2. Safe Food Handler 2
H.A.C.C.P (/hassip/
(HEALTH ANALYSIS AND CRITICAL CONTROL POINTS)
The most widely used Control System for
Food Hygiene and Safety in Catering.
3. Safe Food Handler 3
H.A.C.C.P (/hassip/
(HEALTH ANALYSIS AND CRITICAL CONTROL POINTS)
ACRONYM FOR:
Hazard Analysis and Critical
Control Points
4. H.A.C.C.P
Was Developed in
the USA
In the mid
1970w
Local customers
Low food wastage and
costs
Pleasant working
environment
Better job security
Costs of poor
food hygiene
In ITALY it has been
COMPULSORY since July 1997
Adapted to all sectors in the
CATERING INDUSTRY
From a SIMPLE TAKE-AWAY
To a smarto HOTEL
RESTAURANT
Poor working condition
Possible closure of business
Fines and legal actions
Possible closure of business
Safe Food Handler 4
5. Food Safety and Hygiene 5
H.A.C.C.P (/hassip/
• An internationally recognized system for
reducing the POTENTIAL HAZARDS in each
step of the FOOD PRODUCTION CYCLE.
3 main types of food hazards
Chemical – due to chemical contamination
Microbiological – due to HARMFUL BACTERIA
Physical – due to objects getting into food.
6. It is important to identify the stages – the CRITICAL CONTROL
POINTS
– Where hazards might
occor
• In order to apply the necessary
controls
remove or reduce them to
acceptable safety levels
• ALL THE STAFF
MUST BE TRAINED
Safe Food Handler 6
7. Safe Food Handler 7
THE MOST COMMON
CRITICAL CONTROL POINTS
DELIVERING
STORING
REFRIGERATING
THAWING
(=defrosting)
FREEZING
PREPARINGCOOKING
HOT HOLDING
RE-HEATING
DISTRIBUTING
SERVING
8. Prof.ssa Guidi Claudia 8
STEPS FOR A CORRECT
PROCEDURE:
A) INSPECT INCOMING
PRODUCTS ON DELIVERY
MONITOR THE STORAGE
TEMPERATURE
KEEP YOUR PREMISES
AND EQUIPMENT SAFE /
CLEAN
ENSURE STAFF HEALTH
AND HYGIENE
AVOID CROSS-
CONTAMINATION
MONITOR, TRAIN AND
RETRAIN STAFF
CARRY OUT PERIODIC
AND RANDOM CHECK
9. Safe Food Handler 9
H.A.C.C.P (/hassip/
(HEALTH ANALYSIS AND CRITICAL CONTROL POINTS)
The most widely used Control System for
Food Hygiene and Safety in Catering.
10. Safe Food Handler 10
H.A.C.C.P (/hassip/
(HEALTH ANALYSIS AND CRITICAL CONTROL POINTS)
The most widely used Control System for
Food Hygiene and Safety in Catering.
11. Safe Food Handler 11
H.A.C.C.P (/hassip/
(HEALTH ANALYSIS AND CRITICAL CONTROL POINTS)
The most widely used Control System for
Food Hygiene and Safety in Catering.
14. Benefits of food
hygiene
Healthy and
satisfied
customers
A good
reputation
Local customers
Low food wastage and
costs
Pleasant working
environment
Better job security
Costs of poor
food hygiene
Food poisoning and ill
customers
Customers’ complaints and
loss of revenue
High food wastage and running
costs
A bad
reputation
Poor working condition
Possible closure of business
Fines and legal actions
Possible closure of business
Safe Food Handler 14
