1. HACCP Hazard Analysis Critical Control Point

2. Hazard = Something Dangerous Biological Physical Chemical

3. Analysis = Looking at We analyze potential hazards. Hopefully, we try to prevent them from killing anybody. Dangerous …Bologna!

4. Critical = Important

5. HACCP cont’d Critical Control Point – Basically, just a point somewhere in the handling of food where contamination may start and can be eliminated

6. HACCP and protein Meats, eggs, fish etc. are all foods that contain a lot of proteins Bacteria love to eat protein! Cooking kills bacteria and other parasites.

7. Danger Zone! 41°F Cold Hold 135°F Hot Hold

8. Protein Cooking Temperatures 135°F HOT HOLD Beef, Lamb Vegetables, fruit RARE : cool red center 145°F Beef, Lamb, Pork MEDIUM-RARE: warm, red center Seafood Fish is opaque & flaky Bivalves open up Shrimp & Scallops are white 150°F Beef, Lamb, Pork Eggs (whites coagulate at 155°F) MEDIUM: warm, pink center 160°F Beef, Lamb, Pork MEDIUM-WELL: light pink center 165°F GROUND Beef, Lamb, Pork WELL-DONE: all light pink or gray Poultry is white or dark brown at the bone Juices run clear Poultry (CHX, Turkey, Goose, etc.) Wild Game (venison, wild boar, squirrel, guinea pig, snake)

9. HACCP and temperature Cooling has to be quick Ice bath, ice paddle, blast chiller

10. Food Chilling Within the first 2 hours 41°F Cold Hold 135°F Hot Hold 70°F Room Temp Within the next 2 hours

11. HACCP and cold foods Foods shipped cold or frozen must be kept that way until use. – Frozen items should be icy rocks – Fresh seafood, poultry or meat should be at or below 41º F and packed on ice – Some produce needs refrigeration Lettuce, herbs, mushrooms, sugary fruits

12. Refrigerator Stacking ITEMCOOKING TEMPERATURE Ready-to-eatn/a (reheat to 165°F) Fruits & Vegetablesn/a (135°F to cook) Fresh Beef (steaks, chops)135°F Fresh Pork, Lamb (steaks, chops) Seafood 150°F Eggs155°F Poultry Wild Game Fresh GROUND meat 165°F TOP BOTTOM

13. Dry Foods Keep ‘em Dry! 6” above the floor Free of pests, contamination Sealed packages

14. HACCP and record keeping Always check temperature with a thermometer. Don’t be afraid to reject delivered goods based on handling temperature. Some system must be in place to keep inventory of perishable foods.

15. HACCP Hazard Analysis Critical Control Point

16. 135°F ???? RARE : cool red center Beef, Lamb, Pork MEDIUM-RARE: warm, red center Seafood Fish is opaque & flaky Bivalves open up Shrimp & Scallops are white Beef, Lamb, Pork ???s (??? coagulate at 155°F) MEDIUM: warm, pink center Beef, Lamb, Pork ????: light pink center GROUND Beef, Lamb, Pork ?????: all light pink or gray Poultry is white or dark brown at the bone Juices run clear ????(CHX, Turkey, Goose, etc.) Wild Game (venison, wild boar, squirrel, guinea pig, snake)