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Food Safety
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HACCP focuses on problem prevention. It involves taking a look at processes or food handling practices and identifying critical control points, or steps, where failure to take appropriate action is most likely to result in foodborne illness.
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BACK
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OSFNS 7 STEP PROCESS TO HACCP
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STEP 1 - Assess the Hazards - Draw up a flow chart
for each menu item concentrating on potentially hazardous foods
Consider:
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clientele
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establishment
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suppliers
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policies & procedures
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STEP 2 - Identify Critical Control Points - Those
points where you can prevent, reduce or eliminate bacterial growth
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receiving cooking (165*)
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storage hot holding (140* +)
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thawing cooling (140*- 40*)
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preparation reheating (165*)
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washing
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STEP 3 - Set Standards - Use nouns and action verbs.
Use facts, research, regulations, suppliers recommendations and your own
experience.
Consider:
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keep it simple
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straight forward
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standards for each step in the process
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STEP 4 - Monitor Critical Control Points - Satisfy
yourself that your standards are being met.
Consider:
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involving employees
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look for solutions
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check storage areas for labeling, rotation, and temperature
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observe employees
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STEP 5 - Take Corrective Action - In writing, specify
what must be done if a standard is not met.
Consider:
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receiving, rejection
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temperature
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labeling, dating, FIFO
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holding & serving temperatures
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report unusual situations to supervisor
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STEP 6 - Keep Records - Tailor to your operation.
Keep it simple, accessible, and easy to fill out every day.
Consider:
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Consider Daily Logs for:
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time pulled from walk-in
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how long in preparation
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cooking time and temperature
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holding time and temperature
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cooling time and temperature
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STEP 7 - Verify That The System is Working - Update
and revise as necessary. Develop working relationships with suppliers,
regulators, inspectors and employees.
Consider:
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customer base menu items
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suppliers equipment
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employees facilities
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