HACCP
The flow of food through your operation is divided in seven (7) phases. The HACCP plan must apply to each of these.
PHASE 1: PURCHASING
- All purveyors of food should have a written HACCP plan in effect. Ask for, examine and file a copy from each of your food suppliers.
- Schedule deliveries for off–peak hours.
- Schedule trained receiving personnel to be present to receive, check and store product.
PHASE 2: RECEIVING
Your hands on control of food handling begins here:
| Task: | Keep receiving area clean |
| Tools: | Brooms, mops/buckets/wringers |
| Task: | Check and record temperatures of the temperature sensitive food as it arrives — product arriving out of temperature should be marked, refused or quarantined and returned |
| Tools: | Thermometers, labels/markers, record charts |
| Task: | Check and record expiration dates — expired product(s) should be marked, refused and quarantined and returned |
| Tools: | Labels/markers, record sheets |
| Task: | Check packaging integrity — damaged goods should be marked, refused and quarantined and returned |
| Tools: | Labels/markers, record sheets |
PHASE 3: STORAGE
How and where is stored affects its safety and quality shelf life:
| Task: | Transport refrigerated and frozen foods to the proper storage facilities immediately after receiving; the faster the better |
| Tools: | Hand and platform trucks, dollies, keg carts, etc. |
| Task: | Use the first in/first out (FIFO) method of stock rotation |
| Tools: | Rotation labels, label printer, record forms, etc. |
| Task: | Keep refrigerated storage areas at or below 41 degrees F (5 degrees C) |
| Tools: | Refrigerators/coolers, deep chillers, strip doors, air curtains, thermometers, etc. |
| Task: | Maintain adequate air flow |
| Tools: | Wire/slotted shelving and dunnage racks |
| Task: | Maintain clean and sanitary conditions of storage areas |
| Tools: | Brooms, mops/buckets/wringers, brushes, squeegees, etc. |
| Task: | Keep frozen storage areas between 0 and -10 degrees F - the colder the better |
| Tools: | Freezers, strip doors, air curtains, thermometers, etc. |
| Task: | Frozen and refrigerated foods should be stored airtight and moisture proof |
| Tools: | Wraps/wrap dispensers, storage containers, bins and lids, etc. |
| Task: | Maintain employee safety while putting food in storage |
| Tools: | Ladders, step-ups, back support, first aid kits, spill absorbers, non-slip shoes, etc. |
HACCP TIP:
DO NOT overload refrigerated storage areas, as it restricts air flow.
An acceptable relative humidity = 50%. Write/rewrite all recipes in HACCP form.
PHASE 4: PREPARATION
Preparation is the most critical phase to be vigilant about food safety.
| Task: | Prevent cross-contamination from worker to food |
| Tools: | Hand sinks, hand soap/sanitizers, disposable gloves and glove box holder, hand/nail brushes, towel dispenser |
| Task: | Prevent cross-contamination from one food to another |
| Tools: | Cutting boards, cutting board brushes, color coded knives, tings, ladles and dishers |
| Task: | Maintain sanitation and employee safety while handling knives and operating equipment |
| Tools: | Cut resistant gloves, slicer blade covers, color coded knife rack |
| Task: | Maintain sanitary ice handling during storage, transport and service |
| Tools: | Ice machines, ice porter, ice scoops and holders |
| Task: | Prevent light bulbs from shattering glass into food and onto employees |
| Tools: | Shatter proof light bulbs |
| Task: | Cook all foods to correct internal temperature as prescribed by HACCP based recipes - record temperatures |
| Tools: | Thermometers, data loggers and log sheets |
| Task: | Reduce risk of employee burns during cooking/baking process |
| Tools: | Oven apparel - gloves, aprons, etc. |
| Task: | Foods cooked for storage must be chilled from 135 degrees F to 70 degrees F in 2 hours and 70 degrees F to 41 degrees F in 4 hours or less |
| Tools: | Rapi-kool, blast chillers, tumble chillers, thermometers and log sheets |
HACCP TIP:
Previously cooked foods must be reheated to an internal temperature of 165 degrees F for fifteen seconds. NEVER use hot holding equipment to reheat food.
PHASE 5: SERVICE
Servers should be trained to handle food as safely as kitchen staff.
| Task: | Maintain proper holding temperature for foods held hot (140 degrees F or higher) |
| Tools: | Steam tables, holding/heating equipment, rack covers, food pans and crocks |
| Task: | Maintain proper holding temperature for foods held cold (41 degrees F or lower) |
| Tools: | Refrigerators, refrigerated prep tables, insulated food pans, crocks and bowls, salad bars |
| Task: | Measure and record temperatures of held foods at regular intervals |
| Tools: | Thermometers, timers, data loggers, log sheets, etc. |
| Task: | Prevent cross-contamination from server to food |
| Tools: | Tongs, ladles, spatulas, hand sinks, hand soap/sanitizers, hand/nail brush, disposable gloves, etc. |
| Task: | Prevent cross-contamination from patron to food or another person |
| Tools: | Sneeze guards, hand soap/sanitizers, paper towel dispenser, baby changing tables, child safety sheet |
HACCP TIP:
Disposable glove wearers should change gloves often and wash their hands regularly. Workers with cuts, burns, abrasions must wear a disposable glove over a bandage on the wound.
PHASE 6: CLEAN UP
Utensils and surfaces must be cleaned before they can be sanitized.
| Task: | Properly store re-usable food |
| Tools: | Food storage containers, pans/lid, safety wrap dispenser, bar keep containers, label makers etc. |
| Task: | Clean and sanitize all food contact surfaces and utensils |
| Tools: | Dish machine, spray rinse, dish racks, glass washer, power soak, pot sink, detergent/sanitizers, test strips, etc. |
| Task: | Ensure high temp dish machine rinse water temp is at least 170 degrees |
| Tools: | Temprite test strips |
| Task: | Properly store utensils |
| Tools: | Brushes, scrubbers, sanitizer/wipes, gas connector kits, brooms/mops/bucket/wringers, trash can, etc. |
| Task: | Prevent employee or patron injury during clean-up |
| Tools: | Caution sign, protective eye wear, back supporters, oven apparel, grease disposal gear, etc. |
HACCP TIP:
Use specific, clearly marked containers for each type of food product, e.g. "RAW BEEF", "BEAN SALAD", etc. NEVER use the same container for multiple purposes; this may lead to chemical cross-contamination.
Stay tuned for more HACCP news next month as we continue discussing the flow of food through your operation.
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