HACCP• Hazard
• Analysis
• Critical
• Control
• Point
Hazard = Something Dangerous
• Biological • Physical • Chemical
Analysis = Looking at
• We analyze potential hazards.• Hopefully, we try to prevent them from killing
anybody.
Dangerous …Bologna!
Critical = Important
HACCP cont’d• Critical Control Point– Basically, just a point somewhere in the handling
of food where contamination may start and can be eliminated
HACCP and protein
• Meats, eggs, fish etc. are all foods that contain a lot of proteins
• Bacteria love to eat protein!• Cooking kills bacteria and other parasites.
Danger Zone!
41°F Cold Hold
135°F Hot Hold
Protein Cooking Temperatures
135°FHOT HOLDBeef, LambVegetables, fruit
RARE : cool red center
145°FBeef, Lamb, Pork MEDIUM-RARE: warm, red center
Seafood •Fish is opaque & flaky•Bivalves open up•Shrimp & Scallops are white
150°F Beef, Lamb, PorkEggs (whites coagulate at 155°F)
MEDIUM: warm, pink center
160°F Beef, Lamb, Pork MEDIUM-WELL: light pink center
165°F
GROUND Beef, Lamb, Pork WELL-DONE: all light pink or gray
•Poultry is white or dark brown at the bone•Juices run clear
Poultry (CHX, Turkey, Goose, etc.)Wild Game (venison, wild boar, squirrel, guinea pig, snake)
HACCP and temperature
• Cooling has to be quick• Ice bath, ice paddle, blast chiller
Food Chilling
Within the first 2 hours
41°F Cold Hold
135°F Hot Hold
70°F Room TempWithin the next 2
hours
HACCP and cold foodsFoods shipped cold or frozen must be kept that
way until use.– Frozen items should be icy rocks– Fresh seafood, poultry or meat should be at or
below 41º F and packed on ice– Some produce needs refrigeration• Lettuce, herbs, mushrooms, sugary fruits
Refrigerator StackingITEM COOKING
TEMPERATURE
Ready-to-eat n/a (reheat to 165°F)
Fruits & Vegetables n/a (135°F to cook)
Fresh Beef (steaks, chops) 135°F
Fresh Pork, Lamb (steaks, chops)Seafood 150°F
Eggs 155°F
PoultryWild GameFresh GROUND meat
165°F
TOP
BOTTOM
Dry Foods
• Keep ‘em Dry!• 6” above the floor• Free of pests, contamination• Sealed packages
HACCP and record keeping• Always check temperature with a thermometer.• Don’t be afraid to reject delivered goods based
on handling temperature.• Some system must be in place to keep inventory
of perishable foods.
HACCP• Hazard
• Analysis
• Critical
• Control
• Point
135°F ???? RARE : cool red center
Beef, Lamb, Pork MEDIUM-RARE: warm, red center
Seafood •Fish is opaque & flaky•Bivalves open up•Shrimp & Scallops are white
Beef, Lamb, Pork???s (??? coagulate at 155°F)
MEDIUM: warm, pink center
Beef, Lamb, Pork ????: light pink center
GROUND Beef, Lamb, Pork?????: all light pink or gray
•Poultry is white or dark brown at the bone•Juices run clear
????(CHX, Turkey, Goose, etc.)Wild Game (venison, wild boar, squirrel, guinea pig, snake)
