HACCP Principles for Operators in Food Services and Retail Establishment.

1. HACCP Principles for Operators of Food Service and Retail Establishments 09/02/2017 1 International Co. for ISO Services llc Amman-Jordan www.support@iso-jo.com

2. HACCP principles for food service and retail Approach Process to HACCP Industry Food service 09/02/2017 2 International Co. for ISO Services llc Amman-Jordan www.support@iso-jo.com

3. HACCP principles for food service and retail Approach Process to HACCP • Only 1 Product • HACCP plan is only 1Industry • Multi Products • HACCP plan Depending of Products Food service 09/02/2017 3 International Co. for ISO Services llc Amman-Jordan www.support@iso-jo.com

4. HACCP principles for food service and retail Proses Persiapan Menu 09/02/2017 4 International Co. for ISO Services llc Amman-Jordan www.support@iso-jo.com

5. HACCP principles for food service and retail 09/02/2017 5 International Co. for ISO Services llc Amman-Jordan www.support@iso-jo.com

6. HACCP principles for food service and retail “Temperature Danger Zone” 09/02/2017 6 International Co. for ISO Services llc Amman-Jordan www.support@iso-jo.com

7. HACCP principles for food service and retail Sample Menu 09/02/2017 7 International Co. for ISO Services llc Amman-Jordan www.support@iso-jo.com

8. HACCP principles for food service and retail Food Preparation Process 1 – Food Preparation with No Cook Step • You can ensure that the food received in your establishment is as safe as possible by requiring purchase specifications. • Without a kill step to destroy pathogens, your primary responsibility will be to prevent further contamination by ensuring that your employees follow good hygienic practices. 09/02/2017 8 International Co. for ISO Services llc Amman-Jordan www.support@iso-jo.com

9. HACCP principles for food service and retail • Cold holding or using time alone to inhibit bacterial growth and toxin production • Food source (especially for shellfish due to concerns with viruses, natural toxins, and Vibrio and for certain marine finfish intended for raw consumption due to concerns with ciguatera toxin) • Receiving temperatures (especially certain species of marine finfish due to concerns with scombrotoxin) • Date marking of ready-to-eat PHF held for more than 24 hours to control the growth of Listeria monocytogenes • Freezing certain species of fish intended for raw consumption due to parasite concerns • Cooling from ambient temperature to prevent the outgrowth of spore-forming or toxin-forming bacteria 09/02/2017 9 International Co. for ISO Services llc Amman-Jordan www.support@iso-jo.com

11. HACCP principles for food service and retail Food Preparation Process 2 – Preparation for Same Day Service • food passes through the danger zone only once in the retail or food service establishment before it is served or sold to the consumer. • Food is usually cooked and held hot until served 09/02/2017 11 International Co. for ISO Services llc Amman-Jordan www.support@iso-jo.com

12. HACCP principles for food service and retail • Cooking to destroy bacteria and parasites • Hot holding or using time alone to prevent the outgrowth of spore- forming bacteria 09/02/2017 12 International Co. for ISO Services llc Amman-Jordan www.support@iso-jo.com

14. HACCP principles for food service and retail Food Preparation Process 3 – Complex Food Preparation • Failure to adequately control food product temperatures is one of the most frequently encountered risk factors contributing to foodborne illness. • In addition, foods in this category have the potential to be recontaminated with L. monocytogenes, which could grow during refrigerated storage 09/02/2017 14 International Co. for ISO Services llc Amman-Jordan www.support@iso-jo.com

15. HACCP principles for food service and retail • Cooking to destroy bacteria and parasites • Cooling to prevent the outgrowth of spore-forming or toxin-forming bacteria • Hot and cold holding or using time alone to inhibit bacterial growth and toxin formation • Date marking of ready-to-eat PHF held for more than 24 hours to control the growth of Listeria monocytogenes • Reheating for hot holding, if applicable 09/02/2017 15 International Co. for ISO Services llc Amman-Jordan www.support@iso-jo.com

17. HACCP principles for food service and retail A. HACCP Steps 09/02/2017 17 International Co. for ISO Services llc Amman-Jordan www.support@iso-jo.com

18. HACCP principles for food service and retail B. Prerequisite Programs • develop and implement a strong foundation of procedures that address the basic operational and sanitation conditions within your operation 09/02/2017 18 International Co. for ISO Services llc Amman-Jordan www.support@iso-jo.com

19. HACCP principles for food service and retail Prerequisite Programs • Vendor certification programs • Training programs • Allergen management • Buyer specifications • Recipe/process instructions • First-In-First-Out (FIFO) procedures • Other Standard Operating Procedures (SOPs) 09/02/2017 19 International Co. for ISO Services llc Amman-Jordan www.support@iso-jo.com

20. HACCP principles for food service and retail Prerequisite Programs PRP to control contamination of food PRP to control bacterial growth PRP to maintain equipment 09/02/2017 20 International Co. for ISO Services llc Amman-Jordan www.support@iso-jo.com

21. HACCP principles for food service and retail PRP to control contamination of food • Soiled and unsanitizied surface of equipment • Workers with certain symptoms • Raw animal food do not contact RTE • Handwashing practice • Eating, smoking, drinking • Toxin compound >> label, store, safety used 09/02/2017 21 International Co. for ISO Services llc Amman-Jordan www.support@iso-jo.com

22. HACCP principles for food service and retail • Effective pest control system • Using hair restraints • Wearing clean clothing • Prohibiting >> jewelry 09/02/2017 22 International Co. for ISO Services llc Amman-Jordan www.support@iso-jo.com

23. HACCP principles for food service and retail PRP to maintain equipment • Food contact surface > cleaned, sanitized, maintained in good condition • Temperature measuring • Cooking and hot holding equipment ; cold holding and cooling equipment >> routinely checked, calibrated, and operated to ensure correct product temperature • Toilet facilities 09/02/2017 23 International Co. for ISO Services llc Amman-Jordan www.support@iso-jo.com

24. HACCP principles for food service and retail HACCP Based SOP • Cleaning and Sanitizing Food Contact Surfaces • Controlling Time and Temperature During Preparation • Cooking Potentially Hazardous Foods • Cooling Potentially Hazardous Foods • Date Marking and ReadytoEat, Potentially Hazardous Food 09/02/2017 24 International Co. for ISO Services llc Amman-Jordan www.support@iso-jo.com

25. HACCP principles for food service and retail HACCP Based SOP • Handling a Food Recall • Holding Hot and Cold Potentially Hazardous Foods • Personal Hygiene • Preventing Contamination at Food Bars • Preventing CrossContamination during Storage and Preparation 09/02/2017 25 International Co. for ISO Services llc Amman-Jordan www.support@iso-jo.com

26. HACCP principles for food service and retail HACCP Based SOP • Receiving Deliveries • Reheating Potentially Hazardous Foods • Serving Food • Using and Calibrating Thermometers • Washing Hands 09/02/2017 26 International Co. for ISO Services llc Amman-Jordan www.support@iso-jo.com

27. HACCP principles for food service and retail C. Hazard Analysis 09/02/2017 27 International Co. for ISO Services llc Amman-Jordan www.support@iso-jo.com

28. HACCP principles for food service and retail Hazard Analysis 09/02/2017 28 International Co. for ISO Services llc Amman-Jordan www.support@iso-jo.com

29. HACCP principles for food service and retail D. Implement control measures in PRP • CCP (Critical Control Points) an operational step at which control can be applied and is essential to prevent or eliminate a hazard or reduce it to an acceptable level 09/02/2017 29 International Co. for ISO Services llc Amman-Jordan www.support@iso-jo.com

30. HACCP principles for food service and retail CCP • If an operational step is the last step at which control can be applied to prevent or eliminate a hazard or reduce it to an acceptable level • If a step later in the process will control the hazards of concern, that step, rather than the one in question 09/02/2017 30 International Co. for ISO Services llc Amman-Jordan www.support@iso-jo.com

31. HACCP principles for food service and retail RECEIVING • Receiving the food at proper temperatures and getting perishable food into cold storage quickly • Obtaining food, ingredients, and packaging materials from approved sources 09/02/2017 31 International Co. for ISO Services llc Amman-Jordan www.support@iso-jo.com

32. HACCP principles for food service and retail RECEIVING Ready-to-eat • potentially hazardous food is a special concern at receiving • this food will not be cooked before service, pathogenic bacterial growth could be considered a significant hazard during this step for refrigerated • Besides checking the product temperature, you should check the appearance, odor, color, and condition of the packaging 09/02/2017 32 International Co. for ISO Services llc Amman-Jordan www.support@iso-jo.com

33. HACCP principles for food service and retail STORAGE • Maintaining temperature control to limit the growth of pathogenic bacteria that may be present in a ready-to-eat product • Storing food so that crosscontamination of ready-to-eat food with raw animal foods is prevented 09/02/2017 33 International Co. for ISO Services llc Amman-Jordan www.support@iso-jo.com

34. HACCP principles for food service and retail STORAGE • Whether the air temperature of the refrigerator accurately reflects the internal product temperature • The capacity and use of your refrigeration equipment • The volume and type of food products stored in cold storage units • PRP that support monitoring this process • Shift changes, volume of business, and other operational considerations 09/02/2017 34 International Co. for ISO Services llc Amman-Jordan www.support@iso-jo.com

35. HACCP principles for food service and retail What`s wrong?? 09/02/2017 35 International Co. for ISO Services llc Amman-Jordan www.support@iso-jo.com

36. HACCP principles for food service and retail PREPARATION • The preparation step • thawing, mixing together ingredients, cutting, chopping, slicing, or breading • bacterial growth • contamination from employees and equipment 09/02/2017 36 International Co. for ISO Services llc Amman-Jordan www.support@iso-jo.com

37. HACCP principles for food service and retail What`s wrong?? 09/02/2017 37 International Co. for ISO Services llc Amman-Jordan www.support@iso-jo.com

38. HACCP principles for food service and retail COOKING • Checking the internal product temperature is the desirable monitoring method • it is important to understand that the critical limits are product-specific during the cooking step • poultry : 165 ºf for 15 sec • Beef : 155 ºF for 15 sec 09/02/2017 38 International Co. for ISO Services llc Amman-Jordan www.support@iso-jo.com

39. HACCP principles for food service and retail COOLING • Improperly cooling food can begin a snowball effect that cannot be reversed • Even with proper reheating, toxins released by toxin- producing bacteria after cooking and improper cooling may not be destroyed to levels safe enough for human consumption 09/02/2017 39 International Co. for ISO Services llc Amman-Jordan www.support@iso-jo.com

40. HACCP principles for food service and retail COOLING • large food items such as roasts, turkeys, thick soups, stews, chili, and large containers of rice or refried beans • take a long time to cool because of their mass and volume • If the hot food container is tightly covered, the cooling rate will be further slowed 09/02/2017 40 International Co. for ISO Services llc Amman-Jordan www.support@iso-jo.com

41. HACCP principles for food service and retail COOLING • By reducing the volume of the food in an individual container • leaving an opening for heat to escape by keeping the cover loose • the rate of cooling can be dramatically increased 09/02/2017 41 International Co. for ISO Services llc Amman-Jordan www.support@iso-jo.com

42. HACCP principles for food service and retail REHEATING • Enough time • Proper temperature • although proper reheating will kill most organisms of concern, it will not eliminate toxins such as those produced by Staphylococcus aureus and Bacillus cereus or foodborne viruses 09/02/2017 42 International Co. for ISO Services llc Amman-Jordan www.support@iso-jo.com

44. HACCP principles for food service and retail HOLDING (HOT, COLD, TIME) • management of personal hygiene • the prevention of cross contamination impact the safety of the food 09/02/2017 44 International Co. for ISO Services llc Amman-Jordan www.support@iso-jo.com

46. HACCP principles for food service and retail SERVING • Procedures for proper handwashing • The appropriate use of gloves and dispensing utensils • Control of bare hand contact with ready- to-eat foods • Exclusion and restriction of ill employees 09/02/2017 46 International Co. for ISO Services llc Amman-Jordan www.support@iso-jo.com

47. HACCP principles for food service and retail E. Monitoring • determine if your critical limits are being met • to make sure your critical control points are under control • What you are going to monitor depends on the critical limits you have established 09/02/2017 47 International Co. for ISO Services llc Amman-Jordan www.support@iso-jo.com

48. HACCP principles for food service and retail • Final temperature and time measurements are very important, and you should determine how you will effectively monitor the critical limits for them • Your procedure for monitoring should be simple and easy to follow 09/02/2017 48 International Co. for ISO Services llc Amman-Jordan www.support@iso-jo.com

49. HACCP principles for food service and retail • What will you monitor? • How will you monitor? • When and how often will you monitor? • Who will be responsible for monitoring? 09/02/2017 49 International Co. for ISO Services llc Amman-Jordan www.support@iso-jo.com

50. HACCP principles for food service and retail F. Corrective Actions • Whenever a critical limit is not met, a corrective action must be carried out immediately. • A corrective action may be simply continuing to heat food to the required temperature 09/02/2017 50 International Co. for ISO Services llc Amman-Jordan www.support@iso-jo.com

51. HACCP principles for food service and retail G. Verification Receiving logs: • The manager reviews temperature logs of refrigerated products at various intervals Cooling logs: • The kitchen manager checks that the "cooling log'' is maintained for leftover foods on a weekly basis 09/02/2017 51 International Co. for ISO Services llc Amman-Jordan www.support@iso-jo.com

52. HACCP principles for food service and retail Handwashing and no bare hand contact logs: • Manager checks to see if the logs maintained at the handwashing sinks and preparation areas are complete Cooking • The manager checks the time/temperature monitoring records for cooking 09/02/2017 52 International Co. for ISO Services llc Amman-Jordan www.support@iso-jo.com

HACCP Principles for Operators in Food Services and Retail Establishment.

Eng. A.karam Al Malkawi

HACCP Principles for Operators in Food Services and Retail Establishment.