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HACCP and Other Food Principles
Transcript of HACCP and Other Food Principles
Biological HACCP Principles of HACCP:
1. Conduct a hazard analysis A point where a specific action can be taken to prevent, eliminate, or control a hazard. Critical Control Point What are hazards? F.A.T.T.O.M. The six conditions that pathogens need to survive. Categories of Hazards: d Foodborne Illness:
An illness transferred to people by food Foodborne-illness outbreak:
When two or more people
get the same illness from
eating the same food T.C.S. Foods:
Foods in which the time and
temperature must be
controlled in order to be safe. Temperature Danger Zone Food can only be in the
Temperature Danger Zone
for 4 hours... Ready to eat Foods:
Foods that can be eaten
without further preparation Kitchen Safety: Food safety
Workplace Safety A foodborne illness can
result in a loss of customers
or even a loss of employees. Three
you need to know
about foodborne illnesses: pH Scale -what foods are they associated with
-how you get it
-how you prevent it pH is a measure of acidity. The pH scale has a range of 0-14. Bacteria grows best between the pH levels of 4.6 and 7.5. Pathogens grow well between temperatures of 41 degrees Fahrenheit and 135 degrees Fahrenheit and the best between 70 degrees Fahrenheit and 120 degrees Fahrenheit. Food
Moisture The measure of moisture in a product is called water activity (A ) W How to control moisture content in foods: Cook
Cure To prevent foods from forming the bacillus cereus gastroenteritis, Foods must be kept either above the TDZ or below the TDZ. All foods need to be cooked to 165 degrees Fahrenheit. Otherwise, campylobacteriosis can form. Listeriosis is associated with deli meats, hot dogs, and some soft cheeses. Some pregnant women do not eat deli meat because their immune system is weakened. Hemorrhagic Colitis can result from any food, but it is often found in raw ground meat, such as beef. To prevent, cook food to an internal temperature of 150 degrees Fahrenheit. Botulism is often found in crushed or dented cans, baked potatoes, and diffused oils. It almost always results in death. When in doubt, throw it out! Salmonellosis is found in chicken and poultry. It can be prevented through time and temperature control and by paying attention to possible signs of cross contamination. Shigellosis is associated with ready-to-eat foods. It can be spread by flies. Staph can be found in ready-to-eat foods and can be prevented by good personal hygiene. Vibrio can be prevented by getting oysters from approved vendors.