chef training

1. HACCP SYSTEMS – Now that you understand what contaminants are and how they can be destroyed or
controlled it is necessary to put this information into practice during day to day operations although
local health departments regularly inspect all food service facilities, continual self-inspection and control
are essential for maintaining sanitary conditions. Critical control points in the flow is any step during
the processing of a food when a mistake can result in the transmission, growth or survival of pathogenic
bacteria.
A HACCP SYSTEM FLOWCHART
Identify potential hazards and evaluate their severity and risks.
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Identify the critical control points, which are steps are where hazards
can be reduced or eliminated.
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Establish procedures for controlling hazards and correcting problems.
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Monitor the critical control points and correct problems as they arise.
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Set up and use a record points and correct keeping system.
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Verify that the system is working and adjust it as needed.
HACCP ANALYSIS - THE FLOW OF FOOD
CONTROL POINT HAZARDS STANDARDS CRITICAL ACTIONS
Selecting the menu and
recipes receiving
TCS foods human hands
involved in food
preparation
contaminants or spoiled
goods; TCS foods in the
temperature danger
zone.
Analyze menus and
recipes for control
points, wash hands
frequently; use single
use gloves as
appropriate.
Plan physical work flow,
train employees
Storing Cross- contamination to
and from other foods
bacterial growth
spoilage; improper
holding temperature.
Avoid crowding and
allow air to circulate in
freezers and
refrigerators; rotate
stock and keep areas
clean.
Maintain proper
temperatures and other
storage conditions;
discard if necessary.
Preparing Cross-contamination; Keep TCS foods at 41’F( Avoid the temperature

2. bacteria growth 5’C) or below or
135’F(57’C) or above.
danger zone; maintain
good personal hygiene
and use sanitary
utensils
Cooking Bacterial survival;
physical or chemical
contamination
Heat foods to the
appropriate internal
temperature; reheat
leftover foods to atleast
165’F (74’C)
Cook food to their
proper temperatures
Holding and service Bacteria growth
contamination
Maintain hot holding
temperatures at 135’F
(57’C) or below
Maintain proper
temperatures and used
sanitary equipment
Cooking leftovers Bacterial growth Spread food into clean,
shallow, metal
containers; use an ice
bath
Cool foods quickly; label
and store them
properly
Reheating Bacterial survival and
growth
Use leftovers within 4
days; heat leftovers to
167’F(74’C) for 15
seconds within 2 hours
do not mix old product
with new and discard
secondary leftovers
Reheat food quickly (do
not use a steam table)
and as close to serving
time as possible; reheat
smaller quantities at
needed; discard
necessary
THE SAFETY WORKERS – kitchen are filled with objects that can cut, burn, break, electrocute, crush or
sprain the human body. The best ways to prevent work-related injuries are proper training good work
habits and careful supervision .
Personal safety - safe behavior on the job reflects pride, professionalism and consideration for fellow
workers. The following list should alert you to conditions and activities aimed at preventing accidents
and injuries.
1. Clean up spills as soon as they occur.
2. Learn to operate equipment properly
3. Wear clothing that fits properly; avoid wearing jewelry, which may get caught in equipment.
4. Use knives and other equipment for their intended purpose only.
5. Keep exits, aisles and stairs clear and unobstructed
6. Always assume pots and pans are hot; handle them with dry towels.
7. Position pots and pan handles out of the aisles so that they do not get bumped .
8. Get help or use or cut when lifting of moving heavy objects.
9. Avoid back injury by lifting with your leg muscles; stoop, don’t bend, when lifting
10. Use an appropriately placed ladder or stool for climbing; do not use a chair, box, drawer or self .
11. Keep breakable items away from food storage or production area.
12. Never leave a pan of oil unattended; hot fat can ignite when overheated.

3. 13. Warn people when you must walk, behind them, especially when carrying a hot pan.
FIRE SAFETY – from grease flare-ups on cooktops to major fire caused by dirty ventilation hoods fires can
develop into serious threats in busy professional kitchens. Understanding the danger posed by fires and
having proper fire safety program in place is of utmost importance in a professional kitchen.
FIRST AID – some accidents will inevitably occur, and it is important to act appropriately in the event of
injury or emergency.