What does HACCP stand for?
- hazard
- analysis
- critical control point
Who started the HACCP and when?
- Pillsbury Company
- 1960s
What is a hazard?
- condition in which microorganisms, foreign matter or chemicals
- contaminate the food
- and in which microorganisms are allowed to grow/survive
Describe the process of analysis
- food item studied
- for problems that are likely to occur
Describe the critical control point
step at which action must be taken or else food will be rendered unfit for consumption
3 ways microorganisms are allowed to grow
- improper cooling (must be 140-70 in 2 hrs and 70–41 in another 4)
- bad hot holding (must be 140)
- bad heating (must be 165 w/in 2 hrs)
2 ways microorganisms allowed to survive
- insufficient temp for cooking
- bad sanitization
How might microorganisms, foreign matter and chemicals be allowed to contaminate food?
- poor personal hygiene
- sick workers
- cross contamination
- strong acidic foods in metal containers
- use of contaminated food
7 steps to protect food
1) identify/assess risk of hazard
2) determine critical control points
3) institute control measures
4) monitor critical control points/record data
5) if hazards not controlled take further action
6) verify that system is working
7) record keeping
what is the purpose of record keeping?
allows managers to review plan from time to time
How long and at what temp does food need to be discarded
- more than 2 hours
- more than 41
- or if at 70 F or higher
Which hazards are the HACCP most concerned about?
biological
