HACCP
Food safety management system designed to actively prevent food borne illness
What is active managerial control?
Small, living organisms that can be seen only through a microscope
What is microorganisms?
Bacteria that can be found in the hair, nose, and throat and in infected cuts
What is Staphylcoccus Aureus?
Food that requires handling during prepping and salads containing TCS food (egg, tuna, chicken, and macaroni)
Deli Meat
Indentifying and assessing potential hazards in food that is served
What is conduct a hazard analysis
A major hazard in the flow of food
What is cross- contamination?
The Five Risk factors
What are:
Purchasing food from unsafe sources
Failing to cook food properly
Holding food at incorrect temperatures
Using contaminated equipment
Poor personal hygiene
Single celled, living microorganisms that can spoil food and cause food borne illness
What is bacteria?
Bacteria found in waters where shellfish are harvested
What is Vibrio vulnificus & Vibrio parahaemolyticus?
Commonly found in oysters
These must be met to prevent or eliminate a hazard or reduce to a safe level
What is establish critical limits?
Steps to avoiding time and temperature abuse
What is monitoring, tools, recording, time and temperature control, and corrective action?
What is:
Identify Risks
Monitor
Corrective Action
Management oversight
Training
Re-evaluation
Illness causing microorganisms
What are pathogens?
Bacteria that can be prevented by preventing cross contamination
What is Nontyphoidal Salmonella and Salmonella Typhi?
Nontyphoidal Salmonella (Poultry, meat, dairy, produce tomatoes, peppers, cantaloupes)
Salmonella Typhi (RTE foods, Beverages)
Steps that must be taken when a critical limit is not met
What is identify corrective actions?
Examples of receiving deliveries guideline
What is scheduling, staff needs, good preparation, and timing and process for inspections?
A written plan that focuses on three phases which are preparation, response, and recovery
What is a crisis management program?
Bacteria that can be found in dirt that can contaminate potatoes, other vegetables, and rice
What is spores?
Bacteria found in dirt where it forms spores that allow it to survive and carried in the intestines of both animals and humans
What is Clostridium perfingens?
Found in meat, poultry, and dishes made with meat and poultry such as stews and gravies
Finding the points in the process where the identified hazards can be prevented
What is determine critical control points (CCPs)?
Various ways to check temperatures when receiving food
What is insert thermometer stem or probe directly into the thickest part of the food, insert thermometer between two packages, and open package and insert into the food?
To recover from a food-borne illness what steps should be planned in advance
What is:
Working with regulatory authority to resolve issues
Cleaning and sanitizing all areas of operation
Throwing out all suspect food
Investigating to find the cause of the outbreak
Reviewing food handling procedures to if standards are not being met
Developing a plan to reassure customers that the food you serve is safe
Virus/viruses that can be prevented by practicing good personal hygiene
What is Hepatitis A and Norovirus?
These bacteria can be prevented by controlling time and temperature
What are:
Bacillus Cereus
Listeria Monocytogens
Shiga toxin producing E. Coli
Clostridium perfingens
Clostridium botulinum
Campylobacter jejuni
Principles broken down in three groups
What is Principle 1 & 2 help identify and evaluate your hazards
Principle 3, 4, & 5 help establish ways for controlling those hazards
Principles 6 & 7 help maintain the HACCP plan and system and verify its effectiveness
Receiving shellfish requirements
What is store shellfish in the original container until last shellfish is removed, write the date on the shellstock tag, and keep the tag on file for 90 days from that date?