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Food
Handler Certification Program |
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1. Review recipes and assess their risk.
There are three levels of risk in HACCP. Examples of low risk foods are cereals, bread, fruits
and vegetables. Examples of medium risk foods are hazardous foods with little handling and
potential for temperature abuse. Examples of high risk foods are poultry and its products, beef,
veal, pork, seafood, mixed salads, rice dishes, dairy products and cream products.
- review recipes listing each step and its level of hazard, paying special attention to food with high risk ingredients
- breakdown recipes into delivery, storage, preparation, cooking, portioning, serving and use of left-overs
Delivery is the approving and receiving of food. Storage is the storing and refrigerating of
ingredients. Preparation is the thawing, cutting, chopping, deboning, mixing, washing and
marinating of food. Cooking is the roasting, grilling, barbecuing, stir-frying and combining of
ingredients. Portioning is the slicing, deboning, arranging for serving of cooked food. Serving is
the giving to the customer directly to eat, take-out or offering for sale on a buffet. Use of leftovers is the refrigerating of food for later use.
- use a flow chart diagram to show each step, the equipment used, the personnel involved, the location of the process and other processes in the same area
This step will help you in staffing and efficient flow of product.
2. Identify Critical Control Points (CCP).
3. Make a plan to use preventive and control measures.
- minimize contamination of food, by killing pathogenic micro-organisms, destroying toxins or stopping pathogenic micro-organism growth
Look at those steps that are the most hazardous and try to reduce the food's time in the Danger
Zone. Also, reduce the amount of people that handle food and use sanitized utensils where
possible. Use accepted food handling practices.
- plan how the recipe can be changed in case monitoring reveals problems
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4. Monitor CCP's. |
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- watch food preparation and measure the actual time, temperature and amount of handling at all the steps and record this information on the flow chart
Record the time and temperature on the chart as well as the amount of food for each item.
- all steps must be monitored to make sure the planned control and preventive measures work
The control measures are to remove or minimize the hazardous step in the process.
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5. Take immediate action to correct any problems.
- action must be taken when time and temperature measurements show that there is unsafe food practices
If the control measures implemented in step 4 are not working as planned, alter the control
measures until they are minimizing the hazard.
6. Keep a log of recipes.
- this log will contain the recipe, its flow chart, time, temperature and amount of handling at each step
- review the procedures often and record the proper preparation steps and handling concerns
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