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HACCP
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retrieval system or transmitted in any form or by any means without prior written
permission from Reza Health TEC.
Basic Level 1
Food Safety
Level - 1
Food Hazards, Controls, and
Monitoring
HACCP
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HACCP
Course Outline:
Food Poisoning - Bacteria
Type of Hazards
Contamination
Temperature control
Personal Hygiene
Cleaning and Disinfection
What is YOUR ROLE for Safe Food!
Quiz
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HACCP Food Poisoning
Definition:
An acute illness, of
sudden start, caused
by the consumption of
contaminated food
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HACCP
Causes of food poisoning
Biological Hazards
bacteria (pathogenic)
Moulds
viruses
Chemical Hazards
cleaning products, pesticides, lubricants
Physical Hazards
stones, pins, metal shavings screws, lead, copper
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HACCP Invisible to the eye
Bacteria on tip of a pin!
Important fact:
Food poisoning
bacteria are found
in all food facilities
at one time or
another.
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HACCP
E-Coli
Fast Growing
Most Bacteria can multiply every 10-20 minutes!
This means a few bacteria can multiply
to dangerous amounts in 6-8 hours
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HACCP
NO!
+ 90% OF ALL Bacteria are HARMLESS
+ HOWEVER, SOME ARE SPOILAGE Bacteria
They affect the flavour, smell and look of food
+ AND SOME ARE PATHOGENIC Bacteria
They cause serious illness or disease!
ARE ALL BACTERIA HARMFUL?
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HACCP Sources of pathogenic bacteria
Raw foods
raw meats, poultry, fish and
shellfish
Soil and dirt
unwashed vegetables and salads
Pests
Food waste
Humans
hands, hair, nose and throat,
infected cuts
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HACCP
Type of Hazards
• Physical Hazard
Any thing we can see, feel touch.
• Chemical Hazard
Any chemical used in operation for cleaning/
Pesticide/Lubricant.
• Microbiological Hazard
Through Pathogenic Bacteria.
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HACCP Germometer
D
A
N
G
E
R
Z
O
N
E
-18°C
1-4°C
5°C
37°C
63°C
75°C
100°C
R
A
P
I
D
G
R
O
W
T
H
0
10
20
30
40
50
60
70
STOP
KEEP OUT
STOP
KEEP OUT
Chill
Temperature
Frozen
Sleepy
Asleep
(No Growth)
B
I
N
A
R
Y
F
I
S
S
I
O
N
Multiply
Too Hot
(Start to die)
Hot Holding
Temperature above
Cooking
Temperature above
Dead
(No Growth)
Boiling Water
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HACCP Examples of High Risk foods
All High Protein food
Cooked meat - cooked poultry products
Milk, cream, ice cream
Sauces and gravies
Meat and fish pastes
Cooked dairy products
Shellfish - Seafood – cooked or eaten raw
Cooked rice
Any food containing the above
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HACCP Delivery
HAZARDS
Protect/cover food
Chilled 5-7°C
Frozen – 15-18ºC
Transfer 15 minutes
Inspect
Temperature, Expiry Date and condition
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HACCP Food preparation
HAZARDS
Minimise handling
Separate raw & high-risk food
Minimise time in ‘Danger Zone’
Frequent hand-washing
The food should thaw in Chiller
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HACCP Chilled food storage
HAZARDS Keep at 1-5°C (check)
Separate high-risk/raw food
Cover food
No overloading
Door closed
Door seals
No hot food
No open cans
Labelling
WHAT to do if temperature is
wrong?
Record the temperature
4 times /day
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HACCP Cooking/processing
HAZARDS
Cook thoroughly >75°C
Ensure centre of Meat is cooked
Hot holding >65°C
Re heating of Food should be 85°C
Food temperature should take with
metal Thermometer
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HACCP Cooling of food
HAZARDS
Rapid cooling
To 10C in 90mins, then refrigerate.
Keep record on Time/Temp sheets.
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HACCP Reheating
HAZARDS
REHEAT
TO
85°
c
-Reheat
completely 85°C
-Serve and eat
immediately after
reheating
-Reheat only once
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HACCP Serving food
HAZARDS
Keep food covered
Watch the time!
Keep food hot 65Oc - out
of the ‘Danger Zone’
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HACCP
Examples of Poor Time and Temperature Control
Preparing food too early before serving or and
leaving it at danger zone temperature
Inadequate cooling – ‘warm’ for too long
Inadequate cooking – not cook enough for all
through the food
Holding hot food at a ‘warm’, instead of a hot
temperature
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HACCP PERSONAL HYGIENE
1) Food (dead skin, fats, sweat)
2) Moisture (sweat)
3) Warmth (body temperature 37OC)
4) Time to multiply (wash frequently)
Bacteria are found all over our bodies
We have all the requirements
for bacterial growth!
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HACCP
Types of PPE include:
Chef jackets, trousers, aprons
Hats, Hairnets, Beard Mask, Face Mask
Safety shoes,
Gloves
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HACCP
Bad Habits
Do Not Do
around food preparation or serving areas
Smoke
Cough or sneeze over food
Pick your nose, or spit
Bite your nails, or lick your fingers
Eat, or taste food
Touch your face or hair, or scratch your body
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HACCP
Good Habits
Do
–Cover any cuts with a blue waterproof
plaster
–Wash your hands regularly
–Report any illnesses or septic wounds
–Change protective clothing when
contaminated
41. Hands - Most commonly missed areas
Most
Commonly
Missed
Frequently
Missed
Rarely
Missed
FRONT
BACK
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HACCP
How to wash your hands
Always use a hand
basin provided
exclusively for
washing hands
Use comfortably
hot water rub
your hands
vigorously to
work in the soap
Don’t forget the
areas in between
your fingers and
around your wrists
Rinse your
hands before
drying them
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HACCP When to wash hands
After:
Entering Food Room
Using Toilet
Handling raw food
Changing a dressing
Dealing with an ill customer
Handling dirty processing equip
Touching hair, nose or face
Smoking, eating, coughing,
sneezing and blowing the nose
Cleaning
Handling waste
Handling Money
Handling external packaging
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HACCP
Washing facilities
Hand wash facilities with hot
and cold water, soap and
drying facilities
Separate food and equipment
sinks with hot and cold water
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HACCP Report illness to supervisor
Diarrhoea, vomiting
Serious cold/flu
Ill while abroad
Eaten suspect food
Septic cuts/boils
Skin infections
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HACCP Pest surveys
•Inspect for pests
•Inspect for damage and
signs of pests
•Inspect for conditions
that encourage
pest infestation
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HACCP
Cleaning:
Cleaning is the process of removal dirt,
grease, food, soil from surface
Does not destroy bacteria
Requires:
-heat/hot water
-physical effort – brush, scrub pad
-detergent
52. 1.Remove most waste !
2. Apply food safe detergent!
3. Leave for 2-5 min. (brush soiled spots)
4. Rinse!
How to Clean and Disinfect
5. Apply disinfectant! (2+ min.)
6. Final Rinse ! (if required)
7. Air dry!
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HACCP Basic types of cleaning
Clean as You Go! Light cleaning throughout the day to
prevent spills from spreading, growing microbes,
and attracting pests
Scheduled Cleaning are Daily Cleaning Routines done at
set times (after breakfast, lunch, dinner) or just
End of Shift
Deep Cleaning are Weekly, Monthly, Quarterly
Cleaning Routines for lower risk areas and
equipment.
Basic Types of Cleaning…
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HACCP Cleaning must be planned
Who
What
When
How
Type
Equipment
Time allocated
Safety issues
Check/record
Cleaning must be planned
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HACCP
Use of Mops
• Always use separate mop for each area to
avoid contamination.
• Always keep separate mop for Toilet /
Restroom.
