FWE COOK & HOLD OVEN
FOOD SAFETY
11
Effective use of HACCP Guidelines will
assure food protection. There are seven
(7) steps in HACCP:
1. Assessment
2. Steps or points of control
3. Failure mode analysis
4. Employee procedures
5. Corrective action
6. Record keeping
7. Verification
There are twelve (12) common conditions
that support the growth of bacteria in food.
Thus, all twelve (12) critical control points
should be monitored to assure food
safety.
160 –
–
150 –
–
140 –
–
130 –
–
120 –
–
110 –
–
100 –
–
90 –
–
80 –
–
70 –
–
60 –
–
50 –
–
40 –
–
30 –
–
20 –
–
10 –
–
0 –
–
– 70
–
– 60
–
– 50
–
– 40
–
– 30
–
– 20
–
– 10
–
– 0
–
– -10
–
– -20
°F °C
SEVEN STEP HACCP FOOD GUIDELINES
!
Bacteria
Reproduce
Rapidly
TEMPERATURE
DANGER ZONE
Most foods are at risk during preparation and service. As foods
are thawed, cooked, held, served, cooled and reheated, they may
pass several times through the temperature danger zone of 40°F
to 140°F (4.4°C to 60°C). Each time food is handled, it runs the
risk of cross-contamination from other food and from food-contact
surfaces, such as: human hands, cutting boards and utensils. It is
recommended that passing through the 40°F to 140°F (4.4°C to
60°C) zone be done as quickly and infrequently as possible.
Food and public health dangers can be avoided with proper food
handling, storage, cooking (rethermalizing) and holding methods.
The key to food-borne illness prevention is constant monitoring of
food temperatures (both storage and internal).
HACCP is a Food Safety Program that is an effective tool for
safety and quality of food, from processing, receiving, storage,
cooking, holding and serving. By definition, HACCP is:
“H
AZARD
A
NALYSIS
C
RITICAL
C
ONTROL
P
OINT
”
Bacteria Survive and Grow
