HACCP
HACCP
HACCP
Lesson 7 – HACCP
Principles which are system of identifying and controlling hazards and critical points of
control, following the food items through the food production and preparation
processes.
Physical contamination
Chemical contamination
Biological contamination
Cross – contamination
Physical Contamination
Is caused by foreign objects entering food during the food preparation and service
process and generally results in an injury rather than an illness.
Chemical Contamination
Examples of chemicals:
Pesticides
Insecticides
Rat poison
Cleaning agents
Biological Contamination
Food handling practices should ensure that food is not exposed to any food safety
hazards.
People, animals or pests can all caused bacterial contamination
Poor personal hygiene such as food handlers coughing or sneezing over food or not
washing hands after eating or using the toilet
Food not being protected during self-service, e.g. salad bars require sneeze screens
Self- service such as buffet not being supervised
Pest infestations
Poor storage practices resulting in food being open to contamination
Animals on food premises
Cross – Contamination
Is the transfer of micro-organisms from raw foods (usually animal foods) to cooked or
ready-to-serve foods.
Can occur in all functional areas of hospitality
Is also linked to standards of personal hygiene, cleanliness and sanitizing.
Wash and sanitize all equipment including utensils, knives, chopping boards and work
surfaces before and after use when preparing different foods, eg. Raw meat and cooked
meat
Wash hands between preparation tasks, in particular after you have handled raw meat,
poultry or seafood
Change single- use gloves after handling raw foods
Use a clean utensil each time you taste food
Minimize contact with food wherever possible by using utensils or sing- use gloves
Do not store raw foods above cooked foods
The food standards code contains the legal requirement that food handlers must
prevent contamination from anything on their bodies.
Single-use gloves act as a barrier between the food handler and the food
They should be used to cover cuts, sores or dressings on the ands to prevent
contamination of food products and when handling ready-to-serve foods
1. Wash and dry hands before and after using gloves
2. Discard gloves when they become soiled
3. Change gloves whenever hands would normally be washed
4. Change after picking anything up off the floor
5. Discard gloves when leaving the work area for any reason
6. When returning to the work preparation area, wash hands and use a new pair of gloves
7. Do not reuse gloves throw away immediately after removing gloves
8. Do not store gloves where they can be contaminated in the work area
TEMPERATURE CONTROL
Prevention of Contamination