Spring Noshery , HACCP , phase 2.

As a continuation from yesterday , we will continue discussing HACCP policy.

Temperature Control .

We will begin to discuss , the different temperature holdings for specific foods , raw & uncooked.

Temperature is one of the easiest ways to introduce food poisoning via the introduction of bacteria. More often than not this happens because the
environment is suitable for bacteria to grow.

2.Food must either be hot or cold when served , that includes drinks as well. In between, temperature encourages bacteria to start harboring. Bacteria can be classified as tiny microorganisms that cannot be seen with the naked eye , but when consumed are harmful to the human body.

The normal temperature in a kitchen is 18-32 degrees C. This makes it under normal circumstances an already suitable environment for bacteria to grow. If food is not handled correctly or left lying around under these temperatures it can cause the consumer of the food to have food poisoning or be ill.

The Cold Chain.

Hazard & Analysis

• The Cold Chain is there to ensure that the food is held at a constant temperature throughout .
• Having assessed that incorrect temperature poses a risk to food safety , implementing the food chain procedure helps mitigate that.
• Our critical control point here is temperature & goods recievership.

The Cold Chain.
1. This is a practice that is adopted simply put the food must always be kept at chilled temperature especially if they arrived frozen.
2. This also applies during the delivery of critical items i.e meats, the cold chain procedure; ensures that this kind of food has been kept at the correct temperature , safe & free from any bacteria.

3.Once received one needs to ensure that they are checked for quality and immediately stored back to the same temperature that they were received.
4. A thermometer reading can be done/recorded , to ensure the accuracy of this.

Dangerous Temperature Zone.

Danger Temp Zone

• The Hazard here is the risk of wrong temperature , means that our food enviroment is deemed unsafe because it is a bacteria breeding ground.
• Analysis , most food contamination occurs in this zone.
• Control point ; ensuring food does not fall into these temperatures.

1. When food temperatures are between 10-65 degrees C , bacterial growth can occur.
This temperature zone is called the danger zone. Micro organisms can grow very quickly and double up-to size at a rate of 20 minutes.
2.It is therefore very important to keep food at this temperature for as short a time as possible.

FROZEN PRODUCTS.

Ice cream/sorbet/any other frozen dairy/frozen fruit for smoothies or any other food marketed as a frozen product etc. -12 -18 degrees C.

Specific temperatures

• Meats , Red & Poultry , raw should be held at a temperature of 1.6 degrees C.
• These items should be held in the coldest part of the fridge in a container /drawer, to hold the meats, to avoid leakage/contamination.

Specific Food temp

• Dairy; stored at 2 degrees C.
• milk
• yoghurt
• cream
• cheeses.

Raw Vegetables

• fruits & fresh berries, edible flowers.
• salads
• root vegetables
• cruciferoues vegetables
• greens
• nightshades
• Temperature 1-3 degrees C.

Raw Vegetables and Fruits

• Vegetables and Fruits , should be stored in an area where there is enough air ciruclation. This is because veggies release a gas called ethylene .
• Avoid mixing fruits and vegetables.
• Store away from meats , but find the coolest area.

Food Specific Temp

• Eggs,
• Eggs should be stored away from porous items because the shells are thin.
• Temperature for storage 2-4 degrees C.

Breads & Pastries

• Breads and Pastries can be stored according to manufactures instructions.
• Ideally bread can stay fresh for longer if kept between 2-4 degrees C.
• This temperature is cool enough to keep from spoiling or moulding.
• Frozen bread -18 degrees C.

Cooked food Heat.

• Food should be cooked to 75 degrees C, to ensure bacteria are killed.
• Reheated to 82 degrees C.
• Cooked food stored above raw foods, to avoid leakage & contamination from raw food products.
• Don't reheat food twice.

4.When cooking or cooling food , one has to quickly reduce the window for microorganisms to grow.

5.All hot foods must be kept above 65 degrees C .

This is above the danger point.

6.All foods must be chilled as quickly as possible to below 10 degrees C.









This can be done in the following ways

5.All foods must be chilled as quickly as possible to below 10 degrees C.
This can be done in the following ways ;
6.Do not put hot foods in chillers/fridges as the hot air will raise the temperature of the air inside the chiller/fridge cabinet.

6.Cool food to room temperature as quickly as possible , in order to store into cool cabinet to keep out of the danger zone.

Do not reheat food more than once, more often than not if it is heated and cooled , it gets closer to the danger zone.

7.Food must be chilled between 30-45 minutes of cooking and reduced to a further temperature of 1-4 degrees C within a further 90 minutes.

8.Also keep food cold or frozen when it is not in use or needed.

Principals for cold storage .
1.Have separated areas for different food to prevent cross contamination.
2. Do not pack foods too tightly in the cold storage , this can cut off equal cold air circulation from getting to the rest of the other foods.

8.Fridges must not be overloaded and food should not be placed over cooling units or fans . This is to avoid raising the internal temperature of the fridge , which might result in the other foods sitting at an unsafe temp.

9.Foods should never be placed directly on the floor. Exception only for large bottles if there is no other area for storage.
10. Floors &Walls are the warmest part of the fridge.
10. Food should always be covered to prevent contamination , absorption of smell, and drying out.

Thawing Food.

1.Thawing of food should be done 24hrs prior preferably in the cold cabinet. Food that is thawing should be kept in a container.

2.Large joints of meat are to be properly defrosted before they are cooked.
Cooking frozen food can cause food poisoning because the center is left uncooked whilst the outside is already cooked, this encourages the growth of harmful bacteria.

3.Therefore it is always best to thaw cooked /uncooked foods 24 hrs prior. It is the most SAFE and organized way of handling food.


4.Thawed foods ideally should not be refrozen.
5. If the internal temperature of the said food is 7 degrees C and above it cannot be refrozen, if below you can refreeze depending on the guidelines of the manufacturer product.

Waste & Refuse

1.Kitchen refuse should be taken out a few times a day.
It should be covered and placed at a safe distance away from food preparation areas & storage areas.
2.Waste should be separated wet & dry , to avoid spillage .
3.Refused bins used indoors must be emptied as often as possible , morning , lunch and evening is the most critical.
After emptying bins, they must be thoroughly cleaned including the tops/lids before being brought back into the food handling environment.






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5.Wet waste must be discarded immediately , this includes and is not restricted to vegetable peelings/trimmings, bone cut offs etc.


6.Bins must be lined with plastic trash bags.


There should be multiple stations with bins , which can be mapped according to the kitchen to avoid
carrying trash around.



7.Bins must never be allowed to overflow , at night especially to avoid harboring rodents/pests.

9.It is essential that hands are washed thoroughly after the disposal of rubbish to avoid cross contamination of food from the bacteria present in the rubbish.



10. Covered dustbin keeps away pests, flies etc.

11.Old oil is one of the fastest ways to collect bacteria and possibly give a customer food poisoning because it is simply not fresh.




12.No old oil should be distributed to staff members.
Oil that is’ spent’ should be marked as old and set aside. There should be a bi weekly change of oil depending on the frequency of orders that require frying.
13.Gloves should be provided in the handling of waste to prevent cross contamination and protect the handler from any hazardous material.

Types of Waste .

1.Recyclable waste;
2.Organic vs Inorganic.
Organic
3.Uncooked production waste.

Hygiene Regulations , food storage , part 1.

Food Storage Regulations.

• Any container that holds food must be clean & free from any toxic substance, ingredient liable for contaminating the food.
• If the packaging for the food appears damaged don't accepted the food from supplier.
• Damages can be , broken seal, dirt ,etc.

Food storage Hygiene.

• Contaminated stock should be assessed first , in order to determine the extent of the damage , however the safety of the food must be the center & priority of the food.
• Freezer burn, for smaller items of food , the extent of freezer burn means this food needs to be discarded. For large chunks of meat , see if you can salvage them.

Food Storage Hygiene

• Ambient storage 18 degrees C , can work for dry goods , jams tins packets etc.
• Cooked food must never be stored under ambient temperatures.
• It must be frozen or chilled immediately because it is high risk & bacteria can multiply.

Spoilage .

Different types of Spoilage

• physical damage
• animal/pest activity
• Chemical breakdown , i.e loss of quality .
• Micro-organisims.

Types of Spoilage

• 1.Moldiness foods become whiskery& fluffy.
• 2. Rots , this happens often in watery foods i.e eggs, veggies , fruits.
• 3. Sliminess , bacteria grow & multiply in a wet area i.e meats , fish ; taints and odors the food.
• 4. Fermentation , natural yeasts & some foods produce gas.

Bacteria Growth

Bacteria Growth

• Different strains bacteria's hardly compete with one another.
• Their growth is determined by two factors, environment & surrounding conditions.
• The food spoilage will be specific to the kind of bacteria.

Mixed Bacteria Population

• each species will affect the growth of another.
• the fastest growing micro-organisms will dominate.
• waste from one micro-organisim can stop another from growing.
• waves of different spoilage can occur .

Mixed bacteria Population

• As the other one dies, another grows in it's place , that is why proper hygiene and sanitization is key.
• The enviroment may kill the bacteria itself .

Conditions for Storage

• Pasteurization, will destroy heat sensitive bacteria but heat resistant bacteria will remain.
• Chilled storage discourages mesophiles, bacteria that survive in medium range temperature.
• and thermophiles heat loving bacteria
• However it encourages psychrophiles cold res bacteria.

Conditions for Storage

• Vaccum packing will only prevent aerobic bacteria.
• Halophalic , tolerate salty conditions.
• Osmophilic bacteria , free water & dry stores.

Special Contamination Threats.

Special Contamination Threats..

• Nutrient dense & protein enviroment.
• Meats& poultry especially meat that has been broken up i.e sausages or joints.
• frozen meat or poultry , DO NOT COOK FROZEN FOOD.

Special Contamination Threats

• Cook food thoroughly , under-cooked food carries alot of bacteria.
• Meats should be cooked for 30 minutes per every 0.5 kg until proper internal temperature is reached.

How Food Poisoning Occurs.

• Keeping food in heated cabinets overnight.
• rewarming of food & pastries.
• holding food to long
• re-using food after reheating.
• Keep some foods in fridge until last possible moment i.e milk.

How Food poisoning occurs

• Poorly cleaned vegetables.
• Most vegetables carry soiled which has trickles of faecal matter and other substances. Thorough cleaning ensures none of these are ingested.
• Dirty hands.

Principles for Receiving Food

• Freshness- check sell by date.
• Temperature- check that food have been delivered at the proper freezing/chilling temp.
• Color/Odor- signs of rot or decay
• Unbroken Packaging or Labelling.