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PRINCIPLE 2 ESTABLISH CRITICAL CONTROL POINTS

2. Ch 5-. What's Your Knowledge? (T or F). A Control Point is any step in the flow of food where a hazard may be controlled.A Critical Control Point is the last step where you can control, prevent or eliminate a food safety hazard.CCPs are needed at every step in the flow of food.HACCP is concer

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PRINCIPLE 2 ESTABLISH CRITICAL CONTROL POINTS

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    1. 1 Ch 5- Chapter 5 PRINCIPLE #2 ESTABLISH CRITICAL CONTROL POINTS

    2. 2 Ch 5- What’s Your Knowledge? (T or F) A Control Point is any step in the flow of food where a hazard may be controlled. A Critical Control Point is the last step where you can control, prevent or eliminate a food safety hazard. CCPs are needed at every step in the flow of food. HACCP is concerned with food safety, not food quality. CCPs vary according to the menu, the processes and the type of food, in an operation.

    3. 3 Ch 5- Objectives Be able to: State what a critical control point is State the difference between a control point and a critical control point Identify CCPs in food flows by using a CCP decision tree

    4. 4 Ch 5- Critical Control Points (CCPs) Control Point (CP) - any step in the flow of food where a hazard may be controlled CCP - an essential step to prevent, eliminate, or reduce a hazard to an acceptable level The last step to control, prevent, or eliminate hazard Loss of control may result in unacceptable risk

    5. 5 Ch 5- CCPs – Example CCPs for raw hamburger patties in a full-service kitchen (hazard is harmful bacteria) Receiving- not CCP Storing- not CCP Preparing- not CCP Cooking- CCP Holding – CCP Serving – not CCP

    6. 6 Ch 5- CCPs CCPs may vary Generally concerned with time and temperature Chilling to certain temperature in given time Cooking to specified temperature/time to destroy bacteria Holding food at specified temperature to prevent microbial growth (spores) Points/places to establish critical limits

    7. 7 Ch 5- Determining CCPs Use a CCP Decision Tree A helpful tool A sequence of questions to help determine if a control point is a CCP

    8. 8 Ch 5- CCP Decision Tree Used after the hazard analysis Used at steps where hazards are identified A subsequent step may be more effective More than one step may be involved More than one hazard may be controlled Some hazards may be controlled by SOPs

    9. 9 Ch 5- CCP Decision Tree 1. Does this step involve a hazard of sufficient risk and severity to warrant control?

    10. 10 Ch 5- CCP Decision Tree 3. Is control at this step necessary to prevent, eliminate, or reduce the risk of the hazard to consumers?

    11. 11 Ch 5- CCP Decision Tree 5. Is this hazard best-controlled as a CCP or an SOP?

    12. Ex 1: CCP Decision Tree

    13. Ex 1: CCP Decision Tree

    14. Is this hazard best-controlled as a CCP or SOP? (SOP. Risks are low, SOPs are already in place. There is no corrective action to make product safe.) Ex 1: CCP Decision Tree

    15. Ex 2: CCP Decision Tree

    17. Ex 2: CCP Decision Tree

    18. Example A:

    19. Example B:

    20. Example B:

    21. Example C:

    22. Example D:

    23. Example D:

    24. Example E:

    25. Example E:

    26. Example F:

    27. Example G:

    28. Example G:

    29. Example H:

    30. Example H:

    31. 31 Ch 5- Activity Discussion Questions Review Questions Case Studies (FSD) (See next 2 slides) Activity: Identify CCPs in the Food Flow (FSD) Tuna Salad Sandwich Activity: Identify CCPs in the Food Flow (FSD) Beef Taco Filling Homework: Identify CCPs in the Food Flow (FSD)

    32. 32 Ch 5- Case Study 1 (FSD) Winterdown High School has a central/ full-service kitchen. It buys Breaded Chicken Drumsticks frozen, cooks them, and then serves them. The HACCP team identifies the storing step for Breaded Chicken Drumsticks as a CP but not a CCP. Using the CCP decision tree, explain why.

    33. 33 Ch 5- Case Study 2 (FSD) The HACCP team of Northwood Head Start (a full-service kitchen) observes that some employees do not wear gloves nor do they always wash their hands while preparing raw hamburger patties. The team lists these two items as hazards in the hazard analysis. But, it decides that the preparing step is not a CCP. Explain this decision. What recommendations can you make?

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