The document discusses food safety guidelines for purchasing, storing, and handling food according to Hazard Analysis and Critical Control Point (HACCP) principles. It outlines seven HACCP principles including identifying potential food hazards, establishing preventative controls and monitoring procedures at critical points to ensure food safety. Specific guidelines are provided for foods like shellfish, fish, wild mushrooms and dairy products. Proper refrigeration and storage temperatures are emphasized to prevent bacterial growth and cross-contamination.

1. FOOD FLOW:
PURCHASING &
STORING
D A R L A M A L A S M A S
I A N P I C O N D O

2. HACCP AND FOOD
SAFETY
• Is the Hazard Analysis Critical
Control Points system that was
developed to ensure the safety of
food for United States astronauts
nearly 30 years ago. This system is
now being used in our restaurants
because these guidelines make
good sense.

3. ANALYZE
HAZARDS
• Potential hazards associated with a food and
measures to control those hazards are identified.
The hazard could be biological, such as microbe or
chemical, such as a toxin; or physical, such as
ground glass or metal fragments.

4. IDENTIFY
CRITICAL
CONTROL
POINTS
These are points in a food production
from its raw state through processing and
shipping, to consumption by the
consumer, at which the potential hazard
can be controlled or eliminated.
Example are cooking, cooling, packaging
and metal detection.

5. ESTABLISH
PREVENTIVE
MEASURES WITH
CRITICAL LIMITS
FOR EACH
CONTROL POINT
• For a cooked food, for example, this might include setting the
minimum cooking temperature and time required to ensure the
elimination of any harmful microbes.

6. ESTABLISH
PROCEDURES TO
MONITOR THE
CRITICAL
CONTROL POINTS
• Such procedures might include
determining how and by whom
cooking time and temperature should
be monitored.

7. E S T A B L I S H
C O R R E C T I V E
A C T I O N S T O B E
T A K E N W H E N
M O N I T O R I N G S H O W S
T H A T A C R I T I C A L
L I M I T H A S N O T B E E N
M E T
F O R E X A M P L E , R E P R O C E S S I N G O R
D I S P O S I N G O F F O O D I F T H E M I N I M U M
C O O K I N G T E M P E R AT U R E I S N O T M E T.

8. ESTABLISH
PROCEDURE
TO VERIFY
THAT THE
SYSTEM IS
WORKING
PROPERLY
• For example, testing time and temperature
recording devices to verify that a cooking unit is
working properly.

9. ESTABLISH
EFFECTIVE RECORD
KEEPING TO
DOCUMENT THE
HACCP SYSTEM
• This would include records of hazards and their control methods,
the monitoring of safety requirements and action taken to correct
potential problems. Each of these principles must be backed by
sound scientific knowledge. For example, published microbiological
studied on time and temperature factors for controlling food borne
pathogens.

10. HACCP LOOKS AT THE
FLOW OF FOOD THROUGH
YOUR RESTAURANT,
FROM THE TIME IT IS
DELIVERED TO THE TIME
IT IS SERVED TO YOUR
CUSTOMERS. LET US
TAKE A LOOK AT HOW
THIS MIGHT PERTAIN TO
YOUR RESTAURANT

11. 1. THE
DELIVERY
When you receive a delivery make sure the food is in good condition. Frozen foods must be received frozen.
You will need to open the carton and take the temperature of the item, which should be 0 degrees F or -18
degrees C. look at the bottom of the box and make sure there are no puddles or indication that the
products has started to thaw.
Produce should read 40 degrees goods to make sure they are intact.
The canned goods should not have bulges, dents, leaks or rust.
Also check the dates the product expires. Refuse any products that do not meet these standards.

12. 2. THE
STORAGE OF
PRODUCTS
ROTATE! REMEMBER FIFO (first in first out!)
This is extremely critical when the product involved is
highly perishable, such as pre-sliced meats or
produce. When you put your products away, always
date the boxes. Make sure that your refrigerator and
freezer are at the correct temperatures.
Refrigerated products must be stored below 40
degrees F. or 4.4 degrees C. and frozen food must be
stored at 0 degrees F. or -18 degrees C. Also, there
should be enough room for circulation around and
under the stored product.
Never store boxes on the floor of the refrigerator or
freezer. No canned or dry goods can be stored on the
floor because they can contaminate when you mop.
It should be away from the cleaning chemicals.

13. 3. FOOD PREPARATION
Remember to use only clean and sanitized
equipment and utensils. Thaw all frozen food in
the refrigerator.
Keep refrigerated products cold until you work
with them. Make sure all hot foods are prepared
quickly and that they reach the right temperature
(165 degrees F./73.9 degrees C) and that they are
held 140-145 degrees F./60-60.0 degrees C.
Never mix old products with new.
Proper hygiene habits are must for all staff with
proper hand washing.

14. 4. SERVING CUSTOMERS
Because employees can transmit illness, they must have high personal
hygiene habits. They must have clean hands, hair in place, clean
clothes or uniforms and each must be thoroughly trained in proper
hand washing techniques.
(Before starting work, returning from the restroom, touching food or
serving customers, after cleaning assignments, handling money or
non-food items, touching hair-face or skin and in between preparing
different food products.)

15. 5. STORING
PRODUCTS WHEN
CLOSING
• Store hot products in large shallow pans as this will enable the
product to cool quickly. Never store open canned products in their
cans. Make sure leftover food is covered and labeled.

16. WHEN YOU
BUY FOOD AT
THE GROCERY
STORE
REMEMBER TO:
Purchase
• Purchase meat, poultry and dairy products last.
Keep
• Keep packages of raw meat and poultry separate from other foods, especially produce items.
Use
• Use plastic bags to enclose individual packages of raw meat and poultry. Grab a few extra while in the produce section and
put these on the bottom of the cart.
Make
• Make sure meat, poultry and dairy products are refrigerated as soon as possible after purchase.
Place
• Place refrigerated foods in a cooler, especially in hot weather, for the trip home.
Purchase
• Purchase canned goods that are free of dents, cracks or bulging lids.
Check
• Check that all food packages are intact. No broken seams or tears.
Select
• Select produce that is fresh! Watch the sighs of aging and decay, such as mold or brown leaves and stems. Look for glossy
skin and green leaves.
Select
• Select food packages with longest period of the time until expiration.

17. CHARACTERISTICS OF A SAFE FOOD
SUPPLIER
Obtain food from approved and safe sources. Food should be purchased from commercial suppliers that are under
proper regulatory control. Food cannot be prepared in home kitchen
that is not under proper regulatory control and then served in a food
establishment.

18. GUIDELINES FOR SPECIFIC FOODS
• Food in a Hermetically Sealed Container. Processing food at proper
temperature for the appropriate time is essential to kill bacterial spores.
Of special concern is Clostridium botulinum, a microorganism whose
spores are found throughout the environment. Even slight under
processing of low acid food can be dangerous because the spoilage
microorganisms are killed and there are no signs to warm consumers
that botulinum spores might have germinated into vegetative cells and
produced their toxin. This is one reason that home canned foods
be served in a food establishment because the processing method has
not necessarily been tested and is often not properly monitored.

19. FLUID MILK AND MILK PRODUCTS
These are susceptible to contamination by a variety of microbial
pathogens, such as Shiga toxin-producing Escherichia coli,
Salmonella, and Listeria monocytogenes.
They also provide rich medium for their growth. Pasteurization is
required to eliminate pathogen contamination in milk and milk
products.

20. FISH
• All processors of fish must have
conducted a hazard analysis of
their operation, identified each
hazard that is reasonably likely to
occur, and implemented a HACCP
plan to control each identified
hazard. Fish must be purchased
from seafood suppliers who have
complied with this requirement.

21. MOLLUSCAN
SHELLFISH
Include oysters, clams, mussels, and scallops. Molluscan
shellfish are a potential problem because:
1) the environment is which they grow are commonly
subject to contamination from sewage that might contain
pathogens and to naturally occurring pathogenic bacteria;
2) they filter and concentrate pathogens that might be
present in surrounding waters; and
3) they are often consumed whole, either raw or partially
cooked.

22. SIGNIFICANT
ELEMENTS OF
SHELLFISH
CONTROL
AUTHORITIES’
EFFORTS TO
CONTROL THE
HARVESTING OF
MOLLUSCAN
SHELLFISH INCLUDE
THE FOLLOWING
REQUIREMENTS:
1) Containers of in-shell molluscan shellfish (shellstock)
must bear a tag that identifies the type and quantity of
shellfish, harvester, harvest location, and date of harvest.
2) Molluscan shellfish harvesters must be licensed.
3) Processors that shuck molluscan shellfish or ship, reship,
or repack the shucked product must be certified.
4) Containers of shucked molluscan shellfish must bear a
label with the name, address and certification number of
the shucker packer or repacker.

23. • Pathogens such as Vibrio vulnificus, Vibrio parahaemolyticus, Vibrio
cholerae, and Listeria monocytogenes that may be present in low
numbers at the time that molluscan shellfish are harvested, may
increase to more hazardous levels if they are time-temperature
abused. To minimize the risk of pathogen growth, Shellfish Control
Authorities also place limits on the time between harvest and
refrigeration.

24. WILD MUSHROOMS
Over 5000 species of mushrooms grow
naturally. Most have never been tested to
determine their toxicity. It is known that
about 15 species are deadly and another 60
are toxic to humans whether they are
consumed raw or cooked.
Some wild mushrooms that are extremely
poisonous may be difficult to distinguish
from edible species. In most parts of the
country there is at least one organization
that includes individuals who can provide
assistance with both identification and
program design.

25. FOOD FLOW: STORING
Proper storage maintains
quality and prevents
contamination from
unintentional and intentional
sources.
Wash your hands as soon as
you return home.
Refrigerate or freeze meat,
fish and poultry immediately.
Freezers should be 0 degree
F.
Refrigerate dairy products
immediately. Refrigerator
temperature should be
below 41 degrees F.
Store meat, fish and poultry
in plastic bags or on a plate,
and place on lowest shelf of
refrigerator to prevent raw
juices from dripping onto
other foods.
Wash hands with soap and
water for 15 seconds before
and after handling raw meat,
poultry or seafood products.
Store canned goods in a
cool, clean, dry place. Put
recent purchases in the back
of older items.
Store fresh produce
appropriately. Most should
be refrigerated and not
washed until time to use.
Washing with running water
is sufficient.

26. CLEANING AND
CHEMICAL
STORAGE
Cleaning supplies and chemicals
should be stored away from food.
Keep supplies and chemicals in their
original containers.
If supplies and chemicals are not in
their original containers, clearly label.

27. DRY STORAGE
Storerooms should be cool, dry, clean, well
lighted and well ventilated
Food items must be kept off the floor. Food items should be kept in containers that
cannot be damaged by water or a possible
pest infestation.

28. FROZEN STORAGE
Freezers keep food at 0 degree
F or below.
Freezers are never intended to
cool food.
Freezers should not be
overloaded.

29. REFRIGERATED
STORAGE
Refrigerators are use for short-term
holding at 41 degrees F or below.
Food must be stored correctly to
minimize the possibility of foodborne
illness and cross-contamination.
Refrigerated storage temperatures
vary from product to product.

30. RELATIONSHIP
OF DATES AND
FOOD SAFETY
Food labels and packaging are excellent sources of
information about food and guides for food safety. The
primary source of food safety information is the shelf-life
of the package, which can be presented in many
different ways.
• Examples include:
• The “sell by” date. This is the last day the product can
be sold. It allows time for the product to be stored and
used at home.
• The use by or “best if used by” date. This is the
freshness date; product may be safe after this date but
will probably not be at peak quality.
• The “do not use after” or expiration date. This is the
last date the product should be used.

31. COLD STORAGE
Refrigeration temperatures are often used to
control the growth of most pathogens.
Some pathogens, like Listeria and Yersinia,
will grow almost to the freezing point.
Refrigeration can also slow biological and
chemical processes that result in spoilage,
oxidative rancidity, and other quality defects.
Control of temperature during storage can be
accomplished using ice, chemical coolants
such as gel packs, and mechanical dry
refrigeration.
For dry refrigerated storage, the control can
be assured by checking product
temperatures.

32. FREEZING
• Some microorganisms remain visible for long
periods of time during frozen storage. Most viruses,
bacteria spores, and some bacteria vegetative cells
survive freezing unchanged. Other microorganisms
are sensitive to one or more steps associated with
the freezing process- freezing, frozen storage, or
thawing. Because multi-celled organisms are
generally more sensitive to low temperatures than
are bacteria- freezing and frozen storage are good
methods to destroy microorganisms, such as
parasitic protozoa, nematodes, and trematodes in
various foods.

33. THANK YOU!