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Analysis = Looking at We analyze potential hazards. Hopefully, we try to prevent them from killing anybody. Dangerous …Bologna!

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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 contd 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! 41F Cold Hold 135F Hot Hold Protein Cooking Temperatures 135F HOT HOLD Beef, Lamb Vegetables, fruit RARE : cool red center 145F Beef, Lamb, Pork MEDIUM-RARE: warm, red center Seafood Fish is opaque & flaky Bivalves open up Shrimp & Scallops are white 150F Beef, Lamb, Pork Eggs (whites coagulate at 155F) MEDIUM: warm, pink center 160F Beef, Lamb, Pork MEDIUM-WELL: light pink center 165F 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 41F Cold Hold 135F Hot Hold 70F Room Temp Within the next 2 hours HACCP and cold foods Foods 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 41 F and packed on ice Some produce needs refrigeration Lettuce, herbs, mushrooms, sugary fruits Refrigerator Stacking ITEMCOOKING TEMPERATURE Ready-to-eatn/a (reheat to 165F) Fruits & Vegetablesn/a (135F to cook) Fresh Beef (steaks, chops)135F Fresh Pork, Lamb (steaks, chops) Seafood 150F Eggs155F Poultry Wild Game Fresh GROUND meat 165F 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. Dont 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 135F ???? 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 155F) 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)

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