Food Protection

7/23/2019 Food Protection

1/21

What is HACCP? HACCP, or HazardAnalysis Critical Control Pointis a

systematic process a food producer or

establishment can use to develop a foodsafety plan. The HACCP procedure identifies

critical control pointsand aids in the

development of food process safety control

measures.

Food Protection


2/21

Food Protection

Food handlers have direct involvement in providing

safe food to consumers. Undetected deficiencies in

foods upon receipt and abuses during various stages

of the flo of food could lead to a foodborne illnessoutbrea!. Theflow of foodis the path that food

products ta!e through a food service establishment

from receipt until served to a consumer.


3/21

Purchasing

Foods shall alays be

purchased from approved

vendors

Foods prepared in private

homes or unregulatedfacilities shall not be served

to consumers

Purchased foods and

pac!aging shall be designed

to ensure safety andholesomeness


4/21

Receiving

" All incoming shipments of foods

must be inspected to ensure thatthey are in sound condition# free

from spoilage# filth# or other

contamination# and safe for

human consumption. $nsure that

food products are received at

proper temperatures and thatsigns of temperature abuse are

not present %i.e. frosting# strong

odors# and ater damage&.

" Foods products and containers

that are damaged, thawed or

partially thawed, wet, expired,discolored/off-odor, or

questionale should e

re!ected"

" Quickly move foods to proper

storage areas to prevent time andtemperature abuse.

" All pre'pac!aged food products

must be labeled in $nglish ith the

name of the food product# the

name and address of the

manufacturer# list of ingredientsith eight# net contents of the

pac!age# and a list of artificial

color(flavor or preservative used.


5/21

Storing

" Food# hether ra or prepared# if

removed from the container or

pac!age in hich it as obtained#

shall be in a clean# covered container

e)cept during necessary periods of

preparation or service.

" $ach mechanically'refrigerated unit

storing TC* food must have anumerically'scaled indicating

thermometer accurate to +(' ,-F

located in the armest part of the unit.

" All long term refrigerated storage units

%al!'in or reach'in coolers& used for

holding refrigerated foods mustmaintain internal food temperatures at

/-F or belo.

" A metal stem'type numerically scaled

indicating thermometer accurate to +('

0-F shall be provided and used to

assure maintenance of proper internal

refrigeration temperatures of all TC*

food.

" Use the First #n First $ut %F#F$&

method for stoc'ing food productsto ensure proper rotation of

incoming and dated foods"

" *tore containers of food at least 12

above the floor e)cept metal

pressuri3ed or bo)ed beverage

containers# mil! containers in plasticcrates# cased food pac!aged in cans#

glass or other aterproof containers

can be stored on a clean floor if the

food container is not e)posed to floor

moisture.


6/21

Storing" Containers of food may be stored on

dollies# rac!s# pallets# or s!ids#

provided that the e4uipment is easily

moveable" (sing shipping

containers, from mil' or produce

crates, for storage or shelf

supports is prohiited"

" 56 76T store food8" Under e)posed or unprotected

seer or ater lines9 under open

stairells9

" :n close pro)imity to chemicals

that can potentially contaminate

the food product9" 6utside of the establishment9

" :n loc!er rooms# garbage rooms

or mechanical rooms9 or

" :n toilet rooms or vestibules.


7/21

Storing )C* food storage in a

refrigerated storage unit is

ased on proper coo'ing

temperatures" Foods that

require the highest

coo'ing temperatureshould e stored on the

ottom. ;eady to eat foods

li!e fruits# vegetables# deli

meats# and cheeses should

be stored on the top. Thisprevents ha3ards li!e ra

chic!endripping onto lettuce

that on


8/21

Thawing +eerthaw )C* foods

at room temperature.:mproper thaing

provides the right

environment for

surviving pathogens to

gro to dangerous

levels and(or produce

to)ins.

Foods can be thaed using the

folloing processes8

;efrigerated units in a ay that

the temperature of the food

does not e)ceed /-F9

Under potable running ater at

a temperature of =>-F or belo#

ith sufficient ater velocity to

agitate and float off loose food

particles into the overflo9 As part of the conventional

coo!ing process9 or

:n a microave oven only hen

food ill be transferred to

continuous conventional

coo!ing or hen the entire#uninterrupted coo!ing process

ta!es place in the microave

oven.


9/21

Preparation

:n an effort to prevent the

transmission of pathogenicorganisms from humans# food

shall be prepared ith the least

possible manual contact# ith

suitable utensils and on

surfaces that prior to use have

been cleaned# rinsed andsaniti3ed to prevent cross'

contamination.

Food handlers shall aoid

direct contact %i"e" using arehands& with ready-to-eat food

wheneer possile# and to the

e)tent possible# shall handle

ready'to'eat food only ith

suitable utensils# such as deli

tissues# spatulas# tongs# orsingle'use gloves. The use of

utensils does not replace the

need for hand ashing.


10/21

Cooking

All TC* foods shallbe coo!ed to heat

all parts of the food

to an internal

temperature andfor a timeaccording

to the chart. For comination dishes,

choose the ingredient with

the most stringent standard

and follow it" easure

temperature in the thic'est

part of the food"


11/21

Cooking

A metal stem'typenumerically scaled

indicating

thermometer

accurate to +(' 0-F

shall be provided

and used to assure

attainment of properinternal coo!ing

temperatures of all

TC* food.


12/21

Holding H6T F665

The internal temperature of

)C* foods requiring hot

storage shall e held at .01F

or aoee)cept during

necessary periods of

preparation. Hot food storage facilities# such

as armers and heat lamps#

should be conveniently located.

$ach hot food facility storing

TC* foods must have a

numerically scaled

thermometer accurate to +('

,-F.

C65 F665 The internal temperature of

)C* foodsrequiring cold

storage shall e held at 2.1F

or elowe)cept during

necessary periods of

preparation.

$ach mechanically'refrigeratedunit storing TC* foods must

have a numerically scaled

thermometer accurate to +('

,-F. Thermometers must be

easily readable and located in

the armest part of the unit.

Cold food storage facilities#

such as display cases and

refrigerators# should be

conveniently located.


13/21

Holding

5uring transportation# food and food

utensils must be !ept in covered

containers or completely rapped or

pac!aged. 5uring transportation# to

another location for service or

catering operations# food must e'ept at 2.1F or elow or.01F or

aoe"

For hot and cold foods# a metal

stem'type numerically scaled

indicating thermometer accurate

to +(' 0-F shall be providedand

used to assure attainment andmaintenance of proper internal

holding temperatures of all TC*

food.


14/21

Serving )C* foodsmust e 'ept at an

internal temperature of 2.1F orloweror at a temperature of .01F

or aoeduring display and

serice.

Food on display must be protected

from consumer contamination by

the use of snee3e guards# display

cases# pac!aging# or salad bar

protective devices. Hoever# nuts in

the shell# hole ra fruits and

vegetables that are intended for

hulling# peeling or ashing by the

consumer before consumption are

not re4uired to have protectivedevices hen displayed.

A food dispensing utensil must be

available for each container

displayed as a consumer self'

service unit such as a buffet or

salad bar.


15/21

Cooling ;apid cooling after coo!ing is

essential for TC* foods#

especially hen prepared inlarge volume. Coo!ed TC* food

re4uiring refrigeration must be

rapidly cooled from /,@-F to

=>-F ithin 0 hours and from

=>-F to /-F or belo ithin

more hours %total of 1 hours&.

:f TC* food ingredients are at

room temperature during

preparation# the finished TC*

food product must be cooled to

/-F ithin hours. :ce intended for human

consumption shall not be used

as a medium for cooling stored

food# food containers or food

utensils.

" ethods of cooling TC* foods

include8

" Place foods in shallo pans ith a

food depth of inches or less9

" Use an ice ater bath to 4uic! chill9

" Use containers that facilitate heat

transfer %*tainless *teelBood9

Plastic(lassBPoor&9 or

" Use food'grade ice paddles or ice

ands and stir the TC* food.


16/21

Reheating TC* foods that have been coo!ed

and then refrigerated shall bereheated rapidly to at least .301F

or higher for .0 seconds

throughout before being served or

before being placed in a hot food

storage facility. *team tables# bain

maries# armers# and similar hot

food holding facilities are prohibited

for the rapid reheating of potentially

ha3ardous foods. Food for

immediate service can be reheated

to any temperature.

;eheating for hot holding shall be

done rapidly# and the time duringhich the food is beteen /-F and

/1@-F may not e)ceed 0 hours

TC* foods reheated in a microave

oven for hot holding shall bereheated so that all parts of the food

reach a temperature of at least

/1@-F and the food is rotated or

stirred# covered# and alloed to

stand covered for 0 minutes after

reheating.


17/21

Date Marking and Labeling 5ate mar!ing is the monitoring tool that food handlers must utili3e to

ensure the consumption or disposal of ready'to'eat(TC* foods ithin a

specified time frame.

6n'Premises Preparation

4efrigerated, ready to eat )C* foods prepared and held in a food

estalishment for more than 52 hours shall e clearly mar'ed to

indicate the date or day y which the food shall e consumed on the

premises, sold, or discarded, and maintained at 2.1F or less for a

maximum of 6 days" )he day of preparation shall e counted as 7ay ."

Commercially Processed Foods

;efrigerated# ready to eat TC* foods prepared and pac!aged by a food

processing plant shall be clearly mar!ed at the time the original container is

opened in a food establishment and if the food is held for more than 0

hours to indicate the date or day by hich the food shall be consumed on

the premises# sold# or discarded# based on the temperature and time

restrictions. The day the original container is opened in the food establishment shall be

counted as 5ay /.

The day or date mar!ed by the food establishment may not e)ceed a

manufacturerDs use'by date if the manufacturer determined the use'by date

based on food safety.


18/21

Date Marking and Labeling

Food must be discarded if not consumed on or before the most

recent date mar!ed on the food container or pac!age if the food

is not consumed by that date. Free3ing does not e)tend the

refrigerated shelf life of the ready to eat TC* foods.

)C* foods requiring refrigeration or freezing afterpreparation shall e laeled or taggedwith the product

name, date and time of preparation, use-y date, and initials

of the employee who prepared the food"

Sweet Corn5/6/2014 7:45 PMUse By 5/12/2014

AJM


19/21

The only accurate ay to !no if food is coo!ed safely is to measure the internaltemperature of coo!ed meat# poultry# and egg products ith a food thermometer.

Eou canDt tell by loo!ing use a food thermometer to be sure. Color and te)ture

are not reliable indicators of safely coo!ed food.

The best ay to determine hether food has been coo!ed and(or cooled

properly is by ta!ing the internal temperature. The temperature probe should be

inserted into the geometric center or thic!est part of the food in several areas.The reading should be consistent for at least /@ seconds. Temperatures should

be ta!en during and after the coo!ing process. etal stemmed thermometers

must be saniti3ed ith an alcohol ipe before and after using it. Alwayslog

temperatures in a temperature log oo' and record any concerns or

correctie actions ta'en" #F 8$( 7#7+9) 4:C$47 #), 8$( 7#7+9) )A;: #)

Food Protection

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