Foods 2 Comp 2 04 Serving Food Comp

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Foods 2 Comp. 2. 04 Serving Food Comp. 205 HACCP

Foods 2 Comp. 2. 04 Serving Food Comp. 205 HACCP

Danger Zone • 41˚ to 135˚ • Check internal temperature of cold foods before

Danger Zone • 41˚ to 135˚ • Check internal temperature of cold foods before serving

Ready-to-eat cold foods • Without temperature control up to 6 hours • Label when

Ready-to-eat cold foods • Without temperature control up to 6 hours • Label when to be thrown out

Ready-to-eat Hot foods • Label when to be discarded within 4 hours

Ready-to-eat Hot foods • Label when to be discarded within 4 hours

Check Internal Temperature • 2 hours • Maximum 4 hours

Check Internal Temperature • 2 hours • Maximum 4 hours

Serving Dishes • Plates, glassware, utensils – avoid touching where food will be •

Serving Dishes • Plates, glassware, utensils – avoid touching where food will be • Use 1 utensil at a time for a food and the handle extended above the rim

Buffet • Use new plate when returning to buffet to prevent crosscontamination • Replenish

Buffet • Use new plate when returning to buffet to prevent crosscontamination • Replenish with small containers of food

Re-serve food • May re-serve foods that are packaged and has not been opened

Re-serve food • May re-serve foods that are packaged and has not been opened

HACCP • Hazard Analysis Critical Control Point • To prevent foodborne illness • These

HACCP • Hazard Analysis Critical Control Point • To prevent foodborne illness • These plans effect : * Employees * Managers * Customers

HACCP Plan • The Goal: To identify and control possible hazards throughout the flow

HACCP Plan • The Goal: To identify and control possible hazards throughout the flow of food or the Flow charts for each food

HACCP Plan • Principle 1: • Conduct a hazard analysis • Examples: Uncovered hair

HACCP Plan • Principle 1: • Conduct a hazard analysis • Examples: Uncovered hair Open wound on arm Reserved uneaten fresh roll

HACCP Plan • Principle 2: • Determine critical control points (CCP’s) • Example: Storing

HACCP Plan • Principle 2: • Determine critical control points (CCP’s) • Example: Storing step in preparation for fresh deli sandwiches in a self-service display.

HCCAP Plan • Principle 3: • Establish critical limits • Example: Minimum limits to

HCCAP Plan • Principle 3: • Establish critical limits • Example: Minimum limits to cook foods • Cooking internal temperature of chicken to 165˚ for 15 minutes, broiling chicken breast for 16 minutes

HACCP Plan • Principle 4: • Establish monitoring procedures • Example: A person appointed

HACCP Plan • Principle 4: • Establish monitoring procedures • Example: A person appointed to measure the food’s flow through the establishment. (checking internal temperature) • Determining how and when critical limits are being met

HACCP Plan • Principle 5: • Identify corrective actions • Example: The chicken breast

HACCP Plan • Principle 5: • Identify corrective actions • Example: The chicken breast has not reached the correct temperature within the time limit, keep checking until it has

HACCP Plan • Principle 6: • Verify that the system works • Example: Checking

HACCP Plan • Principle 6: • Verify that the system works • Example: Checking temperature log to make sure procedures and corrective action taken

HACCP Plan • Principle 7: • Establish procedures for record keeping and documentation •

HACCP Plan • Principle 7: • Establish procedures for record keeping and documentation • Example: Keeping time-temperature logs for 3 months and receiving invoices for 60 days

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