Section 8-2 The HACCP System Section 8-2 What is HACCP? • HACCP—Hazard Analysis Critical Control Point.
Download ReportTranscript Section 8-2 The HACCP System Section 8-2 What is HACCP? • HACCP—Hazard Analysis Critical Control Point.
Slide 1
Section 8-2
The HACCP System
Section 8-2
What is HACCP?
• HACCP—Hazard Analysis Critical
Control Point. See Fig. 8-7 on page 183.
• HACCP is the system used to ensure food
safety.
• HACCP combines: Food-handling
procedures, monitoring procedures, and
record keeping.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
What is HACCP?
(continued)
• HACCP helps:
– Identify foods and procedures that are likely
to cause foodborne illness.
– Develop facility procedures that will reduce
the risk of foodborne illness.
– Monitor procedures in order to keep food
safe.
– Make sure that the food served is safe.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
HACCP Hazards
• Poor personal hygiene.
• Contaminated new foods.
• Cross-contamination.
• Improper cooking.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
HACCP Hazards
(continued)
• Improper holding.
• Improper cooling.
• Improper storing.
• Improper cleaning and sanitizing of
equipment.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
The HACCP System
• Critical Control Point: A step in the flow
of food where contamination can be
prevented or eliminated.
• See Fig. 8-8 on page 184.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
The HACCP System
(continued)
• Common Control Points:
–
–
–
–
–
–
–
Menu items and recipes.
Receiving & Storing.
Food Preparation.
Cooking.
Food Holding & Serving.
Cooling.
Reheating.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
Controlling Hazards
• Minimum Internal Temperature: The
lowest temperature at which foods can be
safely cooked. This temperature varies
from food to food.
• Temperature Danger Zone: 41ºF to 135ºF.
• See Fig. 8-9 on page 185.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
Monitoring the System
• Take corrective action when a potential
hazard is found.
• Verify that your HACCP System is
working correctly.
• Maintain effective records.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Slide 2
Section 8-2
The HACCP System
Section 8-2
What is HACCP?
• HACCP—Hazard Analysis Critical
Control Point. See Fig. 8-7 on page 183.
• HACCP is the system used to ensure food
safety.
• HACCP combines: Food-handling
procedures, monitoring procedures, and
record keeping.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
What is HACCP?
(continued)
• HACCP helps:
– Identify foods and procedures that are likely
to cause foodborne illness.
– Develop facility procedures that will reduce
the risk of foodborne illness.
– Monitor procedures in order to keep food
safe.
– Make sure that the food served is safe.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
HACCP Hazards
• Poor personal hygiene.
• Contaminated new foods.
• Cross-contamination.
• Improper cooking.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
HACCP Hazards
(continued)
• Improper holding.
• Improper cooling.
• Improper storing.
• Improper cleaning and sanitizing of
equipment.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
The HACCP System
• Critical Control Point: A step in the flow
of food where contamination can be
prevented or eliminated.
• See Fig. 8-8 on page 184.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
The HACCP System
(continued)
• Common Control Points:
–
–
–
–
–
–
–
Menu items and recipes.
Receiving & Storing.
Food Preparation.
Cooking.
Food Holding & Serving.
Cooling.
Reheating.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
Controlling Hazards
• Minimum Internal Temperature: The
lowest temperature at which foods can be
safely cooked. This temperature varies
from food to food.
• Temperature Danger Zone: 41ºF to 135ºF.
• See Fig. 8-9 on page 185.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
Monitoring the System
• Take corrective action when a potential
hazard is found.
• Verify that your HACCP System is
working correctly.
• Maintain effective records.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Slide 3
Section 8-2
The HACCP System
Section 8-2
What is HACCP?
• HACCP—Hazard Analysis Critical
Control Point. See Fig. 8-7 on page 183.
• HACCP is the system used to ensure food
safety.
• HACCP combines: Food-handling
procedures, monitoring procedures, and
record keeping.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
What is HACCP?
(continued)
• HACCP helps:
– Identify foods and procedures that are likely
to cause foodborne illness.
– Develop facility procedures that will reduce
the risk of foodborne illness.
– Monitor procedures in order to keep food
safe.
– Make sure that the food served is safe.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
HACCP Hazards
• Poor personal hygiene.
• Contaminated new foods.
• Cross-contamination.
• Improper cooking.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
HACCP Hazards
(continued)
• Improper holding.
• Improper cooling.
• Improper storing.
• Improper cleaning and sanitizing of
equipment.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
The HACCP System
• Critical Control Point: A step in the flow
of food where contamination can be
prevented or eliminated.
• See Fig. 8-8 on page 184.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
The HACCP System
(continued)
• Common Control Points:
–
–
–
–
–
–
–
Menu items and recipes.
Receiving & Storing.
Food Preparation.
Cooking.
Food Holding & Serving.
Cooling.
Reheating.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
Controlling Hazards
• Minimum Internal Temperature: The
lowest temperature at which foods can be
safely cooked. This temperature varies
from food to food.
• Temperature Danger Zone: 41ºF to 135ºF.
• See Fig. 8-9 on page 185.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
Monitoring the System
• Take corrective action when a potential
hazard is found.
• Verify that your HACCP System is
working correctly.
• Maintain effective records.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Slide 4
Section 8-2
The HACCP System
Section 8-2
What is HACCP?
• HACCP—Hazard Analysis Critical
Control Point. See Fig. 8-7 on page 183.
• HACCP is the system used to ensure food
safety.
• HACCP combines: Food-handling
procedures, monitoring procedures, and
record keeping.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
What is HACCP?
(continued)
• HACCP helps:
– Identify foods and procedures that are likely
to cause foodborne illness.
– Develop facility procedures that will reduce
the risk of foodborne illness.
– Monitor procedures in order to keep food
safe.
– Make sure that the food served is safe.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
HACCP Hazards
• Poor personal hygiene.
• Contaminated new foods.
• Cross-contamination.
• Improper cooking.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
HACCP Hazards
(continued)
• Improper holding.
• Improper cooling.
• Improper storing.
• Improper cleaning and sanitizing of
equipment.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
The HACCP System
• Critical Control Point: A step in the flow
of food where contamination can be
prevented or eliminated.
• See Fig. 8-8 on page 184.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
The HACCP System
(continued)
• Common Control Points:
–
–
–
–
–
–
–
Menu items and recipes.
Receiving & Storing.
Food Preparation.
Cooking.
Food Holding & Serving.
Cooling.
Reheating.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
Controlling Hazards
• Minimum Internal Temperature: The
lowest temperature at which foods can be
safely cooked. This temperature varies
from food to food.
• Temperature Danger Zone: 41ºF to 135ºF.
• See Fig. 8-9 on page 185.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
Monitoring the System
• Take corrective action when a potential
hazard is found.
• Verify that your HACCP System is
working correctly.
• Maintain effective records.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Slide 5
Section 8-2
The HACCP System
Section 8-2
What is HACCP?
• HACCP—Hazard Analysis Critical
Control Point. See Fig. 8-7 on page 183.
• HACCP is the system used to ensure food
safety.
• HACCP combines: Food-handling
procedures, monitoring procedures, and
record keeping.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
What is HACCP?
(continued)
• HACCP helps:
– Identify foods and procedures that are likely
to cause foodborne illness.
– Develop facility procedures that will reduce
the risk of foodborne illness.
– Monitor procedures in order to keep food
safe.
– Make sure that the food served is safe.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
HACCP Hazards
• Poor personal hygiene.
• Contaminated new foods.
• Cross-contamination.
• Improper cooking.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
HACCP Hazards
(continued)
• Improper holding.
• Improper cooling.
• Improper storing.
• Improper cleaning and sanitizing of
equipment.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
The HACCP System
• Critical Control Point: A step in the flow
of food where contamination can be
prevented or eliminated.
• See Fig. 8-8 on page 184.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
The HACCP System
(continued)
• Common Control Points:
–
–
–
–
–
–
–
Menu items and recipes.
Receiving & Storing.
Food Preparation.
Cooking.
Food Holding & Serving.
Cooling.
Reheating.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
Controlling Hazards
• Minimum Internal Temperature: The
lowest temperature at which foods can be
safely cooked. This temperature varies
from food to food.
• Temperature Danger Zone: 41ºF to 135ºF.
• See Fig. 8-9 on page 185.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
Monitoring the System
• Take corrective action when a potential
hazard is found.
• Verify that your HACCP System is
working correctly.
• Maintain effective records.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Slide 6
Section 8-2
The HACCP System
Section 8-2
What is HACCP?
• HACCP—Hazard Analysis Critical
Control Point. See Fig. 8-7 on page 183.
• HACCP is the system used to ensure food
safety.
• HACCP combines: Food-handling
procedures, monitoring procedures, and
record keeping.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
What is HACCP?
(continued)
• HACCP helps:
– Identify foods and procedures that are likely
to cause foodborne illness.
– Develop facility procedures that will reduce
the risk of foodborne illness.
– Monitor procedures in order to keep food
safe.
– Make sure that the food served is safe.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
HACCP Hazards
• Poor personal hygiene.
• Contaminated new foods.
• Cross-contamination.
• Improper cooking.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
HACCP Hazards
(continued)
• Improper holding.
• Improper cooling.
• Improper storing.
• Improper cleaning and sanitizing of
equipment.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
The HACCP System
• Critical Control Point: A step in the flow
of food where contamination can be
prevented or eliminated.
• See Fig. 8-8 on page 184.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
The HACCP System
(continued)
• Common Control Points:
–
–
–
–
–
–
–
Menu items and recipes.
Receiving & Storing.
Food Preparation.
Cooking.
Food Holding & Serving.
Cooling.
Reheating.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
Controlling Hazards
• Minimum Internal Temperature: The
lowest temperature at which foods can be
safely cooked. This temperature varies
from food to food.
• Temperature Danger Zone: 41ºF to 135ºF.
• See Fig. 8-9 on page 185.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
Monitoring the System
• Take corrective action when a potential
hazard is found.
• Verify that your HACCP System is
working correctly.
• Maintain effective records.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Slide 7
Section 8-2
The HACCP System
Section 8-2
What is HACCP?
• HACCP—Hazard Analysis Critical
Control Point. See Fig. 8-7 on page 183.
• HACCP is the system used to ensure food
safety.
• HACCP combines: Food-handling
procedures, monitoring procedures, and
record keeping.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
What is HACCP?
(continued)
• HACCP helps:
– Identify foods and procedures that are likely
to cause foodborne illness.
– Develop facility procedures that will reduce
the risk of foodborne illness.
– Monitor procedures in order to keep food
safe.
– Make sure that the food served is safe.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
HACCP Hazards
• Poor personal hygiene.
• Contaminated new foods.
• Cross-contamination.
• Improper cooking.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
HACCP Hazards
(continued)
• Improper holding.
• Improper cooling.
• Improper storing.
• Improper cleaning and sanitizing of
equipment.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
The HACCP System
• Critical Control Point: A step in the flow
of food where contamination can be
prevented or eliminated.
• See Fig. 8-8 on page 184.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
The HACCP System
(continued)
• Common Control Points:
–
–
–
–
–
–
–
Menu items and recipes.
Receiving & Storing.
Food Preparation.
Cooking.
Food Holding & Serving.
Cooling.
Reheating.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
Controlling Hazards
• Minimum Internal Temperature: The
lowest temperature at which foods can be
safely cooked. This temperature varies
from food to food.
• Temperature Danger Zone: 41ºF to 135ºF.
• See Fig. 8-9 on page 185.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
Monitoring the System
• Take corrective action when a potential
hazard is found.
• Verify that your HACCP System is
working correctly.
• Maintain effective records.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Slide 8
Section 8-2
The HACCP System
Section 8-2
What is HACCP?
• HACCP—Hazard Analysis Critical
Control Point. See Fig. 8-7 on page 183.
• HACCP is the system used to ensure food
safety.
• HACCP combines: Food-handling
procedures, monitoring procedures, and
record keeping.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
What is HACCP?
(continued)
• HACCP helps:
– Identify foods and procedures that are likely
to cause foodborne illness.
– Develop facility procedures that will reduce
the risk of foodborne illness.
– Monitor procedures in order to keep food
safe.
– Make sure that the food served is safe.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
HACCP Hazards
• Poor personal hygiene.
• Contaminated new foods.
• Cross-contamination.
• Improper cooking.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
HACCP Hazards
(continued)
• Improper holding.
• Improper cooling.
• Improper storing.
• Improper cleaning and sanitizing of
equipment.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
The HACCP System
• Critical Control Point: A step in the flow
of food where contamination can be
prevented or eliminated.
• See Fig. 8-8 on page 184.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
The HACCP System
(continued)
• Common Control Points:
–
–
–
–
–
–
–
Menu items and recipes.
Receiving & Storing.
Food Preparation.
Cooking.
Food Holding & Serving.
Cooling.
Reheating.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
Controlling Hazards
• Minimum Internal Temperature: The
lowest temperature at which foods can be
safely cooked. This temperature varies
from food to food.
• Temperature Danger Zone: 41ºF to 135ºF.
• See Fig. 8-9 on page 185.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
Monitoring the System
• Take corrective action when a potential
hazard is found.
• Verify that your HACCP System is
working correctly.
• Maintain effective records.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Slide 9
Section 8-2
The HACCP System
Section 8-2
What is HACCP?
• HACCP—Hazard Analysis Critical
Control Point. See Fig. 8-7 on page 183.
• HACCP is the system used to ensure food
safety.
• HACCP combines: Food-handling
procedures, monitoring procedures, and
record keeping.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
What is HACCP?
(continued)
• HACCP helps:
– Identify foods and procedures that are likely
to cause foodborne illness.
– Develop facility procedures that will reduce
the risk of foodborne illness.
– Monitor procedures in order to keep food
safe.
– Make sure that the food served is safe.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
HACCP Hazards
• Poor personal hygiene.
• Contaminated new foods.
• Cross-contamination.
• Improper cooking.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
HACCP Hazards
(continued)
• Improper holding.
• Improper cooling.
• Improper storing.
• Improper cleaning and sanitizing of
equipment.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
The HACCP System
• Critical Control Point: A step in the flow
of food where contamination can be
prevented or eliminated.
• See Fig. 8-8 on page 184.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
The HACCP System
(continued)
• Common Control Points:
–
–
–
–
–
–
–
Menu items and recipes.
Receiving & Storing.
Food Preparation.
Cooking.
Food Holding & Serving.
Cooling.
Reheating.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
Controlling Hazards
• Minimum Internal Temperature: The
lowest temperature at which foods can be
safely cooked. This temperature varies
from food to food.
• Temperature Danger Zone: 41ºF to 135ºF.
• See Fig. 8-9 on page 185.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
Monitoring the System
• Take corrective action when a potential
hazard is found.
• Verify that your HACCP System is
working correctly.
• Maintain effective records.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
The HACCP System
Section 8-2
What is HACCP?
• HACCP—Hazard Analysis Critical
Control Point. See Fig. 8-7 on page 183.
• HACCP is the system used to ensure food
safety.
• HACCP combines: Food-handling
procedures, monitoring procedures, and
record keeping.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
What is HACCP?
(continued)
• HACCP helps:
– Identify foods and procedures that are likely
to cause foodborne illness.
– Develop facility procedures that will reduce
the risk of foodborne illness.
– Monitor procedures in order to keep food
safe.
– Make sure that the food served is safe.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
HACCP Hazards
• Poor personal hygiene.
• Contaminated new foods.
• Cross-contamination.
• Improper cooking.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
HACCP Hazards
(continued)
• Improper holding.
• Improper cooling.
• Improper storing.
• Improper cleaning and sanitizing of
equipment.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
The HACCP System
• Critical Control Point: A step in the flow
of food where contamination can be
prevented or eliminated.
• See Fig. 8-8 on page 184.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
The HACCP System
(continued)
• Common Control Points:
–
–
–
–
–
–
–
Menu items and recipes.
Receiving & Storing.
Food Preparation.
Cooking.
Food Holding & Serving.
Cooling.
Reheating.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
Controlling Hazards
• Minimum Internal Temperature: The
lowest temperature at which foods can be
safely cooked. This temperature varies
from food to food.
• Temperature Danger Zone: 41ºF to 135ºF.
• See Fig. 8-9 on page 185.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
Monitoring the System
• Take corrective action when a potential
hazard is found.
• Verify that your HACCP System is
working correctly.
• Maintain effective records.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Slide 2
Section 8-2
The HACCP System
Section 8-2
What is HACCP?
• HACCP—Hazard Analysis Critical
Control Point. See Fig. 8-7 on page 183.
• HACCP is the system used to ensure food
safety.
• HACCP combines: Food-handling
procedures, monitoring procedures, and
record keeping.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
What is HACCP?
(continued)
• HACCP helps:
– Identify foods and procedures that are likely
to cause foodborne illness.
– Develop facility procedures that will reduce
the risk of foodborne illness.
– Monitor procedures in order to keep food
safe.
– Make sure that the food served is safe.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
HACCP Hazards
• Poor personal hygiene.
• Contaminated new foods.
• Cross-contamination.
• Improper cooking.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
HACCP Hazards
(continued)
• Improper holding.
• Improper cooling.
• Improper storing.
• Improper cleaning and sanitizing of
equipment.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
The HACCP System
• Critical Control Point: A step in the flow
of food where contamination can be
prevented or eliminated.
• See Fig. 8-8 on page 184.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
The HACCP System
(continued)
• Common Control Points:
–
–
–
–
–
–
–
Menu items and recipes.
Receiving & Storing.
Food Preparation.
Cooking.
Food Holding & Serving.
Cooling.
Reheating.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
Controlling Hazards
• Minimum Internal Temperature: The
lowest temperature at which foods can be
safely cooked. This temperature varies
from food to food.
• Temperature Danger Zone: 41ºF to 135ºF.
• See Fig. 8-9 on page 185.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
Monitoring the System
• Take corrective action when a potential
hazard is found.
• Verify that your HACCP System is
working correctly.
• Maintain effective records.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Slide 3
Section 8-2
The HACCP System
Section 8-2
What is HACCP?
• HACCP—Hazard Analysis Critical
Control Point. See Fig. 8-7 on page 183.
• HACCP is the system used to ensure food
safety.
• HACCP combines: Food-handling
procedures, monitoring procedures, and
record keeping.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
What is HACCP?
(continued)
• HACCP helps:
– Identify foods and procedures that are likely
to cause foodborne illness.
– Develop facility procedures that will reduce
the risk of foodborne illness.
– Monitor procedures in order to keep food
safe.
– Make sure that the food served is safe.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
HACCP Hazards
• Poor personal hygiene.
• Contaminated new foods.
• Cross-contamination.
• Improper cooking.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
HACCP Hazards
(continued)
• Improper holding.
• Improper cooling.
• Improper storing.
• Improper cleaning and sanitizing of
equipment.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
The HACCP System
• Critical Control Point: A step in the flow
of food where contamination can be
prevented or eliminated.
• See Fig. 8-8 on page 184.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
The HACCP System
(continued)
• Common Control Points:
–
–
–
–
–
–
–
Menu items and recipes.
Receiving & Storing.
Food Preparation.
Cooking.
Food Holding & Serving.
Cooling.
Reheating.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
Controlling Hazards
• Minimum Internal Temperature: The
lowest temperature at which foods can be
safely cooked. This temperature varies
from food to food.
• Temperature Danger Zone: 41ºF to 135ºF.
• See Fig. 8-9 on page 185.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
Monitoring the System
• Take corrective action when a potential
hazard is found.
• Verify that your HACCP System is
working correctly.
• Maintain effective records.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Slide 4
Section 8-2
The HACCP System
Section 8-2
What is HACCP?
• HACCP—Hazard Analysis Critical
Control Point. See Fig. 8-7 on page 183.
• HACCP is the system used to ensure food
safety.
• HACCP combines: Food-handling
procedures, monitoring procedures, and
record keeping.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
What is HACCP?
(continued)
• HACCP helps:
– Identify foods and procedures that are likely
to cause foodborne illness.
– Develop facility procedures that will reduce
the risk of foodborne illness.
– Monitor procedures in order to keep food
safe.
– Make sure that the food served is safe.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
HACCP Hazards
• Poor personal hygiene.
• Contaminated new foods.
• Cross-contamination.
• Improper cooking.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
HACCP Hazards
(continued)
• Improper holding.
• Improper cooling.
• Improper storing.
• Improper cleaning and sanitizing of
equipment.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
The HACCP System
• Critical Control Point: A step in the flow
of food where contamination can be
prevented or eliminated.
• See Fig. 8-8 on page 184.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
The HACCP System
(continued)
• Common Control Points:
–
–
–
–
–
–
–
Menu items and recipes.
Receiving & Storing.
Food Preparation.
Cooking.
Food Holding & Serving.
Cooling.
Reheating.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
Controlling Hazards
• Minimum Internal Temperature: The
lowest temperature at which foods can be
safely cooked. This temperature varies
from food to food.
• Temperature Danger Zone: 41ºF to 135ºF.
• See Fig. 8-9 on page 185.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
Monitoring the System
• Take corrective action when a potential
hazard is found.
• Verify that your HACCP System is
working correctly.
• Maintain effective records.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Slide 5
Section 8-2
The HACCP System
Section 8-2
What is HACCP?
• HACCP—Hazard Analysis Critical
Control Point. See Fig. 8-7 on page 183.
• HACCP is the system used to ensure food
safety.
• HACCP combines: Food-handling
procedures, monitoring procedures, and
record keeping.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
What is HACCP?
(continued)
• HACCP helps:
– Identify foods and procedures that are likely
to cause foodborne illness.
– Develop facility procedures that will reduce
the risk of foodborne illness.
– Monitor procedures in order to keep food
safe.
– Make sure that the food served is safe.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
HACCP Hazards
• Poor personal hygiene.
• Contaminated new foods.
• Cross-contamination.
• Improper cooking.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
HACCP Hazards
(continued)
• Improper holding.
• Improper cooling.
• Improper storing.
• Improper cleaning and sanitizing of
equipment.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
The HACCP System
• Critical Control Point: A step in the flow
of food where contamination can be
prevented or eliminated.
• See Fig. 8-8 on page 184.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
The HACCP System
(continued)
• Common Control Points:
–
–
–
–
–
–
–
Menu items and recipes.
Receiving & Storing.
Food Preparation.
Cooking.
Food Holding & Serving.
Cooling.
Reheating.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
Controlling Hazards
• Minimum Internal Temperature: The
lowest temperature at which foods can be
safely cooked. This temperature varies
from food to food.
• Temperature Danger Zone: 41ºF to 135ºF.
• See Fig. 8-9 on page 185.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
Monitoring the System
• Take corrective action when a potential
hazard is found.
• Verify that your HACCP System is
working correctly.
• Maintain effective records.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Slide 6
Section 8-2
The HACCP System
Section 8-2
What is HACCP?
• HACCP—Hazard Analysis Critical
Control Point. See Fig. 8-7 on page 183.
• HACCP is the system used to ensure food
safety.
• HACCP combines: Food-handling
procedures, monitoring procedures, and
record keeping.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
What is HACCP?
(continued)
• HACCP helps:
– Identify foods and procedures that are likely
to cause foodborne illness.
– Develop facility procedures that will reduce
the risk of foodborne illness.
– Monitor procedures in order to keep food
safe.
– Make sure that the food served is safe.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
HACCP Hazards
• Poor personal hygiene.
• Contaminated new foods.
• Cross-contamination.
• Improper cooking.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
HACCP Hazards
(continued)
• Improper holding.
• Improper cooling.
• Improper storing.
• Improper cleaning and sanitizing of
equipment.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
The HACCP System
• Critical Control Point: A step in the flow
of food where contamination can be
prevented or eliminated.
• See Fig. 8-8 on page 184.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
The HACCP System
(continued)
• Common Control Points:
–
–
–
–
–
–
–
Menu items and recipes.
Receiving & Storing.
Food Preparation.
Cooking.
Food Holding & Serving.
Cooling.
Reheating.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
Controlling Hazards
• Minimum Internal Temperature: The
lowest temperature at which foods can be
safely cooked. This temperature varies
from food to food.
• Temperature Danger Zone: 41ºF to 135ºF.
• See Fig. 8-9 on page 185.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
Monitoring the System
• Take corrective action when a potential
hazard is found.
• Verify that your HACCP System is
working correctly.
• Maintain effective records.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Slide 7
Section 8-2
The HACCP System
Section 8-2
What is HACCP?
• HACCP—Hazard Analysis Critical
Control Point. See Fig. 8-7 on page 183.
• HACCP is the system used to ensure food
safety.
• HACCP combines: Food-handling
procedures, monitoring procedures, and
record keeping.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
What is HACCP?
(continued)
• HACCP helps:
– Identify foods and procedures that are likely
to cause foodborne illness.
– Develop facility procedures that will reduce
the risk of foodborne illness.
– Monitor procedures in order to keep food
safe.
– Make sure that the food served is safe.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
HACCP Hazards
• Poor personal hygiene.
• Contaminated new foods.
• Cross-contamination.
• Improper cooking.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
HACCP Hazards
(continued)
• Improper holding.
• Improper cooling.
• Improper storing.
• Improper cleaning and sanitizing of
equipment.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
The HACCP System
• Critical Control Point: A step in the flow
of food where contamination can be
prevented or eliminated.
• See Fig. 8-8 on page 184.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
The HACCP System
(continued)
• Common Control Points:
–
–
–
–
–
–
–
Menu items and recipes.
Receiving & Storing.
Food Preparation.
Cooking.
Food Holding & Serving.
Cooling.
Reheating.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
Controlling Hazards
• Minimum Internal Temperature: The
lowest temperature at which foods can be
safely cooked. This temperature varies
from food to food.
• Temperature Danger Zone: 41ºF to 135ºF.
• See Fig. 8-9 on page 185.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
Monitoring the System
• Take corrective action when a potential
hazard is found.
• Verify that your HACCP System is
working correctly.
• Maintain effective records.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Slide 8
Section 8-2
The HACCP System
Section 8-2
What is HACCP?
• HACCP—Hazard Analysis Critical
Control Point. See Fig. 8-7 on page 183.
• HACCP is the system used to ensure food
safety.
• HACCP combines: Food-handling
procedures, monitoring procedures, and
record keeping.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
What is HACCP?
(continued)
• HACCP helps:
– Identify foods and procedures that are likely
to cause foodborne illness.
– Develop facility procedures that will reduce
the risk of foodborne illness.
– Monitor procedures in order to keep food
safe.
– Make sure that the food served is safe.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
HACCP Hazards
• Poor personal hygiene.
• Contaminated new foods.
• Cross-contamination.
• Improper cooking.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
HACCP Hazards
(continued)
• Improper holding.
• Improper cooling.
• Improper storing.
• Improper cleaning and sanitizing of
equipment.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
The HACCP System
• Critical Control Point: A step in the flow
of food where contamination can be
prevented or eliminated.
• See Fig. 8-8 on page 184.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
The HACCP System
(continued)
• Common Control Points:
–
–
–
–
–
–
–
Menu items and recipes.
Receiving & Storing.
Food Preparation.
Cooking.
Food Holding & Serving.
Cooling.
Reheating.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
Controlling Hazards
• Minimum Internal Temperature: The
lowest temperature at which foods can be
safely cooked. This temperature varies
from food to food.
• Temperature Danger Zone: 41ºF to 135ºF.
• See Fig. 8-9 on page 185.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
Monitoring the System
• Take corrective action when a potential
hazard is found.
• Verify that your HACCP System is
working correctly.
• Maintain effective records.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Slide 9
Section 8-2
The HACCP System
Section 8-2
What is HACCP?
• HACCP—Hazard Analysis Critical
Control Point. See Fig. 8-7 on page 183.
• HACCP is the system used to ensure food
safety.
• HACCP combines: Food-handling
procedures, monitoring procedures, and
record keeping.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
What is HACCP?
(continued)
• HACCP helps:
– Identify foods and procedures that are likely
to cause foodborne illness.
– Develop facility procedures that will reduce
the risk of foodborne illness.
– Monitor procedures in order to keep food
safe.
– Make sure that the food served is safe.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
HACCP Hazards
• Poor personal hygiene.
• Contaminated new foods.
• Cross-contamination.
• Improper cooking.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
HACCP Hazards
(continued)
• Improper holding.
• Improper cooling.
• Improper storing.
• Improper cleaning and sanitizing of
equipment.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
The HACCP System
• Critical Control Point: A step in the flow
of food where contamination can be
prevented or eliminated.
• See Fig. 8-8 on page 184.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
The HACCP System
(continued)
• Common Control Points:
–
–
–
–
–
–
–
Menu items and recipes.
Receiving & Storing.
Food Preparation.
Cooking.
Food Holding & Serving.
Cooling.
Reheating.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
Controlling Hazards
• Minimum Internal Temperature: The
lowest temperature at which foods can be
safely cooked. This temperature varies
from food to food.
• Temperature Danger Zone: 41ºF to 135ºF.
• See Fig. 8-9 on page 185.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 8-2
Monitoring the System
• Take corrective action when a potential
hazard is found.
• Verify that your HACCP System is
working correctly.
• Maintain effective records.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.