Bell Work

1. Bell Work • List 3 safety procedures that we have here at school-why we have them- and the purpose behind them.

2. Culinary HACCP • 1.1 Define Hazard Analysis Critical Control Point (HACCP) • 1.7 Outline the requirements for proper receiving and storage of both raw and prepared foods. Property of Pima County JTED 2009

3. HACCP Terms • HACCP – (Hazard Analysis Critical Control Point) a systematic approach to the identification, evaluation and control of food safety hazards. • Flow of Food - the actual movement of food through a kitchen from the point it is received (delivered) to the time it is disposed • Critical Control Point: A step in the flow of food where contamination can be prevented or eliminated. • Critical Control Limit – the minimum criteria that must be met at each Critical Control Point throughout the flow of food. • Temperature Danger Zone – 41⁰F to 135⁰F

4. What is HACCP? • HACCP—Hazard Analysis Critical Control Points. • HACCP is the system used to ensure food safety. • HACCP combines: Food-handling procedures, monitoring procedures, and record keeping. Property of Pima County JTED 2009

5. Think-Pair-Share Why is having a HACCP system important in a kitchen? Property of Pima County JTED 2009

6. What is HACCP? • HACCP helps: • Identify foods and procedures that are likely to cause food borne illness. • Develop facility procedures that will reduce the risk of food borne illness. • Monitor procedures in order to keep food safe. • Make sure that the food served is safe. Property of Pima County JTED 2009

7. The HACCP System Critical Control Point: Common Control Points: Receiving Storage Preparing Food Cooking Food Holding & Serving Food Cooling Food Reheating Food • A step in the flow of food where contamination can be prevented or eliminated. Property of Pima County JTED 2009

8. Critical Control Point: Receiving Preventative Measures Critical Limit 41⁰F or lower 4 hour maximum time in Danger Zone Suppliers regulated AND inspected by proper authorities • Receive food at proper temperature • Perishable food into cold storage quickly • Purchase from approved suppliers/sources Property of Pima County JTED 2009

9. Critical Control Point: Storage Preventative Measures Critical Limit 41⁰F for perishable foods 0 ⁰F for frozen foods Ready-to-eat food doesn’t come into contact with raw meat, seafood OR eggs • Maintain temperature control • Prevent cross-contamination Property of Pima County JTED 2009

10. Critical Control Point: Preparation Preventative Measures Critical Limit 4 hour maximum in the temperature danger zone Employees wash hands when changing tasks AND at least one time every 4hr Ready-to-eat food doesn’t come into contact with raw meat, seafood OR eggs • Minimize bacterial growth • Minimize contamination from employees and equipment Property of Pima County JTED 2009

11. Critical Control Point: Cooking Preventative Measures Critical Limit 145⁰F for eggs, fish, meat 165⁰F for poultry 140⁰F for vegetables • Cook Foods to proper temperature Property of Pima County JTED 2009

12. Critical Control Point: Cooling Preventative Measures Critical Limit 135⁰F TO 70⁰F within 2 hours and then 70⁰F TO 41⁰F Within 4 hours • Stir hot foods in an ice water bath • Cool as quickly as possible Property of Pima County JTED 2009

13. Critical Control Point: Holding Preventative Measures Critical Limit Hold hot foods at temperatures 135⁰F or above Hold cold foods at temperatures 41⁰F or below • Keep hot foods HOT • Keep cold food COLD Property of Pima County JTED 2009

14. Critical Control Point: Reheating Preventative Measures Critical Limit Reheat to an internal temperature of 165⁰F • Reheating foods for hot holding or service must be kept out of the danger zone Property of Pima County JTED 2009

15. Ticket-out-the-Door • Define HACCP. • List 3 Critical Control Points. • Explain the preventative measure. • List ONE critical control limit for each critical control point. Property of Pima County JTED 2009