Basic HACCP Training Module
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Transcript of Basic HACCP Training Module
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KINGS COUNTYENVIRONMENTAL HEALTH SERVICESpresents:
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KINGS COUNTY ENVIRONMENTAL HEALTH
SERVICESFOOD HANDLERS TRAINING
COURSE
I. Introduction
II. Handwashing
III. Employee Illness
IV. Food-borne Illness - Causative Factors
A. Microorganisms
B. Growth Requirements
BREAK (15 minutes)
V. Food - borne Illness Prevention
A. Cooking Temperatures
B. Holding Temperatures
C. Cooling Hazardous Foods
D. Cross Contamination
VI. Cooling Methods
VII. HACCP
VIII. Review / Quiz
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A cough or sneeze can transmitthousands of micriorganisms that
may transmit disease
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DIRTYHANDS
SPREAD DISEASE
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FOOD-BORNE ILLNESS IS CAUSED
BY EITHER
1. Microorganism ContaminationA. Bacteria
- Infection- Toxins
B. Viruses
2. Physical Contamination
3. Chemical Contamination
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FACTORS THAT CONTRIBUTE TO
FOODBORNE OUTBREAKS
IMPROPER HAND WASHING CHEMICAL OR BACTERIAL TOXINSIMPROPER COOLINGINADEQUATE HOT HOLDING AND
IMPROPER REHEATING OF LEFTOVERSINADEQUATE COOKING TIMES OR
TEMPERATURES INGESTION OF RAW CONTAMINATED
FOODSEMPLOYEES WHO ARE ILL WORKING IN
FOOD PREP IMPROPER CLEANING AND SANITIZATION
OF EQUIPMENTIMPROPER THAWING OF FROZEN FOODSMULTISTAGE FOOD PREPARATION WITH
LONG TIME LAPSES BETWEEN STAGES EMPLOYEES WHO PRACTICE POOR
PERSONAL HYGIENE CROSS CONTAMINATION FOOD PRODUCTS FROM UNSAFE SOURCES7
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Food-borne Illness symptomsMay Include:
1. Abdominal pain2. Vomiting
A. mildB. profuse
3. DiarrheaA. wateryB. bloodyC. acute or chronic
4. Fever5. Chills6. Headaches7. Fatigue/weakness8. Neurological problems
A. dizzinessB. temporary loss of neurological
control9. Death
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SIZE AND NUMBER OF BACTERIA
OVER 20 COLONIES OF BACTERIA CAN FIT ON THE SURFACE OF A DIME.
EACH COLONY CONTAINS APPROXIMATELY 37.5 MILLON SEPARATE BACTERIUM FOR A GRAND TOTAL OF 750 MILLON BACTERIUM.
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Factors Influencing Rapid
Growth of Organisms:
1. Temperature
2. Time
140 F
41 F
39
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Critical Temperatures for Food Handling and Storage
212 F Water boils
165 F
140 F
41 F
32 F Water freezes
0 F Store frozen food at or below this temperature.
Minimum internal temperature for cooking poultry, stuffed meats or reheating of potentially hazardous foods.Minimum hot food holding temperature.
Minimum cold food holding temperature.
DANGER ZONE
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AIR FLOW OF A REFRIGERATOR
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COOLING TIMES AND TEMPERATURES
1. FROM 140 F TO 70 F WITHIN 2 HOURS
2. FROM 70 F TO 41 F WITHIN 4 HOURS
2+4=6HOURS HOURS CUMULATIVE TIME
REMEMBER:
THAW FROZEN FOOD PRODUCTS UNDER COLD RUNNING WATER OR VIA REFRIGERATION AT OR BELOW 41 F.
ALSO: WHEN COOLING A FOOD PRODUCT,USE SHALLOW PANS 2 - 4 INCHES IN DEPTH.
COOL COOKED POTENTIALLY HAZARDOUS FOOD PRODUCTS:
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CROSSCONTAMINATION
CUTTING BOARDS:
Wash and sanitize after every task.
HANDS:
Wash frequently and thoroughly.
EQUIPMENT:
Clean and sanitize after every use.
UTENSILS:
Wash and sanitize after every use.
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RESEARCH HAS SHOWN THAT IMPROPER (SLOW) COOLING OF POTENTIALLY HAZARDOUS FOODS IS THE #1 FACTOR CONTRIBUTING TO FOOD-BORNE DISEASE OUTBREAKS. THE METHODS LISTED BELOW ARE WAYS TO RAPIDLY COOL FOODS AND REDUCE BACTERIAL GROWTH AND/OR TOXIN PRODUCTION:
Anticipate the volume of food needed and only prepare that amount. - AVOID LEFTOVERS.
Divide large quantities of heated foods into smaller portions.
Place food in uncovered shallow metal pans (2-4 inches in depth).
Use ice baths with agitation to rapidly cool foods.
Attention
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HACCPHazard Analysis Critical Control Point
I. Risk Assessment
II. Determine Critical Control Points
III. Determine Critical Limits For CCP’s
IV. Monitor The CCP’s
V. Corrective Actions - Limits Exceeded
VI. Record Keeping
VII. Verify System
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