Bell Work List 3 safety procedures that we have here at school-why we have them- and the purpose behind them. 6/30/2018

Culinary HACCP 1.1 Define Hazard Analysis Critical Control Point (HACCP) 1.7 Outline the requirements for proper receiving and storage of both raw and prepared foods. 6/30/2018 Property of Pima County JTED 2009

HACCP Terms HACCP – (Hazard Analysis Critical Control Point) a systematic approach to the identification, evaluation and control of food safety hazards. Flow of Food - the actual movement of food through a kitchen from the point it is received (delivered) to the time it is disposed Critical Control Point: A step in the flow of food where contamination can be prevented or eliminated. Critical Control Limit – the minimum criteria that must be met at each Critical Control Point throughout the flow of food. Temperature Danger Zone – 41⁰F to 135⁰F

Property of Pima County JTED 2009 What is HACCP? HACCP—Hazard Analysis Critical Control Points. HACCP is the system used to ensure food safety. HACCP combines: Food-handling procedures, monitoring procedures, and record keeping. 6/30/2018 Property of Pima County JTED 2009

Property of Pima County JTED 2009 Think-Pair-Share Why is having a HACCP system important in a kitchen? 6/30/2018 Property of Pima County JTED 2009

Property of Pima County JTED 2009 What is HACCP? HACCP helps: Identify foods and procedures that are likely to cause food borne illness. Develop facility procedures that will reduce the risk of food borne illness. Monitor procedures in order to keep food safe. Make sure that the food served is safe. 6/30/2018 Property of Pima County JTED 2009

The HACCP System Critical Control Point: Common Control Points: A step in the flow of food where contamination can be prevented or eliminated. Receiving Storage Preparing Food Cooking Food Holding & Serving Food Cooling Food Reheating Food 6/30/2018 Property of Pima County JTED 2009

Critical Control Point: Receiving Preventative Measures Critical Limit Receive food at proper temperature Perishable food into cold storage quickly Purchase from approved suppliers/sources 41⁰F or lower 4 hour maximum time in Danger Zone Suppliers regulated AND inspected by proper authorities 6/30/2018 Property of Pima County JTED 2009

Critical Control Point: Storage Preventative Measures Critical Limit Maintain temperature control Prevent cross- contamination 41⁰F for perishable foods 0 ⁰F for frozen foods Ready-to-eat food doesn’t come into contact with raw meat, seafood OR eggs 6/30/2018 Property of Pima County JTED 2009

Critical Control Point: Preparation Preventative Measures Critical Limit Minimize bacterial growth Minimize contamination from employees and equipment 4 hour maximum in the temperature danger zone Employees wash hands when changing tasks AND at least one time every 4hr Ready-to-eat food doesn’t come into contact with raw meat, seafood OR eggs Property of Pima County JTED 2009 6/30/2018

Critical Control Point: Cooking Preventative Measures Critical Limit Cook Foods to proper temperature 145⁰F for eggs, fish, meat 165⁰F for poultry 140⁰F for vegetables 6/30/2018 Property of Pima County JTED 2009

Critical Control Point: Cooling Preventative Measures Critical Limit Stir hot foods in an ice water bath Cool as quickly as possible 135⁰F TO 70⁰F within 2 hours and then 70⁰F TO 41⁰F Within 4 hours 6/30/2018 Property of Pima County JTED 2009

Critical Control Point: Holding Preventative Measures Critical Limit Keep hot foods HOT Keep cold food COLD Hold hot foods at temperatures 135⁰F or above Hold cold foods at temperatures 41⁰F or below 6/30/2018 Property of Pima County JTED 2009

Critical Control Point: Reheating Preventative Measures Critical Limit Reheating foods for hot holding or service must be kept out of the danger zone Reheat to an internal temperature of 165⁰F 6/30/2018 Property of Pima County JTED 2009

Property of Pima County JTED 2009 Ticket-out-the-Door Define HACCP. List 3 Critical Control Points. Explain the preventative measure. List ONE critical control limit for each critical control point. 6/30/2018 Property of Pima County JTED 2009