HCCP PHILOSOPHY ( Establish Critical Limits, Establish Monitoring Limits ) Pertemuan 7

1. HCCP PHILOSOPHY ( Establish Critical Limits, Establish Monitoring Limits )Pertemuan 7 Matakuliah : V0152 / Hygiene, Keamanan & Keselamatan Tahun : 2009

2. PRINCIPLE 3:ESTABLISH CRITICAL LIMITS • Salt concentration.Sodium nirite is used in a preblended brine mix (salt,sugar • .81 percent sodium nitrite) or a combined salt/nitrite form (93,75 percent salt, • 6.25 percent sodium nitrite).This is often referred to as “pickled”or”wet salted” • Preservatives.Sugar and salt are preservativs used in foodservice to control • payhogens. • Free available chlorine.This is the concentration of hypochlorous acid (HOCL) • and hypochlorine ions (OCL)existing in chlorinated water. • Free available chlorine.This is the concentration of hypochlorous acid (HOCL) • and hypochlorite ions (OCL) existing in chlorinated water. • Viscosity.A viscometer measures viscocity,which is the measurement in units • called poise (known as centioise) of the resistance to a change in shape. • Titratable acidity.Measuring all the various acids present.

3. Moisure.The USDA has moisture-to-protein ratio (MPR) requirements for • sausage products to control the amount of added water, • Water activity (aw).This is the measurement of the free moisture in a food. • Humidity.Relative humidity (RH) refers to the availability of water in the • atmosphere around the food or beverage. • For operators of food establishment.The 2006 Food Code emphasizes critical • Limits for time and temperature,pH,water activity,sensory information,and • Physical dimensions.

4. CRITICAL LIMITS:MINIMUM INTERNAL TEMPERATURE • 165̊ F (73.9 ̊ C) for 15 Second • All leftover foods and reheated foods • All poultry and wild game • All stuffed products,including pasta • All foods cooked in a microwave;then let sit for 2 minutes • When combining already cooked ad raw PHF products (casseroles) • 155 ̊ F (68.3 ̊ C) for 15 Second • All ground foods;fish,beef,and fork • All flavor injected meats • All eggs for hot holding and later service (buffet service)

5. 145 ̊ F (62.8 ̊ C) for 15 Seconds • All fish and shelfish • All chops/steaks of veal,beef,pork,and lamb • Fresh eggs and egg products for immediate service • Cook roasts to 145 ̊ F for 4 minutes • 135 ̊ F (57,2 ̊ C) • RTE foods • Fully cooked commercially proessed products • Cook or hold vegetables,and fruits • Hot holding for all PHF

6. 4. ESTABLISH MONITORING PROCEDURES Monitoring procedures,the foundation for HACCP Principle 4,ensure that we are meeting established critical limits.Taking measurements (of Ph,water Activity [aw],time and temperature) and observing are two typical tasks of Monitoring.Measurements involve using an appropriate tool to get an accurate Reading.Visual observation occurs when you look carefully at such products As frozen foods that must be frozen,and ensure that they show no sign of Previous temperature abuse such as ice crystals and stains.There is a critical Limit for every critical control point,and this must be met.If you do not check The CCPs of your food operation regulary,your HACCP plan can easily fail.

7. Monitoring enables the manager to determine if the team is doing its part to Serve and sell safe food.Monitoring also helps to identify problems in your Foodservie operation.Monitoring provides tracking for your food safety Management system throughout the operation.These concerns vary from Faulty equipment (like refrigeration that will not maintain temperature),to Training deficiencies (employees who continually make errors),or product Specification issues (receiving goods that are not as ordered).This is by far The area in which you can shine the most as a HACCP team member you Make the difference in terms of whether or not your opeartion is serving safe food.

8. Be a Monitoring Star • Assign appropriate staff to monitor items.The appropriate person would have the most • contact with the food to be monitored. • Know how to use monitoring tools-thermometers,visual observation,and so on.Taking • the temperature of food is useless if the thermometer is not properly calibrated for • accuracy,then cleaned and sanitized to prevent cross contamination or if the • thermometer has not been properly placed in the food for an approriate amount of • time. • Know the proper temperatures.The reason for monitoring is not just to get a • temperature reading,but to make sure the product is safe.

9. Know ALL critical limits.All foods have critical limits to meet at each point • in the flow of food,and they don’t consist of cooking limits only. • Record monitoring results in logs.Recording the result in logs provides the • documentation necessary for verification,evaluation,adjustment,and,possibly • training and counseling employees if standards have not been met. • Perform scheduled and random monitoring task.(For example,every 2 hours or • every 4 hours,at a minimum)Consistent monitoring of food items definitely • keeps them safe.

10. 5.IDENTIFY CORRECTIVE ACTIONS • Now that the minimum and maximum critical limits have been identified and • Recorded through your monitoring efforts,we can identify the corrective actions • Necessary to fix any deficiencies.The corrective actions are predetermined ateps • That you automatically take if the critical limits are not being met.This is principle • 5 of the HACCP Process.There are five task necessary when a correctie action • Occurs: • Establish the exact cause of the deficiency • Determine who is to correct the problem • Correct the problem • Decide what to do with product • Record the corrective actions that were taken

11. Following are examples of corrective actions: • Reject a product that does not meet purchasing or receiving specifications. • Reject a product that does not come from a reputable source. • Fix,calibrate,or replace thermometers in or on refrigerators,freezers,ovens, • cold-holding carts,hot-holding carts,and so on, • Discard unsafe food products. • Discard food if cross contamination occurs • Continue coking food until it reaches the correct temperature • Reheat food to 165 ̊ F (73.9 ̊ C) within 2 hours. • Change methods of food handling • Train staff to calibrate thermometers and take temperatures • Document:Write everthing down!