8/27/2023 0 Comments Haccp process 3 complex food prepSome examples: hamburgers, steak, various fish species.Ĭooking. This process involves cooking food before it is served, which means it takes one trip through the danger zone (see Step 3 for more information), and potential biological hazards are exposed to a kill step before the food is served. Process 2: Same day service (example: receive - store - prepare - cook - hold - serve). The above CCPs are specific to these Process 1 foods and therefore require that you set specific Critical Limits for each risk factor (see Step 3 for more information). Those more general factors should be addressed in the SOPs of your Prerequisite Program. It's important to note that several other risks and hazards apply to Process 1 foods, like proper employee hygiene, properly sanitized food preparation equipment and utensils, etc. Some types of food in this category, especially sushi, ceviche, and shashimi, require freezing to kill potential parasites. A system must be in place to dispose of product that has sat unused too long.įreezing. Even if these foods are stored at the proper temperature, as time passes the risk of contamination grows. While the product is stored or after it has been prepared and is waiting to be served, it must remain below the 41 degree threshold to limit bacterial growth.ĭate marking. Many types of food in this category, especially shellfish, must arrive with a tag certifying its freshness, and the tag must be retained as proof.Ĭold holding. These foods must arrive below 41 degrees Fahrenheit. ![]() Some examples of Process 1 foods: oysters, salads, fresh vegetables, sushi, ceviche, shashimi. That means this food never goes through a "kill step" before it is served to customers, meaning the process of cooking the food, which kills most biological hazards, never occurs. This food is served cold and is never cooked. Process 1: No cook step (example: receive - store - prepare - hold - serve). There are a few exceptions, but in general most menu items can be divided into three groups (please keep in mind that the CCPs listed below are the most common examples only actual CCPs may vary depending on the situation): So how do you decide which points are a CCP and which can be handled by a Prerequisite Program? A good strategy is to analyze the food preparation process for each item on your menu. The critical points in food preparation and storage that have to be done right every time to prevent contamination should be labeled a CCP and folded into your HACCP program. These less critical points should be addressed with a Prerequisite Program, with definitive steps for minimizing risks and hazards. ![]() This distinction is important because as you identify risks and hazards in your restaurant, you are going to find points that should be addressed, but are not absolutely essential to achieving food safety for food safety. These SOPs are called Prerequisite Programs in HACCP. New operators should work with their local Board of Health to develop their SOPs before opening the doors. Unless you are brand new to the food service industry, you have probably already created a list of Standard Operating Procedures (SOPs) for applying proper food safety in your restaurant. This is a key distinction when using HACCP: this program is designed for the control of critical contamination points in the food preparation and storage process, and should be used in conjunction with a robust food safety program, not in place of a food safety program. Other points of potential contamination should absolutely be addressed without using the HACCP system. Critical control points are exactly that: absolutely essential to ensuring food safety in your restaurant. However, not all potential contamination points should be labeled a Critical Control Point. After conducting the Hazard Analysis in Step 1, and identifying the what, where, when, why, and how, you should have a good idea of what your CCPs should be. ![]() HACCP Principle 2 - Critical Control Points and ProcessesĪrticles » HACCP Principle 2 - Critical Control Points and Processes By Gregory Scott McGuireĪ critical control point is a specific place where food can become contaminated.
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