HACCP Analysis - The Flow of Food
developed in 1971 for NASA, this is a rigorous system of self-inspection
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HACCP Analysis - The Flow of Food did you know: this system was developed for NASA in 1971? 8 control points menus and recipes receiving storage preparations cooking holding and service cooling leftovers reheating potentially hazardous foods; human hands involved in food preparations plan physical work flow; train employees contaminated or spoiled goods inspect and reject delivery if necessary cross-contamination to and from other foods; bacterial growth; spoilage maintain proper temperatures; rotate stock; discard if necessary cross-contamination; bacterial growth wash hands and utensils; avoid temperature danger zone bacterial survival; physical or chemical contamination cook to proper temperatures contamination; bacteria growth use clean equipment; maintain proper temperatures bacterial survival and growth cool rapidly, cover and refrigerate bacterial survival and growth heat rapidly to 165F (74C); maintain temperatures; do not mix old and new products control point____________________menu & recipesreceivingstoragepreparationcookingholding and servicecooling leftoversreheatinghazard_____________________potentially hazardous foods human hands involved in food preparation.contaminated or spoiled goodscross-contamination to and from other foods; bacterial growth; spoilagecross-contamination; bacterial growthbacterial survival; physical or chemical contaminationcontamination; bacteria growthbacterial survival and growthbacterial survival and growthcritical action_____________________plan physical work flow; train employeesinspect and reject delivery if necessarymaintain proper temperatures; rotate stock; discard if necessarywash hands and utensils; avoid temperature danger zonecook to proper temperaturesuse clean equipment; maintain proper temperaturescool rapidly, cover and refrigerateheat rapidly to 165F (74C); maintain temperatures; do not mix old and new products www.foodschool.ca
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