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Glencoe Culinary Essentials Chapter 2 HACCP Applications 1 Contents Chapter 2 HACCP Applications Section 2.1 The Safe Foodhandler Section 2.2 The HACCP System Section 2.3 The Flow of Food Slide 2 Glencoe Culinary Essentials Chapter 2 HACCP Applications Chapter 2 HACCP Applications 2 Foodhandlers must practice good personal hygiene, properly wash their hands, wear protective clothing, and report to their managers if they are sick. Section 2.1 The Safe Foodhandler Slide 3 Glencoe Culinary Essentials Chapter 2 HACCP Applications Chapter 2 HACCP Applications 3 Content Vocabulary Academic Vocabulary foodhandler hygiene chefs coat protective clothing hair restraint hand sanitizer provide technique Slide 4 Glencoe Culinary Essentials Chapter 2 HACCP Applications Chapter 2 HACCP Applications 4 Cross-contamination causes foodborne illnesses. Foodhandlers are usually the cause. Personal Hygiene foodhandler A worker who is in direct contact with food. Slide 5 Glencoe Culinary Essentials Chapter 2 HACCP Applications Chapter 2 HACCP Applications 5 Prevent contamination through personal hygiene: keep hands clean bathe daily wear clean clothes wear comfortable, slip-resistant shoes Personal Hygiene hygiene Using good grooming habits to maintain health. Slide 6 Glencoe Culinary Essentials Chapter 2 HACCP Applications Chapter 2 HACCP Applications 6 Wear protective clothing and a hair restraint when working in the kitchen. Personal Hygiene protective clothing Clothing that is worn to help lower the chances of food contamination. hair restraint Any barrier that holds back head or facial hair to keep it from contaminating food. Slide 7 Glencoe Culinary Essentials Chapter 2 HACCP Applications Chapter 2 HACCP Applications 7 Good personal health is important in foodservice. Hand sanitizers can reduce bacteria on your hands. Personal Health hand sanitizers A special liquid that kills bacteria on your skin; it is often used without water. Slide 8 Glencoe Culinary Essentials Chapter 2 HACCP Applications Chapter 2 HACCP Applications 8 Personal Health If you have any illnessDo not come to work sick; call your supervisor as soon as possible before your work shift If you feel sick at workTell your supervisor immediately SituationActions If you have a wound that may be infected Wear gloves if the wound is on your hand, or ask to be reassigned to a different work area Explain what actions you should take in the following situations. Slide 9 Glencoe Culinary Essentials Chapter 2 HACCP Applications Chapter 2 HACCP Applications 9 HACCP is a system that monitors the flow of food. HACCP helps foodservice workers control hazards and lower risks. Section 2.2 The HACCP System Slide 10 Glencoe Culinary Essentials Chapter 2 HACCP Applications Chapter 2 HACCP Applications 10 Content Vocabulary Academic Vocabulary flow of food HACCP critical control point minimum internal temperature food thermometer calibrate record-keeping system log improved verify Slide 11 Glencoe Culinary Essentials Chapter 2 HACCP Applications Chapter 2 HACCP Applications 11 By using a tested system called HACCP, the flow of food can be monitored to spot potential hazards. HACCP Basics HACCP Hazard Analysis Critical Control Point; the system used to keep food safe from the kitchen to the table. flow of food The path food takes from when it is received by an establishment to when it is disposed of as waste. Slide 12 Glencoe Culinary Essentials Chapter 2 HACCP Applications Chapter 2 HACCP Applications 12 HACCP Basics Slide 13 Glencoe Culinary Essentials Chapter 2 HACCP Applications Chapter 2 HACCP Applications 13 For safety, cook foods to the proper minimum internal temperature. HACCP Basics minimum internal temperature The lowest temperature at which foods can be safely cooked. Slide 14 Glencoe Culinary Essentials Chapter 2 HACCP Applications Chapter 2 HACCP Applications 14 HACCP Basics Be aware of the temperature danger zone for holding foods. 41F to 135F (5C to 57C) Slide 15 Glencoe Culinary Essentials Chapter 2 HACCP Applications Chapter 2 HACCP Applications 15 Food thermometers can help ensure foods are safely cooked and should be calibrated before each work shift or delivery. HACCP Basics food thermometer A device used to check the temperatures of foods. calibrate To adjust (as a thermometer) for accuracy. Slide 16 Glencoe Culinary Essentials Chapter 2 HACCP Applications Chapter 2 HACCP Applications 16 Corrective action must be taken when there is a problem at a critical control point. System Monitoring critical control point A step in the flow of food where contamination can be prevented or eliminated. Slide 17 Glencoe Culinary Essentials Chapter 2 HACCP Applications Chapter 2 HACCP Applications 17 Record keeping should include: flow charts policy and procedure manuals written descriptions food temperature readings logs System Monitoring log A written record of day-to-day activities and procedures. Slide 18 Glencoe Culinary Essentials Chapter 2 HACCP Applications Chapter 2 HACCP Applications 18 Foodservice workers need to be conscious of food safety and sanitation at each point in the flow of food, from receiving deliveries through serving. Section 2.3 The Flow of Food Slide 19 Glencoe Culinary Essentials Chapter 2 HACCP Applications Chapter 2 HACCP Applications 19 Content Vocabulary Academic Vocabulary receiving storage shelf life first in, first out shucked processing pasteurize produce perishable ideal affect food preparation holding disposal point recycle manual dishwashing Slide 20 Glencoe Culinary Essentials Chapter 2 HACCP Applications Chapter 2 HACCP Applications 20 Pay attention at the critical control points in the flow of food, from receiving through serving. Receive and Store Food receiving Accepting deliveries of food and supplies. Slide 21 Glencoe Culinary Essentials Chapter 2 HACCP Applications Chapter 2 HACCP Applications 21 Potential receiving problems: frozen foods that have thawed and then refrozen foods with insects damaged foods and containers foods handled at incorrect temperatures Receive and Store Food Slide 22 Glencoe Culinary Essentials Chapter 2 HACCP Applications Chapter 2 HACCP Applications 22 Storage areas should be clean and dry. Foods should be stored at correct temperatures Refrigerated foods should be stored using the first in, first out system. Receive and Store Food storage Placing food in a location for later use. first in, first out An inventory system in which food products that are oldest are used first, so that all products are fresh when used. Slide 23 Glencoe Culinary Essentials Chapter 2 HACCP Applications Chapter 2 HACCP Applications 23 Fresh meat and poultry must come from processing plants approved by the USDA. Dairy products should be pasteurized. Receive and Store Food processing Preparing and cleaning food so that it can be eaten pasteurize To heat a product at high enough temperatures to kill harmful bacteria. Slide 24 Glencoe Culinary Essentials Chapter 2 HACCP Applications Chapter 2 HACCP Applications 24 Receive and Store Food Unsafe canned goods Slide 25 Glencoe Culinary Essentials Chapter 2 HACCP Applications Chapter 2 HACCP Applications 25 Food preparation is a critical point where food could become unsafe. Cook foods to the right internal temperature. Prevent cross-contamination. Preparation and Cooking food preparation Cooking and preparing foods to be eaten. Slide 26 Glencoe Culinary Essentials Chapter 2 HACCP Applications Chapter 2 HACCP Applications 26 It is essential to follow proper safety guidelines when holding foods. Preparation and Cooking holding The process of keeping foods warm or cold before serving them. Slide 27 Glencoe Culinary Essentials Chapter 2 HACCP Applications Chapter 2 HACCP Applications 27 Cool foods safely using a two-stage method: Cool down first to 70F (21C) within two hours Then cool down below 41F (5C) within four hours Preparation and Cooking What foods have you had to safely cool at home? Slide 28 Glencoe Culinary Essentials Chapter 2 HACCP Applications Chapter 2 HACCP Applications 28 Cleaning and sanitizing are key actions at the disposal point. Be sure to have a recycling program. Disposal Point disposal point The point at which food remaining after being eaten is disposed of properly. recycle To take a product at the end of its use and turn it into a raw material to make a different product. Slide 29 Glencoe Culinary Essentials Chapter 2 HACCP Applications Chapter 2 HACCP Applications 29 Dishes may be washed manually or by commercial dishwashers. Dry and store items in a way that keeps them clean and sanitary. Disposal Point Slide 30 Glencoe Culinary Essentials Chapter 2 HACCP Applications Chapter 2 HACCP Applications 30 Chapter Summary Section 2.1 The Safe Foodhandler Foodhandlers must follow procedures that promote a clean and healthy workplace. Foodhandlers must be in good physical health to work. Slide 31 Glencoe Culinary Essentials Chapter 2 HACCP Applications Chapter 2 HACCP Applications 31 Chapter Summary Section 2.2 The HACCP System The HACCP system helps minimize hazards and ensure food safety in a professional kitchen. Slide 32 Glencoe Culinary Essentials Chapter 2 HACCP Applications Chapter 2 HACCP Applications 32 Chapter Summary Section 2.3 The Flow of Food All food products must be inspected carefully, stored quickly and properly, monitored while in storage, prepared carefully, and disposed of properly. Slide 33 Glencoe Culinary Essentials Chapter 2 HACCP Applications Chapter 2 HACCP Applications 33 Review Start Do you remember the vocabulary terms from this chapter? Use the following slides to check your knowledge of the definitions. The slides in this section include both English and Spanish terms and definitions. Slide 34 Glencoe Culinary Essentials Chapter 2 HACCP Applications Chapter 2 HACCP Applications 34 Show Definition A worker who is in direct contact with food. Un empleado que est en contacto directo con la comida. foodhandlerencargado de la comida Slide 35 Glencoe Culinary Essentials Chapter 2 HACCP Applications Chapter 2 HACCP Applications 35 Show Definition Using good grooming habits to maintain health. Hbitos buenos de limpieza personal para mantener la salud. hygiene higiene Slide 36 Glencoe Culinary Essentials Chapter 2 HACCP Applications Chapter 2 HACCP Applications 36 Show Definition A working coat that traditionally has two rows of buttons down the front, long sleeves, and turned- up cuffs. Una bata de trabajo que tradicionalmente tiene dos filas de botones en la parte delantera, mangas largas y los puos doblados hacia arriba. chefs coatbata de chef Slide 37 Glencoe Culinary Essentials Chapter 2 HACCP Applications Chapter 2 HACCP Applications 37 Show Definition Clothing that is worn to help lower the chances of food contamination. Ropa que se usa para ayudar a reducir la probabilidad de que los alimentos se contaminen. protective clothing ropa protectiva Slide 38 Glencoe Culinary Essentials Chapter 2 HACCP Applications Chapter 2 HACCP Applications 38 Show Definition Any barrier that holds back head or facial hair to keep it from contaminating food. Cualquier cosa que evita que el cabello o el vello facial caiga y contamine la comida. hair restraint gorro de cocina Slide 39 Glencoe Culinary Essentials Chapter 2 HACCP Applications Chapter 2 HACCP Applications 39 Show Definition A special liquid that kills bacteria on your skin; it is often used without water. Un lquido especial que mata las bacterias en la piel; a menudo se usa sin agua. hand sanitizer desinfectante para manos Slide 40 Glencoe Culinary Essentials Chapter 2 HACCP Applications Chapter 2 HACCP Applications 40 Show Definition The path food takes from when it is received by an establishment to when it is disposed of as waste. El recorrido de los alimentos desde que se reciben en un establecimiento hasta que se eliminan como desechos. flow of foodflujo de comida Slide 41 Glencoe Culinary Essentials Chapter 2 HACCP Applications Chapter 2 HACCP Applications 41 Show Definition Hazard Analysis Critical Control Point; the system used to keep food safe from the kitchen to the table. Sistema utilizado para mantener los alimentos seguros desde la cocina a la mesa. HACCPAnlisis de Peligros y Puntos Crticos de Control Slide 42 Glencoe Culinary Essentials Chapter 2 HACCP Applications Chapter 2 HACCP Applications 42 Show Definition A step in the flow of food where contamination can be prevented or eliminated. Un paso en el flujo de alimentos donde la contaminacin se puede evitar o eliminar. critical controlpuntos crticos de point control Slide 43 Glencoe Culinary Essentials Chapter 2 HACCP Applications Chapter 2 HACCP Applications 43 Show Definition The lowest temperature at which foods can be safely cooked. La temperatura ms baja a la que los alimentos se pueden cocinarse con seguridad. minimum internaltemperatura interna temperaturemnima Slide 44 Glencoe Culinary Essentials Chapter 2 HACCP Applications Chapter 2 HACCP Applications 44 Show Definition A device used to check the temperatures of foods. Un dispositivo que sirve para tomar la temperatura de los alimentos. food thermometertermmetro para comida Slide 45 Glencoe Culinary Essentials Chapter 2 HACCP Applications Chapter 2 HACCP Applications 45 Show Definition To adjust (as a thermometer) for accuracy. Ajustar (como un termmetro) para lograr exactitud. calibratecalibrar Slide 46 Glencoe Culinary Essentials Chapter 2 HACCP Applications Chapter 2 HACCP Applications 46 Show Definition A system of flow charts, policy and procedure manuals, written descriptions, and food temperature readings taken at different times. Un sistema de diagramas de flujo, manuales de polticas y procedimientos, descripciones escritas y registros de la temperatura de los alimentos tomada en diferentes momentos. record-keepingsistema de mantenimiento systemde registros Slide 47 Glencoe Culinary Essentials Chapter 2 HACCP Applications Chapter 2 HACCP Applications 47 Show Definition A written record of day- to-day activities and procedures. Un registro escrito de las actividades y los procedimientos diarios. logregistro Slide 48 Glencoe Culinary Essentials Chapter 2 HACCP Applications Chapter 2 HACCP Applications 48 Show Definition Accepting deliveries of food and supplies. Aceptar las entregas de los alimentos y los suministros. receivingrecibir Slide 49 Glencoe Culinary Essentials Chapter 2 HACCP Applications Chapter 2 HACCP Applications 49 Show Definition Placing food in a location for later use. Colocar la comida en un sitio para usarla despus. storagealmacenar Slide 50 Glencoe Culinary Essentials Chapter 2 HACCP Applications Chapter 2 HACCP Applications 50 Show Definition The period of time a product can be stored and still be good to use. El periodo de tiempo que un producto puede ser almacemado antes de usarlo. shelf lifetiempo de uso Slide 51 Glencoe Culinary Essentials Chapter 2 HACCP Applications Chapter 2 HACCP Applications 51 Show Definition An inventory system in which food products that are oldest are used first, so that all products are fresh when used. Un sistema de inventario en el que los productos alimenticios que se compran primero se usan primero para que todos los productos estn frescos al ser usados. first in,primero en entrar, first out primero en salir Slide 52 Glencoe Culinary Essentials Chapter 2 HACCP Applications Chapter 2 HACCP Applications 52 Show Definition Removed from the shell.Sacar de la concha. shuckeddesbullar Slide 53 Glencoe Culinary Essentials Chapter 2 HACCP Applications Chapter 2 HACCP Applications 53 Show Definition Preparing and cleaning food so that it can be eaten. Limpiar y preparar los alimentos para que puedan ser consumidos. processingprocesamiento Slide 54 Glencoe Culinary Essentials Chapter 2 HACCP Applications Chapter 2 HACCP Applications 54 Show Definition To heat a product at high enough temperatures to kill harmful bacteria. Calentar un producto a temperaturas lo suficientemente altas como para matar las bacterias dainas. pasteurizepasteurizar Slide 55 Glencoe Culinary Essentials Chapter 2 HACCP Applications Chapter 2 HACCP Applications 55 Show Definition Fresh fruits and vegetables. Frutas y verduras frescas. produceproductos agrcolas Slide 56 Glencoe Culinary Essentials Chapter 2 HACCP Applications Chapter 2 HACCP Applications 56 Show Definition Products that can spoil quickly, especially if they are not stored properly. Productos que pueden echarse a perder rpidamente, especialmente si no se almacenan adecuadamente. perishableperecedero (que caduca) Slide 57 Glencoe Culinary Essentials Chapter 2 HACCP Applications Chapter 2 HACCP Applications 57 Show Definition Cooking and preparing foods to be eaten. Preparacin y coccin de los alimentos que se van a comer. food preparationpreparacin de la comida Slide 58 Glencoe Culinary Essentials Chapter 2 HACCP Applications Chapter 2 HACCP Applications 58 Show Definition The process of keeping foods warm or cold before serving them. El proceso de mantener los alimentos calientes o fros antes de servirlos. holdingmantener la temperatura Slide 59 Glencoe Culinary Essentials Chapter 2 HACCP Applications Chapter 2 HACCP Applications 59 Show Definition The point at which food remaining after being eaten is disposed of properly. Lugar en donde se depositan los restos de comida. disposal point rea de desechos Slide 60 Glencoe Culinary Essentials Chapter 2 HACCP Applications Chapter 2 HACCP Applications 60 Show Definition To take a product at the end of its use and turn it into a raw material to make a different product. Convertir un material usado en materia prima para hacer un producto diferente. recyclereciclar Slide 61 Glencoe Culinary Essentials Chapter 2 HACCP Applications Chapter 2 HACCP Applications 61 Show Definition Washing dishes, glasses, cookware, and utensils by hand. Lavar los platos, los vasos y los utensilios de cocina a mano. manuallavar los platos a dishwashingmano Slide 62 Glencoe Culinary Essentials Chapter 2 HACCP Applications Chapter 2 HACCP Applications 62 Show Definition To make available.Poner a disposicin. provide proporcionar Slide 63 Glencoe Culinary Essentials Chapter 2 HACCP Applications Chapter 2 HACCP Applications 63 Show Definition Method.Mtodo. techniquetcnica Slide 64 Glencoe Culinary Essentials Chapter 2 HACCP Applications Chapter 2 HACCP Applications 64 Show Definition Made better.Hecho mejor. improvedmejorado Slide 65 Glencoe Culinary Essentials Chapter 2 HACCP Applications Chapter 2 HACCP Applications 65 Show Definition To prove.Probar. verifyverificar Slide 66 Glencoe Culinary Essentials Chapter 2 HACCP Applications Chapter 2 HACCP Applications 66 Show Definition Perfect.Perfecto. ideal Slide 67 Glencoe Culinary Essentials Chapter 2 HACCP Applications Chapter 2 HACCP Applications 67 Show Definition Act upon.Tener efecto sobre. affectafectar Slide 68 End of Chapter 2 HACCP Applications