Food science & hygiene. (Chapter 6)

Июль 22, 2022

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Food science & hygiene. (Chapter 6)

Содержание

2. Hazards Biological, chemical, or physical agents that may cause illness or injury if not controlled throughout
3. Hazard analysis The process of identifying and evaluating potential hazards associated with foods in order to
4. Control Point Any step in the flow of food where a Physical hazard chemical hazard biological
5. Critical Control Point The last step where you can intervene to prevent, control, or eliminate the
6. HACCP system Identify the foods and procedures that are most likely to cause food-born illness Develop
7. HACCP prerequisites SOPs (Standard Operating Procedures) Proper personal hygiene Proper facility design Choosing good supplier Proper
8. HACCP principle #1 Hazard analysis Identify potential food hazards Determine where hazards can occur in the
11. HACCP principle #2 Determine Critical Control Points Find any step in the flow of food where
13. HACCP principle #3 Establish Critical Limits The minimum and maximum limits that the CCP must meet
15. HACCP principle #4 Monitor Critical Control Points Focus on each CCP and establish clear directions that
17. HACCP principle #5 Taking corrective actions The steps taken when food doesn’t meet a critical limit
19. HACCP principle #6 Verify that the system works CCP’s and critical limits are correct Monitoring alerts
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Hazards
Biological, chemical, or physical agents that may cause illness or injury

if not controlled throughout the flow of food
FLOW OF FOOD
Purchasing, Receiving, Storing, Preparing, Cooking, Holding, Cooling, Reheating, Serving.

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Hazard analysis
The process of identifying and evaluating potential hazards associated with

foods in order to decide which foods must be addressed in a HACCP plan

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Control Point
Any step in the flow of food where a
Physical

hazard
chemical hazard
biological hazard
can be controlled!

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Critical Control Point
The last step where you can intervene to prevent,

control, or eliminate the growth of microorganisms before the food is served to customers

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HACCP system
Identify the foods and procedures that are most likely to

cause food-born illness
Develop procedures that will reduce the risk of a food-born illness outbreak
Monitor procedures to keep food safe
Verify that the food you serve is consistently safe

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HACCP prerequisites
SOPs (Standard Operating Procedures)
Proper personal hygiene
Proper facility design
Choosing good supplier
Proper

cleaning and sanitation
Appropriate equipment maintenance

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HACCP principle #1
Hazard analysis
Identify potential food hazards
Determine where hazards can occur

in the flow of food
Group foods by how they are processed
Identify your customers

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HACCP principle #2
Determine Critical Control Points
Find any step in the flow

of food where a hazard can be controlled: Control Point
Assess whether a Control Point is Critical:
is it the last step you can intervene before the food is served to the customer?
If yes, then it is a Critical Control Point

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HACCP principle #3
Establish Critical Limits
The minimum and maximum limits that the

CCP must meet in order to prevent, eliminate, or reduce a hazard to an acceptable limit. The limit must be:
Measurable (time-temperature)
Based on scientific data & food regulations
Appropriate for the food
Specific to your establishment

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HACCP principle #4
Monitor Critical Control Points
Focus on each CCP and establish

clear directions that will determine:
How to monitor the CCP
When & how often to monitor the CCP
Who will monitor the CCP
Equipment & materials needed to monitor the CCP

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HACCP principle #5
Taking corrective actions
The steps taken when food doesn’t meet

a critical limit such as:
Continue to cook the food to the correct temperature
Throw the food away after a specific amount of time
Reject a shipment that is not in the right condition

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HACCP principle #6
Verify that the system works
CCP’s and critical limits are

correct
Monitoring alerts you to hazards
Corrective actions are adequate
Employees are following established procedures

Food science &amp; hygiene. (Chapter 6)

Содержание

HazardsBiological, chemical, or physical agents that may cause illness or injury

Hazard analysisThe process of identifying and evaluating potential hazards associated with

Control PointAny step in the flow of food where a Physical

Critical Control PointThe last step where you can intervene to prevent,

HACCP systemIdentify the foods and procedures that are most likely to

HACCP prerequisitesSOPs (Standard Operating Procedures)Proper personal hygieneProper facility designChoosing good supplierProper

HACCP principle #1Hazard analysisIdentify potential food hazardsDetermine where hazards can occur

HACCP principle #2Determine Critical Control PointsFind any step in the flow

HACCP principle #3Establish Critical LimitsThe minimum and maximum limits that the

HACCP principle #4Monitor Critical Control PointsFocus on each CCP and establish

HACCP principle #5Taking corrective actionsThe steps taken when food doesn’t meet

HACCP principle #6Verify that the system worksCCP’s and critical limits are

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