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HACCP

HACCP. H azard A nalysis C ritical C ontrol P oint. Hazard = Something Dangerous. Biological. Physical. Chemical. Analysis = Looking at. We analyze potential hazards. Hopefully, we try to prevent them from killing anybody. Dangerous …Bologna !. Critical = Important. HACCP cont’d.

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HACCP

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  1. HACCP • Hazard • Analysis • Critical • Control • Point

  2. Hazard = Something Dangerous • Biological • Physical • Chemical

  3. Analysis = Looking at • We analyze potential hazards. • Hopefully, we try to prevent them from killing anybody. Dangerous …Bologna!

  4. Critical = Important

  5. HACCP cont’d • Critical Control Point • Basically, just a point somewhere in the handling of food where contamination may start and can be eliminated

  6. HACCP and protein • Meats, eggs, fish etc. are all foods that contain a lot of proteins • Bacteria love to eat protein! • Cooking kills bacteria and other parasites.

  7. Danger Zone! 135°F Hot Hold 41°F Cold Hold

  8. Protein Cooking Temperatures

  9. HACCP and temperature • Cooling has to be quick • Ice bath, ice paddle, blast chiller

  10. Food Chilling 135°F Hot Hold Within the first 2 hours 70°F Room Temp Within the next 2 hours 41°F Cold Hold

  11. HACCP and cold foods Foods shipped cold or frozen must be kept that way until use. • Frozen items should be icy rocks • Fresh seafood, poultry or meat should be at or below 41º F and packed on ice • Some produce needs refrigeration • Lettuce, herbs, mushrooms, sugary fruits

  12. Refrigerator Stacking TOP BOTTOM

  13. Dry Foods • Keep ‘em Dry! • 6” above the floor • Free of pests, contamination • Sealed packages

  14. HACCP and record keeping • Always check temperature with a thermometer. • Don’t be afraid to reject delivered goods based on handling temperature. • Some system must be in place to keep inventory of perishable foods.

  15. HACCP • Hazard • Analysis • Critical • Control • Point

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