyes, hands,
or feet
Gastrointestinal symptoms
Loss of consciousness and death
1-127
129. Food Allergens
To protect guests with food
allergies:
Be able to fully describe menu
items
If you are unsure if an item is
allergen free, urge the guest to
order something else
Ensure that cookware and
utensils used to prepare the
guests’ food are allergen free
1-129
131. How Foodhandlers Contaminate Food
Behaviors That Can Contaminate Food
A
B
A Scratching the scalp C E Touching a pimple or
D
open sore
B Running fingers E
through hair F Wearing a dirty uniform
C Wiping or touching G Coughing or sneezing into
the nose the hand
F
D Rubbing an ear H Spitting in the establishment
G
H
1-131
132. Hygienic Hand Practices: Handwashing
Proper Handwashing Procedure
The whole process should take 20 seconds
1 Wet hands with running 2 Apply soap 3 Vigorously scrub hands
water as hot as you can and arms for ten to fifteen
comfortably stand (at least seconds Clean under
100°F/38°C) fingernails and between
fingers
4 Rinse thoroughly 5 5 Dry hands and arms with
under running water a single-use paper towel
or warm-air hand dryer
Use a paper towel to turn
off the faucet.
1-132
133. Hygienic Hand Practices: Hand Antiseptics
Hand Antiseptics
Must comply with Food and Drug
Administration standards
Should be used after handwashing (if
used in the establishment)
Must never be used in place of
handwashing
1-133
134. Hygienic Hand Practices: Bare-Hand Contact
Bare-Hand Contact with
Ready-to-Eat Food
Some jurisdictions allow it but require
written policies and procedures on:
1-134
136. Hygienic Hand Practices: Hand Maintenance
Requirements for Foodhandlers
Keep fingernails Do not wear false Bandage cuts and
short and clean nails or nail polish cover bandages
1-136
138. Hygienic Hand Practices: Gloves
When to Change Gloves
As soon as they become
soiled or torn
Before beginning a different
task
At least every four hours during
continual use and more often
when necessary
After handling raw meat and before
handling cooked or ready-to-eat food
1-138
139. Proper Work Attire
Foodhandlers should: A
A Wear a clean hat or other B
hair restraint
B Wear clean clothing daily
D
C Remove aprons when leaving
food-preparation areas C
D Remove jewelry from hands and arms
E Wear appropriate, clean, and closed-
toe shoes E
1-139
140. Handling Employee Illnesses
IF: THEN:
The foodhandler has Exclude the employee from the
one or more of the establishment
following symptoms:
Vomiting
Diarrhea
Jaundice
1-140
141. Managers role in a personal hygiene program
model proper behavior
establish personal hygiene policies
train food handlers on personal hygiene
policies
continuously supervise sanitary practices
when making job assignments, consider the risk
of cross-contamination and plan tasks to
prevent it
1-141
142. 5. Purchasing and Receiving Safe Food
Choosing a Supplier
Quality standards
Does the supplier have a HACCP program?
Check condition of delivery trucks
Check each shipment
Request that products be delivered at convenient
time
Plan to receive shipments
Label items (delivery date, use-by date)
1-142
143. B. Accepting Deliveries:
1. Fresh meat and poultry
2. Dairy Products
3. Eggs
a. Should be < 41 F (5 C)
1-143
144. 3. Produce
Most fruits and vegetables should be
held at 41 F (5 C) or below and not
washed before storage.
1-144
145. 4. Frozen foods
All frozen foods should be
delivered frozen
Blocks of ice at the bottom of
the case
Large crystals on the product
itself
Discoloration or dryness
Stains on the outer packaging
1-145
146. 5. Dry foods
Look for signs of previous wetness
water stains
Always inspect packages for holes,
tears, punctures and signs of insect
or rodent infestations
6. Canned foods
Look for swollen cans, leaks, rust,
dents
Reject any cans received without
labels 1-146
147. 6. Keeping Food Safe In Storage
Storage Guidelines
FIFO. Write the date on each
product when it is received or
prepared.
Properly shelve foods to facilitate
FIFO.
1-147
148. Types of Storage
1. Chemical Storage
a. Never use empty foods containers for
chemical storage
b. Keep chemicals in original containers
c. Store away from food storage and
preparation areas
1-148
149. 2. Food Storage
Refrigerators
Do not overload the unit
Always store prepared foods above raw
food.
Do not put warm food directly into
refrigerator
1-149
150. Freezer
Rotate frozen foods using the FIFO
method
Do not overload freezer
1-150
152. 7. Protecting Food During Preparation
A. Safe Food Handling
Temperature abuse is the biggest factor in
outbreaks of foodborne illness
Temperature danger zone 41 to 135 F (5 C
to 57 C)
However, microorganisms grow much
faster in the middle of the zone
Four-hour rule: Never let food remain
in the temperature danger zone for
more than four hours
1-152
155. 2. Prevent Cross-Contamination
Prepare raw meats in separate areas from
produce and cooked foods
Assign specific equipment to each type of food
product
Use specific containers for each type of food
product
Clean and sanitize all work surfaces, equipment
and utensils after each task
1-155
156. B. Preparing Food - General
Procedures
Thaw Foods Properly - 3 methods
1. Thaw food in refrigerator at temperatures
of 4l F (5 C) or less
2. Submerge the frozen product in running
water at temperature of 70 F (21 C) or below
3. Foods may be thawed in microwave if it
will be cooked immediately afterward
1-156
158. Egg and Egg Mixtures
a. Once thought that contents
of whole, clean, uncracked
shell eggs were free of bacteria
b. Salmonella enteritidis can live inside of
the egg
c. Eggs should be refrigerated
1-158
159. 4. Fruits and Vegetables
Can carry parasites, bacteria and viruses
a. Sanitize work area
b. Wash thoroughly under running water
before cutting
c. Cooked vegetables must be held
above 135 F(57 C) or below 41 F (5 C)
d. You are not permitted to add sulfites
to prevent browning
1-159
160. D. Cooking the Food
Cooking the food is a Critical
Control Point for most foods
a. Poultry, stuffing, stuffed meats,
and casseroles
l65 F (74 C) for l5 sec.
Stuffing should be cooked separately
1-160
161. b. Pork, Beef
145 F (63 C) for l5 sec.
c. All ground meats
l55 F (68 C) for l5 sec
1-161
162. e. Egg and Egg Mixtures
1) Shell eggs should be cooked to 145 F (63 C) for l5
sec. At this temperature and time, the white is set
and the yolk begins to thicken.
2) Scrambled eggs should be cooked to l55 F (68 C)
for l5 sec. then held at l35 F (57 C)
3) Remove only small numbers of eggs from
refrigerator and never stack near the
grill
1-162
163. E. Cooling Foods
1. If food isn’t going to be served immediately , it is
essential to cool it as quickly as possible
One-stage method:
Food is be cooled from 135 F (57 C) to less than
41 F (5 C) in less than 4 hours
Two-stage cooling method - Preferred Method
Food is cooled from 135 F (57 C) to 70 F (41 C)
within two hours
Then cooled from 70 F (57C) to below 41 F (5 C)
in an additional 4 hours
1-163
164. Specific recommendations
Reduce the size of the food
Use ice-water baths to bring food temperatures
down quickly
Stir foods as they cool
Cold Paddles chill food very quickly
Keep food in shallow pans
1) Dense foods - 2 inch pans (5 cm)
2) Thinner foods - 3 inch pans (7.5 cm)
Position pans so that air can circulate
1-164
165. 8. Protecting Food During Service
Holding foods for service
A. Hot Foods
3. Discard hot foods after 4 hours if they have not
been held at or above 135 F (57 C)
4. Never mix freshly prepared food with foods
being held for service
6. Prepare food in small batches
1-165
166. B. Cold foods
l. Use equipment that can keep foods at 41 F (5 C)
or below
2. Measure temperatures at least every 2 hrs
3. Ice used on a display should be self
draining
1-166
167. Serving foods safely
A Kitchen Staff
l. Store utensils properly
2. Serving utensils should have long
handles
3. Practice good personal hygiene
1-167
168. Serving foods safely
B Servers
l. Handle glassware and dishes
properly
2. Hold utensils by handle
3. Never touch food with bare hands
1-168
171. Serving foods safely
B Servers
l. Handle glassware and dishes
properly
2. Hold utensils by handle
3. Never touch food with bare hands
4. Use scoops or tongs for ice
1-171
172. Division of labor
Avoid assigning staff to do more than
one job during a shift serving food
setting tables and busing dirty
dishes are separate tasks
Staff must wash hands between these
different tasks
1-172
173. Re-Serving food
Uneaten bread and rolls
may not be re-served and linens used to line
bread baskets must be be changed each time
a customer is served
The only foods which can be re-served are
unopened, prepackaged foods
1-173
175. Self-Service Areas
1. Should be monitored
2. Do not let customers use soiled plates for
refills
3. Sneeze guards
4. Label all food items
5. Maintain proper temperatures
1-175
176. Self-Service Areas cont.
6. Prepare and replenish small amount at a
time
7. Never mix fresh food with food being
replaced
8. Keep raw foods separate from cooked and
ready to eat foods
1-176
178. Water supply
Cross-Connections
physical link through which
contaminants from drains can enter
a potable water supply
allows for the possibility of backflow
occurs when there is a loss of water
pressure
1-178
179. Do not attach a hose to a faucet unless a
black flow prevention device is attached
Threaded faucets must have a backflow
prevention device.
1-179
180. A properly installed sink has two air gaps to
prevent backflow
faucet is above the rim
air gap between drainpipe of sink and
floor drain
1-180
181. Cleaning and Sanitizing
Cleaning - process of removing food
and other types of soil
Sanitizing - reducing the number of
microorganisms on a clean surface to
safe levels.
1-181
182. Types of Cleaning Agents
Detergents
Solvent cleaners (degreasers)
Acid Cleaners
Abrasive cleaners
Consult your supplier to help select the
appropriate cleaning agent for your
needs.
1-182
190. Storage of utensils and tableware
Must be 6 inches (15 cm) off the floor
Keep covered
Clean and sanitize trays
Store glasses and cups upside down
Store flatware and utensils with
handles up
1-190
191. Integrated Pest Management
3 Basic Principles of an IPM
program
1. Deny pest access
2. Deny pests food, water and
hiding place
3. Work with a licensed PCO to
eliminate pest that enter
1-191
194. Equipment
portable is often easier to clean
stationary equipment must be
mounted on legs are least six
inches off the floor or sealed in a
base
1-194
207. 9. Principles of HACCP
Hazard
Analysis
Critical
Control
Point 1-207
208. Principle 1 - Conduct a hazard
analysis
Identify potential food hazards
which foods could be contaminated
which foods could allow growth of
microorganisms
Determine where hazards can occur in the flow
of food
for each potentially hazardous food,
identify the steps in its flow through the
establishment to the customer
1-208
209. Food - Chicken breast
Identify where hazards
Receive can occur in the flow
Store
Prepare
Cook
Serve
1-209
210. Food - Chicken breast
Identify where hazards
Receive can occur in the flow
Store
Prepare
Thawing at room
temperature Cook
Using only one cutting
board to prepare food
Serve
1-210
211. Principle 2 -
Determine Critical Control Points
Any step in a the flow where a physical,
chemical or biological hazard can be
controlled is a control point
1-211
212. Principle 2 -
Determine Critical Control Points
Any step in a the flow where a physical,
chemical or biological hazard can be
controlled is a control point
Critical Control Point -
The last step where you can intervene to
prevent, eliminate, or reduce the growth of
microorganisms before the food is served to
customers
1-212
213. Food - Chicken breast
Receive
Store
Prepare
CCP Cook
Serve
1-213
214. Cooking, cooling, or holding are typically
CCP’s
While care is needed during preparation to
prevent cross contamination,
proper cooking is essential to
prevent, eliminate, or reduce these
hazards.
Preparation is a control point
Cooking is a critical control point
1-214
215. Principle 3 - Establish Critical Limits.
Must establish minimum and maximum limits for
the CCP
measurable
clear and easy to follow
e.g. The critical limit for cooking chicken is an
internal temperature of 165 F (74 C) for l5 sec.
1-215
216. Principle 4 -
Establish Monitoring Procedures
How to monitor the CCP
When and how often to monitor the CCP
Who will monitor the CCP
Equipment, materials, or tools need to
monitor the CCP
1-216
217. Principle 4 -
Establish Monitoring Procedures
How to monitor the CCP
When and how often to monitor the CCP
Who will monitor the CCP
Equipment, materials, or tools need to
monitor the CCP
Insert a clean, sanitized and calibrated thermometer
into the thickest part of the chicken breast. Take two
readings in different locations and record in a
temperature log
1-217
218. Principle 5 -
Identify Corrective Actions
Might include:
throwing food away after a specific time
rejecting a shipment not received at the
right temperature
continue to cook
1-218
219. Principle 5 -
Identify Corrective Actions
Might include:
throwing food away after a specific time
rejecting a shipment not received at the
right temperature
continue to cook
Chicken - when chicken breast has not
reached l65 F (74 C), the corrective action is
to cook until it does.
1-219
220. Principle 6 -
Verify that the system works
Verification includes:
monitor logs
employees are following establish
procedures
1-220
