Sanitation and the HACCP System 395 Unfortunately, some microorganisms are dangerous. In the discussion that follows, we will refer to them as germs. They cause illness and disease if they are allowed to multiply and spread to humans through food or some other means. There are several types of harmful germs that can make food unsafe. Examples include bacteria, molds, parasites, and viruses. Unfortunately, the germs most harmful to people like many of the same foods we do: nonacidic, high-protein ȱ ȱ ȱǰȱ ęǰȱ ¢ǰȱ ǰȱǰȱ ȱ ȱ ȱ ȱ ȱ ę- ǯȱȬȱȱȱȱȱȱȱ ȱȱȱęȱ as potentially hazardous. While all foods must be handled with care, potentially hazardous foodsȱȱȱȱȱĴǯȱ Germs need certain conditions in order to multiply. First, they need moisture. Freezing or drying foods will not necessarily kill germs. Rather, since moisture is removed (in drying) or changed into another form (ice crystals in freezing), germs may become dormant but begin multiplying when moisture is again available— for example, when moisture is added to dry products or when frozen products are thawed. Germs also need comfortable temperatures to thrive. A food temperature danger zone exists between 41°F (5°C) and 135°F (57°C). Germs will multiply rapidly if they are in foods that are within this temperature range. Food production and service personnel should do everything possible to minimize the time that foods are in this danger zone. ¢ȱȱěȱȱ¢ȱȱȱȱ ǯȱȱȱȱȱȱ¢ȱ acidic foods such as citrus fruits, but most germs grow best in neutral foods— foods that do not contain large amounts of acids. Unfortunately, many foods high in protein (for example, meats, seafood, eggs, and milk) are in the neutral acid ǯȱȱȱȱȱȱȱȱĴȱȱȱǯ ¢ȱ ȱ ȱ ěȱ ȱ ȱ ȱ ȱ ǯȱ ȱ ¢ȱ ȱ these factors and know how to make the environment inhospitable for germs, you will be on your way to a safe, sanitary food service operation. Later in the chap- ȱ ȱ ȱȱȬęȱȱ ȱǰȱǰȱǰȱ preparing, and serving food. Foodborne Illnesses Harmful germs in food can cause people who consume them to become ill. An overview of some common foodborne illnesses is presented in Exhibit 1. There are two basic types of foodborne illnesses: 1. Food poisoning—illness caused by germ-produced poisons 2. Food infection—illness caused by germs in food Food Poisoning. Food poisoning occurs when germs get into food and produce wastes that are poisonous. With food poisoning, it is the poison—not the germs themselves—that causes the illness. Once a food is poisoned by germs, there is nothing you can do to make it safe for consumption. For example, if heat is applied to the food it will kill the germs, but it will not eliminate the poison. Another problem with the poison is that it
396 Chapter 12 Ğȱȱȱǰȱǰȱȱǰȱȱȱȱȱȱȱȱȱȱ ȱȱȱȱȱȱȱȱȱěǯȱȱǰȱ¢ȱ ȱȱȱȱ to tell whether the food is safe. At worst, you may get sick yourself from tasting foods that contain poison. Types of food poisoning. Staphylococcal poisoning—staph—is a common type of food poisoning. Staph germs are found on the skin and in the nose and ȱ ȱ ȱ ȱ ȱ ȱ ȱǯȱ ȱȱ Ğȱȱȱ staph poisoning are meats—especially ham, poultry, and meat salads—and cream ȱ ȱ ȱ ȱěȱ ȱ Ȭęȱ ǯȱ ȱ¢ȱ ȱ ȱ ff //. / = ? > 5 4 <334 :"JAffiffl%;fifi!%% ! $I!& '@-<4 <;5?;:5:3 ?@-<4E8;/;//A? ;@A85?9 '-9 <;5?;:5:3 ?-89;:188- $6 5587 53 % 65 %4 545 65 (>5/45:;?5? (A.1>/A8;?5? AK#" ;fifi!%% :"J"#fi " ;!& ""% " "!fiK %%"ffl& Cffl&ffiAffiffl%;fifi!%% -@5:3 2;;0 5:21/@10 .E /->181?? 2;;0 4-:081>? fl1>9? 2>;9 /A@? ;A345:3 ;> ?:11F5:3 ->;A:0 2;;0 -@5:3 2;;0 /;:@-5:5:3 <;5?;: 2>;9 @41 .-/@1>5- -@5:3 59<>;<1>8E /;;710 2;;0? /;:@-95:-@10 .E (41 ;>3-:5?9 ;:@-/@ C5@4 21/-8 9-@1>5-8 ;2@1: 2>;9 >;01:@? -@5:3 2;;0 /;:@-95:-@10 .E ;;0 4-:081>? ffl:?1/@? -@5:3 2;;0 /;:@-95:-@10 C5@4 @41 ;>3-:5?9 -@5:3 <;>7 <>;0A/@? @4-@ ->1 /;:@-95:-@10 -@5:3 2;;0 5:21/@10 .E 2;;0 4-:081>? C4; /->>E @41 05?1-?1 $;@1:@5-88E 4-F->0;A? 2;;0 @4-@ 5? 4534 5: <>;@15: /;:@1:@ A?@->0 -:0 />1-9 05?41? !1-@ 05?41? 1?<1/5-88E 4-9 <;A8@>E -:0 91-@ ?-8-0? -::10 3;;0? @4-@ ->1 :;@ <>;/1??10 <>;<1>8E ?A/4 -? .1-:? /;>: 91-@ -:0 25?4 ;;0? 4534 5: <>;@15: /;:@1:@ !1-@? $;A8@>E 33? -:0 133 <>;0A/@? -710 <>;0A/@? C5@4 />1-9 25885:3? ;;0? 4534 5: <>;@15: /;:@1:@ !1-@? $;A8@>E '-A/1? ?;A<? -:0 3>-B51? 9-01 C5@4 91-@ -:0 <;A8@>E &-C -:0 A:01>/;;710 .112 ):<-?@1>A>5F10 9587 -:0 -<<81 6A5/1 ffl9<;><1>8E <>;/1??10 ?-8-95 1@@A/1 1-: ?<>;A@? $;>7 -:0 <;>7 <>;0A/@? ;;0? 4534 5: 9587 ;> 9587 <>;0A/@? ->12A8 2;;0 4-:085:3 4-.5@? 9<8;E11? 2>11 2>;9 5:21/@5;:? (4;>;A34 /;;75:3 ;2 2;;0 2;88;C10 .E 599105-@1 ?1>B5:3 ;> >12>531>-@5;: ->12A8 <>;/1??5:3 ;2 /-::10 2;;0? ; :;@ A?1 4;91 ;> ?/4;;8 <>;/1??10 /-::10 3;;0? fl;;0 <1>?;:-8 4-.5@? ;2 2;;0 4-:081>? (4;>;A34 /;;75:3 -:0 599105-@1 ?1>B5:3 ;> >12>531>-@5;: ;2 2;;0? fl;;0 2;;0 ?@;>-31 <>-/@5/1? (4;>;A34 /;;75:3 -:0 599105-@1 ?1>B5:3 ;> >12>531>-@5;: ;2 2;;0? fl;;0 2;;0 ?@;>-31 <>-/@5/1? fl;;0 <1>?;:-8 4-.5@? ;2 2;;0 4-:081>? (4;>;A34 /;;75:3 ;2 .112 $>;<1> 2;;0 4-:085:3 <>-/@5/1? $>;<1> <1>?;:-8 4E351:1 )?1 ;2 <-?@1A>5F10 9587 -:0 6A5/1? (4;>;A34 /;;75:3 ;2 <;>7 -:0 <;>7 <>;0A/@? ;/-8 ?@-@1 2101>-8 <;>7 5:?<1/@5;: !587 <-?@1A>5F-@5;: $>;<1> ?-:5@-@5;: ;2 -88 1-@5:3 0>5:75:3 -:0 /;;75:3 A@1:?58? ->12A8 2;;0 4-:085:3 &;A@5:1 41-8@4 1D-9? 2;> 19<8;E11? &1919.1> ffi-:081 2;;0? <>;<1>8E fi11< 2;;0? -@ <>;<1> @19<1>-@A>1 - ;88;C 3;;0 <1>?;:-8 4E351:1 4-.5@? - !5:595F1 @41 @591 @4-@ 2;;0? ->1 5: @41 @19<1>-@A>1 . 1 /->12A8 C5@4 -88 2;;0? 4534 5: <>;@15: /;:@1:@ >-:31 ;2 J . fi11< 2;;0? 4;@ -:0 711< 2;;0? /;80 ;> 0; :;@ 711< @41 2;;0 -@ -88 Bfi AflA Kfi? B ? !? fl# $ff:>) fl $fffl:7: 9% fl7fl79 fl fl% 7@ ) 7ff79 $ff9+fffl= O?? KA2A ?A
Sanitation and the HACCP System 397 four hours of eating the food. Symptoms are nausea, vomiting, abdominal pains, and diarrhea. Another illness caused by poison in food is botulism. Botulism can be fatal; ¢ǰȱ ȱ ȱ ǯȱ ȱ Ğȱ ȱ ȱ ȱ ¢ȱ ȱ canned foods. With new methods of canning and processing, cases of botulism from commercial sources are rare. However, botulism can occur when improperly processed homegrown or home processed canned goods are used. The presence of botulin (the toxin that causes botulism) cannot be detected by tasting, smelling, or looking at the food. Illness generally occurs within 12 to 36 ȱĞȱȱȱȱȱǯȱ¢ȱȱ££Dzȱȱ DzȱĜ¢ȱȱ ǰȱǰȱȱDzȱ ȱȱȱDzȱ and paralysis. Food Infection. Food infections are caused by bacteria and viruses in food that are consumed with the food and later reproduce inside the body. With food infection, it is the germs themselves—not the poison they produce—that cause the illness. Types of food infection. Salmonellosis—sam—is a common form of food infection. Sam germs live in the intestinal tract of people and some animals, including hogs and chickens. Foods especially susceptible to salmonellosis include ground ǰȱǰȱ ȱ¢DzȱęDzȱȱ ȱȱDzȱ ȱȱȱ- ȱȱęǯȱ ȱ¢ȱȱ ȱŗŘȱȱŚŞȱǯȱ¢ȱȱ abdominal pains, diarrhea, fever, vomiting, and chills. Clostridium perfringens is a germ found almost everywhere: in the soil, in the intestinal tract of people and animals, and in dust. Food sources are soups, gravies, and stews kept lukewarm in deep containers for long periods of time. Illness ¢ȱȱ ȱŞȱȱŗŘȱȱĞȱȱȱȱDzȱ¢ȱ are abdominal pains and diarrhea. ȱȱęȱǰȱ¢ǰȱȱȱȱȱȱ ěȱ ȱ ȱȱȱ ȱ¢ȱěȱ ¢ȱȱ ȱǰȱ there is some good news: managers and food handlers can use a basic set of procedures that will help to eliminate the opportunity for any type of food-related illness to occur. Exhibit 2 outlines basic procedures that a manager may follow when a guest complains of foodborne illness. Procedures will vary from operation to operation. Sanitary Procedures for Safe Food Handling ȱ ȱ ȱ ȱ ȱ ȱ Ĵȱ ȱ ȱ ȱ ȱ Ĵȱ ȱ memorizing an extensive list of dos and don’ts. If you and your employees understand the need to be careful with food and know basic sanitation principles, many ȱ ȱęȱ ȱȱ ȱĴȱȱȱǯȱȱęȱȱȱȱ food handling is simply making it clear to everyone that sanitation is a priority when purchasing, receiving, storing, preparing, and serving foods. Purchasing. Restaurant personnel should purchase food that is wholesome and suitable to eat. Food should be obtained from commercial sources that comply with all applicable local, state, and federal sanitation laws.
398 Chapter 12 Generally, U.S. laws require that meat and poultry products shipped between states be inspected by agents from the U.S. Department of Agriculture (USDA) to make sure these products are suitable for human consumption. Inspection is done at the processing plants to make sure that (1) meat and poultry products have the proper quality, (2) the plant is clean, and (3) proper procedures are used by the plant’s employees. Government agencies other than the USDA are also involved in food inspection. For example, the U.S. Public Health Service helps ensure the wholesomeness of milk; the U.S. Department of the Interior’s Bureau of Commercial Fisheries ffi1>1 ->1 ?;91 ?@1<? - 2;;0 ?1>B5/1 9-:-31> 9-E @-71 52 - 3A1?@ /;:@-/@? @41 ;<1>-@5;: @; /;9<8-5: -.;A@ - 2;;0.;>:1 588:1?? !-:-31>? ?4;A80 2;88;C @415> ;C: ;<1>-@5;:G? <;85/51? C45/4 9-E 5:B;8B1 /;:@-/@5:3 A<<1> 9-:-3191:@ @41 ;<1>-@5;:G? -@@;>:1E -:0 ;> 5:?A>-:/1 >1<>1?1:@-@5B1? .12;>1 -:E ;@41> -/@5;: 5? @-71: #.@-5: @41 :-91 -00>1?? -:0 <4;:1 :A9.1> -@ 4;91 -:0 -@ C;>7 ;2 @41 3A1?@ ?7 2;> ?<1/525/ ?53:? -:0 ?E9<@;9? ;2 @41 588:1?? fl1@ 01@-58? -.;A@ @41 91:A 5@19? @41 3A1?@ /;:?A910 -:0 C41: @41E C1>1 /;:?A910 C41: @41 3A1?@ .1/-91 588 @41 0A>-@5;: ;2 @41 588:1?? -:E 9105/-@5;: @-71: 2;> @41 588:1?? 7:;C: -881>351? -:0 -:E 9105/-@5;: ;> 5:;/A8-@5;: @-71: .12;>1 @41 588:1?? #.@-5: @41 :-91 ;2 @41 <4E?5/5-: /;:?A8@10 -:0 ;> @41 4;?<5@-8 B5?5@10 .E @41 3A1?@ ffl2 @41 3A1?@ 4-? :;@ ?11: - <4E?5/5-: 1:/;A>-31 459 ;> 41> @; 0; ?; 2;> - <>;<1> 05-3:;?5? ;2 @41 588:1?? ffl2 @41 <>;<1>@E 4-? - 0;/@;> ;: >1@-5:1> -81>@ 459 ;> 41> @; @41 <>;.819 ; :;@ /-88 @41 0;/@;> -@ :534@ A:81?? @41 3A1?@ C-:@? @; ?<1-7 C5@4 @41 0;/@;> + 5; 4 # (64 84 55 5 5 53 5 53 ; 4;55 ;9<8E C5@4 -:E 5:?@>A/@5;:? <>;B5010 .E -<<85/-.81 -A@4;>5@51? /;995@@11 /;9<>5?5:3 @41 2;;0 -:0 .1B1>-31 9-:-31> /412 -:0 71E 75@/41: <1>?;::18 ?4;A80 .1 :;@52510 57756; @; -:-8EF1 @41 1:@5>1 <>;0A/@5;: <>;/1?? -:0 01@1>95:1 C41>1 -:0 4;C @41 91:A 5@19? /;A80 4-B1 .11: /;:@-95:-@10 5:0 ;A@ 4;C 9-:E <;>@5;:? ;2 @41 91:A 5@19? >1?<;:?5.81 2;> @41 2;;0 <;5?;:5:3 C1>1 ?1>B10 ffl2 <;??5.81 /;881/@ ?-9<81? -:0 ?<1/591:? -:0 ?1:0 @; - 8-. 2;> -:-8E?5? 1@1>95:1 C45/4 19<8;E11? <>1<->10 @41 ?A?<1/@10 91:A 5@19? '1:0 @41 19<8;E11? @; - <4E?5/5-: 2;> - 9105/-8 1D-95:-@5;: @; 01@1>95:1 52 @41 19<8;E11? 5? ->1 588 ;> /->>E5:3 31>9? &11D-95:1 /81-:5:3 ?@-:0->0? 5: @41 ->1-? C41>1 @41 ?A?<1/@10 91:A 5@19? C1>1 <>1<->10 -:0 ?1>B10 (-71 ?C-.? 2>;9 @41 1=A5<91:@ -:0 ?1:0 @419 @; - 8-. 2;> -:-8E?5? &1B51C ?-:5@-@5;: 5:?<1/@5;: 2;>9? /41/785?@? /;B1>5:3 @41 <>;0A/@5;: ->1-? 5:B;8B10 5: @41 5:/501:@ B-8A-@1 @41 :110 2;> 9;>1 ?@>5/@ ?-:5@-@5;: 91-?A>1? 5: @41?1 ->1-? ff //. ffl ?6-3 85 = <4./76./ 4 = 3375 > 5 4 <334
Sanitation and the HACCP System 399 ȱȱȱȱȱ¢ȱ¢ȱȱȱęȱȯ fresh, frozen, cured, and canned. A wise purchaser buys only federally inspected meat and poultry products or makes sure that state or local inspection programs are acceptable substitutes for federal inspection before buying local products. Eggs and egg products such as frozen egg whites and yolks and pressed egg yolks are also generally inspected for wholesomeness by the USDA. Inspection of cheese and fresh and processed fruits and vegetables is not required by law and is done for producers and growers who request (and pay for) the service. ȱȱȱ ȱȱ ȱěȱ ȱȱȱ- ing. Food inspection refers to a mandatory examination of food to determine ȱȱȱ ȱǻęȱȱǼǯȱFood grading involves analyzing foods rela- ȱȱęǰȱęȱȱȱȱ¢ȱǻȱExhibit 3). Inspection may be required by law, but grading is optional. Many purchasers buy graded prod- ȱȱȱȱȱȱęȱ¢ȱȯȱȱȱ- son producers are willing to pay to have their fruits, vegetables, cheese, and other products graded. Purchasers should be aware, however, that products are graded at the processing plants; improper handling by delivery or restaurant personnel ȱȱ¢ȱěȱ¢ǯ Receiving. All incoming foods should be checked to make sure they meet qual- ¢ȱȱȱȱȱȂȱȱęǯȱȱ- ȱȱȱ ȱ ȱ£ȱ ȱ ȱȱȱĴǯȱ¢- ees who receive meats and poultry for the operation should look for the USDA “Inspected and Passed” labels. The following are examples of sanitation guidelines for receiving: Look at the condition of the delivery vehicle. Does the interior look clean? Are trucks transporting dairy products, meat, and produce refrigerated? Carefully inspect every case that appears damaged; there is a possibility that the food within may be contaminated. Check all deliveries for evidence of insect or rodent contamination. Check incoming products for unusual or foul odors. Such odors generally mean a problem exists. Do not accept frozen foods that feel partially or completely thawed or appear to be spoiled. Use an accurate thermometer to check the temperatures of refrigerated items. Storing and Issuing. ȱȱȱȱ ȱȱ ȱȱ Ğȱ ǯȱ Keep stored foods covered. Uncovered food may dry out or absorb odors. It is also possible for debris or other objects to fall into uncovered food from storage shelves above. Store frozen foods in their original containers because these containers are ¢ȱȬȱȱȬǯȱȱȱȱȱĚǰȱǰȱȱȱ ȱȬȱȱȬȱȱ ȱȬęĴȱǯȱȱȱȱ metal containers; they are hard to clean, sanitize, and maintain. x x x x x x
400 Chapter 12 Exhibit 3 Inspection and Grading: What Is the Difference? (41 5:?<1/@5;: -:0 3>-05:3 ;2 91-@ -:0 <;A8@>E ->1 @C; ?1<->-@1 <>;3>-9? C5@45: @41 )' ffl:?<1/@5;: 2;> C4;81?;91:1?? 5? 9-:0-@;>E -:0 <-50 2;> C5@4 @-D 0;88->? fl>-05:3 2;> =A-85@E 5? B;8A:@->E -:0 5? <-50 2;> .E 91-@ -:0 <;A8@>E <>;0A/1>? <>;/1??;>? C4; >1=A1?@ @41 ?1>B5/1 ;!%#&ffl"! (41 ;;0 '-21@E -:0 ffl:?<1/@5;: '1>B5/1 @41 )'G? <A.85/ 41-8@4 -31:/E 5:?<1/@? -88 >-C 91-@ -:0 <;A8@>E ?;80 5: 5:@1>?@-@1 -:0 2;>153: /;991>/1 5:/8A05:3 59<;>@10 <>;0A/@? (41 -31:/E 9;:5@;>? 91-@ -:0 <;A8@>E <>;0A/@? -2@1> @41E 81-B1 2101>-88E 5:?<1/@10 <8-:@? ffl: -005@5;: @41 'ffl' 9;:5@;>? ?@-@1 5:?<1/@5;: <>;3>-9? @4-@ 5:?<1/@ 91-@ -:0 <;A8@>E <>;0A/@? ?;80 ;:8E C5@45: @41 ?@-@1 (41?1 ?@-@1 5:?<1/@5;: <>;3>-9? 9A?@ .1 I-@ 81-?@ 1=A-8 @;I @41 2101>-8 <>;3>-9 !1-@ @4-@ 4-? .11: 2101>-88E 5:?<1/@10 -:0 <-??10 2;> C4;81?;91:1?? 5? ?@-9<10 C5@4 - >;A:0 <A><81 9->7 9$ffl!fl fl>-05:3 2;> =A-85@E 91-:? 1B-8A-@5:3 @>-5@? >18-@10 @; @1:01>:1?? 6A5/5:1?? -:0 28-B;> ;2 91-@ -:0 2;> <;A8@>E - :;>9-8 ?4-<1 @4-@ 5? 2A88E 281?410 91-@E -:0 2>11 ;2 0121/@? 112 5? 3>-010 -? C4;81 /->/-??1? 2;> =A-85@E @1:01>:1?? 6A5/5:1?? -:0 28-B;> -:0 E5180 @41 -9;A:@ ;2 A?-.81 81-: 91-@ ;: @41 /->/-?? .-?10 ;: @41 -9;A:@ ;2 9->.85:3 /;8;> -:0 9-@A>5@E .865; ' $>591 3>-01 5? <>;0A/10 2>;9 E;A:3 C188210 .112 /-@@81 ffl@ 4-? -.A:0-:@ 9->.85:3 -:0 <>591 >;-?@? -:0 ?@1-7? ->1 1D/1881:@ 2;> 0>E41-@ /;;75:3 ;!%#&ffl"! $ff"!$J & ;!%#&ffl"! $ff"!$J#"'fi&$K ;!%#&ffl"! $ff"!#$"%%#$"'&% I:97 J
Sanitation and the HACCP System 401 ȱȱȱ ¢ȱȱ ȱȱȱǯȱȱȱȱĴȱ shelves that are at least two inches (5.1 cm) away from the wall and six inches (15.2 ǼȱěȱȱĚȱȱȱȱȱȱĚȱǯȱȂȱȱȱ ȱȱȱȱȱȱȱ ȱȱĚ ǯȱȱȱȱȱ kept clean according to an established cleaning schedule. Exhibit 3 (continued) 4;5/1 3>-01 5? 4534 =A-85@E C5@4 81?? 9->.85:3 @4-: <>591 3>-01 4;5/1 >;-?@? -:0 ?@1-7? 2>;9 @41 8;5: -:0 >5. C588 .1 B1>E @1:01> 6A5/E -:0 28-B;>2A8 (41E ->1 8571 <>591 /A@? ?A5@10 @; 0>E41-@ /;;75:3 !-:E ;2 @41 81?? @1:01> /A@? ?A/4 -? @4;?1 2>;9 @41 >A9< >;A:0 -:0 .8-01 /4A/7 /-: -8?; .1 /;;710 C5@4 0>E 41-@ '181/@ 3>-01 5? B1>E A:52;>9 5: =A-85@E -:0 5? :;>9-88E 81-:1> @4-: 45341> 3>-01? ffl@ 5? 2-5>8E @1:01> .A@ 9-E 8-/7 ?;91 ;2 @41 6A5/5:1?? -:0 28-B;> ;2 @41 45341> 3>-01? #:8E @41 @1:01> /A@? 8;5: >5. ;> ?5>8;5: ?4;A80 .1 /;;710 C5@4 0>E 41-@ #@41> /A@? ?4;A80 .1 9->5:-@10 .12;>1 /;;75:3 ;> /;;710 C5@4 9;5?@A>1 256 ' ,5180 3>-01? >-:31 2>;9 @; -:0 5:05/-@1 @41 -9;A:@ ;2 A?-.81 91-@ 2>;9 - /->/-?? ,5180 3>-01 5? @41 45341?@ -:0 01:;@1? @41 3>1-@1?@ >-@5; ;2 81-: @; 2-@ fl>-01 5? @41 8;C1?@ (41>1 ->1 25B1 3>-01? 2;> B1-8 /-82 <>591 /4;5/1 3;;0 ?@-:0->0 -:0 A@585@E $>591 -:0 /4;5/1 3>-01? ->1 6A5/51> -:0 9;>1 28-B;>2A8 @4-: @41 8;C1> 3>-01? (41>1 ->1 25B1 3>-01? 2;> 8-9. ";>9-88E ;:8E @C; 3>-01?K<>591 -:0 /4;5/1K->1 2;A:0 -@ @41 >1@-58 81B18 $>591 3>-01 5? B1>E 4534 5: @1:01>:1?? 6A5/5:1?? -:0 28-B;> ffl@? 9->.85:3 1:4-:/1? .;@4 28-B;> -:0 6A5/5:1?? 4;5/1 3>-01 4-? ?8534@8E 81?? 9->.85:3 @4-: <>591 .A@ 5? ?@588 ;2 B1>E 4534 =A-85@E $;>7 5? :;@ 3>-010 2;> =A-85@E .E @41 )' -? 5@ 5? 31:1>-88E <>;0A/10 2>;9 E;A:3 -:59-8? @4-@ 4-B1 .11: .>10 -:0 210 @; <>;0A/1 9;>1 A:52;>98E @1:01> 91-@ (41 )' 3>-01? 2;> <;A8@>E ->1 -:0 fl>-01 5? @41 45341?@ =A-85@E -:0 @41 ;:8E 3>-01 @4-@ 5? 85718E @; .1 ?11: -@ @41 >1@-58 81B18 fl>-01? -:0 <;A8@>E 5? A?A-88E A?10 5: 2A>@41> <>;/1??10 <>;0A/@? C41>1 @41 <;A8@>E 91-@ 5? /A@ A< /4;<<10 ;> 3>;A:0 ffl2 ?;80 -@ >1@-58 5@ 5? :;@ A?A-88E 3>-01 501:@52510
402 Chapter 12 Food that cannot be stored on shelves because of size or bulk should be stored ȱ¢ȱȱȱȱǰȱȱ¢ȱȱȱĚǯȱȱȱȱȱȱ- ǰȱȱȱȱȱȱȱȱĚȱȱĞȱǰȱȱ¢ȱ be placed on kitchen counters to be opened and emptied. That would allow soil on ȱĴȱȱȱȱȱȱȱǯ Ideal temperatures in refrigerated storage areas vary with the type of food being stored. Generally speaking, operations should minimize the time products spend in refrigerators, and refrigerators should maintain a temperature of 41°F ǻśǚǼǰȱ ȱȱȱ¢ȱȱŞŖȱȱşŖȱǯȱ£ȱȱȱ ȱ Ŗǚȱ ǻȬŗŞǚǼȱ ȱ ǯȱ ȱ ȱ ȱ ȱ ȱ ȱ £ȱ should be stored in clean, cool, and moisture-free areas that are well-ventilated and free from rodents and insects. Temperatures for dry food products should be between 50°F (10°C) and 70°F (21°C); relative humidity should range from 50 to 60 percent. ȱȱȱȱȱȱȱȱȱęȬǰȱęȬȱǻ Ǽȱǯȱ ȱȱ ǰȱȱȱȱȱȱȱȱȱȱȱęǯȱȱ storing a product, mark the date it was received on the package or container it came in. Products that seem spoiled or unusable should be thrown away, but be ȱȱ¢ȱ¢ȱȱȱęǯ ȱȱȱĞǯȱȱȱȱǰȱ¡ȱǰȱȱȱ materials in food storage areas. Exhibit 4 lists receiving and storing practices that address sanitation concerns. Preparing. Basic sanitation procedures should always be followed when working with and around food (see Exhibit 5). Keeping hands clean during food prepara- ȱȱȱǯȱȱȱȱȱȱȱĞȱǯ Clean food preparation tools and other equipment properly. Sanitize contact surfaces between every food processing task. Wash the tops of cans before opening them. Do not use cans that have swell- ȱ ȱ ȱ ȱ ȱ Ĵǰȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ǯȱ ȱ could mean that germs have contaminated the product; dents along the side seam may indicate that the can’s seal is broken. If canned products have unusual or unfamiliar odors, or if the contents seem foamy or milky, do not use them. Wash all raw fruits and vegetables thoroughly before preparation or serving. ȱ¢ȱȱ ȱȱȱȱǰȱǰȱęǰȱęǰȱȱ other foods high in protein. Do not use meats that smell strange or have slimy surfaces. Generally, any type of food that appears moldy or cloudy or that has a strange smell should be discarded. Do not taste foods, since this “test” proves nothing and can make you ill. Never leave food out overnight to thaw. Potentially hazardous foods should be thawed in one of the following ways: In refrigerated units; frozen items can be issued from the freezer to the refrigerator on a timely basis so they will be ready for food production when needed. Under running water at a temperature of 70°F (21°C) or below. x x
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406 Chapter 12 In a microwave oven if the product will be immediately transferred to other cooking equipment. As part of the cooking process—for example, when steaks are charbroiled from their frozen state. Do not refreeze thawed products. Freezing, thawing, and refreezing can create sanitation problems and destroy food quality. Prepare perishable foods as close to serving time as possible. To kill any germs that may be present, all foods should normally be heated to at least 135°F (57°C) in the center of the food mass. Some foods require a higher temperature. ȱ ȱ ȱ¢ǰȱ¢ȱ Ĝǰȱ ěȱǰȱ ȱ Ĝȱ ȱ meat should be heated to 165°F (74°C) and pork should be heated to 145°F (63°C). New strains of very dangerous bacteria have been discovered that have prompted chefs to reconsider preparing rare meats for guests—meats that are heated only to 130°F (54°C) or slightly above. Meat and poultry temperatures should be checked with a cooking thermometer. Keep cold foods refrigerated until serving begins (or during service, in ȱȱěȱǼǯȱ¢ȱȱȱȱȱ ȱ to keep prepared foods until service. A common problem in many food service operations involves holding hot foods that are prepared in advance of service. Casseroles, stews, gravies, and other ȱȱȱȱȱĞȱȱȱȱȱ ȱȱȱ ȱ- tures for long periods of time. If germs contaminate these products, conditions are ideal for food poisoning or infection. Protein foods must be kept above 135°F (57°C) or below 41°F (5°C) or they should not be kept at all. ȱȱȱȱȱ¢ȱ£ȱȱȱȱĞȱȱ Ğȱȱȱȱȱȱȱȱȱ ȱĞǯȱȱěȱȱ minimize the time that these foods are within the food temperature danger zone. Be concerned about the temperature in the center of the food mass, not just the temperature on the food’s surface. Stirring frequently, using ice water baths, ȱȱȱȱȱȱȱĞȱǰȱȱȱěȱȱ circulation are examples of good sanitation procedures to hasten cooling. Ğȱȱȱȱ¢ǯȱĞȱȱȱȱȱ- ȱȱȱǰȱȱĞȱȱȱȱȱ¢ȱȱȱ freeze them for use as soon as possible. Exhibit 6 reviews sanitation concerns that are important when food is produced and held for service. HACCP and food preparation. A primary goal of any food service manager is to reduce overall sanitation risks. The Hazard Analysis Critical Control Point ǻǼȱȱĴȱȱȱȱ¢ȱ¢ȱęȱ£ȱȱȱȱ ȱ¢ȱ¢ȱǯȱȱȱȱȱȱ Ĵȱȱȱȱȱ procedures to help reduce health risks at any point in a food service system where loss of control may result in a health risk. ȱ¢ȱȱȱ¢ȱęȱȱȱęȱ- ȱ£ǯȱȱ¢ȱȱȱȱȱȱȱęȱ steps in the process that must be most controlled to ensure food safety. Properly used, HACCP is an important tool for protecting food. The key to its success rests ȱ ěȱ ǯȱ¢ȱȱ ȱ ȱ ȱȱ ȱ ȱ ȱ x x
Sanitation and the HACCP System 407 what production/handling procedures are necessary at each step to keep food products safe. There are seven HACCP principles that must be incorporated into the process: Principle 1—hazard analysis: ȱ ȱ ȱ ȱ ¢ȱ ęȱ £ȱ and to develop preventive measures for a process or product to ensure safety. A thorough analysis should include a review of ingredients, processing, distribution, and intended product use. x Exhibit 6 Sanitation Practices for Producing and Holding Food ""$"'&ffl"! ;;0 ?4;A80 .1 /;;710 C5@4 -? 85@@81 9-:A-8 /;:@-/@ -? <;??5.81P @41 /;>>1/@ A@1:?58? ?4;A80 -8C-E? .1 A?10 @; 4-:081 2;;0 ;;0<>;0A/@5;: ?A>2-/1? ?4;A80 .1 /81-:10 -:0 ?-:5@5F10 .12;>1 A?1 @; -B;50 />;??/;:@-95:-@5;: ;2 2;;0 <>;0A/@? $;@1:@5-88E 4-F->0;A? 2;;0? ?4;A80 .1 /;;710 @; - 95:59A9 5:@1>:-8 @19<1>-@A>1 ;2 2;> ?1/;:0? : ! 51800>1??10 C580 3-91 -:59-8? <;A8@>E ?@A2210 25?4 ?@A2210 91-@? ?@A2210 <-?@- ?@A2210 <;A8@>E -:0 ?@A225:3 /;:@-5:5:3 25?4 91-@ ;> <;A8@>EP @41?1 5@19? ?4;A80 .1 /;;710 @; - 95:59A9 5:@1>:-8 @19<1>-@A>1 ;2 2;> ?1/;:0? 33? .112 <;>7 ;@41> @4-: >;-?@? -:0 25?4 ?4;A80 .1 /;;710 @; - 95:59A9 5:@1>:-8 @19<1>-@A>1 ;2 2;> ?1/;:0? 88 <;@1:@5-88E 4-F->0;A? 2;;0? /;;710 5: - 95/>;C-B1 ;B1: +41: /;;710 5: - 95/>;C-B1 ;B1: @41?1 2;;0? ?4;A80 .1 /;;710 @; - 95:59A9 5:@1>:-8 @19<1>-@A>1 ;2 -:0 -88;C10 @; ?@-:0 /;B1>10 2;> @C; 95:A@1? -2@1> /;;75:3 $;@1:@5-88E 4-F->0;A? 2;;0? ?4;A80 .1 >141-@10 @; -: 5:@1>:-8 @19<1>-@A>1 ;2 C5@45: @C; 4;A>? ffl:@1>:-8 @19<1>-@A>1? ?4;A80 .1 9;:5@;>10 C5@4 91@-8?@19910 <>;0A/@ <>;.1 @41>9;91@1>? -//A>-@1 @; $;@1:@5-88E 4-F->0;A? 2;;0? ?4;A80 .1 @4-C10 ?-218E '1:?;>E @1?@? ?4;A80 .1 A?10 5: /;9.5:-@5;: C5@4 @19<1>-@A>1 /41/7? :"fiffl!fl"" +41: 812@;B1>? >19-5: -2@1> @41 91-8 <1>5;0 @41E ?4;A80 .1 /;;810 =A5/78E -:0 ?-218E 5: ?9-88 .-@/41?P 812@;B1> 133 -:0 />1-9.-?10 <;@1:@5-88E 4-F->0;A? 2;;0? ?4;A80 .1 05?/->010 599105-@18E -2@1> @41 91-8 <1>5;0 12@;B1>? ?4;A80 .1 /;;810 2>;9 @; ;> 81?? C5@45: @C; 4;A>? -:0 2>;9 @; ;> 81?? C5@45: ?5D 4;A>? 12@;B1>? ?4;A80 .1 /;B1>10 8-.1810 -:0 0-@10 .12;>1 >12>531>-@5:3 12@;B1>? ?4;A80 :;@ .1 >12>;F1: '1:?;>E @1?@? ?4;A80 .1 A?10 5: /;9.5:-@5;: C5@4 @19<1>-@A>1 /41/7? fl &@@ K 2 fi? ? &@@DA
408 Chapter 12 Principle 2—identify critical control points (CCPs): Steps such as cooking, chilling, recipe control, and prevention of cross contamination are examples ȱȱȱȱ¢ȱȱęȱǯ Principle 3—establish critical limits/preventive measures: Knowledge of the temperature danger zone, including cooking, holding, and storage temperatures, are examples of standards that must be incorporated into food handling procedures. Principle 4—establish procedures to monitor CCPs: These procedures help iden- ¢ȱȱȱȱȱȱȱȱȱȱȱ Ĵȱ documentation for the HACCP plan. Principle 5—establish necessary corrective action(s): This helps identify causes of deviations from the HACCP plan and helps to ensure that critical CCPs are being controlled. ȱŜȯȱȱěȱȱ¢DZȱThe plan must detail hazards at each CCP, specify monitoring and recordkeeping procedures, and outline implementation strategies. ȱŝȯȱȱȱ¢ȱȱȱȱ¢ȱȱ DZ ȱȱȱ ȱȱęǰȱȱȱȱȱǰȱȱ- ȱȱȱȱȱȱȱȱȱě¢ȱ made when production deviations occur. Exhibit 7ȱ ȱ ȱ ȱ ȱ ęȱ ȱ ȱ ȱ ȱ - mended procedures to reduce risk at each step. Note that the recipe in Exhibit 7 was developed for a product that is to be prepared in a central commissary and transported for later service at a satellite center. Risks, including food transport and increased time between product preparation and service, make the sanitation ȱęȱȱȱȱ¢ȱ¢ǯ Serving. ȱȱ ȱ¢ȱ ȱȱȱȱȱĞȱ ȱȱ- pared. Food must be safely handled when it is being portioned and served to guests. For food quality and sanitation reasons, employees in table service operations should “plate” food when it is needed for pickup for service—not before. Employees should not touch food with their hands when portioning it. Tongs, scoops, spatulas, or other tools should be used instead. These tools must be cleaned properly between uses. It is improper, for example, for a ladle used to portion a proteinrich casserole to be placed in a container of lukewarm (and quickly soiled) water, then rinsed and used to portion another dish. Employees serving beverages should use a scoop to dispense ice. They should never use their hands or a drinking glass as a scoop. Using their hands could ȱDzȱȱȱȱȱȱȱȱǰȱȱ ȱȱĴȱȱ the ice and the entire ice bin will have to be emptied and cleaned. ȱȱȱȱȱȱȱȱȱěȱȱȱȱȱ required by law to use sneeze-guards or breath protectors. These are various types ȱǰȱĞȱȱȱȱǰȱȱ£ȱȱ¢ȱȱȱ or servers coughing, sneezing, or breathing on displayed food items. Guests should x x x x x x
Sanitation and the HACCP System 409 be alerted and required to use clean serviceware if they return to the self-service line for additional food. Food servers and buspersons must be especially careful with dishes and Ě ȱ ȱȱǯȱ¢ȱȱȱȱĚ ȱ¢ȱȱȱȱ dishes by the edges, never touching the eating surfaces. Following the operation’s Exhibit 7 HACCP Recipe for Chicken Salad : ; :; =? > 8 E;>8 $;>@5;:? -/4 $;>@5;: A< ?;A A;?;?A A;? '-:5@5F1 88 =A5<91:@ )@1:?58?P +-?4 ffi-:0? >1=A1:@8E ;?98;?A C;9:A 8 45/71: /-::10 -:? +-@1> 3-8 '-8@ ;F /A< -E 81-B1? 81-B1? 181>E 4;<<10 8. 3-8 'C11@ <1<<1>? /4;<<10 8. ;F =@ #:5;:? /4;<<10 ;F /A<? 19;: 6A5/1 /A< '-8-0 0>1??5:3 8. ;F /A<? '-8@ ;F (.?< $1<<1> (.?< "#( $>;<1> 4E351:1 <>-/@5/1? ?A/4 -? 2>1=A1:@ 4-:0C-?45:3 -:0 A?1 ;2 ?5:381 ?1>B5/1 38;B1? ->1 :1/1??->E -@ 1-/4 ?@1< $>;0A/@5;: <>;/1?? ?4;A80 :;@ .1 5:@1>>A<@10 2;> 9;>1 @4-: 95:A@1? -:0 ?4;A80 .1 /;9<81@10 C5@45: 4;A> #<1: /-:? -:0 0>-5: ffA5/1 9-E .1 ?-B10 52 A?10 C5@4 4;A>? -:0 599105-@18E /;;810 @; ; $>1C-?4 ;:5;: -:0 /18 1>E 5: /458810 C-@1> <<9 /48;>5:1 ?;8A@5;: 9-E .1 A?10 4;< /181>E <1<<1>? -:0 ;:5;:? ;: ?-:5@5F10 /A@@5:3 .;->0 C5@4 ?-:5 @5F10 7:521 fl8;B1? ->1 >1/;991:010 00 -88 >19-5:5:3 5:3>1 051:@? 1D/1<@ ?-8-0 0>1??5:3 @; ?-:5@5F10 95D5:3 .;C8? 00 <>1/458810 ?-8-0 0>1??5:3 -:0 .81:0 9-:A-88E A?5:3 ?-:5 @5F10 A@1:?58? fl8;B1? ->1 >1/;991:010 '1>B1 599105-@18E 4;80 5:3 -@ ; ;> 81?? 2;> :; 9;>1 @4-: 4;A>? (>-:?21> 812@;B1>? @; ?4-88;C <-:? -:0 /;;8 @; 81?? @4-: ; C5@45: 4;A>? &1/;>0 @591 @; /;;8 @; ; 2 B O?? Kfi? B " 2?fi -?ffi K#? B flB
410 Chapter 12 procedures for wiping down tables is also a responsibility of servers or buspersons. They should not, for example, use a food service towel to wipe the chairs, ǰȱȱĚ ȱǻȱ ȱǼȱȱȱȱȱȬ- ȱȱȱǯȱ¢ȱȱȱĚ ȱȱȱȱȱȱȱȱȂȱ ǯȱ ȱȱȱȱȱǰȱȱȱ¢ȱȱĚ ȱȱǯ ȱȱȱǰȱĴǰȱȱȱȱȱȱ¢ȱȱȱ- sumed by the guest. No food items should be reused unless they are individually ȱȱȱȱȱȱȱǰȱǰȱĴǰȱȱǯ Last but not least, servers and buspersons should not eat food that has been served to guests but not eaten, and kitchen employees should never reuse food that has been served to guests but returned to the kitchen uneaten. Food Safety and Terrorism Unfortunately, food service operators and their counterparts that handle food for retail purchase and consumption away from home must address a relatively recent threat: terrorism. The goal is to minimize the risk that food under their control will be subject to tampering or other malicious criminal or terrorist actions. Numerous guidelines have been developed to suggest measures that food service operators and others might use. Among them are suggestions that include: Assigning responsibility for security to knowledgeable individuals who should conduct an initial assessment of food security procedures/operations. ȱȱȱȱȱȱȱȱěǰȱȱȱ workers and new employees, and investigating threats or information about signs of tampering or other related activities. ȱǻ¡ȱȱȱǼȱȱěȱȱȱǰȱȱ origin, religion, and citizenship/immigration status. ȱ ȱ¢ȱȱȱȬȱȱȱ ȱĞȱȱ- ȱȱ¢ȱȱȱęȱȱǯ ¢ȱěȱȱȱȱȱȱȱȱȱȱ¢ȱȱ managing the types of personal items allowed in nonpublic areas of the facility. ȱěȱȱ ¢ȱȱǰȱǰȱȱȱȱȱȱ- rorist activities or threats and watching for unusual/suspicious behavior. Preventing access of nonemployees to nonpublic areas of the facility, including loading docks. Protecting nonpublic perimeter access, minimizing the number of entrances to nonpublic areas, and implementing a system to control vehicles authorized to park in nonpublic parking areas. Limiting poisonous/toxic chemicals to those required for the operation/maintenance of the facility and providing proper storage for them. ȱ¢ȱ ȱȱȱȱȱĴȱȱȱȱ- ucts purchased and inspecting incoming products for signs of tampering, contamination, or damage. x x x x x x x x x x
Sanitation and the HACCP System 411 Notifying the FDA’s 24-hour emergency number and local law enforcement/ public health authorities about any suspicions regarding products that may have been subject to tampering or other terrorism-related actions. ȱȱ ȱ¢ȱȱȱ ȱĚ ȱǯ Implementing procedures to ensure the security of incoming mail and packages. ¢ǰȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ěȱ - ment of a food service operation regardless of an increased possibility of terrorism-related problems. However, food service professionals must recognize their important responsibility to protect the health and well-being of their employees and guests. This includes increased vigilance to reduce the possibility of terrorism-related acts. Cleaning Up ȱěȱȱȱ£ȱȱǰȱĚ ǰȱǰȱǰȱȱȱ¢ȱ itself is one of the most important jobs in food service. We will discuss ware washx x x ""&Kffl!&ffi?J% ):2;>@A:-@18E 2;;0 ?-21@E <>;.819? /-: ->5?1 5: -:E @E<1 ;2 2;;0 ?1>B5/1 ;<1>-@5;: -@ -:E @591 ;2@1: 01?<5@1 <>1B1:@5;: @-/@5/? A@585F10 .E 2;;0 ?1>B5/1 9-:-31>? +41: @41?1 2;;0.;>:1 588:1?? ;A@.>1-7? ;//A> @41 >1?A8@? /-: .1 01B-?@-@5:3 2;> B5/@59? -:0 2;;0 ?1>B5/1 ;<1>-@5;:? ;;0.;>:1 588:1?? ;A@.>1-7? 85:710 @; /;:@-95:-@10 <>;0A/1 ;//A>>10 5: -852;>:5- fl1;>35- -:0 (1::1??11 ffi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email protected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
412 Chapter 12 ing, cleaning kitchen and dining areas, scheduling cleaning tasks, and handling garbage and refuse properly. Ware Washing. In this section we will discuss cleaning dishes and other small wares manually or with a dishwashing machine. Manual cleaning. Ğǰȱȱȱ¢ȱȱȱȱ ȱȱȱȱȱȱȱȱǰȱĚ ǰȱǰȱȱǯȱȱ general guidelines are included in ¡ȱŞǯ There are two ways to properly sanitize dishware washed manually: Hot water. Water must be at least 171°F (77°C) to sanitize dishware. To raise water to that temperature, you need a booster heater or an electrical heating element that can be immersed directly in the water. Since employees cannot remove items from water this hot with their hands, they must use tongs or other devices. This practice is typically unsafe as well and energy costs are x Exhibit 8 General Guidelines for Manually Cleaning Small Wares &19;B1 8->31 =A-:@5@51? ;2 ?;5810 2;;0 2>;9 05?4C->1 C5@4 - ?<-@A8- .>A?4 ;> ;@41> A@1:?58 .12;>1 C-?45:3 ffl:?<1/@ 05?4C->1 0A>5:3 C-?45:3 -:0 05?/->0 />-/710 /45<<10 ;> A:A?-.81 5@19? #2@1: - <>1?;-75:3 <>;/1?? 5? >1=A5>10 @; <>;<1>8E C-?4 41-B58E ?;5810 05?4C->1 +-?4 05?4C->1 5: - ?5:7 C5@4 -@ 81-?@ @4>11 /;9<->@91:@? ffl2 - @4>11 /;9<->@91:@ ?5:7 5? A?10 <>;/10A>1? C588 5:B;8B1 C-?45:3 >5:?5:3 -:0 ?-:5@5F5:3 ffl2 - 2;A>/;9<->@91:@ ?5:7 5? A?10 @41 :;>9-8 <>;/1?? C588 5:B;8B1 <>1C-?45:3 C-?45:3 >5:?5:3 -:0 ?-:5@5F5:3 8C-E? 2;88;C 8;/-8 -:0 ;@41> 41-8@4 /;01? )?1 @41 <>;<1> @E<1 -:0 =A-:@5@E ;2 05?4C-?45:3 ?;-< .-?10 ;: 5:2;>9-@5;: 2>;9 @41 ?;-<G? 9-:A2-/@A>1> ;> ?A<<851> $>;B501 19<8;E11? C5@4 @41 <>;<1> 91-?A>5:3 1=A5<91:@ )?1 <8-?@5/ .>A?41? C5@4 25>9 .>5?@81? @; C-?4 05?4C->1 ; :;@ A?1 05?4/8;@4? 05?4 9;<? ;> ?;2@ ?<;:31?K@41E ->1 B1>E 05225/A8@ @; 711< /81-: ; :;@ A?1 91@-8 /81-:5:3 .>A?41? .1/-A?1 @41E /-: 81-B1 91@-8 ?85B1>? 5: ;> ;: 5@19? .15:3 C-?410 +-?4 38-??1? C5@4 - 38-??C->1 .>A?4 (41 :;>9-8 ;>01> ;2 C-?45:3 5? 38-??C->1 28-@C->1 05?41? @>-E? -:0 <;@? -:0 <-:? >1=A1:@8E 0>-5: C-?4 C-@1> -:0 >12588 C5@4 /81-: 2>1?4 4;@ C-@1> 2@1> @41E ->1 C-?410 38-??1? /A<? -:0 .;C8? ?4;A80 .1 <8-/10 A<?501 0;C: 5: >5:?1 >-/7? (41E ?4;A80 .1 <8-/10 8;;?18E 5: @41 >-/7? ?; @4-@ >5:?1 C-@1> C588 >1-/4 -88 ?A>2-/1? ;> @41 ?-91 >1-?;: 05?41? @>-E? -:0 <;@? -:0 <-:? ?4;A80 :;@ .1 />;C010 ;: @41 >5:?5:3 >-/7? 2@1> C-?45:3 <8-/1 28-@C->1 5: @41 >5:?1 .-?71@? C5@4 4-:081? A< &19;B1 -88 01@1>31:@ 2>;9 05?41? .12;>1 <8-/5:3 @419 5: @41 >5:?1 ?5:7 588 >5:?5:3 ?5:7 C5@4 /81-: C-@1> -@ - @19<1>-@A>1 ;2 ;> -.;B1 52 ?-:5@5F5:3 C5@4 4;@ C-@1> ffl2 ?-:5@5F5:3 C5@4 /4195/-8? 5@G? <;??5.81 @; ?-:5@5F1 C5@4 C-@1> -@ - 9A/4 8;C1> @19<1>-@A>1 5221>1:@ /4195/-8? 9-E /-88 2;> 05221>1:@ @19<1>-@A>1?K-8C-E? /41/7 @41 9-:A2-/@A>1>G? 5:?@>A/@5;:? 4-:31 >5:?1 C-@1> 2>1=A1:@8E
Sanitation and the HACCP System 413 increased because of the need to heat and maintain rinse water at this high temperature. Chemicals. It is frequently more practical to use a chemical sanitizing agent to sanitize dishes. If chemicals are used, the water does not need to be excessively hot. Use proper chemical sanitizing agents in the correct amount. Determine the quantities to use and provide appropriate training and measuring utensils to employees. Cleaning with dishwashing machines. The following are guidelines for using a dishwashing machine: The dishwashing machine should be operated according to the manufacturer’s instructions. Carefully follow procedures for using automatic detergent ǰȱ ĴȱȱȱȱǰȱȱĴǯ Inspect the machine before using. Remove bits of food, broken glass, or other foreign objects. Ensure that spray arms are clean and working properly. Make sure temperature gauges for wash and rinse water cycles are functioning. ȱȱ ȱĚ ȱ ȱ ȱ ȱ ȱ ȱǯȱȱ them properly so all surfaces are exposed to wash and rinse water. Ȭ¢ȱ ȱȱȱȱĞȱ Dzȱȱȱ ǯȱ Ȭ¢- ing can recontaminate sanitized dishes. ȱȱȱȱĚ ȱ ȱȱȱȱȱǯ Wash water temperature for dishwashing machines must normally be between 150°F (66°C) and 165°F (74°C). If you are sanitizing with hot water during the rinse ¢ǰȱȱ ȂȱȱȱȱȱŗŝŗǚȱǻŝŝǚǼȱȱȱȱęȱ by local sanitation codes. Again, you will need a booster heater to raise the water temperature to the proper level. If you are sanitizing with chemicals, it is important to follow the manufacturer’s recommendations about water and chemical concentrations and proper water temperature. Local regulations may also specify requirements. Cleaning Kitchen and Dining Areas.ȱȱĚǰȱ ǰȱ ǰȱ ȱȱ within kitchen and dining areas must be kept clean and in good repair. Generally, cleaning should be done when the least amount of food is exposed. Dustless meth- ȱȱȱ ȱȱȱȱȱȱȱĚȱǯ Properly constructed facilities and equipment are more easily cleaned than those that fail to incorporate recommended guidelines for construction and maintenance. Wall coverings should be smooth and nonabsorbent. Smooth, durable Ěȱȱȱȱȱǰȱ££ǰȱȱȱȱȱȱȱȱ ȱ ȱ ȱ ȱ ȱ¢ȱ ȱ ęȱȱ ȱ ȱ ȱ - tamination codes. A cleaning schedule for all kitchen and dining areas is important to help ensure that the property’s sanitation goals are met. Typical cleaning schedules list the equipment or area to be cleaned, the employee or position that is responsible, x x x x x x x
414 Chapter 12 when the cleaning should be done, and the appropriate cleaning manuals and Ĵȱȱȱȱȱȱǯȱ ȱȱ¢ȱȱȱȱ Ĵȱȱǯȱȱȱȱȱȱȱȱȱǰȱȱ ȱȱȱ Ĵȱȱȱȱȱǰȱȱȱȱȱȱ job, and the correct materials and tools to be used. Every piece of equipment can have its cleaning procedures posted next to it. These same cleaning procedures should be used for on-the-job training sessions. Managers must follow up to make ȱ ȱ ȱ ȱȱ ȱȱě¢ǯȱ ȱ¡ȱ şȱ ȱ ȱ ȱ cleaning schedule. Procedures for Handling Garbage and Refuse. Each food service operation has its own unique garbage and refuse handling procedures, but some guidelines are universal. Cover all garbage containers in food preparation areas. Use easily cleanable containers and thoroughly scour and disinfect them on a routine basis to prevent odors and protect against rodents, insects, and germs. Provide a suitable area to undertake the cleaning process. Take inside garbage containers outside and empty them as soon as they are full or on a regular basis throughout the day. Outside garbage areas and con- ȱ ȱ Ĵȱ ȱ ȱȱ ȱ¢ȱȱ ȱȱ ȱ Ȃȱ building(s), so these areas and containers must be clean. Keep all garbage stored outside in closed containers and have it collected regularly. Normally, pick-ups should be scheduled several times weekly; more frequent service will be required for high-volume properties and/or during warm weather when spoilage and odors are more likely. The HACCP System The remainder of this chapter addresses two key issues: the HACCP system and the food establishment inspection. They are integrated and interrelated. Recall that the food safety risk management program is a HACCP-based system that goes beyond issues of food safety. The program uniquely presents not only safety but also quality and cost control concerns. The program has as its very core HACCP and the reduction of risks. Risks not only apply to food safety haz- ǰȱ ¢ȱȱěȱȱȱȱ¢ȱǯȱȱȱȱȱ achieved when the unique blend of safety, quality, and cost issues is integrated, ȱȱěȱǰȱǰȱȱ ȱǯȱ ȱȱȱ ȱȱ risks and maximize satisfaction at the same time. Each complements the other, resulting in a system that works. ȱ ǰȱ ȱ ȱ ȱ ȱ ¢ȱ ȱ ȱ ęȱ ǯȱ ȱ ȱ a game of chance because players are not guaranteed to win or lose. Whether a player wins or loses depends on the cards he or she is dealt, on the cards dealt to other players in the game, and on each player’s skill level in playing each hand. ȱȱȱȱȱęȱȱ¢ȱȱ ȱȱȱȱȱ hand, it may not be possible to entirely prevent oneself from losing. Consider managing a food establishment. It is somewhat like playing a poker game in that there are rules, and managers are not guaranteed to win or lose. The manager’s skill level and the skill of the other players (employees, for example)
Sanitation and the HACCP System 415 ¢ȱ ěȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ǯȱ ȱ ȱ ȱ ȱ control the risks of losing through the implementation of a food safety program. HACCP is the program that helps control such risks. The HACCP system is prevention-based. It is designed to prevent potential ȱ¢ȱǯȱȱȱȱ¢ǰȱęǰȱȱȱȱȱȱȱ or food production process, and, second, determining the steps that must be taken ȱȱȱǯȱȱȱȱ¢ȱȱȱ ȱęȱ before reading the discussion of the HACCP system: (1) Acceptable level means the presence of a hazard that does not pose the likelihood of causing an unacceptable health risk. (2) Control pointȱȱ¢ȱȱȱȱęȱȱ¢ȱȱ ȱȱȱ- trol does not lead to an unacceptable health risk. Exhibit 9 Sample Cleaning Schedule ffl2ffl 1 -- 1 ffl fflfi ffi -- 9 #- ffl (2 ffl2ffl ffi ffi 8" 3 fl fl 2 ffi fl ff 4 ffi ffl" . 4: ffi 0 ffl- ffi 1 -- 1 ffl ffi $- ffl- ffi 1 -- 1 ffl ffi ffl2ffl fl fl ffiffl ffi 1 -- 1 ffl ffi fffi # / @$- fi ffl 3 4 fl 3? A 2 2fl)7@ fl7fl79 ?flfl+ = 7 (H ?? 5A H? .? B fi? 5 ? MN A DDDA
416 Chapter 12 (3) Critical control point means a point at which loss of control may result in an unacceptable health risk. (4) Critical limit means the maximum or minimum value to which a physical, biological, or chemical parameter must be controlled at a critical control point ȱ£ȱȱȱȱȱęȱȱ¢ȱ£ȱ¢ȱǯ (5) Deviation means failure to meet a required critical limit for a critical control point. (6) HACCP planȱȱȱ Ĵȱȱȱȱȱȱȱ for following the HACCP principles. (7) Hazard means a biological, chemical, or physical property that may cause an unacceptable consumer health risk. ȱǻŞǼȱ Monitoring means a planned sequence of observations or measurements of critical limits designed to produce an accurate record and intended to ensure that the critical limit maintains product safety. Continuous monitoring means an uninterrupted record of data. ȱǻşǼȱ Preventive measure means an action to exclude, destroy, eliminate, or reduce a £ȱȱȱȱȱěȱǯ (10) means an estimate of the likely occurrence of a hazard. (11) Sensitive ingredient means any ingredient historically associated with a known microbiological hazard that causes or contributes to production of a potentially hazardous food. (12) ę means methods, procedures, and tests used to determine if the HACCP system in use is in compliance with the HACCP plan. ȱȱ¢ȱęȱȱȱęȱȱ£ǯȱȱ hazard analysis establishes critical control points (CCPs), which identify those points in the process that must be controlled to ensure food safety. In addition, critical limits are established that document the appropriate parameters that must ȱȱȱȱǯȱȱȱȱȱęȱȱȱȱȱȱ ȱȱȱǯȱȱȱȱȱȱęȱȱȱȱǯ ȱ ȱȱȱ Ě ȱ ǰȱ ȱ ǰȱ ȱ ǰȱȱȱȱǰȱȱȱęȱǯȱȱȱȱȱ ȱȱȱěȱȱ ȱȱ ȱ ȱȱȱȱ ȱ¢ȱȱȱȱ ȱĜ¢ȱȱ¢ȱȱȱǯȱȱȱ ȱȱ ȱ ȱ ȱ ȱ ěȱȱ ȱȱ - standing of the operation and the intended controls. When used properly, HACCP is an important food protection tool. The key to ȱȱěȱȱǯȱěȱȱȱ ȱ ȱȱȱ are critical and what the critical limits are at these points—for each preparation ȱ¢ȱǯȱȱȱ¢ȱ ȱȱȱ¢ȱȱȱěȱ members are controlling the process by complying with the critical limits. ȱ ȱ ȱ ¢ȱ ȱ ȱ ȱ ȱ ě¢ȱ ȱ Ĝ¢ȱ ensures that food products are safe in a food establishment. It emphasizes the food service industry’s role in continuous improvement: rather than relying only
Sanitation and the HACCP System 417 ȱȱ ¢ȱȱ ¢ȱ ¢ȱ ȱ ȱȱ ȱęǰȱ food service operations should engage in ongoing problem-solving and preven- ǯȱȱ¢ȱęȱ ȱ ȱȱȱ ȱęȱ¢ȱ- sible for ensuring the safety of the food it sells. It requires the food establishment ȱ¢£ȱȱȱȱȱȱǰȱęȱȱȱ¢ȱȱ and to establish critical limits and monitoring procedures. The establishment is responsible for maintaining records that document adherence to the critical lim- ȱ ȱ ȱ ȱ ȱęȱ ȱ ȱ Dzȱ ȱ ȱȱ ȱ self-inspection. A food establishment’s use of HACCP requires development of a plan to prepare safe food. The plan must be shared with the regulatory agency, which must have access to CCP monitoring records and other data necessary to verify that the HACCP plan is working. With conventional inspection techniques, a regulatory agency can only determine conditions that exist during the time of the inspection. However, both current and past conditions can be determined when a HACCP ȱȱ ǯȱǰȱ ȱ ¢ȱ ¢ȱ ȱȱ ě¢ȱ ȱ that processes are under control. The HACCP approach to ensuring food safety is preventive, while traditional inspection is reactive. ȱ ȱ ¢ȱ Ĵȱ ȱ ȱ ȱ ȱ ȱ ǻǼȱ ȱ ȱ ¢ȱ Ĝǰȱ ǰȱ ȱ ǰȱ state government, and the food industry. NACMCF has developed seven widely accepted HACCP principles. They are listed in Exhibit 10 and each is discussed in the following sections of the chapter. Hazard Analysis ȱ£ȱ ¢ȱȱęȱ ęȱ£ǰȱȱ ȱ ȱ ȱ for selecting likely hazards, and develops preventive measures for a process or product to ensure or improve food safety. HACCP’s focus is high-risk hazards that are likely to occur. HACCP includes an analysis of ingredients, processing, distribution, and the intended use of the product. Such an analysis would state that sensitive ingredients (such as raw eggs) can create microbiological, chemical, and/or physical hazards in food. Exhibit 10 The Seven HACCP Principles 1. Conduct a hazard analysis. 2. Determine the critical control points (CCPs). 3. Establish critical limits for preventive measures associated with each identified CCP. 4. Establish procedures to monitor CCPs. 5. Establish corrective actions to be taken when monitoring shows that a critical limit has been exceeded. 6. Establish effective verification procedures that document the HACCP plan. 7. Establish recordkeeping and documentation procedures to verify that the HACCP plan is working.
418 Chapter 12 £ȱ ¢ȱȱĚ ȱȱ ȱȱ ȱȱ ȱ ȱ ȱǯȱȱęȱ£ȱȱ ȱȱȱȱȱ listed, but, more important, preventive measures to control the hazards should ȱ ȱ ¢ȱȱ ȱ ěȱǯȱȱ ȱ ¢ȱ ȱ- ment program is more comprehensive than HACCP, since its results transcend food safety and ultimately integrate quality and cost control with safety concerns ȱȱěǰȱǰȱȱ ȱǯȱȱĚ ȱȱȱȱ- structed by a HACCP team that has knowledge about all control points on the product, the process, and likely hazards. Hazards. Hazards can be categorized as biological, chemical, and physical. Biological hazards include bacterial, viral, and parasitic organisms. Refer to Exhibit 11 for a summary of hazardous microorganisms and parasites grouped on the basis of risk severity. Chemical hazards may be naturally occurring or may be added during food processing. Exhibit 12 lists types of chemical hazards and examples. Physical hazards are hard foreign objects found in food; sources are presented in Exhibit 13. Level of Risk. An assessment of the risk of each hazard must consider the likelihood of occurrences and severity. The estimate is based on experience, epide- ȱǰȱȱ ȱǯȱȱ£ȱęȱȱȱ ȱȱǰȱęȱ£ȱȱȱȱȱȱȱ the HACCP plan. Hazard Analysis Process. In this step, management must answer a series of ȱȱȱȱȱȱȱĚ ȱǯȱȱȱȱȱȱ Exhibit 14. Once these questions are answered, preventive measures (which may be physical or chemical) can be taken to control hazards. For example, cooking Ĝ¢ȱȱȱȱȱȱ¢ȱȱȱȱȱȱ enteric pathogens. Critical Control Points (CCPs) Recall that a critical control point is a step or procedure at which control can be applied and a food safety hazard prevented, eliminated, or reduced to acceptable levels. Some CCPs are cooking, chilling, product formulation (recipe) control, ȱȱȬǰȱȱȱȱȱȱȱěȱ member hygiene. While there may be many control points in a food process, few may be critical control points. ȱěȱ ȱȱ¢ȱȱȱ¢ȱȱ ȱȱȱǰȱǰȱ ȱȱǯȱ¢ȱ¢ȱ ȱȱěȱǰȱǯȱExhibit 15 presents a CCP decision tree used to help identify CCPs. Critical Limits for Preventive Measures A critical limit is a boundary of safety. Some preventive measures have upper and lower critical limits. For example, the temperature danger zone (TDZ) is 41°F (5°C) to 140°F (60°C); potentially hazardous foods should not be held within this range of temperatures. Both critical limits must be met for this preventive measure.
Sanitation and the HACCP System 419 ȱȱȱȱ¢ȱȱȱĴǯȱȱȱȱȱ ȱȱ ȱȱ ǰȱ ǰȱ ȱ Ĵ¢ȱ ǯȱ ȱ Ĵ¢ȱ ȱȱȱȱȱȱȱȱȱŗśśǚȱǻŜŞǚǼȱȱȱ- ȱȱŗśȱȱȱȱȱȱȱŚŖŖǚȱǻŘŖŝǚǼȱȱǯȱĴ¢ȱȱȱ not exceed 1 2 inch (2.6 cm). These three critical limit criteria—temperature, time, ȱĴ¢ȱ ȯȱȱȱ ȱȱ ¢ǯȱȱȱ limit criteria include humidity, water activity (aw)—the amount of available water in the food product, pH—the acidity or alkalinity of the food product, preservatives, salt concentration, available chlorine, and viscosity (the thickness of the food product). Exhibit 11 Hazardous Microorganisms and Parasites Grouped By Severity of Risk Severe Hazards Clostridium botulinum types A, B, E, and F Shigella dysenteriae Salmonella typhi; paratyphi A, B Hepatitis A and E Brucella abortis; B. suis Vibrio cholerae 01 Vibrio vulnificus Taenia solium Trichinella spiralis Moderate Hazards: Potentially Extensive Spread2 Listeria monocytogenes Salmonella spp. Shigella spp. Enterovirulent Escherichia coli (EEC) Streptococcus pyogenes Rotavirus Norwalk virus group Entamoeba histolytica Diphyllobothrium latum Ascaris lumbricoides Cryptosporidium parvum Moderate Hazards: Limited Spread Bacillus cereus Campylobacter jejuni Clostridium perfringens Staphylococcus aureus Vibrio cholerae, non-01 Vibrio parahaemolyticus Yersinia enterocolitica Giardia lamblia Taenia saginata
420 Chapter 12 Monitoring Critical Control Points Monitoring comprises a planned sequence of measurements or observations taken to ascertain whether a CCP is under control. Monitoring procedures establish an ȱȱȱȱęǯȱȱȱDZȱǻŗǼȱȱȱ ¢Ȃȱȱȱȱȱȱ ȱȱȱȱȱȱȱęȱȱ corrective action taken to bring the process back into control before a deviation occurs; (2) indicate when a loss of control and a deviation have actually occurred, ȱȱȱȱȱ Dzȱȱ ǻřǼȱȱ Ĵȱȱ ȱ ȱȱęȱȱȱȱǯȱ¡ȱȱȱȱȱ include sensory observations (such as sight, smell, touch), temperature, time, pH, and aw. ȱȱȱȱěȱ ȱ ȱȱ ǯȱȱ monitoring is always preferable when feasible. Instruments used for measuring Exhibit 12 Types of Chemical Hazards and Examples Naturally Occurring Chemicals Mycotoxins (e.g., aflatoxin) from mold Scombrotoxin (histamine) from protein decomposition Ciguatoxin from marine dinoflagellates Toxic mushroom species Shellfish toxins (from marine dinoflagellates) Paralytic shellfish poisoning (PSP) Diarrhetic shellfish poisoning (DSP) Neurotoxic shellfish poisoning (NSP) Amnesic shellfish poisoning (ASP) Plant toxins Pyrrolizidine alkaloids Phytohemagglutinin Added Chemicals Agricultural chemicals: pesticides, fungicides, fertilizers, insecticides, antibiotics, and growth hormones Polychlorinated biphenyls (PCBs) Industrial chemicals Prohibited substances (21 CFR 189) Direct Indirect Toxic elements and compounds: lead, zinc, arsenic, mercury, and cyanide Food additives: 'LUHFW³DOORZDEOHOLPLWV XQGHU *03V Preservatives (nitrite and sulfiting agents) Flavor enhancers (monosodium glutamate) Nutritional additives (niacin) Color additives Secondary direct and indirect Chemicals used in establishments (e.g., lubricants, cleaners, sanitizers, cleaning compounds, coatings, and paints) Poisonous or toxic chemicals intentionally added (sabotage)
Sanitation and the HACCP System 421 critical limits must be carefully calibrated and used accurately, and calibration records must be maintained as part of HACCP-plan documentation. When it is not possible to monitor continuously, sampling systems or statistically designed data ȱȱȱǯȱȱȱȱěȱȱȱȱȱ responsibility for monitoring each CCP, and must be trained to be accurate. If an operation or product does not meet critical limits, immediate corrective action should be taken. All records used for monitoring must be initialed or signed and dated by the person doing the monitoring. Corrective Action Although some say that practice makes perfect, perfection is rarely achieved. A corrective action plan determines the disposition of any food produced while a deviation is occurring, corrects the cause of the deviation and ensures that the CCP is under control, and maintains records of corrective actions. ęȱȱȱȱȱȱȱȱǯȱȱȱ procedures should be well documented in the HACCP plan. When a deviation occurs and is corrected, more frequent monitoring may be temporarily required to ensure that it has indeed been corrected. Verification ȱ ęȱ ȱ ȱ ȱ ęȱ ȱ ȱ ȱ ęȱ ȱ ȱ ęȱ ȱȱȱȱȱȱ¢ǯȱȱȱȱ¡ȱȱ ¢ȱ ȱ ȱ ¡ȱ ǯȱ ȱ ȱ ȱ ȱ ęȱ ȱ ȱ ȱȱȱȱȱě¢ǯȱȱȱȱ ȱȱȱ ȱǰȱęȱȱȱȱȱ¢ȱ ǰȱ ȱȱȱǰȱ and determination that appropriate risk management decisions and product disExhibit 13 Physical Hazards Material Injury Potential Sources Glass fixtures Cuts, bleeding; may require surgery Bottles, jars, lights, utensils, to find or remove gauge covers Wood Cuts, infection, choking; may require Fields, pallets, boxes, buildings surgery to remove Stones, metal Choking, broken teeth, cuts, infection; Fields, buildings, machinery, fragments may require surgery to remove wire, staff members Insulation Choking; long-term if asbestos Building materials Bone Choking, trauma Fields, improper plant processing Plastic Choking, cuts, infection; may require Fields, plant packaging materials, surgery to remove pallets, staff members Personal effects Choking, cuts, broken teeth; may Staff members require surgery to remove
422 Chapter 12 Exhibit 14 Questions For Hazard Analysis 1. Ingredients Does the food contain any sensitive ingredients that are likely to present microbiological hazards (e.g., Salmonella, Staphylococcus aureus), chemical hazards (e.g., aflatoxin, antibiotic, or pesticide residues), or physical hazards (stones, glass, bone, metal)? 2. Intrinsic factors of food Physical characteristics and composition (e.g., pH, type of acids, fermentable carbohydrate, aw, preservatives) of the food during and after the process can cause or prevent a hazard. Which intrinsic factors of the food must be controlled to ensure food safety? Does the food allow survival or multiplication of pathogens and/or toxin formation before or during the process? Will the food allow survival or multiplication of pathogens and/or toxin formation during subsequent control points, including storage or consumer possession? Are there similar products in the marketplace? What has been the safety record for these products? 3. Procedures used for the process Does the procedure or process include a controllable step that destroys pathogens or their toxins? Consider both vegetative cells and spores. Is the product subject to recontamination between production (e.g., cooking) and packaging? 4. Microbial content of the food Is the food commercially sterile (i.e., low acid, canned food)? Is it likely that the food will contain viable spore-forming or nonspore-forming pathogens? What is the normal microbial content of the food stored under proper conditions? Does the microbial population change during the time the food is stored before consumption? Does that change in microbial population alter the safety of the food? 5. Facility design Does the layout of the facility provide an adequate separation of raw materials from ready-to-eat foods? Is positive air pressure maintained in product packaging areas? Is this essential for product safety? Is the traffic pattern for people and moving equipment a potentially significant source of contamination? 6. Equipment design Will the equipment provide the time/temperature control that is necessary for safe food? Is the equipment properly sized for the volume of food that will be prepared? Can the equipment be sufficiently controlled so that the variation in performance will be within the tolerances required to produce a safe food? Is the equipment reliable or is it prone to frequent breakdowns? Is the equipment designed so that it can be cleaned and sanitized? Is there a chance for product contamination with hazardous substances, e.g., glass? What product safety devices such as time/temperature integrators are used to enhance consumer safety? ,87=27>.-
Sanitation and the HACCP System 423 positions are made when production deviations occur. The third phase comprises documented periodic revalidations, independent of audits. The revalidations are ȱ¢ȱȱȱǯȱȱȱȱȱęȱ¢ȱȱ¢ȱ authority. ȱȱęȱȱ¢ȱȱȱ DZ ȱȱȱęȱȱ Review of the HACCP plan x x Exhibit 14 (continued) 7. Packaging Does the method of packaging affect the multiplication of microbial pathogens and/or the formation of toxins? Is the packaging material resistant to damage, thereby preventing the entrance of microbial contamination? ,V WKHSDFNDJHFOHDUO\ ODEHOHG´.HHS5HIULJHUDWHGµ LIWKLV LV UHTXLUHGIRU VDIHW\" Does the package include instructions for the safe handling and preparation of the food by the consumer? Are tamper-evident packaging features used? Is each package legibly and accurately coded to indicate production lot? Does each package contain the proper label? 8. Sanitation Can the sanitation practices that are employed adversely affect the safety of the food that is being produced? Can the facility be cleaned and sanitized to permit the safe handling of food? ,V LW SRVVLEOHWR SURYLGHVDQLWDU\ FRQGLWLRQV FRQVLVWHQWO\DQGDGHTXDWHO\ WRHQVXUH safe foods? 9. Staff member health, hygiene, and education Can staff member health or personal hygiene practices adversely affect the safety of the food being produced? Does the staff understand the food production process and the factors it must control to ensure safe foods? Will the staff inform management of a problem that could negatively affect food safety? 10. Conditions of storage between packaging and the consumer What is the likelihood that the food will be improperly stored at the wrong temperature? Would storage at improper temperatures lead to a microbiologically unsafe food? 11. Intended use Will the food be heated by the consumer? Will there likely be leftovers? 12. Intended consumer Is the food intended for the general public, i.e., a population that does not have an increased risk of becoming ill? Is the food intended for consumption by a population with increased susceptibility to illness (e.g., infants, the elderly, the infirm, and immunocompromised individuals)?
424 Chapter 12 Review of CCP records Review of deviations and their resolutions, including the disposition of food Visual inspections of operations to observe if CCPs are under control Random sample collection and analysis Review of critical limits to verify that they can adequately control hazards ȱ ȱ ęȱ ȱ ȱ ¢ȱ ȱ ȱ ȱ HACCP plan Review of any deviations from the HACCP plan, and the corrective actions taken x x x x x x x Exhibit 15 Critical Control Point Decision Tree (Apply at each step in the food process that has an identified hazard.) Q 1. Do preventive measures exist for the identified hazard? YES NO Is control at this step necessary for safety? NO Not a CCP Modify step, process, or product YES STOP* Q 2. Does this step eliminate or reduce the likely occurrence of a hazard to an acceptable level? NO YES Q 3. Could contamination with identified hazard(s) occur in excess of acceptable levels or could these increase to unacceptable levels? YES NO Not a CCP STOP* Q 4. Will a subsequent step eliminate identified hazard(s) or reduce the likely occurrence to an acceptable level? Not a CCP STOP* NO CRITICAL CONTROL *PROCEED TO NEXT STEP IN THE DESCRIBED PROCESS POINT YES
Sanitation and the HACCP System 425 ȱȱ ȱȱǰȱȱȬȱ ȱȱęȱȱ Ě ȱȱȱ ȱȱęȱȱȱȱ ȱęȱȱȱȱDZ Routinely or on an unannounced basis, to ensure that selected CCPs are under control ȱȱȱȱȱȱȱȱȱęȱȱȱ¢ȱ because of new information concerning food safety When foods prepared at the establishment have been implicated as a vehicle of foodborne disease When established criteria have not been met ȱ¢ȱȱȱȱȱȱ¢ȱĞȱȱȱȱ ȱȱę ȱęȱȱȱȱȱDZ The existence of a HACCP plan and the person(s) responsible for administering and updating the plan The status of records associated with CCP monitoring Direct monitoring of the CCP while in operation ȱęȱȱȱȱȱ¢ȱȱȱȱ - ing order Deviations and corrective actions Any samples analyzed to verify that CCPs are under control; analyses may involve physical, chemical, microbiological, or sensory methods ęȱȱȱȱ The training and knowledge of individuals responsible for monitoring CCPs Training reinforcement (reminders and refresher training) for continued moti- ȱȱěȱ ěȱȱȱȱȱ¢ȱȱȱȱȱȱȱȱ ȱȱȱǯȱȱ ȱȱ ȱȱȱȱȱȱěȱ member’s duties and not seen as an “add-on.” The fundamental training goal ȱ ȱ ȱȱ ěȱȱ ȱȱ ęȱȱ ȱ ęȱ ȱ that the HACCP plan requires them to perform. Managers need a deeper under- ȱȱȱȱěȱȱǯȱȱȱȱȱȱęȱ to the establishment. Remember that each time the menu changes, the HACCP plan should be reevaluated. The HACCP plan should include a feedback loop for employees to suggest what additional training is required. Recordkeeping ȱȱȱȱȱȱ Ĵȱȱȱȱȱ¢ȱ of the food establishment’s managers. The plan must detail hazards, identify CCPs x x x x x x x x x x x x x x x x
426 Chapter 12 and critical limits, specify CCP monitoring and recordkeeping procedures, and outline the implementation strategy. Recordkeeping makes the system work. The level of sophistication of record- ȱȱȱȱ¡¢ȱȱȱȱǯȱȱȱě- tive recordkeeping system is the best. ȱȱȱȱȱȱȱȱȱȱęȱȱȱȱ establishment. The following information should be included: List of the HACCP team and assigned responsibilities Description of each food product and its intended use Flow diagram indicating CCPs Hazards associated with each CCP and preventive measures Critical limits Monitoring system Corrective action plans for deviations from critical limits Recordkeeping procedures ȱȱęȱȱȱ¢ Other information in the HACCP plan can be tabulated using the format shown in Exhibit 16. Some examples of records obtained during the operation of the HACCP plan are described in Exhibit 17. Food Establishment Inspections The overall desired result of food establishment inspections is to prevent foodborne illness. Inspections are the primary means by which food establishment ȱȱěȱȱȱ ȱ¢ȱ¢ȱȱȱ ȱȱȱ¢ȱȱ£ǯȱȱęȱȱǰȱȱ ȱěȱȱȱȱȱȱȱǯ Food establishment inspections serve as educational sessions regarding spe- ęȱ ȱ ȱ ¢ȱ ¢ȱ ȱ ȱ ȱ ǯȱ ȱ ȱ convey new food safety information and provide opportunities to ask questions. ȱǰȱȱȱȱ Ĵȱǰȱȱ ȱ ȱȱȱ can bring the establishment into compliance. Even though this discussion of food establishment inspections will focus at times on the role of the regulatory authority, it can be applied directly to man- ǰȱ ěȱǰȱ ȱ ǯȱȱ¡ǰȱȱȱȱ ȱ number of hours required to perform inspections when allocating resources. So must a food establishment’s management team consider resources (i.e., people, food, equipment, facilities, time, and money) and the worth of activities in relation ȱȱȱȱȱǯȱȱȱěȱȱȱȱ frequency for each category of establishment, any variations over time in inspec- ȱȱȱǰȱȱȱȱȱȱěǯ Inspectors must have the correct equipment, including necessary forms, ther- ȱȱǰȱȱ ǰȱĚǰȱ£ȱȱǰȱŗŜŖǚȱǻŝřǚǼȱ x x x x x x x x x
Sanitation and the HACCP System 427 maximum registering indicators for verifying mechanical warewasher sanitiza- ǰȱ ȱ ǰȱ ȱ ȱ ǯȱ ȱ ȱ ȱ ȱ Ě ȱ ȱ ǰȱ the inspector may also need a pH meter, aw meter, and time-temperature data loggers. Risk Categorization of Food Establishments. The establishments with the highest risks are targeted for inspection by regulatory authorities, based on the types ȱȱǰȱȱȱĚ ȱȱȱǰȱȱȱȱȱȱ and served, the population served, and the establishment’s previous compliance ¢ǯȱȱȱȱȱȱěȱȱ¢ȱȱȱȱȱ- break in a food establishment. ¡ȱŗŞȱȱȱȱ£ȱȱȱ establishments. Types of Inspections. In some countries, access to a retail establishment for inspection is a condition of the acceptance and retention of the food establishment permit. Inspections are generally unannounced to obtain a more accurate assessment of normal operating conditions and practices. Inspections determine compliance ȱȱȱęȱ¢DZȱǰȱǰȱ Ȭǰȱǰȱȱǯ Preoperational inspections are conducted to ensure that the establishment is ȱȱȱȱȱ ȱȱȱȱęȱȱ¢ȱ the regulatory authority. Routine inspections are full reviews of operations and facilities and their impact on food safety. The frequency of these inspections is usually determined by the risk category of the food operation. Routine inspections include assessment of the health, practices, and food safety knowledge of Exhibit 16 HACCP Information Reporting Form Process Step CCP Chemical/ Physical/ Biological Hazards Critical Limit Monitoring Procedures/ Frequency/ Person(s) Responsible Corrective Action(s)/ Person(s) Responsible HACCP Records Verification Procedures/ Person(s) Responsible
428 Chapter 12 ěȱȱȱDzȱȱĚ ǰȱǰȱ ȱȱǻȱ cooking temperatures and times) and post-preparation processes; equipment and facility construction; cleaning and sanitizing processes; water sources; sewage disposal; and vermin control. Follow-up inspections concentrate on correction of critical violations uncovered during routine inspections. HACCP inspections review critical limits, required records, and corrective actions outlined in the establishment’s HACCP plan. Complaint inspections follow consumer complaints and may ȱȱ¢ȱ¢Ȃȱȱěǯ Exhibit 17 Types of HACCP-Plan Records 1. Ingredients 6XSSOLHU FHUWLILFDWLRQGRFXPHQWLQJ FRPSOLDQFHZLWKHVWDEOLVKPHQW·V VSHFLIL cations. Establishment audit records verifying supplier compliance. 6WRUDJHWHPSHUDWXUHUHFRUGIRU WHPSHUDWXUHVHQVLWLYHLQJUHGLHQWV 6WRUDJHWLPHUHFRUGV RIOLPLWHGVKHOIOLIHLQJUHGLHQWV 2. Processing Records from all monitored CCPs. 5HFRUGV YHULI\LQJ WKHFRQWLQXHGDGHTXDF\ RIWKHIRRGSURFHVVLQJ SURFH dures. 3. Packaging Records indicating compliance with specifications of packaging materials. Records indicating compliance with sealing specifications. 4. Finished product 6XIILFLHQWGDWDDQGUHFRUGV WRHVWDEOLVK WKHHIILFDF\ RIEDUULHUV LQ PDLQWDLQ ing product safety. Sufficient data and records establishing the safe shelf life of the product, if age of product can affect safety. 'RFXPHQWDWLRQ RIWKHDGHTXDF\ RIWKH+$&&3SURFHGXUHVIURPDQDXWKRU ity with knowledge of the hazards involved and necessary controls. 5. Storage and distribution Temperature records. 5HFRUGV VKRZLQJ QR SURGXFW VKLSSHGDIWHU VKHOIOLIHGDWHRQ WHPSHUDWXUH sensitive products. 6. Deviation and corrective action Validation records and modification to the HACCP plan indicating approved revisions and changes in ingredients, formulations, preparation, packaging, and distribution control, as needed. 7. Staff member training Records indicating that food staff members responsible for implementing the HACCP plan understand the hazards, controls, and procedures.
Sanitation and the HACCP System 429 Staff Training ěȱȱȱȱ¢ȱȱȱȱȱȱěǰȱǰȱǰȱ ȱ ȱ ǯȱ ȱ ȱ ȱ ȱ ȱ ȱ Ȭęȱ training process and use the resources of local and national regulatory agencies. ȱęȱȱȱěȱȱȱȱȱȱȱ- ȂȱȬȂȱ¢ȱ ȱ ǰȱ ȱ ȱ£ȱ ęȱ goals and objectives. The study of the epidemiology of foodborne illness—including organisms, foods, contributing factors, case studies, and all aspects of basic microbiology—is critical for both the inspector as well as the inspected. The second phase of training is on-site training conducted by trainers familiar with HACCP inspecting. The trainees should demonstrate expertise in data gathering and analysis before moving to the third phase of training, which is standardiza- ǯȱ ȱȱǰȱȱȱȱȱ¢ȱȱȱěȱȱ ȱȱȱȱȱǯȱȱęȱȱȱȯȱȱ ȱȯȱǯȱȱȱěȱȱȱȱ- ȱȱȱ¢ȱȱ ȱȱȱȱ ȱěȱ¢ȱ colleges and universities, professional associations, regulatory agencies, and priExhibit 18 Risk Categorization of Food Establishments RISK FREQUENCY TYPE RISK TYPE CATEGORY DESCRIPTION #/YR Pre-packaged nonpotentially hazardous foods only. Limited preparation of nonpotentially hazardous foods only. Limited menu (1 or 2 main items). Pre-packaged raw ingredients are cooked or prepared to order. Retail food operations exclude deli or seafood departments. Raw ingredients require minimal assembly. Most products are cooked/prepared and served immediately. Hot and cold holding of potentially hazardous foods is restricted to single meal service. Preparation processes requiring cooking, cooling, and reheating are limited to 1 or 2 potentially hazardous foods. Extensive handling of raw ingredients. Preparation process includes the cooking, cooling, and reheating of potentially hazardous foods. A variety of processes require hot and cold holding of potentially hazardous food. Advance preparation for next-day service is limited to 2 or 3 items. Retail food operations include deli and seafood departments. Establishments doing food processing at retail. Extensive handling of raw ingredients. Preparation processes include the cooking, cooling, and reheating of potentially hazardous foods. A variety of processes require hot and cold holding of potentially hazardous foods. Food processes include advanced preparation for next-day service. Category would also include those facilities whose primary service population is immunocompromised. Extensive handling of raw ingredients. Food processing at the retail level, e.g., smoking and curing; reduced oxygen packaging for extended shelf-life. 1 2 3 4 5 1 2 3 4 4
430 Chapter 12 ȱǯȱȱȱȱȱěȱ¡ȱȱȱ acquiring, reinforcing, and retaining food safety knowledge. Conducting the Inspection The HACCP inspection views a food establishment and its operations as a total ȱ¢ȱ¢ȱȱȱȱĴȱȱȱȱ¢ȱ£ǯȱ- tory agencies may take individual program, personnel, establishment, and juris- ȱěȱȱȱ ȱȱȱȱȱȱ establishments and preparing for and conducting inspections. ȱȱȱȱȱȱĚ ȱȱȱȱȱȱȱ ȱȱȱ ȱǯȱȱ ȬĚ ȱȱȱȱ ȱ¢ȱ ȱ- tory authorities even though only a portion of the steps will take place during the ǯȱȱȱȱȱȱȱǰȱęȱȱǰȱȱǯ ȱȱȱ ǰȱȱǰȱȱȱĚ ȱȱȱȱȱ noted. Risk assessment data guide the allocation of time and focus during the inspection. Complex, higher-risk food processes that involve multiple ingredients, potentially hazardous foods, long holding times, foods to be cooled, and reheating steps should be given a high priority. Foods that have been implicated in foodborne illness should receive high priority, too. Other high risk indicators are foods prepared in large volumes and those requiring manual assembly and manipulation during preparation or portioning. Accurate measurements during inspections are essential. Accuracy of measurements depends on at least two variables: calibration of the equipment and procedures followed by the person making the measurements. Critical limits to be measured include temperature, pH, aw, food additive concentrations, warewashing processes, wash/rinse/heat sanitization, sanitizer concentrations, pressure and time measurements, light distribution, and insect and rodent infestations. Temperature measurements. Food product internal temperatures should be taken in the geometric center of the product. Additional measurements (taken at points farthest from the heat source) may be necessary when foods are held hot on steam tables. Ambient temperature monitoring devices should be used as indicators of where further temperature investigations are warranted. Temperatures monitored between packages of food, such as milk cartons or packages of meat, also indicate the need for further examination. However, the temperature of a potentially hazardous food itself, rather than the temperature between packages, is usually necessary for regulatory citations. The three dimensions of bacterial load, temperature, and time must be considered when inspecting the cooking process. Temperature measurement should take into account post-cooking heat rise (which allows the temperature to reach equilibrium throughout the food), particularly for foods cooked in a microwave oven. Product cooking temperatures and times should be carefully evaluated during inspections. Modern thermometers that measure temperature electrically, rather than ȱ ¢ȱ ȱ ¢ȱ ȱ ȱ ¡ȱ ȱ ȱ ěȱ ǰȱ ȱ - ommended by regulatory authorities. Such modern thermometers yield faster responses and provide greater overall accuracy. Before internal food temperatures are taken, the probe must be cleaned and sanitized. Boiling water, alcohol swabs,
Sanitation and the HACCP System 431 or sanitizers can destroy pathogens on the probe. When a series of temperatures is taken, it is important that the probe be thoroughly cleaned and sanitized between uses to prevent cross-contamination. pH measurements. The pH measurement is important in determining if a food is potentially hazardous. The closer the food approaches the critical limit of 4.6, the more precise the measurement should be. Water activity measurements. Water activity (aw) is another factor used to determine if a food is considered potentially hazardous. The aw is measured with ȱ¢ȱȱęȱw meter. Food additive concentrations. Samples of food are sometimes collected and sent to a laboratory for analysis. Warewashing process evaluation. Because proper cleaning and sanitization of food-contact surfaces are important safeguards of public health, the washing, rins- ǰȱȱ£ȱȱȱȱęȱȱȱȱ¢ȱȱ¢ȱ provisions. Mechanical warewashers are required to have data plates that indicate acceptable parameters for temperatures and cycle times for particular machines. Wash/rinse/heat sanitization measurement. Devices used for measuring food product temperature can also be used for determining the critical limits of washing, rinsing, and sanitization. Three-compartment sinks and many mechanical warewashers have vats for water that can be checked with a probe thermometer and compared to the installed thermometer readings. Sanitizer concentration. Sanitizer test kits are used. Pressure measurements. The hot water sanitizing rinse pressure of mechanical warewashing machines is an important factor. Time measurements.ȱ ȱ ȱ ęȱ ȱ ȱ ȱ ȱ ȱ operations, as are temperature and concentration. Time should be measured with a watch that has a second hand or readout. Light distribution. Portable light meters are used to take measurements of the amount of light. The measurements should be taken 30 inches (76 cm) above the Ěǯ Insect and rodent infestation. Physical evidence of insect and rodent infestation can take the form of dead vermin, droppings, nesting, gnawings, and grease ȱȱȱ ǯȱȱȱĚǰȱȱ¢ȱǰȱȱȱȱȱ to detect rodent urine stains can reveal infestations. Inspection Documentation It is essential that accurate notes be taken during a HACCP inspection. One acceptable format is the HACCP Inspection Data form shown in ¡ȱŗşǯȱȱȱ ȱȱȱȱǰȱȱȱĚ ȱǰȱȱȱȱȱ temperatures that are spot-checked, and categorical sections to record other data. ȱȱȱȱȱęȱȱȱȱȱȱȱ- ǯȱ ȱ ȱ Ě ȱ ȱȱ ȱ ȱ ȱ ȱȱ ȱ ȱ ¢ȱ ȱ ȱ ȱȱęȱ ȱ ȱ ȱȱ ȱ ȱ ȱ problems. Additional sheets can be used if more than four food items are tracked. The foods are listed horizontally across the top, and steps from source to reheat are ȱ ȱȱĞȱȱȱȱǯȱȱȱȱęǰȱȱȱȱ
432 Chapter 12 Exhibit 19 HACCP Inspection Data Form
Sanitation and the HACCP System 433 Exhibit 19 (continued) 0HNK<>fl20#HH=:G=!KN@ff=FBGBLMK:MBHG
434 Chapter 12 for recording information observed such as time and temperature for each of the steps. A shaded column is provided for each of the foods to identify any critical limits that exist for each of the steps. The entire production and service cycle might not take place while the food establishment is being inspected. Therefore, it should be clearly delineated on the form at which point the observations began and ended. The food temperature recording section can list both acceptable and violative temperatures. The back of the form asks for data relating to other areas of the operation. Many violations found during inspection can be corrected immediately if the person in charge accompanies the inspector. Immediate correction does not negate the original violation, but should be recognized as part of the inspection documen- ǯȱȱȱ ȱȱȱȱȱȱȱĜȱȱ report. Inspection Report ȱȱȱȱȱĜȱ¢ȱ¢ȱǯȱ ȱȱȱ for routine, follow-up, and complaint inspections. A copy should be kept in the ȱȂȱęǯ The inspection report is usually completed at the end of the inspection. Not every item recorded on the HACCP Inspection Data form is included in the inspection report. The HACCP Inspection Data form may include some information, such as documentation of acceptable holding temperatures, that is not necessary ȱȱęȱǯ ȱ ęȱ ȱȱ ȱ ȱ ȱ ȱȱ ¢ȱ ȱ ȱ ¢ȱ ¢Ȃȱ ȱ¢ȱ ǯȱȱ ȱȱȱĞȱ the basis for retaining the permit to operate the food establishment. Certain violations are called imminent health hazards and require immediate action or closure ȱȱěȱȱȱȱȱǯȱ ȱȱȱȱȱȱ- ration area is an example of an imminent health hazard. Critical items are violations that may contribute to food contamination, illness, or environmental degradation and represent substantial public health hazards. The inspector can use professional judgment regarding some of the violations to determine how serious the violations are—that is, how critical or noncritical—based on the likelihood of food contamination, illness, or environmental degradation. ȱęȱǰȱ ȱȱȱȱȱȱȱǰȱȱęȱȱȱ indicator of the food establishment’s overall control of hazards; however, there ȱȱęȱȱȱ ȱȱȱȱȱȱęȱȱ£ǯȱȱ jurisdiction can choose the method it will use to score its food establishments. One method might employ statistical process control to focus on continuous quality improvement. This method uses percentile rank to judge compliance against a range of compliance levels of similar establishments within the category. The ę¡ȱ£ȱȱȱȱę¡ȱȱȱȱȱȱ for each category of establishment. The ę¡ȱ ȱ£ȱ is the simplest method. It sets a single level of compliance for all types and complexities of establishments.
Sanitation and the HACCP System 435 Exhibit 20 Food Establishment Inspection Report ,87=27>.-
436 Chapter 12 Exhibit 20 (continued) 0HNK<>fl20#HH=:G=!KN@ff=FBGBLMK:MBHG
Sanitation and the HACCP System 437 Food Establishment Inspection Report Exhibit 20 shows the Food Establishment Inspection Report. The introduction and administrative data clearly ask for key information, including inspection type and time. ȱ ȱ ȱ ȱ ¢ȱ Ĝȱ £ȱ ȱ ȱ ȱ within an agency. Inspectors mark violations on the inspection report when they clearly exist in the food establishment. Each violation is recorded as a separate item on the report. ȱȱȱȱ ȱȱȱȱȱęȱǯȱȱȱ ȱ ¢ȱȱęȱȱǯȱȱȱȱȱȱ ȱȱȱ on the previous inspection and are indicated in the second column, “Repeat,” with ȱǯȱ ęȱ ȱ ȱ ȱ ȱȱ ȱ ȱ ǯȱ ȱ ȱ ȱȱǰȱȃȱȦȦǰȄȱȱĚ¢ȱȱ ȱ ęȱ ȱ ȱ ȱ ǯȱ¢ȱ ȱ ȱ ȱ ¡- tion should be recorded here, including, if appropriate, that the person in charge corrected a violation during the inspection. Once the inspection form has been completed, a closing conference is held ȱȱȱȱȱ¢ȱȱ¢ȱȱę¢ȱ¢ȱȱȱ ȱ ȱ ȱȱȱǯȱ ȱ¢ȱȱęȱ ȱȱȱȱȱ ȱȱȱȱȱȱȱȱǯȱȱ Ĵȱ report is the focus of the closing conference. The listing of the results with the ȱ ȱȱęȱȱ ȱ ȱȱ ȱ ȱ ȱ ȱ directly lead to a foodborne illness. The closing conference gives management the opportunity to ask questions of the inspector. A detailed discussion of the establishment’s plans for correcting violations revealed during the inspection must be included in the closing conference. Some jurisdictions require establishments to return a notice to the agency that violations cited during the inspection have been corrected. Record Maintenance System A detailed record maintenance system supports the HACCP program and tracks potential compliance actions. The following documents should be included in ȱȱȂȱȱęDZȱȱȱȱȱȱ ǰȱȱ application and issuance, inspection reports, complaints, investigations, manage- ȱȱȱęǰȱǰȱȱȱǯ Key Terms cleaning and maintenance—ȱęȱȱDzȱȱȱȱȱȱ- tant. It involves upkeep and cleaning associated with the other basic operating activities (i.e., purchasing, receiving, storing, issuing, preparing, cooking, holding, and serving), as well as cleaning and maintenance of equipment and facilities. control points—A system of basic operating activities in a food service operation. Each control point is a miniature system with its own recognizable structure and functions.
438 Chapter 12 cooking—The control point at which heat is applied to food in order to change its color, odor, texture, taste, appearance, and nutritional value. critical control point—ȱȱȱȱȱȱęȱȱ¢ȱ ȱȱ of control may result in an unacceptable health risk. critical limit—The maximum or minimum value to which a physical, biological, or chemical parameter must be controlled at a critical control point to minimize ȱȱȱȱęȱȱ¢ȱ£ȱ¢ȱǯ food establishment inspection—The primary means by which food establish- ȱȱȱěȱȱȱȱ¢ȱ¢ȱȱ£- ous procedures and practices. Inspections serve as educational sessions regarding requirements as they apply to a particular establishment. They also convey new food safety information, provide opportunities to ask questions, and provide ȱ Ĵȱ ȱ ȱ ȱ ȱȱ ǰȱ ȱ ȱ ȱ ȱ ȱȱ compliance with regulations. HACCP plan—ȱ Ĵȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ following the Hazard Analysis Critical Control Point principles. hazard—A biological, chemical, or physical property that may cause an unacceptable consumer health risk. holding—A critical control point in which menu items are maintained either hot ȱȱĞȱȱȱȱȱȱǯ imminent health hazard—A serious health threat that may cause a regulatory inspector to order food operations to cease immediately; examples are sewage backups, complete lack of refrigeration, or evidence of a communicable disease outbreak such as hepatitis. issuing—The control point at which food products are released from storage; issuing controls ensure that products are only released to the production department with proper authorization. menu planning— ȱȱȱȱ¢ǰȱȱȱȱǰȱ ȱĚ- ences all the remaining control points. It includes considering trends and other ȱǰȱȱ ȱȱȱěǰȱǰȱȬǰȱ - edge of preparation and production methods, inventory and equipment concerns, ȱȱȱěȱȱǯ preparing—ȱȱȱȱȱȱȱȱȱȱĞȱ food is issued and before food is cooked or otherwise readied for serving. purchasing—The control point important in maintaining the value and quality of products, minimizing the investment in inventory, and strengthening the operation’s competitive position. receiving—A control point that involves checking the quality, quantity, and price of incoming purchased products; a critical control point wherein a food service operation assumes ownership of purchased products. serving—ȱȱȱȱ ȱęȱȱȱȱȱȱȱ production department to guests. storing—The control point that protects valuable food products from deterio- ȱ ȱ ĞDzȱ ȱ ȱ ěȱ ¢ȱ ȱ ȱ ǻ¢ǰȱ ǰȱ ȱ frozen) provide this protection.
439 13 Beverage Service: Styles and Procedures From Managing Service in Food and Beverage Operations, Third Edition by Ronald F. Cichy, Ph.D., CHA and Philip A. Hickey, Jr. ACERTAIN MYSTIQUE has grown up around beverage service over the centuries. A plethora of rituals and ceremonies are brought to each beverage sale. Even those who serve the beverages do not escape the expectations of guests. Some expect ěȱȱȱȱ¢ȱęȱȱȱǯ ȱȱȱȱȱǰȱȱěȱȱ ȱȱȱȱ important roles in a food and beverage establishment. The two positions that are ȱĞȱȱȱȱȱȱȱȱȱȱȱ server (sometimes called a cocktail server) and the bartender. Both of these positions have a high amount of guest contact, so the people in them must be thoroughly trained in and knowledgeable about the establishment’s beverages, service styles, standards, and policies. Beverage Server ȱȱȱȱȱęȱȱȱ ȱȱȱȱȂȱ- ȱǯȱȱȱęȱȱ¢ȱǰȱȱȱȱȱȱȱȱ ȱȂȱǯȱȱĴȱęȱȱDZȱȱȱȱȱěȱ- ber who does everything possible, within reason, to make each guest’s experience at least exactly what he or she wants it to be, and who exceeds guest expectations whenever possible. ȱȱȱȱDZ Preparing for service Greeting guests Taking the order Serving the order Creating a friendly atmosphere where guests can enjoy themselves Closely monitoring guest alcohol consumption Completing service ȱȱěȱȱȱ x x x x x x x x
440 Chapter 13 One secret of success is that everyone works together as a team to give guests great service. Beverage servers are part of a service delivery system. They must ȱȱȱȱěȱȱȱȱȱȱ¢ȱȱ ǯ ȱȱȱ¡ȱȱ¢ǰȱȱȱDZ ȱȱěȱȱ ȱ ȱȱěȱȱȱȱ ȱ¢ȱȱǰȱȱȱȱȂȱ ěȱȱȱěȱȱȱȱȱȂȱ ¢ȱȃȄȱȱȱȱěȱȱ ȱ¢ȱȱǰȱȱȱȱ names if they know them ¢ȱȃȄȱȱȃȱ¢Ȅȱȱȱȱěȱ Share supplies Take pride in their work ¢ȱȱȱĞȱ Immediately remove from tables the items guests do not need anymore Clear and reset tables Restock sidestations so that supplies are always available Write drink orders clearly and completely Ask guests all necessary questions when they place beverage orders, such as, “Do you want that ‘up’ or ‘on-the-rocks’?” Turn in drink orders promptly Pick up drinks promptly Properly sort and stack used glasses, china, silverware, and so on The quality of the food, drinks, and service at a restaurant, club, and lounge should enhance each guest’s overall experience. Providing excellent service, beverages, and meals at a reasonable price is each establishment’s ultimate goal. One way to achieve this goal is to set superior performance standards. Beverage servers help to meet these superior performance standards. What ȱȱȱȱǵȱ¢ȱȱȱDZ Alcoholic beverages are served in accordance with state and local laws, ordinances, rules, and regulations ȱȱȱȱȱȱȱȱĴ Table and bar surfaces are free of spills, spots, chips, cracks, and warping Glasses are clean, sparkling, and free of chips and cracks Each beverage is served with a clean glass and a new beverage coaster or napkin A nonalcoholic beverage menu is available ¢ȱȱȱ ȱȱȱȱȱȱȱȱě x x x x x x x x x x x x x x x x x x x x x x
Beverage Service: Styles and Procedures 441 They demonstrate professional behavior ȱȱ ȱ ȱȱȱ ȱȱĞȱȱ They quickly approach guests and greet them warmly They introduce themselves to guests, and use guest names whenever possible ȱȱȱȱȱ ȱęȱȱȱ Suggestive Selling and Upselling Suggestive selling encourages guests to buy additional food and beverages. An example of suggestive selling is suggesting an appetizer to go with beverage orders. Upsellingȱȱȱȱ¡ȱȱ¢ȱĴȱ¢ȱ items. Suggestive selling and upselling require tact and good judgment. If guests know exactly what they want, beverage servers should not try to change their minds. Instead, they could suggest additional items that might improve the guests’ experience. Suggestive selling makes some servers nervous. This is probably because selling reminds them of a pushy salesperson they’ve known. Using suggestive selling and upselling techniques, however, is not being pushy. These techniques are part of providing good service. ȱ¢ȱȱěȱȱȱȱȱȱȱ ȱȱȱǯȱ Servers have to know all of the products the lounge or restaurant sells. When they are completely familiar with the menu and how each item is prepared, they can ȱȱę¢ȱȱ¢ǯȱ Many food and beverage establishments encourage servers to suggest the most popular call brands when a guest does not specify a brand. When a guest is not sure what to order, servers can suggest a specialty drink. Other suggestive selling techniques include asking guests whether they would like a glass of wine or a nonalcoholic drink when they decline cocktails. Servers can also always sug- ȱęȱȱȱȱǰȱȱȱȱȱȱȱǰȱȱ sparkling water, or a strawberry daiquiri. ȱȱȱȱȱȱȱȱȱȱěȱ- ȱȱȱDZ ȱ ŗǯȱ ȱȱȱĴǯ 2. Be enthusiastic. It is easier to sell something you are excited about. 3. Make beverages sound appetizing. Use words like “fruity,” “icy,” and “thirstquenching” when describing them. 4. Ask questions. Find out if guests are unhurried or only have time for a quick drink; whether they like sweet or tart beverages; if they feel like having something hot or cold. ȱ śǯȱ ȱęȱȱǯȱȂȱ¢ȱDZȱȃȱ¢ȱȱȱ ȱ ¢ȱ ǵȄȱ ǰȱ ȱ DZȱ ȃȱ ȱ ȱ ȱ ȱ ȱ ȱ ¢ȱ with your martini on a hot day like this.” x x x x x
442 Chapter 13 6. Suggest personal favorites. Try as many beverages as possible, and tell guests ȱ¢ȱȱȱDZȱȃflȂȱȱȱȱDzȱȂȱȱȱ¢ȱȱ here.” But be honest—don’t say that something is your favorite if it isn’t. ȱ ŝǯȱ ěȱ ȱ DZȱ ȃȱ ¢ȱ ȱ ěȂȱ ȱȱ ȱ ¢ȱ ȱ ȱ tonic?” 8. Suggest the unusual. People go to bars and lounges to get away from their routines, and most guests don’t know what they want to order when they arrive. 9. Suggest foods and beverages that naturally go together—beer and pizza, wine and cheese, margaritas and nachos. 10. Compliment guests’ choices. Make guests feel good about their choices, even if they don’t order what you suggest. ȱę¢ǰȱȱȱ ȱ ȱ ȱ ȱ ǯȱĞȱ ¢ȱ ȱ ȱ describe a beverage, they ask if the guest would like it. A good way to do this is to describe several items and ask which the guest would prefer. Beverage servers must always keep responsible beverage service techniques ȱȱ ȱ¢ȱǯȱȱȱȱȱȱĴȱȱȱȱ beverages to an intoxicated guest or encourage a guest to drink more alcohol then that person wants to have. Rather, beverage servers should focus on selling other nonalcoholic drinks and food when a guest is nearing intoxication or is intoxicated. Preparing for Service Beverage servers work with buspersons to set up tables in their area. They should ȱȱȱȱȱȱȱȱȱǯȱȱȱDZ Silverware Glasses Napkins Salt and pepper shakers or grinders Sugar bowls or caddies Tablecloths The evenness of place mats Condiments Chairs and booths Flower arrangements Table lamps Floor and carpets Overall table appearance Ice buckets x x x x x x x x x x x x x x
Beverage Service: Styles and Procedures 443 Most lounges or restaurants provide beverage servers with an opening duty checklist that lists all of the tasks they must complete before the lounge opens for service. Some of these tasks may include vacuuming (if housekeeping does not ȱǼǰȱȱȱȱǰȱȱȱǰȱȱĚ ȱ- ments, adjusting drapes and blinds, supplying lounge tables with appropriate ǰȱȱȱǰȱȱĴȱȱȱȱǯ Sidestations store extra supplies that help eliminate trips to the kitchen for ȱǯȱȱȱȱĜȱȱȱǯ The sidework checklist lists sidework tasks and the servers who are assigned to complete each task. These tasks are important to the smooth operation of a bar ȱǯȱȱ ȱȱȱȱȱȱęȱȱȱ pepper shakers. Taking Orders Beverage servers are encouraged to greet guests as soon as they are seated. Many properties have a standard greeting time of two minutes or less. Some have only a 60- or 30-second greeting time. Servers who are unable to greet their guests within that time are told to at least stop by the table and let the guests know they’ll be back soon. Then they apologize for the wait when they return. During the greeting, beverage servers tell the guests about the specials. They ȱĴȱȱȱȱȱȱ ¢ǯȱReading guests means determining what type of service they need. They are alert to guests who may have been drinking already and who therefore may become intoxicated quickly. When guests order alcoholic beverages, beverage servers verify that they are ȱȱȱ ȱ¢ȱȱ ȱęȱȱ ¢ȱ ȱȱȱ the age of 30. The server should examine the ID and politely ask for another form ȱęȱȱȱ ȱ ȱ ęȱ ȱ ȱ ȱ ȱ ȱ ȱȱ ȱ ȱ ęǯ Most establishments use an order-taking system to take orders. Frequently, beverage servers will place a beverage napkin in front of each guest as they take orders to help keep track of who has ordered. They place the napkin so that any logos are facing the guests. If guests are not ready to order, leaving a beverage napkin at the table will let other servers know that someone has checked with the guests. It is another way to use teamwork to provide excellent guest service. Beverage servers typically write orders on the guest check or order pad according to how the guests are seated, following a clockwise direction. By using a standard order-taking system, anyone can serve guests without having to annoy them by asking who ordered which items. Servers will usually assign a number to each chair at a table. Chair number one at each table is typically the one closest to the door or some other landmark in the lounge. All beverage servers use the same reference point as a starting point. Beverage servers then write the order for the ȱȱȱȱȱȱȱęȱȱȱȱȱȱȱȱǯȱ¢ȱ write the order for the guest in chair number two on the second line of the guest check or order pad and continue until all guests have ordered. At some operations, beverage servers write the orders on the back of a guest check and the point-of-sale equipment prints the orders neatly on the front side.
444 Chapter 13 Orders are taken using standard drink and food abbreviations. While taking the orders, beverage servers should listen carefully to each guest’s order and repeat the order and details. Any special requests should be noted on the guest check or ȱǯȱȱȱȱ¢ȱȱ ¢ȱěȱȱȱǰȱ servers need to ask what their preferences are for such things as “on-the-rocks” or “straight up.” ĞȱȱȱǰȱȱȱĞȱȱ¢ȱȱ to guests. Some types of food, such as pasta or pretzels, increase the absorption of alcohol into the bloodstream. Foods high in fat, such as fried cheese, slow the absorption of alcohol into the bloodstream. ȱ¢ȱȱȱěȱȱȱȱȂȱǰȱȱȱ ěȱȱȱȱȱȱǯȱ ȱȱȱ ȱȱȱǰȱȱ- ers should select four to six items from the hors d’oeuvres table and place them on a small service plate for each guest. They should also bring the appropriate silverware and present it to each guest on a dinner napkin. For serving food in the bar or lounge, silverware may be wrapped in linen napkins in advance. These are typically called roll-ups. ȱ¢ȱȱȱȱěǰȱȱȱ¢ȱȱȱ£ȱȱ as shrimp cocktails or nachos along with each drink order. Placing Orders. Ğȱȱǰȱȱȱȱȱȱȱ ȱ the bartender. This might be done through either point-of-sale systems or by clipping the guest check to a rail. Many beverage operations ask the beverage servers to set up glasses for drink orders. If so, they should set up the glasses in the order in which they will “call” the drinks. They should place the glasses near the edge of the bartender’s side of ȱȱǯȱ¢ȱȱȱęȱȱ ȱȱȱȱȱȱǯ One way beverage servers can help bartenders is by being organized when giving drink orders. This means combining drink orders for more than one table ȱȱȱȱȱȱęȱȱȱȱǯȱȱȱȱǰȱȱ should use a clear voice and say “Ordering,” and then tell the bartender the drink orders, including any special instructions. A calling order is necessary because some drinks take longer to prepare than other drinks or do not hold up as well as other drinks. Exhibit 1 shows a standard calling order for drinks. Ğȱȱȱǰȱȱ Ĵȱȱȱȱ ȱȱȱȱ refer to it. The beverage server then places one beverage napkin for each glass on the beverage tray and inserts stirrers or straws if needed. Serving Drinks Mixing, pouring, garnishing, and serving drinks the same way every time is the mark of a quality operation. To help create this quality, beverage servers should check all beverages to make sure they are complete as ordered before serving ǯȱ ȱȱȱǰȱ¢ȱȱę¡ȱȱȱȱǯȱ¢ȱȱȱȱ ȱ¢ȱȱDZ Is it the correct beverage? Is it in the correct glass? x x