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HACCP

The document outlines comprehensive HACCP and food safety training essential for preventing foodborne illnesses in professional kitchens. It covers personal hygiene, safe food handling practices, the principles of HACCP, and the importance of allergen management and sanitation. Emphasizing the need for proper record-keeping and compliance, it concludes that adhering to these practices leads to safe food, healthy customers, and a successful business.

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Aderinola Faith
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39 views15 pages

HACCP

The document outlines comprehensive HACCP and food safety training essential for preventing foodborne illnesses in professional kitchens. It covers personal hygiene, safe food handling practices, the principles of HACCP, and the importance of allergen management and sanitation. Emphasizing the need for proper record-keeping and compliance, it concludes that adhering to these practices leads to safe food, healthy customers, and a successful business.

Uploaded by

Aderinola Faith
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd

Comprehensive HACCP & Food Safety

Training
• Ensuring Safe Food Handling in Professional
Kitchens
Introduction to Food Safety
• - Prevents foodborne illnesses
• - Critical in professional kitchens
• - Covers hygiene, safe handling, and HACCP
principles
Personal Hygiene in the Kitchen
• - Wash hands frequently (20 sec)
• - Wear clean uniforms, aprons, hair restraints
• - Keep fingernails short and clean
• - Stay home when sick
• - Cover cuts with waterproof bandages
Safe Food Handling Practices
• - Use separate cutting boards for raw &
cooked foods
• - Thaw frozen food properly
• - Keep raw meat separate from ready-to-eat
foods
• - Never store food on the floor
Understanding HACCP
• - HACCP = Hazard Analysis and Critical Control
Points
• - A systematic approach to food safety
• - Identifies and controls food hazards
The 7 Principles of HACCP
• 1. Conduct a Hazard Analysis
• 2. Determine Critical Control Points (CCPs)
• 3. Establish Critical Limits
• 4. Establish Monitoring Procedures
• 5. Establish Corrective Actions
• 6. Establish Verification Procedures
• 7. Establish Record-Keeping & Documentation
Food Safety Hazards & Prevention
• - Biological: Bacteria, viruses, parasites
(Salmonella, E. coli)
• - Chemical: Pesticides, cleaning agents, food
toxins
• - Physical: Glass, metal, bones in food
Cross-Contamination Control
• - Use color-coded cutting boards
• - Store raw foods below cooked foods
• - Wash hands & sanitize surfaces between
tasks
Allergen Management
• - Common allergens: Peanuts, eggs, milk, soy,
fish, wheat
• - Label & store allergens separately
• - Prevent cross-contact
• - Train staff on allergy protocols
Cleaning and Sanitation
• 5 Steps of Cleaning:
• 1. Remove food debris
• 2. Wash with hot, soapy water
• 3. Rinse with clean water
• 4. Apply a food-safe sanitizer
• 5. Air dry before use
Temperature Control & Storage
• - Hot foods: Keep above 60°C (140°F)
• - Cold foods: Keep below 5°C (41°F)
• - Frozen foods: Store at -18°C (0°F) or lower
Record-Keeping & Compliance
• - Temperature logs for food storage & cooking
• - Cleaning & sanitation schedules
• - Food safety training records
• - Supplier delivery inspection logs
HACCP Quiz
• - What does HACCP stand for?
• - Name one type of food safety hazard.
• - What should be done if cooked chicken is at
60°C instead of 75°C?
• - Why is cross-contamination dangerous in
food prep?
• - Give one example of a Critical Control Point
(CCP).
• - What are the 3 types of food safety hazards?
Food Safety Checklist for Chefs
• - Inspect food deliveries for quality &
temperature
• - Store perishable items at 4°C or lower
• - Use separate cutting boards for raw &
cooked food
• - Sanitize kitchen surfaces regularly
Conclusion
• - HACCP ensures food safety in kitchens
• - Follow hygiene & food handling best
practices
• - Train staff & maintain records
• - Safe food = Healthy customers = Successful
business

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