HACCP

NOTES

CULINARY ARTS
PATRICIA ALEXANDRA FERREIRA FERNANDES VALERIO
ESCOLA HOTELARIA ESTORIL | NOVEMBER 2015

HACCP

Patricia Valrio

HACCP
Hazard Analysis and Critical Control Point system
Is an approach that identifies specific hazards
(biological, chemical or physical agent in, or
condition of, food with the potential to cause an
adverse health effect) and measures for their
control. Its full implementation consists of seven
principles.

PREREQUISITES:
To prevent, reduce or eliminate contamination of
food during storage and preparation, every aspect
of catering should be controlled. Control is
achieved using prerequisite procedures and a
HACCP plan.

The prerequisites provide the foundation for
effective HACCP implementation and should be in
operation before HACCP.

As a general rule the prerequisites should be used
to control hazards associated with the food
service environment (premises and structures,
services, personnel, plant and equipment).
HACCP should be used to control hazards
associated directly with food processes (storage
and preparation) that are deemed to be significant
by risk assessment.

2015

SEVEN PRINCIPLES OF HACCP:

1. Conduct a hazard analysis
2. Determine critical control points
3. Establish critical limits
4. Establish monitoring systems
5. Establish corrective actions
6. Establish verification procedures
7. Establish documentation and
record keeping

THE PREREQUISITE PROCEDURES FOR THE FOOD SERVICES SECTOR

1. Premises and structures
2. Plant and equipment
3. Hygiene of Personnel
4. Services
5. Cleaning
6. Storage
7. Zoning
8. Pest control
9. Supplier control
10. Delivery controls
11. Management and records

HACCP

Patricia Valrio

2015

Effective hygiene control, therefore,

is vital to avoid the adverse human
health and economic consequences
of FOODBORNE ILLNESS, foodborne
injury, and food spoilage

FOODBORNE ILLNESS:

In most cases foods are not contaminated
intentionally but rather from carelessness
or insufficient education or training in food
safety.

FOODBORNE ILLNESS OR FOODBORNE DISEASE

are now the generally preferred terms. Foodborne disease can be defined as: any disease of an
infectious or toxic nature caused by or thought to be caused by the consumption of food or
water.

HACCP

Patricia Valrio

Symptoms of FOODBORN ILLNESS:

a. Nausea
b. Vomiting
c. Diarrhea
d. Abdominal cramping
e. Fever
f. Headache
g. Dehydration
h. Blood or pus in the stools

2015

FOODBORN ILLNESS can be caused by:

1. Biological hazards
a. bacteria, viruses, parasites
2. Chemical hazards
a. cleaning agents, toxins
3. Physical hazards
a. bone, glass, metal, false fingernails,
plastics

Factors associated to FOODBORN ILLNESS in restaurants:

1. contaminated raw materials
2. inadequate handling leading to crosscontamination
3. improper chilling and chilled storage
4. incorrect thawing practices
5. inadequate cooking
6. poor personal hygiene
7. infected food handler(s)
8. poor hygiene of premises and utensils
9. multipurpose dishcloths / sponges
10. food prepared too long in advance
11. storage at ambient temperatures
12. delayed serving

Agents implicated in FOODBORN ILLNESS:

Microbiological agents responsible for FOOD BORN

DISEASE:
Europe (2008)

1. Salmonella 35,4%
2. Unknown 25,9%
3. Virus 13,1%
4. Campylobacter - 9,2%
5. Toxins (bacteria) -9,8%
6. Other agents 3,1%
7. Escherichia coli, pathogenic -1,4%
8. Parasites -1,3%
9. Other bacterium agents -0,4%
10. Yersinia 0,4%

HACCP

Patricia Valrio

2015

Local source of FOOD BORN DISEASES:

Europe (2008)

1.
2.
3.
4.
5.
6.
7.
8.

Household 38%
Restaurant, Caf, Pub, Bar 23,1%
Other setting -10,8%
School, kindergarten -5,3%
Canteen or workplace - 4,3%
Take-away or fast-food 2,7%
Hospital or medical care -2,6%
Unknown -13,3%

Critical factors responsible for FOODBORN DISEASES:

1. Inadequate heat treatment 15.8%
2. Use of raw food 9.2%
3. Incorrect Time / temperature storage 5.6%

Facts about FOODBORN ILLNESS:

1. Common
2. Under reported
3. Contributes to many cases of
sickness and death each year
4. Its very costly
5. Can destroy the reputation of a
food establishment

Sources of FOODBORN ILLNESS:
1. Food handlers
2. Contamination in: air, water, soil and fresh
manure
3. Food contact surfaces
4. Animals, insects, rodents

Risk populations:
1. Infants and young children
2. Older adults
3. Pregnant women
4. Immunocompromised populations

FOODBORNE ILLNESS: A growing problem

1. Increase in foodborne pathogens
2. Antibiotic resistant pathogens
3. Better methods of detection and identification
4. More centralized food distribution
5. Globalization

Foods associated with FOODBORN ILLNESS

1. Raw foods of animal origin
2. Fruits and vegetables
3. Alfalfa sprouts and raw sprouts
4. Unpasteurized milk, fruit and juice
5. Ready-to-eat deli and salad foods

HACCP

Patricia Valrio

2015

Important causes of FOODBORN ILLNESS:

1. Poor personal hygiene
2. Cross contamination
3. Temperature abuse

Common FOODBORN DISEASES spread by
poor hygiene:
1. Hepatitis A
2. E. coli 0157:H7
3. Salmonella typhi
4. Shigella
5. Staphylococcus Aureus
a. MRSA (Methicillin-resistant
Staphylococcus aureus)
6. Norwalk virus

1. PERSONAL HYGIENE

Workers and Contamination - contaminate food
through:
1. Working while sick
2. Touching pimples or sores
3. Touching hair
4. Not wearing a band aid and single-use gloves
over sores and wounds
5. Not washing hands properly

Bacteria, viruses, and parasites - The Big Five
1. Norovirus
2. E. coli O157:H7
3. Shigella
4. Salmonella Typhi
5. Hepatitis A

Handwashing is the single most important means of
avoiding sickness and preventing the spread of disease

Cleaning vs. Sanitizing:

CLEANING is the process of removing food
and other types of soil from a surface, such
as a dish, glass or cutting board.

SANITIZING is a process that reduces the
number of harmful microorganisms that are
on a properly cleaned surface to a safe level

2. CROSS CONTAMINATION

Is the transfer of a harmful substance from:
1. Food to food
2. Equipment/utensil to food
3. People to food

Cross contamination occurs through:
1. Poor personal hygiene
2. Raw food in contact with ready to eat foods
3. Contact with contaminated surfaces
4. Improper storage practices
5. Contact with food service workers
6. Contamination from consumers

And this is preventing with hygiene rules

HACCP

Patricia Valrio

2015

HIGH-Risk foods

1. Meat, poultry

3- TEMPERATURE

Improper cooling or temperature abuse is one of the most
frequent mistakes in all foodborne illness outbreaks. Foods must
be kept out of the Danger Zone which is between 50C and 600C.

2. Seafood, fish
3. Prepared sauces
4. Eggs
5. Pastry
6. Mayonnaise
7. Cooked Rice
8. Dairy products: milk, cream,
soft Cheese, Yoghurt
9. Vegetable raw salads
10. Prepared Salads
11. Cooked pasta
12. Cut Fruit Salads
13. Stuffed food

Potentially HAZARDOUS FOODS:

Food, natural or synthetic, requires temperature control because
of:

1. Rapid and progressive growth of infectious or toxigenic
micro-organisms
2. Growth and toxin production of Clostridium botulinum
3. Growth of Salmonella enteritidis in raw eggs

Hazardous foods:
1. Foods of animal origin that are raw or heat-treated
2. Foods of plant origin that are:
a. heat treated or consists of raw sprouts,
b. cut melons
c. garlic in oil mixtures that are not acidified or
otherwise modified at a processing plant in a way
that results in mixtures that does not supports
growth of pathogenic microorganisms

14. Bean products

15. Homemade canned foods
16. Homemade mushrooms
17. Any foods containing any of
these High Risk Foods

Environmental conditions for

bacterial growth

1. Food/nutrients
2. pH
3. Moisture/ Water
4. Time
5. Oxygen
6. Competition
7. Temperature

HACCP

Patricia Valrio

2015

1.FOOD:
All bacteria need food for growth and energy and will grow and multiply in a wide variety of foodstuffs,
particularly those rich in protein. Meat, poultry and meat products, dairy products and egg products
provide ideal food for bacteria. Small amounts of these foods, if trapped in cracks or joints on working
surfaces, can provide nutrients for large numbers of bacteria

2.pH:
Bacteria grow and multiply only within a certain ph range with most preferring a neutral environment
around pH 7. Low pH (acidic conditions) generally stops bacterial growth.

3.WATER:
Bacteria need moisture for growth. Without water, dehydration occurs and the life and growth of the
bacteria will slow down and may stop. Drying and salting are effective methods of preserving foods.
Raw meats, contain enough moisture to enable bacteria to grow. In some foods the amount of water
available to bacteria is deliberately limited so as to prevent growth. Food may be dehydrated,
preserved in a high concentration of sugar or preserved in salt, these methods reduce the availability of
water to the bacterial cells.

4.TIME:
Time is needed for bacteria to grow and reach maturity. At their optimum living conditions bacteria will
generally double in number every 20 minutes. Bacteria grow rapidly in the "Danger Zone"the
temperatures between 5o and 60o C. Food that is left too long at unsafe temperatures could be
dangerous to eat, but smell and look just fine.

5. OXYGEN:
Pathogens vary in their oxygen requirements. Those which require oxygen are called aerobes, e.g.
Bacillus cereus. Those which do not need oxygen are called anaerobes, e.g. Clostridium perfringens and
Clostridium botulinum. Those which will grow or survive with or without oxygen are known as
facultative anaerobes and include Salmonella species and Staphylococcus aureus .

6. COMPETITION:
There are a number of different bacteria present in food, they compete for the same nutrients.
Pathogens are often not as competitive as spoilage bacteria and unless present in high numbers, will
usually die.

7. TEMPERATURE:
Bacteria have an optimum temperature where they will grow most rapidly along with a temperature
range for growth. Most bacteria grow best between 5 and 60C and this is commonly called the
Temperature Danger Zone. Food should be in this zone for as little time as possible. Most pathogens,
however, like warmth and are known as mesophiles. They will grow at the 'danger' zone and have an
optimum temperature for growth of about 37C. Listeria bacteria will grow very slowly below 5C, but
most pathogens become inactive (dormant) at low temperatures. They start to multiply more rapidly as
the temperature rises. A temperature of 70C for 2 minutes is recommended as a means of killing
pathogens during the normal cooking process.