HRM 123-Midterm Period-Week 4

FOOD SAFET Y
AND HACCP
ANALYSIS
MIDTERM – LESSON 4
Objectives
At the end of the lesson the learners should be

able to:
1. Define HACCP
2. Enumerate the Food Safety Standards
3. Appreciate the importance of food safety
FOOD
SAFET Y
The word Food
Safety covers
practices
designed to:
• Prevent the growth and multiplication of bacteria;
• Prevent food from contamination of bacteria, toxins and other
harmful substances;
• Prevent food spoilage;
• Prevent the occurrence of food poisoning and infection as well
as the spread of disease; and
• Retain nutritional and aesthetic qualities of food.
Since bacteria grows and multiplies within the
danger zone and within the given time and conditions, food
handlers are required to adhere to food safety standards that
will ensure that foods are always kept and prepared below
the danger zone, protected from all sources of contamination
and cross-contamination.
HACCP
ANALYSIS
AND
CONTROL
HACCP
HACCP is the abbreviated name for Hazards Analysis Control Critical

Point. It is a food safety management system that provides
identification and assessment of the hazards and risks associated with
a food operation. It likewise provides prevention strategies on known
food hazards that endanger the health of humans. Food related
legislation have been established in reference to HACCP standards.
HACCP was developed in the 1960/70’s in the USA
for the NASA Space program. Today, the concept
adaptations and variations is used throughout the
food industry world wide.
The principles of HACCP suggest two stages, first

the HAZARD ANALYSIS, followed by the
IDENTIFICATION of POINTS in the process
where CONTROL is CRITICAL.
The Hazards referred to is any potential problem which may
endanger the safety of the consumer of food quality. Such hazard is
often from food poisoning bacteria or other forms of contamination.
Among such hazards are:

• Salmonella and Staphylococcal Enter toxin
• Chemicals and Pesticides that are found in food
• Toxins and Aflatoxins, Histamine
• Foreign Bodies
• Biochemical changes
• Viruses, Rotavirus
• Parasites, Tapeworm and Trichinella
• Glass and Metals
• Insects
Remember
:
The phrase “points that they occur” applies

to the complete food cycle – from
purchasing, receiving, storage, preparation,
cooking, delivery and service.
Remember
:
The points are considered critical if the problem

could be a real risk to the consumer and may result in
hazardous (dangerous) food being consumed. The
critical limit is the value of preventive measure,
determined during the monitoring, that distinguishes
acceptable from unacceptable
Remember
:
The controls needed have something to do

with the elimination of potential hazards or
their reduction to an acceptable level.
FOOD SAFET Y
STANDARDS
Excerpt from the HACCP Course Book, provide the
following Food Safety Measures that are designed to
protect every consumer from the occurrence of food
borne diseases.
A.SELECTION AND PROCUREMENT OF

FOOD
1. Buy foods only from a reputable supplier
who:
• Meets standards of food quality;
• can deliver consistent product quality;
• Uses deliver trucks that are clean and in
good condition; and
• Have a clean, well run warehouse.
2. In buying, select foods that meet quality
standards and free from filth or spoilage,
insuring that:
• Fruit and milk meet Grade A’ quality
standards;
• Dry milk products are made from
pasteurized products;
• Meat products, fish, seafood’s are free
from any foul odor or discoloration.
3.Check the supplier’s source of food. Try
to inspect if the fish that is bought comes
from unpolluted water and the meat and
chicken come from healthy animals that
are slaughtered, stored, handled and
transported in a sanitary way.
A. RECEIVING FOOD ITEMS
1. Keep receiving area clean

2. Check quality of raw material. Conduct basic
organolyphic test.
3. Inspect deliveries immediately. Inspect foods
thoroughly for freshness and wholesomeness upon
receipt and before cooking and serving.
• Check incoming canned goods. Make sure there
is no leak, not rusted, dented or broken as this
may indicate the growth of bacteria in the can
which causes deadly disease called botulism.
• Checked the food that have expired and remove
them.
• Check for off colors and odor.
4. Receive meat, poultry, fish and processed foods at an
internal temperature of 41°F (5°C) or lower.
5. Receive vacuum packed items at an internal
temperature of 41°F (5°C) or lower unless otherwise
specified by the manufacturer.
6. Do not receive cracked eggs as they contain large
amount of bacteria.
7. Make sure that packed items are intact and with seals.
Reject packaged products that have holes, torn or
punctured, with moist stains or dampness.
8. Check holding containers for cleanliness and
sanitation.
THANKS!
- Ms. Vanessa Mae E. Aguilar
CREDITS: This presentation template was created by Slidesgo, including icons by Flaticon, and infographics & images by Freepik.
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REFERENCE:
Chef Dick Reyes and Amelia S. Roldan, 2006,

Introduction to Culinary Operations, Page 30-32

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FOOD SAFET Y

At the end of the lesson the learners should be

HACCP is the abbreviated name for Hazards Analysis Control Critical

The principles of HACCP suggest two stages, first

Among such hazards are:

The phrase “points that they occur” applies

The points are considered critical if the problem

The controls needed have something to do

A.SELECTION AND PROCUREMENT OF

1. Keep receiving area clean

Chef Dick Reyes and Amelia S. Roldan, 2006,

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