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HACCP

Haley Cox Per 6
by

Haley Cox

on 28 September 2012

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Transcript of HACCP

H azard
A nalysis
C ritical
C ontrol
P oint Biological Physical Chemical 7 Principles of HACCP: What are hazards? Critical Control Point: A point where a specific action can be taken to prevent or eliminate a hazard. F.A.T.T.O.M The 6 conditions that pathogens need to survive Food
Acidity
Time
Temperature
Oxygen
Moisture Pathogens like proteins and carbohydrates. Foodborne illness: An illness given to people through food. An outbreak is when a foodborne illness is given to more than one person! T.C.S. Foods
Time & Temperature
Controlled for
Saftey Pathogens cannot live on high acid foods. There is only a small window of time before bacteria begins to grow if the food is not at the correct temperature The temperature is imperative depending on the type of food to prevent pathogens. Oxygen! Food needs just the right amount of oxygen to keep safe. Ready to eat foods are foods that contain no need for cooking. Virus: Hepatitis A
Prevention: Keep infected people away
Best defense is good personal hygiene
passed through bodily fluids
**Almost the same as Nora Virus MOISTURE!! Keeping food at the appropriate moisture content prevents it from hazardous bacteria! Some foods that can cause an foodbourne illness are:
Fish, raw meat, eggs and even sugar! The potential cost of an outbreak at a restaurant is-
Loss of employees and rumors, thus causing loss of
customers, and $$ All this can be prevented by TCS and TDZ What are TCS and TDZ?? By keeping these elements under control, you can easily prevent an outbreak. TDZ is the Temperature Danger Zone.
If you keep foods out of this range of temperatures, you can lessen your chance of foodbourne illness. But what is that zone? 41* 135* 120* 70* You only have 4 hours in this range before food begins to become dangerous. After that you should get it either above 120* (cook it) or below 70* (refrigerate or freeze). This is the TDZ. There are multiple ways to control oxygen, some are
Cooking
Freezing
Curing
Hydrating If any of the previous precautions are not taken, many different types of viruses can find their way to your food. Illness: Bacillus
Bacteria: campyloboeterlesis
prevention: Time/Temperature Control Illness: Botulism
Cause: Bacteria gets into damaged cans
Prevention: Time/Temperature Control
**Remember, When in doubt, throw it out! Illness: Shigellosis
Found in: ready to eat foods such as salad, ice, sandwiches and desserts
Prevention: Good hygiene such as hand-washing, clean uniform, showering and tying hair back. Also, don't come in when you're sick. Illness: Vibrio
Cause: Oysters
Prevention: Cook thoroughly, and buy only from approved vendors Illness: Staph
Found in: Ready to eat foods
Cause: Bad hygiene such as open cuts and sores
Prevention: keep open wounds covered and constantly wash hands/change gloves Cross-contamination: This is when food that needs to be cooked is crossed with ready to eat foods. If you had a fridge with raw steaks and tomatoes.
You would want to keep the tomatoes on a rack above the raw steaks because if the steaks were on top, they would drip juices onto the tomatoes and then you put them into a salad, and then you get sick from cross contamination. This is easily prevented by Controlling storage of all foods and making sure to keep raw foods away from ready to eat foods.
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