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Work

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galib hasin
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LAST LECTURE

KEY TEMPERATURES

1. -18°C Freezer temperature (bacteria are dormant – not dead at low


temperature)
2. 0°C–5°C Fridge temperature (never put hot food into a fridge – it raises
temperature to an unsafe level)
3. 5°C–63°C THE DANGER ZONE – bacteria multiply rapidly especially at room or
body temperature
4. 63°C + Hot-holding of food
5. 70°C 2 minutes (minimum core temp of reheated food)
6. 75°C Core temperature of cooked food
7. 100°C Boiling water – most germs killed
8. 70°–190°C Frying temperature of hot oil in a deep fryer/frying pan (so extreme care
needed when frying)
ACCIDENT PREVENTION
Think about all aspects of working in a catering kitchen and say how you could prevent accidents from
occurring:

• FLOOR – grease free, spillages mopped up, wet floor notices


• LIGHT EQUIPMENT – e.g. knives – care when using
• HEAVY EQUIPMENT – care when lifting, moving
• ELECTRICAL EQUIPMENT – turn off after use, no water nearby
• CLOTHING – worn for protection, what, why?
• WORKERS – no running in kitchen, organised, sensible
• STORAGE AREAS – equipment and food easily accessible
• FIRE PREVENTION and FIRE PROCEDURES
• CLEANING – clean kitchens are less likely to cause accidents, especially falls
• CARE WHEN USING HOT OVENS and FRYERS etc. – to avoid burns/scalds
ACCIDENT REPORT PROCEDURES
All accidents must be reported. Many places have an accident book which gives a clear
statement of events leading up to accident – even if injury does not appear serious at first. Record must
include:
• Name (of injured)
• Gender (of injured)
• Exact time and date (of accident)
• Place (where accident occurred)
• What happened
• What part of the body was injured
• How badly
• Was First Aid given
• Further treatment (i.e. sent to hospital)
HAZARD ANALYSIS AND CRITICAL
CONTROL POINTS

Hazard Analysis and Critical Control Points (HACCP) is a process control


system designed to identify and prevent microbial and other hazards in
food production. It includes steps designed to prevent problems before
they occur and to correct deviations as soon as they are detected.

Such preventive control systems with documentation and verification are


widely recognized by scientific authorities and international organizations
as the most effective approach available for producing safe food.
HACCP

HACCP is endorsed by scientific and food safety authorities like the


National Academy of Sciences and the National Advisory Committee
on Microbiological Criteria for Foods (NACMCF).
HACCP systems must be based on the seven principles articulated by
the NACMCF. The seven principles are: (1) hazard analysis, (2) critical
control point identification, (3) establishment of critical limits, (4)
monitoring procedures, (5) corrective actions, (6) record keeping, and
(7) verification procedures.
THE SEVEN HACCP PRINCIPLES

Principle 1: Conduct a hazard analysis.


• Determine the food safety hazards and identify the preventive measures
that can be applied to control these hazards.

Principle 2: Identify critical control points.


• A critical control point (CCP) is a point, step, or procedure in a food
process at which control can be applied and, as a result, a food safety hazard
can be prevented, eliminated, or reduced to an acceptable level. A food safety
hazard is any biological, chemical, or physical property that may cause a food
to be unsafe for human consumption.
THE SEVEN HACCP PRINCIPLES

Principle 3: Establish critical limits for each critical control point.


• A critical limit is the maximum or minimum value to which a
physical, biological, or chemical hazard must be controlled at a critical
control point to prevent, eliminate, or reduce to an acceptable level.

Principle 4: Establish critical control point monitoring requirements.


• Monitoring activities are necessary to ensure that the process is
under control at each critical control point. FSIS is requiring that each
monitoring procedure and its frequency be listed in the HACCP plan.
THE SEVEN HACCP PRINCIPLES

Principle 5: Establish corrective actions.


• These are actions to be taken when monitoring indicates a deviation from an
established critical limit. The final rule requires a plant's HACCP plan to identify the
corrective actions to be taken if a critical limit is not met. Corrective actions are
intended to ensure that no product injurious to health or otherwise adulterated as
a result of the deviation enters commerce.
Principle 6: Establish record keeping procedures.
• The HACCP regulation requires that all plants maintain certain documents,
including its hazard analysis and written HACCP plan, and records documenting the
monitoring of critical control points, critical limits, verification activities, and the
handling of processing deviations.
THE SEVEN HACCP PRINCIPLES

Principle 7: Establish procedures for verifying the HACCP system is working as intended.

• Validation ensures that the plans do what they were designed to do; that is, they are
successful in ensuring the production of safe product. Plants will be required to validate their
own HACCP plans. FSIS will not approve HACCP plans in advance, but will review them for
conformance with the final rule.
• Verification ensures the HACCP plan is adequate, that is, working as intended.
Verification procedures may include such activities as review of HACCP plans, CCP records,
critical limits and microbial sampling and analysis. FSIS is requiring that the HACCP plan
include verification tasks to be performed by plant personnel. Verification tasks would also be
performed by FSIS inspectors. Both FSIS and industry will undertake microbial testing as one
of several verification activities. the occurrence of the identified food safety hazard.

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