HACCP ProjectCritical Control Point: Food Waste Management

Location: Taco Bell/Pizza Hut Express (116 street btwn 3rd avenue & Lexington Avenue)

Supervising Manager: Tarun Paul

FNES 378 (Thursdays)

Prof. Cherno

By: Jasjeet Singh

HACCP Principles

1. Conduct a hazard analysis.

2. Determine critical control points.

3. Establish critical limits.

4. Establish monitoring procedure.

5. Identify corrective actions.

6. Verify that the system works.

7. Establish procedures for record keeping and documentation.

In order for the A HACCP plan to work effectively, it must be developed and followed

by the foodservice establishment utilizing the seven principles.

1. Conduct a hazard analysis:

My Hazard is identified to be inefficient Food-Waste management practices. This may be

classified as a Sanitation-->Cross Contamination Hazard. More Specifically, this is referring

to the case of employees not taking out the trash at appropriate times. On 10/22/14, I

observed the large trash bin being well over half capacity for the last two hours until

closing. This same issue was present on 10/23/14 for at least four hours in the evening time.

There was no visible lid on the bin in both instances. Garbage is a breeding ground for

harmful microorganisms and insects; especially flies which are carriers for many harmful

microorganisms. It may also serve as food for rodents

2. Determine critical control points:

There was only one garbage bin present during my exposure at the 116 street (btwn 3rd and

Lexington avenue) Taco bell/Pizza Hut express in Spanish Harlem. This large bin was left

uncovered for most of the observed duration in which I volunteered. The bin was filled

"over capacity"; more than half. The critical control point here is the abundance of waste

that gives the opportunity for flies and microorganisms to reproduce in an ideal habitat in a

prolonged duration of time. It is also highly possible for splashing of pathogenic food

particles to contact the handler when another item is dumped. This can reach the path of

preparing another food; thus cross contamination occurs. I was not there for most of the day

on 10/22/14 but I did observe downtime during the last couple of hours to closing. Trash

could have been taken out in the idle time. On 10/23/14, I spent a full 8 hour work day there.

During the evening time around 5pm, the taco bell/pizza hut express sale and production

was very busy for the next three to four hours but the food waste management aspect was

neglected when it reached capacity.

3. Establish critical limits

The critical limit is the necessity to monitor and execute appropriate action towards the

abundance of waste in the garbage bin which is present for a prolonged duration. When the

bin is well over half capacity, empty/change out the garbage. Furthermore, When the bin is

not in use; the lid should also be utilized. When touching the lid; wash hands and or change

gloves immediately. Without these limits being enforced, this food service establishment

would be deemed as unsafe for the consumer and workers.

4. Establish monitoring procedure

Continuous monitoring of food waste management should always be prioritized as a part of

food safety practices. Therefore, a monitoring procedure or practice should be that each

employee cycles through to at timed check points to monitor waste flow. These durations

should be every second and fourth hour respectively. This schedule is set up in such a

manner because this location is a high volume area with purchasing consumers. At any

given 5 minutes; there maybe 10 people lined up waiting for food. Moreover, the fourth

hour check is because this is when everything that is available for preparation is being

thrown away. It is efficient from a working standpoint in that the employee follows the

simple idea of "throw and check" and not just "throw and leave". Whoever does the checks

should be mandated to log it with comments that include observations. In addition, when

there is only zero or no customers in the order queue, it should be everyone's initiative to

make sure the lid is on followed by a hand wash. This has to be visually monitored by the

manager on duty.

5. Identify corrective actions

The corrective action in this case would be to educate the staff on the dangers of poor food

safety handling practice. Staff must be trained to identify hazards and be provided with

written procedures on how to prevent, reduce, and eliminate them. For instance, explain to

the employees that an overfilled garbage can foster the presence of house and fruit flies

where there are presence of over 20 species which are classified as "pathogenic" or "disease

causing". Let them know the types of bacteria these flies may carry, how they can make

contact indirectly and directly with the workers, and the risks associated with cross

contamination from the bacteria; Shigella, Salmonella, E. Coli, etc. Preventative measures

should then be addressed. Written documentation can also be given to each as to the

proposed waste management standards. A log should be checked frequently and managers

should ensure they are properly recorded along with the corrective action taken to deal with

the issue at hand.

6. Establishing verification Procedures

To ensure that the plan is working, the log should be checked often by the manager on duty.

The Manager shall also physically go and see the waste area at random time check points

that were established. If someone logs in that they removed the trash at a certain time; the

manager shall cross reference that time with time on the video camera. the aforementioned

factors will ensure that the HACCP monitoring system is being enforced. Reassessment of

the plan must be done on a regular basis and updates should be made when necessary.

7. Establish procedures for record keeping and documentation.

The aforementioned log of waste management will help track employee adherence of the

HACCP monitoring system. All monitoring and corrective action documentation should be

filed. This is primarily for employee review and training purposes. Moreover, it may also be

used as legal documentation if any discrepancies arise. This could be anything like someone

making a food poisoning complaint which may lead to an inspector checking conditions on

behalf of the complaint. These files and or documentation should be kept and backed up in a

known location by management staff only.

Following and having a written plan for the HACCP principles is a great attribute of a

food safety program. With the proper education and implementation; it is an efficient

strategy to eliminate or minimize potential risks of hazards of all three forms; biological,

chemical, and physical. The magnitude of how important it is for food establishments to

follow HACCP created by the corporation following the seven principles is extremely

critical. It can and will help ensure protection of the food service establishment and at the

same time protect consumers from health hazards as a result of poor food handling practices.

Taco Bell/Pizza Hut Express (116 street btwn 3rd avenue & Lexington Avenue)

In-Service Plan:Food-Waste management as it relates to Sanitation/Cross Contamination

Summary of issue: The large trash bin being well over half capacity for multiple hours until closing and no visible lid on the bin present

Why is it a problem? May cause biological hazards: growth of harmful microorganisms; bacteria, viruses, parasites, and fungi. Over flown food may splash onto employees hands or other upper extremity. In turn, it may lead to cross contamination. Over flown food waste may also harbor growth of insects and survival for rodents. They all possess a high capacity to cross contaminated and spread biological hazards. In addition, the insects and rodents may serve as hosts for further multiplication of harmful microorganisms. All contaminated food needs to be thrown away and this also results in wasted inventory and furthermore, profit loss.

-Rodents were historically known to be responsible for more human illness and deaths than any other mammal by carrying and spreading harmful microorganisms; plague, murine, typhus, hantaviral diseases, rickettsial pox, rat-bite fever, leptospirosis, mymphocytic choriomeningitis, and listeriosis.

-Insects/flies (over 20 species of flies classified as pathogenic) carry millions of bacterial counts in and on their bodies and contaminate the food on which they crawl. The excess uncontained food waste (damp organic material) also serves as nesting grounds for the insects.

Roaches are also a critical problem as a result of poor food waste management. They carry disease causing bacteria on their bodies. This bacteria may be deposited on the food through excreta, vomit, and body contact. Furthermore, they have also been known to cause allergies in humans from "roach dust"; roach body parts and roach droppings. Roach dust is a very strong activator of asthma.

Main violation: According to the list of violations accompanying the NY Food Establishment Inspection Report (Form EHS-198E); this violation would fall under 8B.Garbage receptacles not provided or inadequate. Garbage storage area not properly constructed or maintained; grinder or compactor dirty.

Other possible violations: As a result of the aforementioned violation, some other violations which could arise include 4I, 4L, 4M, 4N, 4O. More specifically, these violations are:- 4I- Food Item spoiled, adulterated, contaminated, or cross contaminated - 4L-Evidence of rats or live rats present in facility's food and / or non food areas - 4M- Evidence of mice or live mice present in facility's food and / or non food areas - 4N- Evidence of roaches or live roaches present in facility's food and / or non food areas - 4O-Evidence of flying insects in facility's food and / or non food areas

Health Code:Furthermore, according to the OFFICIAL RULES OF THE CITY OF NEW YORK, Title 24 Department of Health, ARTICLE 81 entitled FOOD PREPARATION AND FOOD ESTABLISHMENTS; our hazard directly violated health code 81. 37/section (k); -Garbage and waste materials shall not be permitted to accumulate or to become a nuisance, but shall be stored, handled and disposed of in a sanitary manner that protects food and food-contact surfaces from contamination. Such materials shall be kept in easily cleanable, tightly covered watertight, rodent-proof, insect-proof containers, which shall be lined with plastic or wet strength paper bags or shall be disposed of promptly, without intervening storage. The garbage receptacles and their covers shall be properly cleansed immediately upon emptying. (page 10760 RCNY 7-31-98)

What is contamination exactly? Article 81 further defines contamination as adulterated or spoiled food, or food and equipment which is exposed to filth, toxic substances, rodent, or insect contact or infestations, or...or food in or subject to any condition which could permit the introduction of pathogenic microorganisms or foreign matter, including manual contact during service or preparation...

Violation of 81. 37/section (k); may also lead to violation of health code 81.23/section (a); Food establishments shall be kept free from rodents, insects, or other pests, and from any condition conducive to rodent or insect and other pest life.

Simple but Important Problem Resolution: Since garbage, waste and unprotected food stores are rodents, roaches, and insects/flies food supply;-Remove all breeding places in the establishment (garbage in our case)-Keep garbage cans thoroughly clean and tightly covered-Rinse and Spray garbage containers when emptied (1 part bleach, 3 parts water-Make sure garbage is sealed in plastic bags before placing in vermin proof containers-Dispose of garbage promptly so no overfilling is present-Follow regular intervals for checks of garbage container to ensure no overflowing

VIOLATIONS=

- FINES FOR OWNER

- CLOSED FOR BUISNESS= NO PAY

- SICK CUSTOMERS

- LAW SUITS

- LOSS OF CONSUMERS/CUSTOMERS

End Result-->

ALL VIOLATIONS = NO $ = NO JOB FOR YOU!