Food service and Hospitality Management

1. HACCP Principles for Operators of
Food Service and Retail
Establishments
Titis Sari
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2. HACCP principles for food service and retail
Approach Process to HACCP
Industry
Food service
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3. HACCP principles for food service and retail
• Hanya 1 produk
• HACCP plan hanya
1
Industry
• Multi produk
• HACCP plan
tergantung produk
Food
service
Approach Process to HACCP
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4. HACCP principles for food service and retail
Proses Persiapan Menu
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5. HACCP principles for food service and retail
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6. HACCP principles for food service and retail
“Temperature Danger Zone”
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7. HACCP principles for food service and retail
Contoh Menu
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8. HACCP principles for food service and retail
Food Preparation Process 1 –
Food Preparation with No Cook Step
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• You can ensure that the food received in
your establishment is as safe as possible
by requiring purchase specifications.
• Without a kill step to destroy
pathogens, your primary responsibility
will be to prevent further contamination
by ensuring that your employees follow
good hygienic practices.

9. HACCP principles for food service and retail
• Cold holding or using time alone to inhibit bacterial
growth and toxin production
• Food source (especially for shellfish due to concerns with
viruses, natural toxins, and Vibrio and for certain marine
finfish intended for raw consumption due to concerns with
ciguatera toxin)
• Receiving temperatures (especially certain species of
marine finfish due to concerns with scombrotoxin)
• Date marking of ready-to-eat PHF held for more than 24
hours to control the growth of Listeria monocytogenes
• Freezing certain species of fish intended for raw
consumption due to parasite concerns
• Cooling from ambient temperature to prevent the
outgrowth of spore-forming or toxin-forming bacteria
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10. HACCP principles for food service and retail
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11. HACCP principles for food service and retail
Food Preparation Process 2 –
Preparation for Same Day Service
• food passes through the danger zone
only once in the retail or food service
establishment before it is served or sold
to the consumer.
• Food is usually cooked and held hot
until served
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12. HACCP principles for food service and retail
• Cooking to destroy bacteria and
parasites
• Hot holding or using time alone to
prevent the outgrowth of spore-forming
bacteria
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13. HACCP principles for food service and retail
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14. HACCP principles for food service and retail
Food Preparation Process 3 –
Complex Food Preparation
• Failure to adequately control food
product temperatures is one of the
most frequently encountered risk
factors contributing to foodborne
illness.
• In addition, foods in this category have
the potential to be recontaminated with
L. monocytogenes, which could grow
during refrigerated storage
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15. HACCP principles for food service and retail
• Cooking to destroy bacteria and parasites
• Cooling to prevent the outgrowth of
spore-forming or toxin-forming bacteria
• Hot and cold holding or using time alone
to inhibit bacterial growth and toxin
formation
• Date marking of ready-to-eat PHF held for
more than 24 hours to control the growth
of Listeria monocytogenes
• Reheating for hot holding, if applicable
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16. HACCP principles for food service and retail
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17. HACCP principles for food service and retail
A. HACCP Steps
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18. HACCP principles for food service and retail
B. Prerequisite Programs
• develop and implement a strong
foundation of procedures that address
the basic operational and sanitation
conditions within your operation
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19. HACCP principles for food service and retail
• Vendor certification programs
• Training programs
• Allergen management
• Buyer specifications
• Recipe/process instructions
• First-In-First-Out (FIFO) procedures
• Other Standard Operating Procedures
(SOPs)
Prerequisite Programs
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20. HACCP principles for food service and retail
PRP to control contamination of
food
PRP to control bacterial growth
PRP to maintain equipment
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Prerequisite Programs

21. HACCP principles for food service and retail
PRP to control contamination of food
• Soiled and unsanitizied surface of
equipment
• Workers with certain symptoms
• Raw animal food do not contact RTE
• Handwashing practice
• Eating, smoking, drinking
• Toxin compound >> label, store, safety
used
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22. HACCP principles for food service and retail
• Effective pest control system
• Using hair restraints
• Wearing clean clothing
• Prohibiting >> jewelry
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23. HACCP principles for food service and retail
PRP to maintain equipment
• Food contact surface > cleaned,
sanitized, maintained in good condition
• Temperature measuring
• Cooking and hot holding equipment ;
cold holding and cooling equipment >>
routinely checked, calibrated, and
operated to ensure correct product
temperature
• Toilet facilities
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24. HACCP principles for food service and retail
HACCP Based SOP
• Cleaning and Sanitizing Food Contact
Surfaces
• Controlling Time and Temperature
During Preparation
• Cooking Potentially Hazardous Foods
• Cooling Potentially Hazardous Foods
• Date Marking and ReadytoEat,
Potentially Hazardous Food
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25. HACCP principles for food service and retail
• Handling a Food Recall
• Holding Hot and Cold Potentially
Hazardous Foods
• Personal Hygiene
• Preventing Contamination at Food Bars
• Preventing CrossContamination during
Storage and Preparation
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HACCP Based SOP

26. HACCP principles for food service and retail
• Receiving Deliveries
• Reheating Potentially Hazardous Foods
• Serving Food
• Using and Calibrating Thermometers
• Washing Hands
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HACCP Based SOP

27. HACCP principles for food service and retail
C. Hazard Analysis
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28. HACCP principles for food service and retail
Hazard Analysis
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29. HACCP principles for food service and retail
D. Implement control measures in PRP
• CCP (Critical Control Points)
an operational step at which control can
be applied and is essential to prevent or
eliminate a hazard or reduce it to an
acceptable level
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30. HACCP principles for food service and retail
CCP
• If an operational step is the last step at
which control can be applied to prevent
or eliminate a hazard or reduce it to an
acceptable level
• If a step later in the process will control
the hazards of concern, that step, rather
than the one in question
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31. HACCP principles for food service and retail
RECEIVING
• Receiving the food at proper
temperatures and getting
perishable food into cold
storage quickly
• Obtaining food, ingredients,
and packaging materials from
approved sources
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32. HACCP principles for food service and retail
RECEIVING
Ready-to-eat
• potentially hazardous food is a
special concern at receiving
• this food will not be cooked
before service, pathogenic
bacterial growth could be
considered a significant hazard
during this step for refrigerated
• Besides checking the product
temperature, you should check
the appearance, odor, color, and
condition of the packaging
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33. HACCP principles for food service and retail
STORAGE
• Maintaining temperature
control to limit the growth of
pathogenic bacteria that may
be present in a ready-to-eat
product
• Storing food so that cross-
contamination of ready-to-eat
food with raw animal foods is
prevented
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34. HACCP principles for food service and retail
STORAGE
• Whether the air temperature of the
refrigerator accurately reflects the
internal product temperature
• The capacity and use of your
refrigeration equipment
• The volume and type of food
products stored in cold storage
units
• PRP that support monitoring this
process
• Shift changes, volume of business,
and other operational
considerations
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35. HACCP principles for food service and retail
What`s wrong??
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36. HACCP principles for food service and retail
PREPARATION
• The preparation step
– thawing, mixing together
ingredients, cutting, chopping,
slicing, or breading
• bacterial growth
• contamination from
employees and equipment
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37. HACCP principles for food service and retail
What`s wrong??
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38. HACCP principles for food service and retail
COOKING
• Checking the internal product
temperature is the desirable
monitoring method
• it is important to understand
that the critical limits are
product-specific during the
cooking step
– poultry : 165 ºf for 15 sec
– Beef : 155 ºF for 15 sec
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39. HACCP principles for food service and retail
COOLING
• Improperly cooling food can
begin a snowball effect that
cannot be reversed
• Even with proper reheating,
toxins released by toxin-
producing bacteria after
cooking and improper cooling
may not be destroyed to levels
safe enough for human
consumption
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40. HACCP principles for food service and retail
COOLING
• large food items such as
roasts, turkeys, thick soups,
stews, chili, and large
containers of rice or refried
beans
• take a long time to cool
because of their mass and
volume
• If the hot food container is
tightly covered, the cooling
rate will be further slowed
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41. HACCP principles for food service and retail
COOLING
• By reducing the volume of the
food in an individual container
• leaving an opening for heat to
escape by keeping the cover
loose
• the rate of cooling can be
dramatically increased
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42. HACCP principles for food service and retail
REHEATING
• Enough time
• Proper temperature
• although proper reheating will
kill most organisms of
concern, it will not eliminate
toxins such as those produced
by Staphylococcus aureus and
Bacillus cereus or foodborne
viruses
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43. HACCP principles for food service and retail
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44. HACCP principles for food service and retail
HOLDING (HOT, COLD, TIME)
• management of personal
hygiene
• the prevention of cross
contamination impact the
safety of the food
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45. HACCP principles for food service and retail
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46. HACCP principles for food service and retail
SERVING
• Procedures for proper
handwashing
• The appropriate use of gloves
and dispensing utensils
• Control of bare hand contact
with ready-to-eat foods
• Exclusion and restriction of ill
employees
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47. HACCP principles for food service and retail
E. Monitoring
• determine if your critical limits
are being met
• to make sure your critical
control points are under
control
• What you are going to
monitor depends on the
critical limits you have
established
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48. HACCP principles for food service and retail
• Final temperature and time
measurements are very important, and
you should determine how you will
effectively monitor the critical limits for
them
• Your procedure for monitoring should
be simple and easy to follow
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49. HACCP principles for food service and retail
• What will you monitor?
• How will you monitor?
• When and how often will you
monitor?
• Who will be responsible for
monitoring?
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50. HACCP principles for food service and retail
F. Corrective Actions
• Whenever a critical limit is not met, a
corrective action must be carried out
immediately.
• A corrective action may be simply
continuing to heat food to the required
temperature
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51. HACCP principles for food service and retail
G. Verification
Receiving logs:
• The manager reviews temperature logs of
refrigerated products at various intervals
Cooling logs:
• The kitchen manager checks that the
"cooling log'' is maintained for leftover
foods on a weekly basis
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52. HACCP principles for food service and retail
Handwashing and no bare hand contact
logs:
• Manager checks to see if the logs maintained at the
handwashing sinks and preparation areas are
complete
Cooking
• The manager checks the time/temperature
monitoring records for cooking
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