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HACCP
HACCP is an acronym for HAZARD ANALYSIS CRITICAL CONTROL POINTS. This is
a complex name for a vital part of kitchen management. A critical
control point is a point during the processing of a food item when a
mistake in the storage, preparation, handling, cooking or service of the
item can result in the illness or even death of a customer. HACCP is the
process of food personnel constantly watching for health problems
associated with the food they are serving. An important part of this
process is the inspection of all products for potential problems at the
first critical point of control, before they enter the kitchen. However,
knowing the proper procedures for keeping food fresh and wholesome
during its journey to the table is equally important.
WHY SHOULD WE BE CONCERNED?
We make decisions in the kitchen everyday that affect the
wholesomeness of the food we serve. It is essential that you recognize
the critical control points and how to avoid hazards. The primary weapon
against food-borne illness is heat and the removal of heat, cooling. In
1988, 97% of all food-borne illnesses from foodservice establishments
was due to improperly stored food. These food-borne illnesses could have
been successfully avoided by someone with a knowledge and understanding
of the effects of temperature on microorganisms.
METHODS OF CONTROL
Microbes are, in general, an enemy in the kitchen. Fortunately, most
of them grow slowly at refrigerator temperatures. All of them can be
killed if brought up to a high enough temperature. For this reason,
controlling the environment of the food is the primary weapon against
microbes.
COLD
Keeping cold foods at or below 40°F will maintain most potentially
lethal bacteria at a minimum level. Keeping food at the correct
temperature does not preclude the need for visual inspection before it
is used. Some pathogenic bacteria, such as Lysteria, Yersmia and others,
do continue to multiply at 40°F. Always inspect food for abnormalities
before using.
HEAT
Heat can be used to destroy bacteria that are present in the food.
It is for this reason that a KILL STEP is sometimes used in the
preparation of foods. Bringing soups and sauces to a boil for a few
minutes before holding them on the service line will reduce the number
of bacteria that may be growing in them. This step is similar to the
pasteurization of milk products. It must be remembered that the KILL
STEP reduces the number of bacteria, but will not make a spoiled food
wholesome. Most toxins produced by bacteria are not destroyed by the
temperatures at which foods are cooked. As the old saying goes, "When in
doubt, throw it out."
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