Haccp centara july 2010

After this Training…. ,[object Object],[object Object],[object Object],[object Object],[object Object]

HACCP WORK PRACTICES IS PART OF YOUR JOB

Test Your Knowledge: True or False ,[object Object],[object Object],[object Object],[object Object]

Why Implement a Food Safety Program using HACCP Principles? ,[object Object]

[object Object],[object Object],[object Object],[object Object],[object Object],What is HACCP

What is HACCP ,[object Object]

Key Terms… ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Consequences of a foodborne outbreak… ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

What are some common activities in a Food production that could cause a foodborne illness?

Causes of foodborne illness: ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

An Effective Food Safety Program Controls Food Safety Hazards During All Aspects of Food Service ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Three Essential Points to Developing this Plan ,[object Object],[object Object],[object Object],[object Object]

Sanitation ,[object Object],[object Object]

Why Thermometer Usage is Important ,[object Object],[object Object],[object Object],[object Object]

Potentially Hazardous Foods: ,[object Object],[object Object],[object Object],[object Object]

SOP’s for HACCP at Centara Grand are: ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Recommended Steps ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

An Effective Food Safety Program Controls Food Safety Hazards During Each Step of the Food Preparation Process…SOPs are needed for all of these: ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Understanding an SOP ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

PROCESS CATEGORIES for Potentially Hazardous Foods: ,[object Object],[object Object],[object Object]

Process 1: NO COOK ,[object Object],[object Object],[object Object]

No Cook Process NO COOKING TO KILL PATHOGENS! ,[object Object],[object Object],[object Object]

Process 2: Same Day Service Process ,[object Object],[object Object]

Process 2: Preparation for Same Day Service ,[object Object],[object Object]

Process 3: Complex Food Process ,[object Object],[object Object],[object Object]

Process 3: Complex Food Preparation ,[object Object],[object Object],[object Object]

Identify and document control measures and critical limits

Control Measures ,[object Object],[object Object],[object Object]

Critical Control Points (CCPs) ,[object Object],[object Object]

Critical Control Points require Critical Limits ,[object Object]

Critical Control Limits ,[object Object],[object Object]

Critical Limits- No Cook Process ,[object Object]

Critical Limits- Same Day Service ,[object Object],[object Object]

Critical Limits- Complex Food Preparation ,[object Object],[object Object],[object Object],[object Object]

Establish Monitoring Procedures

Establish Monitoring Procedures ,[object Object],[object Object],[object Object]

Corrective Actions ,[object Object],[object Object],[object Object]

Problem: Temperature of food during time of service is below 57°

Ask Yourself: WHY? ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Preventive Action for Food out of Temperature ,[object Object],[object Object],[object Object],[object Object],[object Object]

Corrective Action Log ,[object Object],[object Object]

Corrective Action Summary ,[object Object],[object Object],[object Object],[object Object],[object Object]

Recordkeeping ,[object Object],[object Object],[object Object]

Records that need to be kept ,[object Object],[object Object],[object Object]

Review and Revise Periodically

Review and Revise ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Review and Revise ,[object Object]

Haccp centara july 2010

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