1. Foods 2 Comp. 2.04 Serving Food Comp. 205 HACCP

2. Danger Zone 41˚ to 135˚ Check internal temperature of cold foods before serving

3. Ready-to-eat cold foods Without temperature control up to 6 hours Label when to be thrown out

4. Ready-to-eat Hot foods Label when to be discarded within 4 hours

5. Check Internal Temperature 2 hours Maximum 4 hours

6. Serving Dishes Plates, glassware, utensils – avoid touching where food will be Use 1 utensil at a time for a food and the handle extended above the rim

7. Buffet Use new plate when returning to buffet to prevent cross- contamination Replenish with small containers of food

8. Re-serve food May re-serve foods that are packaged and has not been opened

9. HACCP Hazard Analysis Critical Control Point To prevent foodborne illness These plans effect : * Employees * Managers * Customers

10. HACCP Plan The Goal: To identify and control possible hazards throughout the flow of food or the Flow charts for each food

11. HACCP Plan Principle 1: Conduct a hazard analysis Examples:Uncovered hair Open wound on arm Reserved uneaten fresh roll

12. HACCP Plan Principle 2: Determine critical control points (CCP’s) Example: Storing step in preparation for fresh deli sandwiches in a self-service display.

13. HCCAP Plan Principle 3: Establish critical limits Example:Minimum limits to cook foods Cooking internal temperature of chicken to 165˚ for 15 minutes, broiling chicken breast for 16 minutes

14. HACCP Plan Principle 4: Establish monitoring procedures Example:A person appointed to measure the food’s flow through the establishment. (checking internal temperature) Determining how and when critical limits are being met

15. HACCP Plan Principle 5: Identify corrective actions Example:The chicken breast has not reached the correct temperature within the time limit, keep checking until it has

16. HACCP Plan Principle 6: Verify that the system works Example:Checking temperature log to make sure procedures and corrective action taken

17. HACCP Plan Principle 7: Establish procedures for record keeping and documentation Example:Keeping time-temperature logs for 3 months and receiving invoices for 60 days