Introduction to Food safety, hygiene and HACCP by Dr. Wessam Atif 2009 mainly based on the USA FDA Food COde

1. Hazard Analysis & Critical Control Point
1 2009 © DR. WESSAM ATIF

2. Prerequisite Programs
Basic Operational and foundational requirements needed:
• Training
• Food Safety
• Sanitation
• Standard Operating
Procedures
• Personal Hygiene
• Employee Health
• Product Instructions
2 2009 © DR. WESSAM ATIF

3. Prerequisite Programs
Basic Operational and foundational requirements needed:
• Equipment
• Facility Design
• Supplier selection & control
• Product Specifications
• Major food allergen
Management
• Chemicals and Pest Control
• Food Defense and Crisis
Management
3 2009 © DR. WESSAM ATIF

4. Prerequisite Programs
Must be:
• In Place before food enters a
food establishment
• Shown to all employees
• Followed by all employees
• Mastered by all employees
This can ensure the safe flow of food
through your establishment
4 2009 © DR. WESSAM ATIF

5. S.O.P
• Develop and follow standard
operating procedures and make
sound decisions
• Your training can save lives and Standard
Operating
raise food quality Procedure
• Example: SOP for “Receiving food
supply”
• 1. Purpose / 2. Scope: e.g. this
procedure applies to food service
employees who handle, prepare
or serve food / 3. Key words / 4.
Instructions; 4.1, 4.2, 4.2.1…etc
5 2009 © DR. WESSAM ATIF

6. Food Borne Illnesses
• Travel to you through food
• Major contaminants: Biological,
chemical & physical
• Caused by eating food containing
dangerous germs called pathogens
• Common symptoms of food borne
illness: stomach ache, vomiting,
diarrhea and fever
• An “outbreak” occurs when 2 or
more people eat the same food and
get the same illness.
• People most at risk for food borne
illnesses are: children, sick people,
people on medication, pregnant
women & elderly people.
6 2009 © DR. WESSAM ATIF

7. Food Borne Illnesses
Highly contagious and very serious:
1. Salmonellosis
2. Shigellosis
3. E.Coli
4. Hepatitis A
5. Norovirus
The big 5 [Notify the manager immediately]
7 2009 © DR. WESSAM ATIF

8. Food Borne Illnesses
Salmonellosis is typically
a result of:
• Improper handling and
cooking of eggs, poultry
and meat
• Contaminated raw fruits
and vegetables
• Highly Contagious
• Must notify the manager
immediately
8 2009 © DR. WESSAM ATIF

9. Food Borne Illnesses
Shigellosis (Bacillary Dysentery)
is typically a result of:
• Flies, water and food
contaminated with fecal
matter
E. Coli:
• Undercooked ground beef
• Unpasteurized juice and dairy
products
• Contact with infected animals
9 2009 © DR. WESSAM ATIF

10. Food Borne Illnesses
Hepatitis A:
• Not washing hands
properly, infected
employees
• Receiving shellfish from
unapproved source
• Handling RTE food,
water and ice with
contaminated hands
10 2009 © DR. WESSAM ATIF

11. Food Borne Illnesses
Norovirus:
• Poor personal hygiene
• Receiving shellfish from unapproved
sources
• Using unsanitary/non-chlorinated water
• Easily passed among people in close
quarters for long periods of time;
(dormitories, offices and cruise ships)
11 2009 © DR. WESSAM ATIF

12. Major food Allergens
• Some food borne illnesses
have the same symptoms
associated with an allergic
reaction: tight throat – itching
around the mouth – shortness
of breath
• Anyone can be allergic to
anything
• Some people do not know
their food allergy until they
have a reaction to food
• Big 8: Shellfish, fish, peanuts,
Tree nuts, Milk, Eggs, Soy
and wheat
12 2009 © DR. WESSAM ATIF

13. Major food Allergens
• MSG Mono Sodium
Glutamate: food
additive and flavor
enhancer
• Sulfites or sulfur
dioxides: vegetable
freshener and potato
lightning agent
• Latex: HOW?!
13 2009 © DR. WESSAM ATIF

14. International Food Safety Icons
• Provide visual definition
• Remind you of SOPs
• Make it easy to understand, remember
and reinforce procedures
14 2009 © DR. WESSAM ATIF

15. International Food Safety Icons
Washing Hands Do Not Work if ill
15 2009 © DR. WESSAM ATIF

16. International Food Safety Icons
Do Not Cross-contaminate No Bare Hands contact
with RTE
16 2009 © DR. WESSAM ATIF

17. International Food Safety Icons
TDZ Temperature Danger Zone Wash, Rinse, Sanitize
5 – 57 degrees Celsius
every 4 hours min.
17 2009 © DR. WESSAM ATIF

18. International Food Safety Icons
Potentially Hazardous Food PHF / Time- Cook all Foods Thoroughly
Temp Control for Safety TCS
Min 74 degrees for 15 seconds
18 2009 © DR. WESSAM ATIF

19. International Food Safety Icons
Hot Holding Cold Holding
19 2009 © DR. WESSAM ATIF

20. International Food Safety Icons
Cooling Food
20 2009 © DR. WESSAM ATIF

21. Employee responsibility towards Food
Safety
• Stay Home when sick
• Wash Hands
• Use gloves properly
• Follow food-safe dress code
• Follow SOPs
• Do Not work around food if
you have: fever, vomiting,
diarrhea, sneezing,
coughing; stay home until the
doctor releases you and
notify your manager.
21 2009 © DR. WESSAM ATIF

22. Hand washing recipe: WHEN?!!
• Crank down the paper towel from
dispenser and let the towel hang
(unless it touches and cross
contaminates with wall or waste
container)
• Wet your hands (min 37 degrees
Celsius)
• Scrub for 20 seconds (nails, thumbs
and between fingers)
• Rinse and dry with the paper towel
• Turn off water using the paper towel
and then put on gloves if touching
Ready To Eat food.
• If exiting a rest room, wash your hands
again when you re-enter the kitchen
• Hand antiseptics should only be used
on clean hands and are not substitution
for hand washing.
22 2009 © DR. WESSAM ATIF

23. Cross Contamination
When raw food touches or shares
contact with RTE or cooked food
and to avoid:
• Properly store raw food below RTE
• Never mix food products when
restocking
• Properly clean and sanitize
utensils, equipment and surfaces
• Clean and sanitize work areas
when changing from raw food
preparation to RTE preparation
• Use Color coded gloves, knives
and cutting boards and separate
preparation areas.
• Wash hands, change gloves and
use clean and sanitized utensils,
cutting boards and knives between
tasks
23 2009 © DR. WESSAM ATIF

24. Avoid violating the Dress Code
• Cover all cuts and burns with a
bandage and a glove
• Cover your hair. Cover your
Hair!
• Cover your beard
• Wear a neat and clean uniform
and apron
• Wear clean, closed toe safety
shoes with rubber anti slippery
soles
• Always have a clean and neat
hair
• Take a shower everyday
24 2009 © DR. WESSAM ATIF

25. Avoid violating the Dress Code
• Properly groom fingernails and
hands
• Do not wear nail polish or false
nails
• No rings, bracelets, necklaces,
watches or any jewels
• Do not chew gum eat, smoke
or drink
• Do Not touch your hair, face or
any body parts when handling • Wear a clean uniform
or serving food and apron at all times
• Remove aprons before leaving • Never take your apron
the preparation area
into the bathroom
25 2009 © DR. WESSAM ATIF

26. Potentially Hazardous Food PHF
• Moist
• Lots of Protein
• Neutral
• Allows germs to grow
• Requires strict time &
Temperature control to stay safe
• Food is Time –Temp abused if it
stays in the TDZ for more than 4
hours
• Examples: Milk and its products,
eggs, fish, poultry, beef, pork,
lamb, baked or boiled potatoes &
sliced melons…etc
26 2009 © DR. WESSAM ATIF

27. Properly Thaw food
• Thaw in a fridge
• Thaw in running
water at 21 degrees
or cooler
• Thaw by cooking
• Thaw in Microwave
and immediately
cook
27 2009 © DR. WESSAM ATIF

28. Cooling Food
Two stages cooling
guidelines:
• Cool hot food from 60 to
21 degrees Celsius in 2
hours
• Additional 4 hours to go
from 21 to 5 degrees or
below
• If food does not reach 21
within two hours; reheat till
74 then cool again
• Goal: Move food ASAP
through TDZ (less time is
better)
28 2009 © DR. WESSAM ATIF

29. Reheating
• Reheat to move food
ASAP through the
TDZ Cook to a min of
74 degrees Celsius for
15 seconds within 2
hours
• If food stays longer
than 2 hours to reheat;
throw it away
• Do not use hot holding
equipment to reheat
food
29 2009 © DR. WESSAM ATIF

30. Serving and operating self-service Buffets
• Carry all Utensils by
the handle
• Carry all Glasses by
the side
• Carry all Plates from
the bottom
• Do not store utensils in
your pocket or your
waistband
• Separate raw items
from RTE
30 2009 © DR. WESSAM ATIF

31. Serving and operating self-service Buffets
• Separate raw items from
RTE
• Monitor customers for
unsanitary Hygiene
practices; Tasting items,
handling bread with bare
hands, putting fingers
directly in food
• Reusing plates and
utensils
• Monitor Temperature and
label all food items
• Always practice FIFO
[First In First Out]
31 2009 © DR. WESSAM ATIF

32. Health of Food Handlers
• Pre-employment Medical
Check up
• Official Health Certificate
stating that food handlers are
free of any contagious diseases
• Periodic medical check up,
stool analysis and inspection by
health care professional after
returning from long leaves or
time off shift
• Mandatory vaccination;
Hepatitis A, B, Tetanus and
Typhoid
• Stay off work if ill or injured till
the doctor decides what to do
32 2009 © DR. WESSAM ATIF

33. Kitchen Safety
• Fire, gas & electricity
• Hot surfaces
• Cut wounds
• Slippery floors
• Manual Handling
• Mechanical injuries
• Personal Protective
Equipment
33 2009 © DR. WESSAM ATIF

34. Training & Reporting
• All Food handlers,
supervisors and managers
must complete adequate food
safety and hygiene training
• No Food handling staff should
be allowed till they
demonstrate competency and
show proof of completion of
minimum food safety training
• You must establish and
implement a reporting system
• All food staff must report all
equipment, maintenance and
food safety issues
34 2009 © DR. WESSAM ATIF

35. HACCP
• Hazard Analysis and
Critical Control Point
• Written food safety system
to enable you to serve safe
food
• Goal is to Stop, control
and prevent food safety
problems
• Designed by rocket
scientists at NASA in the
1960s to prevent
astronauts from getting
sick in space
35 2009 © DR. WESSAM ATIF

36. HACCP
Five most common risk
factors that create food
borne illness [CDC]:
1. Practicing poor personal
hygiene
2. Improperly cooking food
3. Holding foods at the
wrong temperature
4. Using equipment that
has not been properly
cleaned and sanitized
5. Buying food from unsafe
suppliers
36 2009 © DR. WESSAM ATIF

37. HACCP Principles
1. Hazard Analysis
2. Determine Critical Control Point
3. Critical Limits
4. Monitoring
5. Corrective Actions
6. Verification
7. Record Keeping
37 2009 © DR. WESSAM ATIF

38. 1. Hazard Analysis
The First HACCP principle in
evaluating foods:
• Identify PHF / TCS foods and
potential hazards likely to
occur
• Understand the FLOW OF
FOOD to determine where
hazards may be controlled
• Divide menu items into 3
categories by how the food is
prepared
38 2009 © DR. WESSAM ATIF

39. 1. Hazard Analysis
• Analyze 2 questions:
1. What is the Likelihood/
chance of a hazard to
occur here?
2. What is the severity of
consequences if the
hazard does occur?
39 2009 © DR. WESSAM ATIF

40. PURCHASE
Flow of Food
RECEIVE
STORE
Example: Discuss
flow of food for home PREPARE
made chicken soup
COOK
Example: Discuss HOLD
flow of food for Tuna
Salad COOL
REHEAT
SERVE
40 2009 © DR. WESSAM ATIF

41. Menu Items
Divide menu items into categories:
1. No-cook
2. Same Day
3. Complex
Discuss and give examples!
41 2009 © DR. WESSAM ATIF

42. Analyze two factors
RISK
Likelihood / Probability
Severity of consequences
Main Hazards: Biological, Chemical and Physical
42 2009 © DR. WESSAM ATIF

43. Why Hazard Analysis?
• Hazards must be identified
and rated for risk; High,
Medium or Low.
• This is done to determine
whether a control/
preventive measure is
needed
• Chicken Soup example:
Hazard is Salmonella and
campylobacter
• Preventive/control measure:
cook chicken to 74 degrees
Celsius for 15 seconds
43 2009 © DR. WESSAM ATIF

44. 2. Determine Critical Control Points CCP
Control Point CP: Any Critical Control Point
point, step, or CCP:
procedure at which
biological, chemical or • One of the last chances
physical factors can you have to be sure the
be controlled. If loss of food will be safe when
control occurs at this you serve it
point and there is only • Loss of controlling the
a minor chance of hazard at this point
contamination and it is could lead to
not an unacceptable
unacceptable health
health risk; this point
is NOT critical. risk; that’s why it’s
CRITICAL
44 2009 © DR. WESSAM ATIF

45. Food Flow Chart example
Tuna Salad: PURCHASE
CP
RECEIVE
CP
STORE
CP
PREPARE
CCP
HOLD
CCP
SERVE
45 2009 © DR. WESSAM ATIF

46. 3. Establish Critical Limits
• Critical Limit: is the scientific
measurement that must be
met for each CCP
• Must be: Specific,
Measurable, Scientific
• Do Not say: Cook Chicken
until it’s Done.
• Say: Cook chicken to an
internal temperature of 74
degrees Celsius for at least
15 seconds
• Other Critical Limits include:
Humidity, Moisture content
and Acidity
46 2009 © DR. WESSAM ATIF

47. 4. Establish Monitoring Procedures
• Ensures we are
correctly meeting
Critical Limits for
CCPs
• Enables manager to
make sure if the team
is keeping the food
safe
• Helps Identify
equipment problems,
product concerns or
refrigeration issues
47 2009 © DR. WESSAM ATIF

48. 4. Establish Monitoring Procedures
The manager has to
establish monitoring
procedures for a
successful monitoring
program:
Continuous Monitoring:
• Constant Monitoring of a
CCP
• Built-in measuring
equipment that records
time and temperature
48 2009 © DR. WESSAM ATIF

49. 4. Establish Monitoring Procedures
Non-continuous Monitoring:
• The majority of food service
operations use
• Occurs at scheduled
intervals
• Example: Using a properly
calibrated thermometer to
measure the temperature of
the chicken soup every 2
hours
Monitoring results must be recorded in Monitoring Forms
49 2009 © DR. WESSAM ATIF

50. Use Monitoring Forms
• At all stages of Food Flow e.g.
Receiving forms, Thermometer
calibration log, Cooking log,
Cooling log, Holding log… etc
Monitoring
• Equipment Temperatures during Forms
meal preparation and service
should be monitored at least
every 4 hours
• This includes all refrigeration,
cooking and holding equipment
• What other documentation you
think needed?
50 2009 © DR. WESSAM ATIF

51. Ex: Logs needed for Burger
• Receiving log or Invoice
• Freezer Temperature log
• Preparation Temp. log
Monitoring
• Serving line Temp. log Log
• Calibrated Thermometers
• Hot holding equipment
• Hot serving equipment
51 2009 © DR. WESSAM ATIF

52. 5. Identify Corrective Actions
Predetermined steps you
automatically take if the Critical
Limits are not being met. tive
Examples: C orrec
og
Acti ons’ L
• Continue cooking food until it HACC
P
reaches correct temperature
• Reject Food supply items if not
meeting Critical Limits on arrival
• Train staff to take food
temperature properly
• Document and write down all
corrective action (for evidence of
needed)
52 2009 © DR. WESSAM ATIF

53. 6. Verification to make sure the system works
• A check to confirm the steps of
the plan is working
• Verification will be completed by
the Supervisor, the Director or
even an outside organization
• Verification is needed in cases of
change in equipment, personnel
or legislations and if a food borne
illness has been reported
53 2009 © DR. WESSAM ATIF

54. Some forms of Verification
• Observe employees
performing tasks
• Check CCP records
• Review Monitoring
records
• Check Equipment
temperatures
• Determine causes of
equipment failure
• Any menu change
requires verification
54 2009 © DR. WESSAM ATIF

55. 7. Record Keeping and Documentation
• Document the
corrective actions
taken
• Record the
measurements used
while monitoring food
products
• All records must be
accurate and legible
• Never falsify records
55 2009 © DR. WESSAM ATIF