course level 3 - introduction to haccp and setting up a food safety
TRANSCRIPT
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2013-1-RO1-LEO05-28756
LLP-LdV/TOI/2013/RO/007
Course level 3 - Introduction to HACCP and
setting up a food safety plan based on HACCP
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Contents Third degree
Deel Hoofdstuk
1 HACCPand food safety ▪ Definition ▪ Legislation ▪ Meaning ▪ Why HACCP and attention
to food safety?
2 Who is responsable for HACCP an food safety in a business?
▪ The HACCP-team ▪ What are the
responsabilities of each team member?
▪ When should they consult? ▪ Consulting about what?
3 Setting up a hotel and catering business
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4 Collecting product information
▪ Which product groups do we have?
▪ Which product groups do we use?
▪ Which product groups do we make?
▪ Which minimal information do we collect (raw material, allergenes and additives)?
5 The materials
6 Determining audiences (customers)
7 The routing of the product: from raw material to end product
▪ Direct process steps ▪ Indirect process steps
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8 Danger and risk analysis ▪ How do you make a danger analysis?
- In practice? ▪ Risk analysis: determining
the critical control points (CCPs) and attention points (APs)
▪ What legal norms are there? Where and how to find them?
▪ Determining limits ▪ Determining limit values ▪ How to prevent risks?
- Procedures - Setting up work
instructions - Preventive actions
9 Evaluating and measuring the efficiency of the food safety system
10 Making an HACCP-manual for your own hotel and catering business
▪ What is an HACCP-manual? ▪ What does an HACCP-
manual contain?
11 Traceability and mandatory declaration
12 Lexicon
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General learning aims third degree basis
The students can apply the rules for food safety and HACCP in
practice.
Learning aims third degree basis
1. HACCP and food safety
The students can give examples showing that they understand the importance of food safety and HACCP.
2. Who is responsible for HACCP and food safety in an enterprise?
The students can: ▪ Formulate what an HACCP-work group is ▪ Formulate when the HACCP-work group has to meet ▪ Formulate why the HACCP-work group has to meet ▪ List who is member of the HACCP-work group.
3. Setting up a hotel and catering business
The students can explain in their own words what a hotel and catering business should look like, taking into account the flow the products should follow to avoid cross-contamination.
4. Collecting product information
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The students can: ▪ Use all information on the supplier's labels correctly ▪ Apply for certificates and documents they need to use the products.
5. The materials
The students can: ▪ List which materials are part of the kitchen equipment ▪ Use all kitchen material the correct way.
6. Determining audiences (customers)
The students can formulate for which customer groups they work.
7. The routing of the product: from raw material to final product
The students can: ▪ Receive the products the correct way, control and stock them ▪ Enumerate the different steps in the production process ▪ Prepare and conserve the products in a food-safe way ▪ Serve and clear off in a food-safe way.
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8. Danger and risk analysis
The students can: ▪ Prepare dishes in such a way that the risk of contamination is minimal ▪ Apply the correct working procedure.
9. Evaluating and measuring the efficiency of the food safety
system
The students can: ▪ Follow up the correct way whether the food safety system is applied.
10. Making an HACCP-manual for your own hotel and catering
business
The students can explain in their own words why a hotel and catering business needs an HACCP-manual.
11. Traceability and mandatory declaration
The students can: ▪ React the correct way when a problem occurs ▪ Inform the NFA (national food agency) when necessary.
General learning aims third degree advanced
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The students know the rules for food safety and HACCP.
The students can apply the rules for food safety and HACCP in
practical situations.
Learning aims third degree advanced
1. HACCP and food safety
The students can give examples showing that they understand the importance of food safety and HACCP.
2. Who is responsible for HACCP en food safety in a business?
The students can ▪ Formulate what an HACCP-work group is ▪ Formulate when the HACCP-work group has to meet ▪ Formulate why the HACCP-work group has to meet ▪ Explain the importance of an HACCP-work group and who should
be part of it.
3. Setting-up a hotel and catering business
The students can make a ground plan of a business, taking into account the routing of products in order to avoid cross contamination.
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4. Collecting product information
The students can: ▪ Use correctly all information on the labels of the supplier ▪ Apply for certificates and documents they need to use the products
The students are able themselves to produce and use (taking into account the offer) the necessary product information.
5. The materials
The students can: ▪ Use the kitchen equipment the correct way ▪ Indicate the risks involved when using materials.
6. Defining audiences (customers)
The students can: ▪ Formulate for which ‘customer groups’ they work ▪ Take into account the dangers for the customer(s)of certain raw
materials and products.
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7. The routing of a product: from raw material to final product
The students can: ▪ Receive the products the correct way, control and stock them ▪ Enumerate the different steps of the production process ▪ Prepare and conserve the products in a food-safe way ▪ Serve and clear off in a food-safe way ▪ Take the necessary measures for hygiene and environment.
8. Danger and risk analysis
The students can: ▪ Indicate the difference between a danger and risk analysis ▪ Individually draw up a risk analysis ▪ Individually draw up a danger analysis.
9. Evaluating and measuring the efficiency of a food safety system
The students can: ▪ Measure the effectiveness of the system applied ▪ Evaluate
Adjust the system when necessary.
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10. Making an HACCP-manual for your own hotel and catering
business
The students can produce the correct way an HACCP-manual.
11. Traceability and mandatory declaration
The students can: ▪ Draw up and maintain a register in case of traceability ▪ Indicate when they have to inform the NFA.
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Part 1: HACCP and food safety
1.1. Definition of HACCP
HACCP or danger analysis and controling critical control points is a
preventive system to control dangers aiming at the safety of foodstuff
(nutrients).
1.2. HACCP staat voor:
Hazard: (danger, risk)
Analysis:
Critical:
Control:
Point:
A hazard is a possible danger which might be present in food or
originating in it, and thus endangering the customer's health. There
are three types of hazard: biological, fysical and chemical.
Hazard analysis is a synonym of danger analysis. For each action or
process step, you have to check:
- whether there might be some danger
- which type of danger (biological, physical or chemical)
- what the chances are that the danger actually occurs
- what the consequences are for the client if the danger really arises.
Critical control point
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If you notice during a danger analysis that at certain points real
dangers may occur with serious consequences for public health, then
these are ‘critical control points’.
These points should be followed up closely and checked regularly.
1.3. Legislation
There are no Belgian laws about food safety, but there are legal
measures to protect the customers. These measures come from the
European Union. The Belgian legislation completed the regulatory
framework for production, treatment, storage, transport of and trade
in nutrients.
You will find the international norms about food safety in the Codex
Alimentarius.
Source: foodfreedom.wordpress.com
HACCP not a manual with rules, but a system based on seven steps.
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1.4. Why HACCP?
It is important to guarantee the quality of foodstuff in the commercial
and hotel and catering sector and to limit the risks of food for the
consumer's health maximally. Taking care of food safety is thus a real
must.
Whence the importance of:
▪ delivering food safely
▪ protecting all professional kitchens against complaints about
food poisoning
▪ limiting the number of food poisonings
1.5. Dangers
There are two types of dangers: visible and invisible ones.
A visible danger is a physical danger. Usually this can be seen by the
naked eye. Think about a hair, glass splinters, sigarette butts that end
off in your food.
There are also two invisible kinds of danger: chemical and biological
ones.
Chemical dangers are for example detergents, rinsing stuff (see
picture) or oil which may get into the food due to insufficient rinsing.
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Biological dangers are macro- and micro-organisms. I already hear you
think: but you can see macro-organisms? Macro-organisms are rats,
mice, cockroaches, ants or flies. They come out of the sewers and
contaminate the food. They leave their excrements. Nobody wants
this extra in their food?
Micro-organisms are microscopic small monocellular organisms:
bacteria, mildew, yeast and viruses. For the hotel and catering
industry, the first three are the most important ones.
Micro-organisms may be subdivIded in two types: useful and harmful
ones.
Useful micro-organisms are used to produce cheese, beer, vinager,
yoghurt or bread.
They also decompose cadavers and clean surface water. That our
bowels work correctly is also due these useful, harmless micro-
organisms.
Harmful micro-organisms may be dIvided into two kinds: the ‘decay
inducing’ and the ‘illness inducing’ organisms.
You can recognize the action of decay inducing micro-organisms by
taste, smell, structure and colour.
Illness inducing micro-organisms are not recognizable. They may be
responsible for poisoning or contagion. In extreme cases they may
even cause death. Some important culprits are the salmonella
bacteria, E.coli bacteria, Campylobacter, clostridium botilium.
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1.6. Ideal living conditions for micro-organisms
Micro-organisms need a couple of things to live and to multiply:
▪ Time
▪ Temperature
▪ Breeding ground
▪ Moisture
▪ Oxygen
▪ Degree of acidity
Concerning time, we know that one micro-organism can multiply in
twenty minutes by dividing.
These are the most important temperature limits for micro-organisms:
▪ Minimum temperature: 4°C. Below 4° micro-organisms multiply
less quickly
▪ Maximum temperature: 65°C
▪ Optimum temperature: the ideal temperature for micro-
organisms to grow is 37°C (our body temperature)
▪ Core temperature: the temperature in the core of a product, for
example in a piece of meat.
At any temperature micro-organisms (mi-or) can develop. We divide
them in three categories:
▪ Low temperature loving mi-or,
▪ Medium temperature loving mi-or,
▪ High temperature loving mi-or.
The temperature thus has a large influence on the speed at which mi-
or multiply.
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Without breeding ground a mi-or cannot develop itself. Products rich
in carbohydrates and proteins are most sensitive to decay. Examples
are meat, fisk, egg and milk products.
A mi-or consists of 85% of water. A moist environment is thus ideal. A
dry environment is responsible for longer conservation times.
Compare for example the conservation time of milk to that of milk
powder.
A neutral acidity is 7 pH. By making something acid (pickling, like silver
onions) or salty (pickling, like meat) you can conserve it longer.
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Part 2: Who is responsible for HACCP and food safety in a company?
2.1. The HACCP-team
In small companies where only few people work, everybody is
responsible for food safety. One or a few people set-up the system,
but everybody in the hotel or catering business has the same
responsibility to apply the auto-control system.
The more people help to develop the auto-controle system (ACS),
the higher the chance not to overlook something. Chances are also
higher that the developed measures are actually applied.
Every fellow worker has different knowledge, competencies,
insights, tasks and functions. By involving everybody while setting
up the system, its completeness and soundness will increase.
After every meeting, one of the members of the HACCP-team
writes down a report. In this report, one should include all
decisions, engagements and action points that were agreed on
during the meeting. In this way, everybody can check what was
decided, and you will not overlook anything.
Always include the following decisions, engagements, action
points:
▪ What has to be done?
▪ Who should do this?
▪ When?
▪ How?
▪ How frequently?
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In case of doubt or disagreement, you can always refer to this
formal, written report.
2.2. What are the responsibilities of each team member?
➢ Everybody identifies and describes the different processes.
➢ Everybody identifies possible hazards.
➢ Everybody helps drafting preventive measures.
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2.3. When should they consult?
The consultation moment varies from one hotel and catering
business to the other.
2.4. Consulting about what?
When you start up an HACCP-work group, every employee has to
play his part. Planned actions or agreements have to be applied
and followed up, through frequent interaction this follow-up may
be controlled and, if necessary, the HACCP-plan can be updated.
Source: www.sirplantin-antwerp.com
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Part 3: Setting up a hotel and catering business
The way you can work correctly and as hygienically as possible in a
hotel and catering business has much to do with the way you set up
your business. This part of the course mainly deals with setting up the
kitchen. Carefully plotting the routing in your kitchen is important. But
what does this mean precisely?
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The routing is the invisible organization of the production process in
the kitchen. This concerns the invisible route taken by raw materials,
components, dishes, garbage, materials and personnel. In this way,
you make sure that you can point out in advance a couple of
bottlenecks. You should tackle these bottlenecks immediately in order
to directly look for a solution.
Make sure immediately that food moves in a single direction from
dirty to clean zones. Verify that these zones do not cross, in order to
avoid contamination.
3.1. Routing in a professional kitchen
When fixing the routing in a professional kitchen there are four main
processes whose routes should be separated as much as possible:
3.1.1. The raw material and product circuit
3.1.2. The waste circuit
3.1.3. The washing up circuit
3.1.4. The personnel circuit
How do the different circuits proceed?
3.1.1. The raw material and product circuit
3.1.1.1. What is the raw material and product circuit?
Each product usually has a fixed route through the different spaces
and follows a fixed trajectory along work places in kitchens. Spinach
will thus follow a different route from puff pastry. But not only the
different types of product determine the route through the kitchen. As
an example, frozen spinach will be put in the freeze on delivery, while
fresh spinach will be put in the fridge, where raw products are stored.
Cleaning fresh meat and dividing it into portions will be done in
another place in the kitchen than where sandwiches or a sabayon are
prepared.
Avoid crossing or contact between the cold and warm zones.
You can divide the food and product circuit into the different
treatments you may have to perform on them during the trajectory
the raw products or products follow.
This is what the complete treatment trajectory looks like:
O
Op
V
T
B
T
A
Tr
U
Re
Symbol
Explanation
O The reception if raw materials and their control (see photo)
Op Storing raw materials (cooled or not)
V Preparation if a component (prepared raw material)
T Intermediate storage of the components
B Preparation of the components
T Intermediate storage of te components cooled or not)
A Finishing and composition of dishes or meals
Tr Transport of the dishes
U Delivery of the dishes
Re Return of service and remainders
Not all raw materials always follow the whole trajectory to finish as a
prepared dish. It is thus very important to consider which dishes you
want to serve as a cook. Some dishes require shorter preparation
trajectories than others. The higher the amount of preparation
activities you need to perform in the kitchen, the more space there
should be in the kitchen and the higher needs for material and
equipment.
Of course conversely: shorter preparation trajectories only require
smaller kitchens.
3.1.2. The waste circuit
3.1.2.1. What is the waste circuit?
The waste circuit consists of the trajectories used for waste in the
kitchen. Waste includes everything thrown in the dust bin, like:
▪ Disposable packages
▪ Remainders of raw materials like fish bines or potato peels
▪ Remainders of preparations like grease, oil, froth
▪ Something you broke
▪ Food rests
Do not leave waste in the kitchen longer than strictly necessary. Dispose of waste at least once a day and after every service (waste management).
3.1.3. The washing up circuit
Photo: Sorting containers for glasses in industrial dishwashers
Source: www.demeesternv.be
Photo: Sorting containers for glasses in industrial dishwashers
Source: www.demeesternv.be
3.1.3.1. What is the washing up circuit?
The washing up circuit consists of the trajectories followed by the
materials after use in the kitchen or after finishing the dishes by the
customers:
▪ Re-usable packages
▪ Porcelain and glass
▪ Small and large kitchen material
To guarantee the correct hygiene in the preparation trajectory, it is
important to separate the waste circuit as much as possible from the
preparation circuit. Here too it is important that every cook knows
well which activities take place in which part of the kitchen.
Dirty work should be performed as much as possible in a separate
space or a separate work place. After the service, the waste should be
disposed of as fast as possible. Clean the room immediately after use.
Avoid crossing and contact between dirty and clean zones. Avoid crossing and contacts between packages and food.
3.1.4.1. What is the personnel circuit?
The personnel circuit consists of the trajectories used by the personnel
in the kitchen.
Besides the kitchen itself, the personnel circuit also includes the
following spaces:
▪ The staff entrance (cooks, other kitchen and service personnel)
▪ The cloak rooms
▪ The sanitary space and showers, when present
▪ The eating and resting space.
In order to be able of correctly working hygienically and cleaning in
the preparation trajectory, these personnel spaces should be
separated as much as possible from the spaces where the production
process takes place.
Usually cooks (and other kitchen personnel) have to take special
hygiene measures when they proceed from the personnel spaces to
the production spaces.
Washing your hands, desinfecting and putting on headgear are special
hygiene measures.
For cooks in a professional kitchen it is also important that they have
enough knowledge about hygiene requirements and also act
accordingly.
3.2. Bottlenecks when setting up a kitchen
In a kitchen, there are places and preparations which are difficult to
clean or where the probability of cross contamination is higher. These
places are 'bottlenecks': places and activities that require extra
attention in the story of food safety.
Which are these bottlenecks?
Rooms and work places Activities
A Cold kitchen 1 Reception of raw materials
B Warm kitchen 2 Storing raw materials
C Cooled and frozen conservation
3 Preparation in the cold kitchen
D Dish washing space 4 Intermediate storage in the cold kitchen
E Reception space 5 Preparation in the cold kitchen
F Non-food storage 6 Preparation in the warm kitchen
G Dry food storage 7 Intermediate storage in the warm kitchen
H Beverages cellar 8 Preparation in the warm kitchen
I Beer cellar 9 Passing through
J Empties 10 Transportation
K Sanitary space (staff) 11 Cleaning dishes
L Bar space
M Consumption space
N Office
3.3. Setup and equipment
3.3.1. The general organization of all premises
3.3.1.1. The work premises
Before concentrating ourselves to the equipment of the kitchen, we
look at the general set-up of the premises. The work premises are
subdivided into different zones. These zones do not have to be
separate rooms or places. The different zones are for example: the
reception of raw products, their storage, their treatment, the
treatment of raw materials, the storage of treated products, service,
dish-washing, waste.
The zones where dirty or raw base materials are treated and the zones where clean and finished dishes are treated should clearly be separated.
When setting up work rooms, take into account the following:
1. The quantity of dishes
A kitchen with many types of dishes has a different size and set-up
than a kitchen that only offers a few different dishes.
2. The number of dishes
A kitchen that prepares a thousand dishes a day needs more
surface than a kitchen that only prepares two hundred a day.
3. The way of preparing dishes
The production method you choose has a big influence on the set-
up of the kitchen. When dishes are made following all of the steps
of the preparation process, a lot of production space will be
needed in the kitchen.
You can bake a pie with raw, untreated material, or already use
baked biscuit for your pie: there's a lot of difference?
4. The frequency of ordering goods
Less space is needed for the reception and storage of goods when
providers pass by more frequently. A kitchen with daily providers
requires less storage space than a kitchen with deliveries only a few
times a week.
5. The processing speed
The processing speed is the speed with which raw materials are
moved to the different zones of the kitchen. Less space is needed
when goods are moved immediately after arrival to the different
parts of the kitchen.
6. The available surface of the kitchen
When the kitchen is large enough, a separate space can be set up
for each activity. Otherwise, some preparations have to be
performed in a single space.
7. The transportation
For transportation in the production spaces large kitchens
frequently use trolleys. There should be enough space to allow
these trolleys to move and to park them.
3.3.1.2. The personnel rooms (cloak rooms, sanitary space, eating
rooms)
The personnel rooms are the places where the kitchen and restaurant
personnel changes, eats or uses sanitary facilities.
These rooms too have to satisfy conditions:
1. The cloak room is situated as close as possible to the personnel's
entrance, preferably with a direct connection to the kitchen, so
that one does not have to go out again.
2. The cloak rooms have sufficient ventilation. When there are
windows in the space, these are equipped with (anti)mosquito
windows.
3. The lockers are large enough to avoid contact between
professional and ordinary clothing.
4. The sanitary spaces are clearly separated from the kitchen and
serving space. There is no direct link between these two though a
door, a window or a hatch.
5. There are enough separated toilets for men and women.
6. The sanitary spaces are well aired, have a good working rinsing
system and are maintained daily.
7. There is a sink with a faucet, designed to avoid spreading
contaminations. A soap disposer and a hygienic hand drying system
are in the immediate vicinity of the toilet space.
8. In all toilets for the personnel there should be a clearly visible and
indelible notice which urges you to wash your hands after every
use of the toilets. [refer to local legislation on food hygiene].
9. The should be a text and/or pictogram with 'no smoking'.
3.3.2. Furnishing and equipment
3.3.2.1. What does one mean by furnishing and equipment?
Everything related to being able to work smoothly and hygienically in a
place like floors, tiles, walls, doors, ceilings, staircases, windows,
window frames, window sills, heating units, but also kitchen material
belongs to the furnishing and equipment of a kitchen.
Source: www.favv.be
Wrong or not properly maintained materials can be a source of
contamination.
3.3.2.2. The right way?
1. The equipment of the kitchen is made of hard material,
impenetrable by water or grease.
2. The material is suitable for frequent cleaning and
decontamination.
3. There are no fissures or seams.
4. The walls are preferably of a light color: this allows to see dirt
much easier.
5. Outlets and switches are waterproof.
6. The rooms are well aired and illuminated. The systems used
minimize condensation and bad smells. They should not lead to
contamination and should be easy to clean.
7. In the work space there is at least one sink allowing you to wash
your hands.
8. The faucets are designed such that they avoid spreading of
contamination.
9. Conduits preferably within the walls.
10. Behind external conduits, i.e., not integrated within the walls,
there should be enough space (cleaning!).
11. Seams are treated with water-resistant material.
12. Opening windows have removable (anti) mosquito windows.
13. Doorknobs and handles are deleted, whenever possible, and
automatic.
14. Doorknobs and handles are easy to clean.
15. Direct sunlight is avoided by a solar protection system.
16. The window sills are sloping, to prevent you putting stuff on them.
17. There are no flowers, plants or decorative objects in the kitchen.
18. Avoid wood.
Wooden cutting boards may only be used when they:
- have no cracks - are made from a non-absorbing kind of wood - easy to clean - can be decontaminated - are in good condition
19. The separation between floor and walls, wall and ceiling should
preferably be curved.
20. The floors are slanted enough to allow easy draining of water.
21. The drain pipes have enough capacity to support the draining if
water, even on busy moments.
22. The grates or siphons of the floor drains are easy to clean and to
disassemble.
3.3.2.3. Work surfaces, kitchen utensils and kitchen equipment
Also the materials which are part of the infrastructure and belong to
the work field of the hotel and catering business are made from
specific materials. They too have to satisfy certain conditions:
1. Work surfaces are made of smooth, washable, stainless, non-toxic
material, which has no influence on the color of taste of he
foodstuff.
2. Materials should be easy to clean.
3. All surfaces should be stainless.
4. Links between work surfaces, between appliances and walls are
treated with waterproof material.
5. Cooking pots made from inox (stainless steel) provide the best
guarantee to prepare food in a safe way.
6. Cooking pots, pans and frying pans of another type of material
(such as brass, tin, pottery or glass) are only allowed when there
cannot occur any transmission of colour, smell or taste to the food.
These materials should be adapted to contact with food, may not
be damaged or have cracks and should consist of material which
can be properly washed and cleaned.
7. If you do not use kitchen equipment like a cutter, a meat slicer or
frying pans frequently or during a closing period, cover them
properly (this may be by plastic foil). In this way you avoid dust or
dirt. Be careful that the cover itself does not become a source of
contamination.
8. Tools and equipment that do not need to be cleaned before use,
like a cutter, should be cleaned every day and disinfected regularly.
Exercises
Exercise 1
On the ground plan, draw the following circuits:
1. The raw material and production circuit
2. The waste circuit
3. The washing-up circuit
4. The personnel circuit
Use a different colour for every circuit. In this way you will more
clearly see the difference.
Use arrows to indicate movements (→). Mark down the places where
you stop with a cross (X).
When you plotted the different circuits, you will see that here and
there bittlenecks arise. Indicate these points with an exclamation mark
(!). Make a list of these and discuss in the team how to solve these.
Possible solutions include:
▪ Adapting the infrastructure
▪ Adapting the routing
▪ Specifying a particular work organisation
▪ …
Part 4: Collecting product information
4.1. Product knowledge
What finally reaches the customer's plate, the gastronomic quality
and the degree of food security of the prepared dishes is determined
by the degree in which you work with suitable, good, safe and high
quality ingredients. Knowledge about these products is therefore
necessary. It is all about origin, composition, properties, previous
treatment, conservation methods, and so on.
Think about the products you use, when setting up your business.
When you are afraid of risks involving food security, consider other
possibilities.
The previous years saw hundreds, even thousands of new ingredients,
products and nutrients. Therefore, it is very difficult to know
everything about them. Manufacturers and suppliers spread
information through folders, brochures and product information
leaflets or tags. Also labels, specialized magazines or dedicated fairs
allow you to adjust your knowledge regularly.
Exercise
Where do you find information about the products you buy or
process?
The larger the company, the more difficult it becomes to count on
‘the chef's knowledge’ to choose and evaluate basic ingredients. The
chef usually does not personally buy his ingredients anymore or even
is not the person to whom these are delivered. You should therefore
make sure that you choose a good supplier and that the supplier is
aware of the quality you require. This can be realized via general or
concrete specifications or a short description of wishes and
requirements on the order form. Verbal arrangements seem easier,
but do not always lead to the expected result and often lead to
discussions.
Exercise
How can a hotel and catering business specify its wishes, demands and
expectations to a manufacturer or supplier?
To prove your consideration to the composition, the quality and the
kind of products you use, you may refer explicitly to the available
product information (like product information leaflets provided by
manufacturers and suppliers) and the written quality requirements
you give to your suppliers (like purchase specifications).
In the recent past, there is an extra change that forces hotel and
catering companies to take into account the origin and composition of
ingredients it uses: you are confronted with an increasing amount of
people who are allergic to some types of food or some ingredients in
them. Actually, you have to inform your customers about the presence
or absence of certain allergenes in the dishes you offer them. Here
also product information leaflets or tags, labels and so on are
important sources of information.
Exercise
About which allergenes are you supposed to give information?
4.2. Product groups
In autocontrol guides and many official documents of food agencies,
one sometimes talks about product groups. With respect to the
microbiological risk ingredients are subdivided into four product
groups. This classification is based on:
▪ Whether you do or do not heat or treat the products at the
level of the manufacturer or supplier to reduce the number of
micro-organisms before the products are delivered to your
company
▪ Heating the products, or not, during the preparation in your
kitchen.
The four groups are:
Insufficiently heated in the kitchen
Sufficiently heated in the kitchen
Previously (industrially) insufficiently heated or treated
Product group I Product group II
Previously (industrially) sufficiently heated or treated
Product group III Product group IV
To start up an ACS the proper way, you first consider the products you
use and their microbiological hazards.
Products in Group I present the highest risk of microbiological decay:
they are not heated or treated and are presented unheated to the
customer: fresh fruit salad, oysters, raw (sushi), filet américain.
Products in Group II are less risky because you heat them before
serving: cooked peas, baked meat, steamed fish, scrambled eggs. A
correct preparation (sufficient heating to kill micro-organisms) reduces
the risk.
Products in Group III were already heated and are therefore
somewhat less risky. But if you serve them unheated to the customer,
you should be careful: paté and other cooked or baked meat in a cold
first course or appetizer, croissants, marmelade, a cold fruit coulis in a
dessert. Here the conservation of the products should avoid that the
micro-organisms may grow between production and consumption?
Products in Group IV are the ones presenting the least risk: they were
already heated or treated and heated again before consumption:
ready-made soup, pre-baked rolls, canned vegetables, vegetables in a
warm preparation, UHT-milk in a bechamel sauce.
At first view, this classification seems logical and easy, nevertheless
you have to think it through. A correct Inclusion in some group is
actually highly dependent on the circumstances. Besides the criterion
heating or treating you have to take into account the presence of
water or proteins in the products. Thus there is a definite difference in
microbiological risk between filet américain and cut iceberg salad,
although both belong to Group I. Américain is rich in proteins
(albumen) and therefore much more sensitive to micro-organisms.
The iceberg salad is intrinsically more sensitive than dried spices
because micro-organisms need water to grow.
Finally, you should consider the different actions that are performed
on products in Group III before they get in a dish on your plate and
which may sometimes again increase the risk. Shrimps that you use in
your Tomate crevette were cooked on board the ship, and did receive
in theory a treatment killing the micro-organisms. However, the
ensuing transportation, the auction in the fish market, pealing and
packaging could cause them to be contaminated when they are
delivered to your food and catering business. So you should consider
them again as a ‘raw’ product, i.e, in Group I.
Tip for the exercises: Training by classifying the products in the above scheme. Include some difficult cases: Ganda ham with melon (dry but raw nevertheless), crab salad op a roll (real crab? cooked but re-contaminated), smoked wild Scottish salmon on toast as an appetizer (smoked at chamber temperature, so no killing of micro-organisms + cutting (hand sliced), packaging).
4.3. The offer
A sandwich store or a frying shop offers quite different products than
a star restaurant. The choice itself may, depending on the ingredients
used (product groups) and preparation (cold line, warm line,
regeneration, à la carte), present more risks in one business or the
other. You should take a moment about this too and think carefully
about it when you start your ACS. Do you not take too much risk? How
can you avoid certain risks? Maybe you should not serve filet
américain anymore. Or if you realize that scrambled eggs imply a
serious risk for the presence of salmonella and you serve these every
morning between 7 and 9:30 am, do you continue working as before?
Deleting scrambled eggs from the menu is probably not an option, but
are you going to use from now on only pasteurized egg from a
tetrabrik (Group IV instead of Group II)? Are you going to serve fresh
scrambled eggs every half an hour (with less risk of bacteria)?
Exercise: ➢ Which products or ways of treating them should best be
avoided in certain circumstances?
▪ Offering desserts with raw eggs, serving game ... Products in a
buffet...
4.4. Allergenes in food
Starting from 2014 Europe imposes new rules for allergenes in food.
4.4.1. What is food allergy?
Allergenes are components in food which may cause allergic reactions. Between 1 and 2% of all adults and 5 to 8% of all children have food allergies. Children may thus outgrow them. In Belgium alone, every year around ten people die of a food allergy (there might be more). All hospitals frequently take in people with some food allergy.
Usually allergenes are proteins or albumen. Most allergic reactions are mild, but sometimes they might be quite serious. It is important to know what food allergies are, that you know their causes and that you take the condition seriously.
Sometimes even a very small quantity of an allergene may lead to serious reactions. Such a life-threatening reaction is called ‘anafylaxia’ or ‘anafylactic reaction’.
4.4.2. Where can allergenes be found?
In Europe the list of allergenes below is considered important for public health. They are allergenic food components used in raw materials or derivatives of these (like yoghurt or cheese made from milk):
• Seeds like mustard seed, sesame seed, lupina seed,
• Nuts (which are also seeds) like peanuts, hazelnuts, walnuts, almond, pistachios, cashew nuts and soy
• Cereals and derived flour like wheat, barley or oats
• Gluten
• Fish
• Shellfish
• Milk
• Eggs
• Celery
- Sulfites (sulphur dioxide or SO2, the only anorganic element in the list)
4.4.3. What is the difference between food allergy and food intolerance?
Some people have to be careful and avoid nutrients which are not allergenes but for which they have a food intolerance. Food intolerance is something different from food allergy. Food intolerance has nothing to do with the natural protection mechanisms of the body and is less serious and certainly not life-threatening. Nevertheless, you can still become seriously ill by food intolerance or get health problems when eating certain nutrients. A well known nutrient for which certain people are intolerant is lactose (a sugar you can find in milk). Food intolerance is the source of problems in your body like diarrhea, weight loss, a turgid feeling or anemia.
4.4.4. Cross contamination
Allergenes can also infect other nutrients which originally do not contain allergenes. This is called cross-contamination. Here are some ways to avoid cross-contamination:
• Clean working surfaces, hands, trays, utensils, knives and materials thoroughly with hot water and detergents to eliminate all traces of allergenes.
• Use shielded containers for food containing allergenes. • Inspect the amenities and the space where the customer will
eat, like tables, glasses, china and cutlery. ▪ Be careful with flour, crumbs and other lightly allergenic
elements which are easily transmittable
4.4.5. The symptoms of food allergy
Food allergy can lead to very different symptoms. Sometimes they are less harmful, but even the smallest particle of allergene may provoke very serious reactions.
The most important reactions are:
• A dry, irritated throat and tongue
• Itching skin and rash
• Nausea and turgid feeling
• Diarrhea or vomiting
• Wheezy respiration or dyspnea
• Swollen lips, tongue or throat
• Coughing
• Running or blocked nose
0. Red, itching and swollen eyes
Not all of these symptoms occur simultaneously and evenly intensely.
What can you do in case of an allergic reaction? It is highly important that you realize that every customer may be affected by an allergic reaction. It is not always clear whether it is a genuine allergic reaction. But what about a customer who has respiratory problems, whose lips and mouth are swollen, or who looses consciousness? In this case certainly do the following:
• Immediately call the emergency services and explain what is happening. • Explain on the phone that the person problably suffers an allergic
reaction. • Do not move the person and do not leave him or her alone. • Send someone outside to wait for the emergency services.
People with a very serious allergic affliction can react in a life-threatening way: anafylaxia. In extreme cases they loose consciousness (anafylactic shock): their blood pressure drops fast, they have respiratory problems and serious rashes. In case of an anafylactic shock it is important that a doctor steps in immediately. Usually he will then inject adrenalin. Otherwise the result of such a shock may be fatal.
4.4.6. Practical examples: products and type of business
4.4.6.1. Sandwichbar
BREAD/TORTILLA
Which ingredients do they contain? • In all kinds of bread there is wheat flour and gluten.
• Some kinds of bread are sprinkled with sesame seeds or sesame oil.
• Does the bread contain soy, lupine flour together with wheat flour (gluten)?
BUTTER OR RELATED
Were other products used on the bread?
• E.g. milk, soy, mayonaise? • Do you know all ingredients?
FILLING
Which products were used? • Did you use mayonaise in your sandwich filling?
• Do they contain shrimps, fish or eggs?
• Is there milk in the filling?
4.4.6.2. Restaurant or cafetaria
MEAT
How was the meat prepared? During the preparation, was anything added that might contain allergenes? Was the meat marinated?
• E.g. fillings that contain bread crumbs, milk, nuts etc?
• Did you use soy sauce? • Did you use celery in the marinade?
POTATOES (ROASTED, BAKED)
Were other products used te bake or sprinkle the potatoes?
- E.g. baked in butter, nut oil or cooked in milk?
VEGETABLES
Were the vegetables cooked? Were other ingredients added?
• Did you use milk? • Did you use butter, flour as
thickener, bread crumbs?
Sauces
Which ingredients do they contain? • Milk? • Butter, flour as thickener, bread
crumbs? • Bouillon or bouillon cubes? What
are the ingredients?
SALADS
Which ingredients do they contain? • Nuts, oil, mayonaise, bread crumbs, eggs, mustard?
DESSERTS
Which ingredients do they contain? • Marzipan (almonds), milk, eggs, nuts, seeds?
4.4.6.3 Pastry shop
BREAD AND PASTRY
Which ingredients do they contain? • In every kind of bread wheat flour and gluten.
• Some kinds of bread are sprinkled with sesame oil or sesame seeds, nuts.
2. Does the bread contain soy, lupina together with wheat flour (gluten)?
FILLINGS
Of what does the filling consist? ▪ Butter, nuts, eggs, milk, whipped cream?
CAKE
Of what does the pastry consist? Did you add other ingredients?
• Does it contain milk? • Does it contain butter, flour, eggs,
marzipan, whipped cream?
GLAZE
Which ingredients do they contain? • Does it contain milk? • Which ingredients do the
thickeners contain?
DESSERTS
Which ingredients do they contain? • Marzipan (almonds), milk, eggs, nuts, seeds?
4.4.7. Exercises
EXAMPLE: SOLUTION: CAN CONTAIN THE FOLLOWING ALLERGENES
PESTO Nuts, oil, cheese
CAKE, PASTRY, DESSERT, COOKIES, WAFFLES, PANCAKES
Eggs, milk, marzipan, wheat flour, gluten, nuts
BREAD Wheat flour, gluten, nuts, milk
HAMBURGERS Wheat flour, sesame seeds, soy, eggs
VINAIGRETTRES and MAYONAISE Mustard, nut oil, eggs, fish (anchovy), soy
SAUCES Wheat flour, soy, cream, milk
BEER Barley (gluten)
WINE Sulfites
PASTA Wheat flour
HUMUS Tahin (sesame seeds)
TOFU Soy
SOY SAUCE Soy and gluten
BOUILLON Celery
PREPARED MEAT and FILLINGS Eggs, bread crumbs, milk
SHRIMPS Sulfites (shrimps are essentially not an allergene)
4.4.8. Communication
➢ Informing about allergenes in used ingredients
It is important that you know which ingredients are present in the (prepared) food or its components. Only then can you inform correctly the customer asking for information. For this you need the allergene information about the ingredients. You can find this info on the packaging or it may be given by the supplier.
➢ Training fellow workers
It is important that all employees are aware of the seriousness of food allergies. All of them should be able to provide correct information to customers asking for it. Or, at least, say that you do not have the correct information.
Therefore, it is important that all employees are clearly informed or even follow some course to learn and answer customer questions.
Focusses:
• Serving personnel is in direct contact with the customer. These people know which information they can give and how they should react in a case of allergy.
▪ Kitchen personnel should be acquainted with the dangers of allergies, which are the ingredients with allergenes and how to avoid cross contamination.
▪ Communication with the consumer (end user)
Good communication between fellow employees, customers and suppliers is of utmost importance. Only then can you give the right information when needed.
The customer or end-user himself has, of course, to actively ask about possibly harming allergenes. The client ultimately decides himself whether he wants to buy or consume the food, on the basis of the info he receives.
Lacking (correct) labelling the customer depends upon verbal communication or information on the menu. This information is essential to be certain that the client does not consume anything that might be harmful to him or even threatens his life.
It is essential that a fellow-worker gives complete and correct information. If the info is not or insufficiently available, say this to avoid all possible risks. Guessing about the correct allergene contents is absolutely advised against!
If possible or if a customer asks for it, you can prepare in advance allergene-free food. In this case, take extreme precautions against cross-contamination and carefully check all ingredients you use.
Sometimes customers do not like talking about their food allergy or asking information about possible allergenes in the components of the dish. You may reassure these clients by indicating on the menu or price list that you have correct information and are available to answer whatever question about this.
Part 5: The materials
KITCHEN MATERIAL
In the third degree the students are supposed to know the material
they use in the kitchen on a daily basis. But, is this really so?
You can use Part 5 as an exercise to check whether the students really
know all materials and utensils and find the corresponding photos.
Below we use terminology in French. This should adapted to the local
language, if wanted so.
SMALL KITCHEN MATERIAL (the list is not complete)
Find for each item the correct photo.
1. VIDE POMME
Picture
Use:
2. BAIN A SAUCE
Picture
Use:
3. BASSIN A BLANCS
Picture
Use:
4. OUVRE-BOÎTE
Picture
Use:
5. AIGUILLE A BRIDER
Picture
Use:
6. FICELLE A BRIDER
Picture
Use:
7. ROULEAU A PATISSERIE
Picture
Use:
8. COUPE-PÂTE
Picture
Use:
9. COUPE-PÂTE
Picture
Use:
10. COUPE OEUF
Picture
Use:
11. SEAU (INOX)
Picture
Use:
12. COUPE FRITES
Picture
Use:
13. ARRAIGNEE – ECUMETTE A FRITES
Picture
Use:
14. PANIER A NID
Picture
Use:
15. EGOUTTOIR A FRITES
Picture
Use:
16. PRESSE FRUITS
Picture
Use:
17. BAC GASTRONORM
Picture
Use:
18. BAC GASTRONORM (perforated – PERFORE)
Picture
Use:
19. MANDOLINE
Picture
Use:
20. MANDOLINE CHINOISE
Picture
Use:
21. CORNE
Picture
Use:
22. CUILLERE A GLACE
Picture
Use:
23. TERRINE A DEBARASSER
Picture
Use:
24. FOUET
Picture
Use:
26. BROSSE
Picture
Use:
27. AIGUILLE A LARDER
Picture
Use:
28. PRESSE AIL
Picture
Use:
29. MESURE GRADUEE
Picture
Use:
30. RÂPE A MUSCADE
Picture
Use:
31. DENOYAUTEUR
Picture
Use:
32. CUILLERE A POMMES PARISIENNE
Picture
Use:
33. COCOTTE A PÂTES
Picture
Use:
34. ETAMINE PASSE-BOUILLON
Picture
Use:
35. MOULIN A POIVRE/SEL
Picture
Use:
36. PINCE A ARÊTES
Picture
Use:
37. SAUPOUDREUR SUCRE GLACE
Picture
Use:
38. LOUCHE
Picture
Use:
39. SPATULE
Picture
Use:
40. CHINOIS
Picture
Use:
41. CHINOIS FIN (à sauce)
Picture
Use:
42. PRESSE-PUREE
Picture
Use:
43. RÂPE
Picture
Use:
44. PASSE-VITE
Picture
Use:
45. MOULE A DARIOLE
Picture
Use:
46. DISTRIBUTEUR DE SAUCES
Picture
Use:
47. CISEAUX DE CUISINE
Picture
Use:
48. ECUMOIRE
Picture
Use:
49. PLANCHES A DECOUPER
Picture
Use:
50. SPATULE
Picture
Use:
51. BROCHETTE
Picture
Use:
52. DOUILLE
Picture
Use:
53. POCHE
Picture
Use:
54. THERMOMETRE A SUCRE
Picture
Use:
55. GRILLE REPOSE-GATEAUX
Picture
Use:
56. ENTENNOIR
Picture
Use:
57. EMPORTE-PIECES
Picture
Use:
58. PASSOIRE
Picture
Use:
59. CISEAUX POISSON/VOLAILLE
Picture
Use:
60. CROCHET A VIANDE
Picture
Use:
61. FOURCHETTE DE CUISINE
Picture
Use:
62. DARIOLES
Picture
Use:
63. TAMIS
Picture
Use:
64. ZESTEUR
Picture
Use:
Composition
Small kitchen material is preferably made completely of stainless steel.
This material is highly suited for a kitchen environment: it is solid, does
not give off a taste, is perfectly washable and relatively unexpensive.
But you cannot always work with stainless steel. Alternatives are
hardened pvc or plastic.
Cleaning
Clean all small kitchen material immediately after use. This cleaning
should be done in three steps:
▪ Cleaning: the stage during which you remove leftovers and
grease with suitable products. These are naturally fit to be used
in a food environment.
▪ Desinfecting: the small material has to be desinfected. This too
is done with a product suitable to be used in a food
environment. Cleansing with clean tap water.
▪ Drying: this may sound bizarre, but it is best not to dry small
kitchen material with a towel. Letting it dry in the
environmental air is much more hygienic. Put the material in a
cooling cell afterwards, if possible.
LARGE KITCHEN MATERIAL (this list is not complete)
1. MARMITE
Picture
Use:
2. RUSSE
Picture
Use:
3. PLAT A SAUTER
Picture Use:
4. SAUTEUSE
Picture
Use:
5. BRAISIERE
Picture
Use:
6. COCOTTE
Picture
Use:
7. RONDEAU
Picture
Use:
8. POÊLON A SUCRE
Picture
Use:
9. POISSONIERE.
Picture
Use:
10. TURBOTIERE, SAUMONIERE, TRUITIERE
Picture
Use:
11. PLAQUE A RÔTIR
Picture
Use:
12. POÊLE A FRIRE
Picture
Use:
13. POÊLE Á POISSON (large pans, medium pans) POÊLE À OMELETTE, POÊLE À CRÊPES (small pans)
Pictures
Use:
14. SAUCEPAN WITH RIBBED SURFACE
Picture Use:
SPECIAL COOKING PANS
▪ Steam cooking boiler: consists of three closely fitting parts:
marmite, colander and lid.
▪ Paella pan: large aluminum pan
▪ Wok: for Asian cuisine
Photo: professional wok
Source: www.demeesternv.be
▪ Tajine: consists of two parts. Bowl with vertical rims and on top of
it a tulip-shaped pot. Used in the Maghreb cuisine (Moroccan,
Tunesian en Algerian).
Composition
Large kitchen material is usually made of stainless steel, brass or cast
iron. The choice is ultimately just made by the chef's preferences.
From experience it appears that stainless steel and brass are easier to
clean than cast iron.
Photo: example of large kitchen material
Cleaning
See cleaning of small kitchen material
KITCHEN KNIVES
Kitchen knives are made from stainless steel or at least from steel.
The grip or haft is from hardened plastic or wood
The most luxury knives are usually knives where blade and haft form a
single part. They are then made of stainless steel.
Photo: Assortment of kitchen knives.
Source: www.demeesternv.be
Never put knives in warm water:
▪ They become blunt.
▪ The haft can become loose.
SAFETY: sharpen your knives regularly. A blunt knife is more
dangerous than a sharp one.
1. COUTEAU CHEF
Picture
Use:
2. COUTEAU DEMI-CHEF
Picture
Use:
3. FILET DE SOL
Picture
Use:
4. COUTEAU D’OFFICE
Picture
Use:
5. ECONOME
Picture
Use:
6. COUTEAU A SAIGNER
Picture Use:
7. CANNELEUR
Picture
Use:
8. TRANCHELARD – TRANCHEUR
Picture
Use:
9. COUTEAU A PAIN
Picture
Use:
10. FUSIL A AIGUISER
Picture
Use:
11. PALETTE
Picture
Use:
12. HACHE
Picture
Use:
13. COUTEAU A HUITRES
Picture
Use:
Cleaning
See cleaning of small kitchen material.
Because kitchen knives do not resist warm water well, their time of
contact with warm water should be limited. This implies extra risks.
Never put your knives in the sheath when they are dirty.
Just wiping them with a towel is of course not enough.
Kitchen equipment
1. Stove
Gas stove
Electric stove
Picture:
Induction stove
Picture:
2. Ovens
Gas oven
Picture:
Hot air oven (convection oven)
Picture:
Steamer and combisteamer
Picture:
3. Range hood (cooker hood)
Picture:
4. Friteuse (deep frier)
Picture:
5. Salamander
Picture:
6. Grill devices
Picture:
7. Meat cutting machine (meat cutter)
Picture:
8. Hand blender
Picture:
9. Scale
Picture:
10. Meat grinder
Picture:
11. Cutter
Picture:
12. Blender
Picture:
13. Work tables
Picture:
14. Blast chiller
Picture:
15. Kneading- and mixing (blending) machine
Picture:
16. Icecream machine
Picture:
17. Flake ice machine
Picture:
18. Teppanyaki
Picture:
19. Vacuum device
Picture:
20. Röner
Picture:
21. Pacojet
Picture:
22. Thermomix
Picture:
23. Ezidri drying tower
Picture:
24. Microwave oven
Picture:
25. Roasting tin and cooking kettle (for fond 's)
Picture:
Cleaning
Kitchen equipment is more difficult to clean and desinfect than small
kitchen material.
Still this equipment has to be cleaned after every use.
In practice cleaning is not always done as it should. A cleaning plan for
this kind of equipment offers a solution. The scheme gives a survey of
thorough cleaning activities. The person performing the activity puts
his/her initials in the corresponding box (pigeonhole). Work
instructions specify the cleaning product you have to use, the
frequency, the quantity and the soaking times. For an efficient
cleaning and desinfecting, it is important that you perform all
instructions correctly.
On the next pages, you will find an example of a cleaning plan (in
Dutch) and a safety instruction form for a vacuum device.
Kitchens, bar, restaurant, party catering en mobile sale need a good cleaning regime. A cleaning plan can be a helpful tool. In a cleaning plan you should find:
- Which object (space, device, material) is cleaned of desinfected
- How frequently the object has to be cleaned ▪ How the object should be cleaned.
To set up a cleaning plan, you can use the example on the next pages. You may of course also design your own form or ask the supplier for help.
Example of a cleaning plan:
Example technical form:
SAFETY INSTRUCTION FORM Artikel 54 quater 3.3. en 3.4. van het ARAB
Titel VI hoofdstuk I artikel 8.3. en 8.4. van de CODEX (KB Arbeidsmiddelen)
Subject SAFETY INSTRUCTION FORM
VIK NR 001
Vacuum device
Photo: Vacuum device
Procedure VACUUM DEVICE Tools - Remove loose dirt. - Brush and bucket - Apply cleaning solution. - Let the solution soak in for five minutes. - Cleaning towel for single use - Brush intensively. - Cleanse with clean water - Dry properly. Products for hygiëne: MIKRO-QUAT Points of attention
- Temperature: lukewarm - Dosage: 10 ml/l
Consult also your kitchen hygiene chart for the correct application.
Bron: www.g-o.be – Guy Linten
Registratieform KCP 06 Month: september-october-november Hygiene plan Cleaning and desinfecting Combisteamers, vacuum device, blast chiller, robotcoupes, meat grinders, deep friers
Date Name device
Cleaning desinfecting
Performer Frequency
Combisteamer 1 Kitchen red
Greasecutter Plus Ecolab
Every month
Combisteamer 2 Kitchen red
Greasecutter Plus Ecolab
Every month
Combisteamer 1 Kitchen blue
Greasecutter Plus Ecolab
Every month
Combisteamer 2 Kitchen blue
Greasecutter Plus Ecolab
Every month
Combisteamer 1 Kitchen yellow
Greasecutter Plus Ecolab
Every month
Combisteamer 2 Kitchen yellow
Greasecutter Plus Ecolab
Every month
Combisteamer Kitchen white
Greasecutter Plus Ecolab
Every month
Vacuümmachine Hencovac 1900 (Kitchen green)
Hygienic detergent World soap Leman
Every week
Blast chiller Biotronic Turbo M6 (Kitchen green)
Hygienic detergent World soap Leman
Every week
Robotcoupe CL50 and accessories (Kitchen red)
Hygienic detergent World soap Leman
After use
Robotcoupe R 301 Ultra and accessories (Kitchen red)
Hyguenic detergent World soap Leman
After use
Meat grinder OFFICINE cgt and accessories (Kitchen green)
Hygienic detergent World soap Leman
After use
Meat grinder Tritacarne OMAS and accessories (Kitchen red)
Hygienic detergent World soap Leman
After use
Deep friers (Kitchen blue)
Greasecutter Plus Ecolab
When changing oil
Deep friers (Kitchen red)
Greasecutter Plus Ecolab
When changing oil
Deep friers (Kitchen white)
Greasecutter Plus Ecolab
When changing oil
Greasecutter Plus Ecolab
When changing oil
Version 1, march 2011
Section: Hotel/version october 2011
Device nr. 1 van 1
Type: Vacuum device Brand: Hencovac 1900
Use Photo
Roadmap 1. Unplug. 2. Push the ‘on’-button (on the right side of the device). 3. Open the device and put all ingredients on the plate destined to it. 4. Start the program:. Prog 0 = intensive (takes a long time) e.g. paté in terrine Prog 1-2 = normal e.g. fish, vlees, poultry, prepared dishes Prog 3 = only for sauces (make sure that the sauce is cooled) for this remove the black plates 5. Close the machine and wait until the
Bron: www.demeesternv.be
process finishes. VAC = fast vacuum SEAL 1 = interrupt the program
RISKS MEASURES
Safety aspects
Wear personal protection means. Stay concentrated during all actions. Run through the typical factory instructions frequently. Follow the road map.
HACCP
Risk of contagion C (chemical) remainders cleaning product/wrong dosage/wrong product M (microbiological) unhygienic acting/unefficient cleaning (mold)
GMP Cleaning and desinfecting (see safety data sheet) Product Dosage/ t° Frequency Procedure Registration Hygienic cleaner World soap Leman 30ml/10l >40° Periodically Unplug Clean the device thoroughly Cleanse with clean water Dry well with a disposable towel DESINFECT KCP 06
Points of attention
Vacuum only cooled dishes and sauces.
Maintenance is technical maintenance. Cleaning is the correct
wording.
Part 6: Determining your target (customers)
If you ask the manager of a hotel and catering business “Who are your
customers?”, then you frequently receive the answer: “Everybody is
welcome at my place.” Nevertheless this is not really so. The location
of the restaurant, its facilities and the menu select a certain public.
Not everybody goes to a McDonald’s, has dinner in a fancy restaurant
or spends the night in a five star hotel. You thus have a group of
clients which chooses for you. Some groups of clients are more
sensitive to problems with food safety than others. Think about
elderly people and children.
Some examples illustrating how things might go wrong:
Article 1 Poisonous lunch in primary school kills three children
Last thursday a 'poisonous lunch' was served in a primary school in the north of Peru. Three children died, 88 became sick. Local media do not exclude ill-willed intent.
The meal was prepared in a large pan, which was not cleaned sufficiently. Remainders of pesticides were encountered.
The children were rather quickly suffering bellyaches, diarrhea, dehydratation and went into shock. Some kids are in critical condition.
Five adults who ate from the same food had to be treated in a hospital.
Moreover, the lunch was offered by the national food program, which provides food to the poorest parts of this South-American country.
The school drama is not the first one in Peru. In 1999 24 students from the south of the country were poisoned with pesticides.
Source: www.zita.be
Dealing with food in a clean, correct and safe way is thus not a
superfluous luxury.
Article 2
The police confiscates more than a ton of food in Sint-Agatha-Berchem
More than 91 kilos of fish was confiscated. © afp
Yesterday the police confiscated in Sint-Agatha-Berchem more than a ton of food in five businesses. The food was not kept at the right temperature and was already completely rotten.
The confiscation took place during a large control operation by the
police and several inspection services, amongst them the Federal
Agency for Food Safety, the Service of Foreign Affairs, Taxes and Social
Inspection and the Agency of Customs and Duties.
91 kilos of fish
In a first business, 91 kilos of fish were kept at a too high temperature.
Moreover, the fish shop was responsible for serious smell annoyance
and it appeared that the prices were not correctly posted.
In a second business, the police and inspection services confiscated 20
kilos of food, while in a third business the electric installation was not
approved. Here too the prices were not correctly posted. Moreover,
500 Polish invoices were confiscated for further control.
More than a ton of food
In a fourth business, a snackbar, no infractions were established, but
the same cannot be said about a fifth business that was controlled. In
the latter, more than a ton of food was confiscated because the
expiration dates were cut away or modified.
A lot of tabacco for which no taxes were paid underwent the same
fate. Moreover the price indications were incorrect. Finally, the
owner's tax return was not correct and he was in possesion of an
illegal weapon. (belga/sam)
02/12/11 12:59
Source: www.hln.be
Article 3
British vegetarian finds bird carcass in salad
© BBC wed 16/11/2011-11:21 A British family that wanted to eat a salad at home, together with a pizza, recently did an unpleasant discovery. Between the leaves of the salad, the landlady, a vegetarian, encountered the carcass of a small bird.
“Suddenly my wife started to scream”, said her husband to the press. “She wanted to start eating one of the dark leaves, when she saw it was not a leaf, but the remainders of a dead bird.”
The husband wants a serious compensation from the British supermarket chain where the salad came from. The latter already apologized and deplores the incident. Nothing is known about a possible compensation. Bon appetit!
Source: www.deredactie.be
6.1. Target group
If you ask the manager of a hotel and catering business “Who are your
customers?”, then you frequently receive the answer: “Everybody is
welcome at my place.” Nevertheless this not really so. The location of
the restaurant, its facilities and the menu select a certain public.
Not everybody goes to a McDonald’s, has dinner in a fancy restaurant
or spends the night in a five star hotel. You thus have a group of
clients that chooses for you and your menu.
Amongst the custumors of a hotel and catering business, there is a
large group (the majority of the customers) at which the business's
offer is aimed at. Next to these, there are smaller customer groups. It
is not because, on average, three families a week bring their children,
that your business really has children as customers, while in some
amusement parks children are the intended client. The products you
buy, treat and the dishes you finally serve have to be aimed at the
majority of your customers.
When you start an ACS, consider your target group and its
requirements, wishes, expectations as far as food safety is concerned.
Some groups of clients are more sensitive to problems with food
safety than others. Think about elderly people and children, people
with an allergy or a diet. The larger the group, the more careful you
have to deal with hygiene to avoid problems. Does your main group of
clients consist if elderly people? Then you better take this into account
and make an extra effort on hygiene. Of course, you should not
change things completely for this single person with an allergy or for a
couple of kids. But if they are there, they deserve extra attention for
possible problems.
Part 7 : The routing of the product: from raw material to end product (where do you do what?)
▪ Direct process steps
▪ Indirect process steps
7.1. Process steps
The way a product travels from coming in till being put on the table is
called the production route. This route consists of several phases, the
process steps, where the kitchen personnel transforms the raw
material into dishes.
There are direct and indirect process steps.
During the direct process steps activities like purchase, preliminaries,
preparation and the consumption of dishes take place. This means:
within two days.
If you stick to the hygiene rules, you can limit contamination by micro-
organisms to a strict minimum. Restaurant kitchens usually work with
the direct method.
These are the direct process steps:
- Purchase of raw material
- Reception of raw material
- Storage of raw material
- Preparation
- Storage of half-prepared dishes
- Preparation of dishes
- Division in portions and finishing of dishes
- Washing dishes/cleaning
▪ Garbage treatment
In case of indirect process steps there is a longer period between
purchase and the client's consumption. During this trajectory the
preliminaries and the preparation itself are disconnected from the
service in order to organise things more efficiently. Consumption may
take place from three days till six weeks after purchase and
preparation.
This may be done in several ways:
- The classical way: dishes are cooled up to three days and
warmed up after.
- Vacuum cooking: the conservation time may be lengthened up
to 21 days, depending on the product. Here a very good hygiene
is important.
- Deep frozen dishes: the dishes are frozen after preparation and
prepared when needed.
With indirect process steps, the period is longer and there are more
steps. This requires extra attention of the personnel with respect to
hygiene. Moreover the central temperature of the products has to be
controlled at each process step.
You will mainly find this production route in kitchens where large
numbers of meals are produced, like:
▪ The catering sector, e.g., airline companies, caterers
▪ Healthcare, e.g., hospitals, retirement centers
These are the indirect process steps:
- Purchase of raw material
- Reception of raw material
- Storage of raw material
- Preparation
- Division in portions of half-prepared products
- Cooling or re-cooling of half-prepared products
- Storage of half-prepared products
- Regeneration of half-prepared products or dishes
- Transportation of half-prepared products or dishes
- Washing dishes/cleaning
Source: www.favv.be
Garbage treatment
Sometimes regeneration happens after transportation. This is the case
in healthcare, catering on a plane, catering for a party.
7.2. Buying raw material
The choice of the supplier is very important. Make good arrangements
about the quality of the goods and the way the supplier delivers them.
There also have to be clear arrangements about waste. The supplier
should be prepared to work according to legal hygiene rules and
provide supply information about these.
Only buy from suppliers you can trust.
So, make clear arrangements about:
▪ The quality requirements the products should satisfy
▪ The way products should be delivered (hygiene and quality)
3. The delivery time
Tips
▪ Buy products as fresh as possible.
▪ Buy according to consumption, i.e., not too much at the same
time.
▪ Use fresh products like cut vegetables or peeled potatoes the
same day.
- Buy products which are stored in the caretaker's office
(economat), at most 14 days.
7.3. Receiving raw material
Check the products on their look, colour, smell and taste. Check for
vermin. Check whether the products have the right temperature.
Check the packing and verify that the ordered quantity is correct.
Return products if they do not satisfy.
Take into account several forms of decay, especially if you work with
fresh products.
We speak of physical decay if light and warmth act on a product.
Examples are vegetables that discolour or decompose and which get a
rancid taste or darker colour. Conserving products, not only fresh
ones, in a dark and cold environment is a must!
At temperatures which are too low, dark-brown spots may be formed.
Next to this there are micro-organisms which may cause decay and
illnesses.
The following are reactions to decay-enhancing micro-organisms:
▪ Mold on fat products like butter and cheese
▪ Fermentation of fruit and fruit juices
▪ Putrefaction of meat and fish
▪ Acidification of wine (acetic acid)
▪ Mustiness of bread (by mold)
The best known illness-inducing micro-organisms are salmonella, E.coli
and Campylobacter.
Besides physical decay there is also chemical decay: in this case smell,
taste or composition of the product may change by the influence of
oxygen. Or biochemical decay: damage of a tin can which then bulges.
Or enzymic decay: then it is the protein-splitting enzymes which
change taste and structure.
7.4. Storing raw material
After the products are controlled, they should be stored as fast as
possible in the designated places. Deep frozen products in the freezer,
etc. This should be done fast in order not to break the cooling cycle.
Fresh vegetables that are still to be treated are best stored in the
assigned cooling.
The quality of certain products decreases without really decaying.
Thus firm vegetables get flabby, or tarragon (dragon) looses its smell
and taste.
This is why fresh products should not be stored for a long time and
you should not buy too much of them at the same time.
Dry products and caretaker's office (economat) articles can be stored
for a longer time if you keep them in a dry, cool and dark place.
A general rule for all products is that correct temperature and
humidity degree slow the decrease of quality.
Tips to store raw material
▪ Put products in the cooling or freezer as fast as possible.
▪ Organize products according to shelf life (fifo-principle).
▪ Cover products when required.
▪ Refuse bulging tin cans.
▪ Refuse products which are too warm.
▪ Keep providers outside of the kitchen. They should not go any
farther than the providers entrance or the office of the chef.
▪ Your storage space should be clear and ordered.
▪ Never put products on the floor.
▪ Remove packages from the work and storage spaces as fast as
possible.
▪ Keep the temperature of your caretaker's office (economat)
between 16 and 18°C.
▪ Cleaning material should not be kept in the caretaker's office.
7.5. Preparation
The preparation is one of the most important process steps. Here all
vegetables are washed, cut, parboiled or cooked. Meat is deboned,
cut in parts or cooked. Even longer preparation phases are possible.
We then talk about braising, roasting or stewing.
Many basic operations are done here for raw cold and for warm
dishes. After the preparation phase products are not immediately
used and need to be stored back in the cooling.
Organizing these activities well is of utmost importance:
▪ Cold activities in the cold zone of the kitchen
▪ Separate clean and dirty products
▪ Raw and prepared or half prepared producten should be
separated
▪ Use clean material
▪ Take dirty material immediately to the washing kitchen
▪ Put half-finished products back in the cooling as fast as possible
▪ Work with clean hands and gloves
▪ Taste with clean cutlery
7.6. Storing half-prepared products
It is important that you store half-finished products in such a way that
they decay less quickly. By their preparation they are more sensitive to
contamination. Micro-organisms are not killed by cooling, but multiply
at a slower speed. Besides temperature conservation time is
important.
Tips:
▪ Check the temperature of the cooling every day.
▪ Put half-finished products in clean, decontaminated containers.
▪ Cover half-prepared products.
▪ Take care of a clear division in the cooling.
- Do not store raw products above prepared ones in order to avoid
contamination.
7.7. Preparing dishes
Certainly take into account:
▪ Cold operations in the cold zone of the kitchen
▪ Warm operations in the warm zone of the kitchen
▪ Do not touch half-finished dishes with your hands
▪ Clean material for every operation
▪ Dirty material has to be disposed as fast as possible (cleaning
kitchen, garbage).
With cold dishes it is important that they remain cool. Keep track of
temperature and preparation time. Take the dishes out of the cooling
as late as possible and put them back in the cooling quickly as well.
The central temperature may never get as high as 7°C.
Beware of cross-contamination, especially if you cut different kinds of
meat with the same machine. The order is important: a red roast
should be cut at the end.
Pack everything as quick as possible in cellophane or foil and put it in
the cooling.
With warm dishes, you take everything out of the cooling, just before
you start preparing the dishes. The central temperature after heating
should be at least 65°C if you want a safe product.
Meat and fish are usually contaminated on the outside by micro-
organisms. By heating these are made harmless. That's why you can
better bake a steak bleu (rare). Otherwise you are stuck with dishes
that still have to be treated.
Depending on the process steps, warm dishes now have to be
▪ Separated in portions ▪ Cooled again and warmed up later.
7.8. Dividing the dishes in portions and finishing them
Here too the same remarks apply. Time and temperature are
important. Divide in portions as fast as possible and finish. Cold dishes
remain cold, warm dishes remain warm.
You pass on cold dishes as late as possible. The should be kept at room
temperature for at most half an hour.
Warm dishes should have a minimal central temperature of 65°C.
Hence be careful that:
▪ the dishes have a temperature of 85°C if you divide them into
portions,
▪ you serve the dishes on warm plates,
▪ your heater is at, at least, 80°C,
▪ the temperature of your bain marie is at least 85°C.
In an ‘à la carte’-restaurant you do not know what your guests are
going to order. Take care of a good ‘mise-en-place’, but take out your
products for preparation at the latest moment.
Where many people work in the kitchen, the risk of contamination is
higher of course. Hence: always use disposable gloves and clean
material.
For buffets, it is better to replenish instead of putting too much on the
table. Dishes that are not finished should be disposed of within two
hours.
7.9. Cooling or re-cooling
Cool dishes or parts of them again immediately after preparation. You
know that micro-organisms survive cooling and only multiply a little
more slowly.
You cover unpacked products and put them in the cooling. You may
keep them up to two days. You may also deep-freeze them.
7.10. Warming up dishes
Warm up dishes just before serving them. It may happen that there is
some transportation before the dishes can be warmed up. This is the
case for example with catering companies, healthcare or catering for
airline companies.
The meals should be heated up to a maximum central temperature of
85°C. With portions this is the easiest when they all have the same size,
thickness and dimensions.
Once heated, it is best not to warm them up again.
7.11. Transportation of dishes
Some dishes have to be moved over serious distances. If a caterer
brings them home to people or if they come from the kitchen of a
hospital and have to be delivered to patients rooms. This
transportation may be internal or external.
Timing is very important here: the guests have to be served as fast as
possible and the dishes should be kept warm.
There is a difference between cold and warm transportation.
Cold transportation deals with dishes which are moved and only
afterwards warmed up in another kitchen.
Warm transportation are dishes which are warm and only then are
moved.
To avoid post-contamination, it is important to:
▪ Have the transport happening as fast as possible
▪ Cover the dishes in well-closing boxes or containers
▪ Have transportation happening in a closed transportation car.
Cold transportation
▪ Cold transportation in cooled transportation cars or isomo
(polystyrene) boxes
▪ Separation of cold and warm dishes
▪ A cold dish at a maximum of 12°C, but preferably lower. In a
cooling car not higher than 7°C.
Warm transportation
▪ Separate warm and cold dishes.
▪ Serve the dishes immediately after transportation. The
temperature of warm dishes should be at least 65°C. During
serving, e.g., a temperature 85°C is recommended.
Leftovers of food
If you can use remainders again, you have to cool them fast. Leftovers
of cold dishes can only be kept if the temperature did not exceed 7°C.
Remainders of dishes that come back from the restaurant cannot be
used again. They should be removed from the kitchen as fast as
possible to avoid possible contamination.
Unusable food leftovers should be disposed of as fast as possible with
the garbage.
7.12. Washing/cleaning
It is very important that leftovers from the restaurant do not return to
the kitchen, but directly go to the garbage near the washing zone.
Dirty kitchen material and cutlery etc. are big sources of
contamination. A lot of micro-organisms remain in the garbage.
Separate clean and dirty material. Collect the dirty material near the
washing machines on the one hand and the clean ones on the other.
This is why it is so important to have two people dealing with the
machine. A single person only will permanently have to be washing
his/her hands!
In practical situations we have two washing places, one for the kitchen
material, one for the restaurant material. Why?
▪ Plates and cutlery contain more bacteria that may contaminate
the kitchen.
▪ Pots and pans need a more thorough cleaning.
▪ Breaking glass and dishes is a physical danger
▪ Glasses are washed separatedly from dishes, because dishes are
usually more dirty.
7.13. Treating garbage
Garbage is everything that is unusable after the preparation and
elaboration of the food. There are two kinds of garbage:
▪ Garbage with some value, i.e., packing like crates and empty bottles
▪ Garbage without value, like packages or food leftovers.
Keep garbage out of the kitchen as much as possible. If the providers
remove it, bring the garbage back to the caretaker's office (economat).
After some time, garbage starts stinking. It attracts vermin and it is
preferably not kept in the kitchen.
So:
▪ Remove garbage from the kitchen regularly.
▪ Use lockable containers.
▪ Provide a small 'container park' far enough from the kitchen.
▪ Cleanse bottles before throwing them in the glass container.
▪ Cleanse every container after emptying it.
▪ Wash your hands after each contact with garbage.
Stick to these rules:
▪ Never mix chemical garbage.
▪ Keep the leftovers of a product in its original package.
▪ Clearly indicate on the label what kind of product it is.
▪ Close the package correctly.
▪ Conserve chemical garbage in a fixed place, e.g., in a container
provided by your city.
▪ Keep chemical garbage out of reach of children.
▪ Deliver the garbage at the special place provided by your city.
Part 8: Danger and risk-analysIs
▪ 8.1. How do you make a risk analysis?
8.1.1. Kinds of danger
This step amounts to the first basic principle of HACCP: identify and
analyse every kind of danger that may occur, in every step of the
flow-chart.
Dangers may be subdivided into three groups: (micro-)biological,
chemical and physical hazards. Each of these may be subdivided again:
Microbiological danger
M1 Micro-organisms may be present
M2 Micro-organisms are maybe not sufficiently removed or killed
M3 Micro-organisms may be transmitted via re- or cross-contamination
M4 Micro-organisms may develop (fast)
Chemical danger
C1 Chemical elements may be present
C2 Chemical elements are maybe not sufficiently removed
C3 Chemical elements may be transmitted via re- or cross-contamination
C4 Harmful material (toxines) may be formed
C5 Harmful chemical reactions may occur
Fysical danger
F1 Undesirable components may be present
F2 Undesirable components are maybe not sufficiently removed
F3 Undesirable components may be transmitted via re- or cross-contamination
For each step in the flow-chart you should check which dangers may
occur and fix measures which eliminate or at least reduce this danger
to an acceptable level. These precautionary measures (or at least the
most important or largest ones) which keep dangers under control,
are best written down in a standard working rule or procedure: a COP
(Code of Practice) or SOP (Standard Operating Procedure). In this way
the personnel can always check the right procedure when in doubt
and you can prove that you made correct understandings.
Of course, it is not the purpose to make such a danger analysis for
every dish you serve. Analysing some typical (and preferably risky)
preparations should suffice to point out possible bottlenecks. Through
the analysis of concrete preparations you will get more insight into
possible hazards, more than just basing yourself on a general flow-
chart.
Once you identified the dangers, you can generalize to the whole of
your menu the hazardous actions and related steps to be undertaken.
8.1.1.1. Work instruction: presentation of cold dishes
Cold dishes in a refrigerated counter
▪ Never put ingredients or dishes in the counter less than 15 minutes before serving them.
▪ Check the temperature of the counter (on the display): - it has to be lower than 7°C - when 7°C or higher: tell the chef and do not put anything
in the counter for the moment. ▪ Place gastronorm containers according to the fixed scheme. ▪ Keep the cover closed until service starts. ▪ Always serve with clean utensils (and leave these with the dish). ▪ Replenish without adding remainders to the new product (and
vice-versa). ▪ Every time you replenish, check the temperature:
- it has to be lower than 7°C - when 7°C of higher: tell the chef and do not put anything
in the counter for the moment.
▪ After service cover all remainders with foil, apply labels and put it in the fridge.
▪ Throw away remainders which have already been re-used.
Cold Dishes on a buffet
▪ Never put ingredients in the counter less than 15 minutes before serving them.
▪ Put eutectic plates under all dishes. - You may put crustacea and shellfish directly on ice.
▪ Place gastronorm containers according to the fixed scheme. - Never add extra decoration between dishes.
▪ Leave the lid on the gastronorm until service starts. ▪ Always take care of clean utensils (check visually and replace
frequently). ▪ Replenish without adding remainders to the new product (and
vice-versa). - It is preferable not to replenish anymore at the end of the
service. If a guest wants something more, he will be served personally (with a portion you get in the kitchen).
▪ Throw away remainders immediately after service.
8.1.1.2. Work instruction: defrosting (unfreezing)
Are there instructions about defrosting on the packaging! Always
follow these. Are there no instructions? Then proceed as follows:
Defrosting in the fridge (day before)
▪ Always remove the packaging.
▪ Put the product in a perforated gastronorm.
▪ Put this plate in a larger gastronorm container.
▪ Put in the cooler ‘intermediate storage’ (max. 7°C).
▪ After defrosting, pour away immediately the unfreezing liquid
(and never use it in preparations etc).
▪ Immediately use the unfrozen product or put it in a cooling cell
(max. 4 °C - max. 24H).
▪ Clean and disinfect the used materials immediately (gastronorm,
cleansing bin, kitchen sink).
Defrosting in the microwave
▪ Defrost only in the microwave if the product is not sufficiently
defrosted or if not enough product is defrosted.
▪ Put the product on a perforated plastic plate.
▪ Cover it with foil.
▪ Put the plate on a dish.
▪ Put it in the microwave for five minutes (defrosting position).
▪ Leave the product for two more minutes.
▪ Turn around the product if it still is not completely unfrozen (at
least, if you can...)
▪ Let it defrost again for five minutes, and leave it for two
minutes.
- Repeat until the product is completely unfrozen.
Defrosting in cold streaming water
▪ Defrost only in cold streaming water if you did not defrost
enough material in the fridge.
▪ Only allowed for vacuum packed material or other hermetically
packaged material.
▪ Never freeze again an unfrosted or partially unfrosted product
(except after complete defrosting and subsequent preparation).
8.1.2. 5M-method
The 5M-Approach is useful to find possible hazards. By thinking about
risks caused by
Man (human being) Material Method Machine Milieu (Environment)
you may find a bunch of possible dangers.
Survey
The purpose is not to do a complete danger analysis of every individual dish. The final danger analysis of a couple of dishes are only a way of verifying which hazards may occur with each process step (cf. flow-chart). In this way the process steps purchase, receipt, storage and preparation will frequently be linked to the same dangers, independently of the dish or ingredient. Therefore it is useful to set up a survey table after performing an elaborate danger analysis.
A CCP or AP is every process step or procedure in the lifeline of some
food item where you can control potential danger (where you can
prevent, limit or eliminate danger) and where it is also necessary to
keep the situation under control because they occur more frequently
or are more serious. Not every process step where a danger may arise
is thus a CCP or AP.
First of all, there is a difference between different situations: Which
situations could lead to serious consequences? Which situations
probably occur more frequently? Where is there little or more risk?
Results may be aggregated in a chart or risk matrix. Assessing chance
(probability and frequency) and gravity is not evident, because you
need a lot of insight (cf. chart on the previous page).
Using an example of such a risk matrix we will indicate what the result
for a food and catering company might look like. The scheme is not
perfect nor universal and should be re-evaluated for every business,
but it gives you a good start for your own risk analysis?
Example 1: Tartare of trout in smoked salmon with a wreath of zucchini
Elaborated danger analysis.
Process step Danger Preventive measure
Purchase Desired (and necessary) quality of ingredients is not clear. Micro-organisms, chemical ingredients or physical contamination may be present.
Use of purchase specification or general specifications
Supplier cannot guarantee desired (and required) quality level. Micro-organisms, chemical ingredients or physical contamination may be present.
Selection procedure for choice of supplier + follow-up deliveries
Receipt of goods
Quality of raw material inadequate (external shortcomings in smell or colour). Micro-organisms, unwanted chemical ingredients and/or physical contamination may be present.
Quality requirements made known to supplier (specifications)
Delivery (supplier /chauffeur) of receipt itself (own personnel) not in hygienic circumstances (touching with dirty hands, thermometer probe not decontaminated, coughing over the products). Micro-organisms, chemical material or contamination may be transmitted by re- or cross-contagion .
Quality requirements (specifications)
Agreements (procedure) receipt of goods
Contamination through vermin (flies) when unloading goods. Micro-organisms or contamination get into the food.
Measures against vermin (prevention plan)
Following reception procedure
Process step Danger Preventive measure
Best before date of product exceeded. Micro-organisms may develop quickly. Harmful substances (toxins) may have been formed. Harmful chemical reactions may occur.
Quality requirements (specifications)
Damaged packaging. Micro-organisms, chemical substances or contaminations may be transmitted by re- or cross-contagion. Micro-organisms can develop fast.
Quality requirements (specifications and/or delivery conditions)
Delivery temperature is not correct. Micro-organisms can develop fast.
Quality requirements (specifications and/or delivery conditions)
Temperature cannot be controlled (delivery just dropped off), not accurately measurable (bad measure instruments) -> possibility of excessive T°
See 'delivery temperature not correct' + calibrated thermometer at your disposal + procedure measurement (instruction)
Delivery not immediately stored in correct storage place. Micro-organisms may develop fast.
Procedure receipt goods
Aberrant product is accepted anyway. Micro-organisms, chemical substances or contaminations may be transmitted through re- or cross-contagion. Micro-organisms may develop fast.
Procedure destination irregular product
Process step Danger Preventive measure
Cooled storage
Temperature not correct. Micro-organisms may develop fast.
T° cooling at 2°C, thermometer or automatic registration present
Procedure in case of flaw
Packaging gets damaged or is opened. Micro-organisms, chemical substances or contaminations may be transmitted through re- or cross-contagion. Micro-organisms may develop fast.
Product not covered. Micro-organisms, chemical substances or contaminations may be transmitted through re- or cross-contagion. Micro-organisms may develop fast.
Storage plan
Agreements about covering or packing of products and about damaged / opened package (instruction )
Contamination through vermin. Micro-organisms or contaminations get into the food.
Vermin prevention plan
Conserving too long. Micro-organisms may develop fast. Harmful substances (toxins) may be formed. Harmful chemical reactions may occur.
FIFO, FEFO, daily-colour code
Unclean storage. Micro-organisms, chemical substances or contaminations may be transmitted by re- or cross-contagion.
Hygiene plan, cleaning procedure, arrangements (instruction )
Storage dry food
Temperature too high. Harmful substances (toxins) may be formed. Harmful chemical reactions may occur.
T° set at max. 20°C, thermometer present
Process step Danger Preventive measure
Humidity too high. Micro-organisms may develop fast.
Suitable ventilation present
Damaged packaging or opened. Micro-organisms, chemical substances or contamination may be transmitted through re- or cross-contagion. Micro-organisms may develop fast.
Product not covered. Micro-organisms, chemical substances or contaminations may be transmitted by re- or cross-contagion. Micro-organisms may develop fast.
Storage plan
arrangements about covering or packing products and about damaged /opened packages (instruction )
Contamination by vermin. Micro-organisms of contaminations get into the food.
Vermin prevention plan
Conserving too long. Micro-organisms can develop fast. Harmful substances (toxins) may be formed. Harmful chemical reations may occur.
FIFO, FEFO
Unclean storage. Micro-organisms, chemical substances or contaminations may be transmitted through re- or cross-contagion.
Hygiene plan, cleaning procedure, arrangements (instruction )
Unpacking Product outside of cooling for too long. Micro-organisms can develop fast.
Work planning. Procedre, work regulation or arrangement (instruction )
Bad separation dirty/clean. Micro-organisms, chemical substances or contaminations (e.g. broken
Separate room, separate zone or work regulation or arrangement (instruction )
Process step Danger Preventive measure
packaging) may be transmitted by re- or cross-contagion.
Bad garbage-disposal (contact with product). Micro-organisms, chemical substances or contaminations may be transmitted through re- or cross-contagion.
Work instruction or arrangement (instruction)
Poor personal hygiene. Micro-organisms, chemical substances or contaminations may be transmitted through re- or cross-contagion.
Arrangements personal hygiene (instruction )
Material (e.g. recipients) and/or working space not clean. Micro-organisms, chemical substances or contaminations may be transmitted through re- or cross-contagion.
Hygiene plan, cleaning procedure, arrangements (instruction )
Preparation (MEP)
(~ Treatment raw product)
Peeling shallot and shredding
Shredding chives
Cutting trout fillets and mincing
Washing zucchini and chopping
Vegetables not rinsed. Micro-organisms, chemical substances and/or physical contamination possibly not sufficiently removed or killed.
Recipe card and work arrangements (instruction )
Water not clean. Micro-organisms, chemical substances or contaminations may be transmitted through re- or cross-contagion.
Only use tap water
Environment too warm. Micro-organisms may develop fast.
Cooled space (cold kitchen)
Product too long out of cooling. Micro-organisms can develop fast.
Work planning and / or work prescription or arrangement (instruction)
Process step Danger Preventive measure
Whipping cream
Bad separation dirty/clean. Micro-organisms, chemical substances or contaminations may be transmitted through re- or cross-contagion.
Bad garbage-disposal (contact with waste). Micro-organisms, chemical substances or contaminations may be transmitted through re- or cross-contagions.
Work planning and/or work prescription or arrangement (instruction)
Poor personal hygiene. Micro-organisms, chemical substances or contaminations may be transmitted through re- or cross-contagion.
Arrangements personal hygiene (instruction)
Material (e.g. recipients) and/or working space not clean. Micro-organisms, chemical substances or contaminations may be transmitted through re- or cross-contagion.
Hygiene plan, cleaning procedure, arrangements (instruction)
Preparation
Mixing trout, Charlotte and chives with cream
Simmer zucchini and cool them
Cook, cool and peel quail eggs
Environment too warm. Micro-organisms may develop fast.
Cooled space (cold kitchen)
Product too long outside of cooling. Micro-organisms may develop fast.
Work planning and/or work prescription or arrangement
Not correctly (time and T°) heated (65° in center?). Micro-organisms probably Insufficiently removed or killed. Micro-organisms may develop fast.
Recipe card and strict work arrangements (instruction)
Not correctly cooled. Micro-organisms may develop fast.
Recipe card and strict work agreements (instruction)
Process step Danger Preventive measure
Bad separation dirty/clean. Micro-organisms, chemical substances or contaminations may be transmitted through re- or cross-contagion.
Bad garbage disposal (contact with garbage). Micro-organisms, chemical substances or contaminations may be transmitted through re- or cross-contagion.
Work planning and/or work prescription or arrangement
Poor personal hygiene. Micro- organisms, chemical substances or contaminations may be transmitted through re- or cross-contagion.
Arrangements personal hygiene (instruction)
Material (e.g. recipients) and/or working zone not clean. Micro-organisms, chemical material (e.g. remainders cleansing material) or contaminations may be transmitted through re- or cross-contamination.
Hygiene plan, cleaning procedure, arrangements (instruction)
Cool storage of final product
Temperature is not correct. Micro-organisms may develop fast.
T° cooling at 2°C, thermometer or automatic registration present
Procedure in case of malfunctioning
Product not covered. Micro-organisms, chemical material or contaminations may be transmitted through re- or cross-contamination. Micro-organisms may develop.
Storage plan
Arrangements about covering and packaging products (instruction)
Storing too long. Micro-organisms may develop fast. Harmful material (toxins) may be produced. Harmful chemical reactions may occur.
Daily-colour code
Process step Danger Preventive measure
Storage not clean. Micro-organisms, chemical material or contaminations may be transmitted through re- or cross-contamination.
Hygiene plan, cleaning procedure, arrangements (instruction)
Labelling No label or colour code, storing too long. Micro-organisms may develop fast. Harmful material (toxins) may be formed. Harmful chemical reactions may occur.
Storage plan
Arrangements about labelling (instruction)
Assemblage Environment too warm. Micro-organisms may develop fast.
Cooled space (cold kitchen)
Product too long outside of cooling. Micro-organisms may develop fast.
Work planning and/or work prescription or arrangements (instruction)
Bad separation dirty/clean. Micro-organisms, chemical material or contaminations may be transmitted through re- or cross-contamination.
Bad garbage disposal (contact with garbage). Micro-organisms, chemical material or contaminations may be transmitted through re- or cross-contamination.
Work Planning and/or work prescription or arrangements (instruction)
Flawed personal hygiene. Micro-organisms, chemical material or contaminations may be transmitted through re- or cross-contamination.
Arrangements personal hygiene (instruction)
Material (e.g. recipients) and/or work zone not clean. Micro-organisms, chemical material or contaminations may be transmitted through re- or cross-contamination.
Hygiene plan, cleaning procedure, arrangements (instruction)
Process step Danger Preventive measure
Serving Faulty storage finished product (for banquet). Micro-organisms may develop fast. Harmful material (toxins) may be formed. Harmful chemical reactions may occur.
See step Cold storage
Flawed personal hygiene. Micro-organisms, chemical material or contaminations may be transmitted through re- or cross-contamination.
Arrangements personal hygiene (instruction)
Material (e.g. recipients) and/or work zone not clean. Micro-organisms, chemical material or contaminations may be transmitted through re-or cross-contamination.
Hygiene plan, cleaning procedure, arrangements (instruction)reinig
Example 2:
Filled calfs saddle with timbale of apple and pommes parisienne
Recipe
Ingredients for 4 persons
3 paprika’s (yellow, green, red)
1 onion
½ bunch of parsley
1 veal roast (rib)
250 ml culinary cream
4 large apples
1 jar of cherries on juice
Potatoes (peeled )
Butter
Calvados
1 bottle of white wine
Paprika
Pezo
Preparation
Wash the paprikas and cut the green, yellow and red paprika in brunoise.
Peel and chop the onion.
Cleanse the parsley and chop it.
Open the roast, take out part of the meat and grind it.
Mix everything with cream and paprika powder. Put it covered in the cooling.
Wash the peeled potatoes. Cut small balls out of them. Parboil. Fry. Put on kitchen paper
and leave them to cool.
Peel the large apples and clean away the inner part. Sprinkle them with lemon juice. Put
them in the cooling.
Apply a day-colour label on everything.
Preparation
Fill the roast with farce and tie it.
Cook in a buttered roasting tin in the oven.
Poach the apples in white wine (they should keep their form).
Heat the cherries on juice. Bind them a little. Keep them warm.
Fill the apples with the cherries. Keep them warm.
Deglaze the roasting tin and cook the roasting juice loose. Filter everything through a
chinois sieve in the pan, season, add Calvados, flambé and tie lightly.
Cut the meat in slices.
Fry the apples.
Serving
Use warm plates
Finish the dish/plate : see photo.
Serve immediately.
Elaborated danger analysis
Process step Danger Preventive measure
Purchase Desired (and necessary) quality of raw materials and ingredients is not clear. Micro-organisms, chemical or physical contamination may be present.
Use of purchase specifications or general specifications
Supplier cannot guarantee desired (and required) quality level. Micro-organisms, chemical ingredients and/or physical contamination may be present.
Selection procedure for choice of suppliers + follow-up deliveries
Receipt of goods
Quality of raw material inadequate (external shortcomings in smell or colour). Micro-organisms, unwanted chemical ingredients and/or physical contamination may be present.
Quality requirements made known to supplier (specifications)
Delivery (supplier/chauffeur) or receipt itself (own
Quality requirements (specifications)
Process step Danger Preventive measure
personnel) not in hygienic circumstances (touching with dirty hands, thermometer probe not decontaminated, coughing over the products). Micro-organisms, chemical material or contamination may be transmitted by re- or cross-contagion.
Agreements (procedure) receipt of goods
Contamination through vermin (flies) when unloading goods. Micro-organisms or contamination get into food.
Measures against vermin (prevention plan)
Following reception procedure
Best before date product exceeded. Micro-organisms may develop fast. Harmful substances (toxins) may have been formed. Harmful chemical reactions may occur.
Quality requirements (specifications)
Damaged packaging. Micro-organisms, chemical substances or contaminations may be transmitted by re- or cross-contagion. Micro-organisms can develop fast.
Quality requirements (specifications and/or delivery conditions)
Delivery temperature is not correct. Micro-organisms can develop fast.
Quality requirements (specifications and/or delivery conditions)
Process step Danger Preventive measure
Temperature cannot be controlled (delivery just dropped off), not accurately measurable (bad measure instruments) -> possibility of excessive T°
See 'delivery temperature not correct' + calibrated thermometer at your disposal + procedure measurement (instruction)
Delivery not immediately stored in correct storage place. Micro-organisms may develop fast.
Procedure receipt goods
Aberrant product is accepted anyway. Micro-organisms, chemical substances or contaminations may be transmitted through re- or cross-contagion. Micro-organisms may develop fast.
Procedure destination irregular product
Cooled storage Temperature not correct. Micro-organisms may develop fast.
T° cooling at 2°C, thermometer or automatic registration present
Procedure in case of flaw
Process step Danger Preventive measure
Packaging gets damaged or is opened. Micro-organisms, chemical substances or contaminations may be transmitted through re- or cross-contamination. Micro organisms may develop fast.
Product not covered. Micro-organisms, chemical substances or contaminations may be transmitted through re- or cross-contagion. Micro-organisms may develop fast.
Storage plan
Agreements about covering or packing of products and about damaged / opened package (instruction)
Contamination through vermin. Micro-organisms or contaminations get into food.
Vermin prevention plan
Conserving too long. Micro-organisms may develop fast. Harmful substances (toxins) may be formed. Harmful chemical reactions may occur.
FIFO, FEFO, daily colour code
Unclean storage. Micro-organisms, chemical substances or contaminations may be transmitted by re- or cross-contamination.
Hygiene plan, cleaning procedure, arrangements, (instruction)
Cooled storage Temperature too high. Harmful substances (toxins)
T° set at max. 20°C, thermometer present
Process step Danger Preventive measure
may be formed. Harmful chemical reactions may occur.
Humidity too high. Micro-organisms may develop fast.
Suitable ventilation present
Damaged packaging or opened. Micro-organisms, chemical substances or contamination may be transmitted through re- or cross-contagion. Micro-organisms may develop fast.
Product not covered. Micro-organisms or contaminations may be transmitted by re- or cross-contagion. Micro-organisms may develop fast.
Storage plan
Arrangements about covering or packing products and about damaged/opened packages (instruction)
Contamination by vermin. Micro-organisms or contaminations get into the food.
Vermin prevention plan
Conserving too long. Micro-organisms can develop fast. Harmful substances (toxins) may be formed. Harmful chemical reactions may occur.
FIFO, FEFO
Process step Danger Preventive measure
Unclean storage. Micro-organisms, chemical substances or contaminations may be transmitted through re- or cross-contagion.
Hygiene plan, cleaning procedure, arrangements (instruction)
Unpacking Product outside of cooling for too long. Micro-organisms can develop fast.
Work planning. Procedure, work regulation or arrangement (instruction)
Bad separation dirty/clean. Micro-organisms, chemical substances or contaminations (e,g., broken packaging) may be transmitted by re- or cross-contagion
Separate room, separate zone or work regulation or arrangement (instruction)
Bad garbage-disposal (contact with product). Micro-organisms, chemical substances or contaminations may be transmitted through re- or cross-contagion.
Work instruction or arrangement (instruction)
Poor personal hygiene. Micro-organisms, chemical substances or contaminations may be transmitted through re- or cross-contagion.
Arrangements personal hygiene (instruction)
Process step Danger Preventive measure
Material (e.g., recipients) and/or working space not clean. Micro-organisms, chemical substances or contamination may be transmitted through re- or cross-contagion.
Hygiene plan, cleaning procedure, arrangements (instruction)
Preparation (MEP)
(~ treatment of raw product)
Wash and cut the paprikas.
Peel and chop the onions.
Cleanse the parsley and chop it.
Open the roast, take out part of the meat and grind it.
Mix everything with cream and
Vegetables not rinsed. Micro-organisms, chemical substances and/or physical contamination possibly not sufficiently remived or killed.
Recipe card and work arrangements (instruction)
Water not clean. Micro-organisms, chemical substances or contaminations may be transmitted through re- or cross-contagion.
Only use tap water
Environment too warm. Micro-organisms may develop fast.
Cooled space (cold kitchen)
Product too long out of cooling. Micro-organisms can develop fast
Work planning and / or work prescription or arrangement (instruction)
Process step Danger Preventive measure
paprika powder.
Peel the apples and clean away the inner part. Sprinkle them with lemon juice.
Bad separation dirty/clean. Micro-organisms, chemical substances or contaminations may be transmitted through re- or cross-contagion.
Bad garbage disposal (contact with waste). Micro-organisms, chemical substances or contaminations may be transmitted through re- or cross-contagion.
Work planning and / or work prescription or arrangement (instruction)
Poor personal hygiene. Micro-organisms, chemical substances or contaminations may be transmitted through re- or cross-contagion.
Arrangements personal hygiene (instruction)
Material (e.g., recipients) and/or working zone not clean. Micro-organisms, chemical material (e.g., remainders cleansing material) or contaminations may be transmitted through re- or cross-contagion.
Hygiene plan, cleaning procedure, arrangements (instruction)
Preparation (MEP)
Product too long outside of cooling. Micro-organisms may develop fast.
Work planning and/or work prescription or arrangements (instruction)
Process step Danger Preventive measure
(~ preparation cold line)
Wash the peeled potatoes, cut small balls out of them.
Parboil. Fry.
Leave them to cool.
Not correctly heated (time and T°) (65° in kernel?). Micro-organisms probably not sufficiently eliminated or killed. Micro-organisms may develop fast.
Recipe card and strict work arrangements (instruction)
Frying oil or fat not ok (T° too high or too high concentration of residual products). Chemical substances may be present.
Check thermostate every year
Replace frying oil every week
Not correctly cooled. Micro-organisms may develop fast.
Recipe card and strict work arrangements (instruction)
Bad separation dirty/clean. Micro-organisms, chemical substances or contaminations may be transmitted through re- or cross-contamination.
Bad farbage disoosal (contact with garbage). Micro-organisms, chemical substances or contaminations may be transmitted through re- or cross-contagion.
Work planning and/or work prescription or arrangement (instruction)
Poor personal hygiene. Micro-organisms, chemical substances or contaminations
Arrangements personal hygiene (instruction)
Process step Danger Preventive measure
may be transmitted through re- or cross-contagion.
Material (e.g., recipients) and/or working zone not clean. Micro-organisms, chemical material (e.g., remainders cleansing material) or contaminations may be transmitted through re- or cross-contagion.
Hygiene plan, cleaning procedure, arrangements (instruction)
Cool storage intermediate product
Temperature is not correct. Micro-organisms may develop fast.
T° cooling at 2°C, thermometer or automatic registration present
Procedure in case of malfunctioning
Product not covered. Micro-organisms, chemical material or contaminations may be transmitted through re- or cross-contagion. Micro-organisms may develop fast.
Storage plan
Arrangements about covering and packaging products (instruction)
Storing too long. Micro-organisms may develop fast. Harmful material (toxins)may be produced. Harmful chemical reactions may occur.
Day-colour code
Process step Danger Preventive measure
Storage not clean. Micro-organisms, chemical material or contaminations may be transmitted through re- or cross-contagion.
Hygiene plan, cleaning procedure, arrangements (instruction)
Labelling No label or colour code, storing too long. Micro-organisms may develop fast. Harmful material (toxins) may be formed. Harmful chemical reactions may occur.
Storage plan
Arrangements about labelling (instruction)
Preparation
Fill roast and tie it.
Cook in oven.
Poach apples.
Heat the cherries and bind.
Fill apples with cherries.
Deglaze roasting tin and prepare sauce.
Fry the apples
Product too long out of cooling. Micro-organisms may develop fast.
Work planning and/or work prescription or arrangements (instruction)
Not correctly (time and T°) heated (65° in kernel ?). Micro-organisms probably insufficiently removed or killed. Micro-organisms may develop fast.
Recipe card and strict work arrangments (instruction)
Frying oil not ok (T° too high or too high concentration of residual products). Chemical substances may be present.
Replace frying oil every week
Check thermostate every year
Not correctly kept warm (T° < 85°C). Micro-organisms may develop fast.
Recipe card and strict work arrangements (instruction)
Process step Danger Preventive measure
Bad separation dirty/clean. Micro-organisms, chemical substances or contaminations may be transmitted through re- or cross-contagion.
Bad garbage disposal (contact wirh waste). Micro-organisms, chemical substances or contaminations may be transmitted through re-or cross-contagion.
Work planning and/or work prescription or arrangements (instruction)
Poor personal hygiene. Micro-organisms, chemical substances or contaminations may be transmitted through re- or cross-contagion.
Arrangements personal hygiene (instruction)
Material (e.g., recipients) and/or working space not clean. Micro-organisms, chemical substances or contaminations may be transmitted through re- or cross-contagion.
Hygiene plan, cleaning procedure, arrangements (instruction)
Serving Not kept sufficiently warm. Too long on plate before serving. Micro-organisms may develop fast.
Always work under IR-lamps
Work planning and/or work prescription or arrangements (instruction)
Dishes/plates cold. Dish-warmer at 70°C
Process step Danger Preventive measure
Poor personal hygiene. Micro-organisms, chemical material or contaminations may be transmitted through re- or cross-contagion
Arrangements personal hygiene (instruction)
Material (e.g., recipients) and/ or work zone not clean. Micro-organisms, chemical material or contaminations may be transmitted through re- or cross-contamination.
Hygiene plan, cleaning procedure, arrangements (instruction)
Example 3: Quark soufflé with cassis
Recipe
Ingredients for 4 persons
6 eating spoons of sugar
4 eggs (M)
500 g fresh cheese
70 g semolina
50 ml cream
3 eating spoons of Crème de cassis
½ lemon
1 package of vanilla sugar
2 eating spoons of chopped pistachio nuts
1 tea spoon of butter
powdered sugar
Lime’s Cassis Sauce
4 leaves of mint
Preparation
Mix 3 eating spoons of sugar with the yolk till the sugar us dissolved.
Add and mix cheese, semolina, cream, Crème de cassis and juice of the lemon.
Whip 4 egg whites with 3 eating spoons of sugar and the vanilla sugar and add
this to the cheese mixture.
Add the pistachio nuts.
Put this in a buttered oven dish and bake for 60 minutes at 180°C.
Let it cool a little.
Sprinkle the luke-warm soufflé with powdered sugar and finish with a leaf of
mint.
Serving
Serve immediately with Lime’s cassis sauce in milk can.
Elaborated danger analysis
Process step Danger Preventive measure
Purchase Desired (and necessary) quality of ingredients is not clear. Micro-organisms, chemical ingredients or physical contamination may be present.
Use of purchase specifications or general specifications
Supplier cannot guarantee desired (and required) quality level. Micro-organisms, chemical substances or physical contamination may be present.
Selection procedure for choice of supplier + follow-up deliveries.
Process step Danger Preventive measure
Receipt of goods Quality of raw material inadequate (external shortcomings in smell or colour). Micro-organisms, unwanted chemical ingredients and/or physical contamination msy be present.
Quality requirements made known to supplier (specifications)
Delivery (supplier/chauffeur) or receipt itself (own personnel) not in hygienic circumstances (touching with dirty hands, thermometer probe not decontaminated, coughing over the products). Micro-organisms, chemical material or contamination may be transmitted by re- or cross-contagion.
Quality requirements (specifications)
Agreements (procedure) receipt of goods
Contamination through vermin (flies) when unloading goods. Micro-organisms or contamination get into the food.
Measures against vermin (prevention plan)
Following reception procedure
Expiration date of product exceeded. Micro-organisms may develop fast. Harmful substances (toxins) may have been formed. Harmful chemical reactions may occur.
Quality requirements (specifications)
Damaged packaging. Micro-organisms, chemical substances or contaminations may be transmitted by re- or cross-
Quality requirements (specifications and/or delivery conditions)
Process step Danger Preventive measure
contagion. Micro-organisms can develop fast.
Delivery temperature is not correct. Micro-organisms can develop fast.
Quality requirements (specifications and/or delivery conditions)
Temperature cannot be controlled (delivery just dropped off), not accurately measurable (bad measure instruments) , possibility of excessive T°. If the central temperature in the bottle of alcohol exceeds the target value, apply the correct action from procedure CA-CM 12.
See 'delivery temperature not correct' + calibrated thermometer at your disposal + procedure measurement (instruction)
Delivery not immediately stored in correct storage place. Micro-organisms may develop fast.
Procedure receipt goods
Aberrant product is accepted anyway. Micro-organisms, chemical substances or contaminations may be transmitted through re- or cross-contagion. Micro-organisms may develop fast.
Procedure destination irregular product
Cooled storage Temperature not correct. Micro-organisms may develop dadt.
T° cooling at 2°C, thermometer or automatic registration present
Procedure in case of flaw
Process step Danger Preventive measure
Packaging gets damaged or is opened. Micro-organisms, chemical substances or contaminations may be transmitted through re- or cross-contagion. Micro-organisms may develop fast.
Product not covered. Micro-organisms, chemical substances or contaminations may develop fast.
Storage plan
Arrangements about covering or packing of products and about damaged/opened packages (instruction)
Contamination through vermin. Micro-organisms or contaminations get into the food.
Vermin prevention plan
Conserving too long. Micro-organisms may develop fast. Harmful substances (toxins) may be formed. Harmful chemical reactions may occur.
FIFO, FEFO, day-colour code
Unclean storage. Micro-organisms, chemical substances or contaminations may be transmitted by re- or cross-contagion.
Hygiene plan, cleaning procedure, arrangements (instruction)
Storage dry food Temperature too high. Harmful substances (toxins) may be formed. Harmful chemical reactions may occur.
T° set at max. 20°C, thermometer present
Humidity too high. Micro-organisms may develop fast.
Suitable ventilation present
Process step Danger Preventive measure
Damaged packaging or opened. Micro-organisms, chemical substances or contaminations may be transmitted through re- or cross-contagion.
Product not covered. Micro-organisms, chemical substances or contaminations may be transmitted through re- or cross-contagion. Micro-organisms may develop fast.
Storage plan
Agreement about covering or ackaging of products and about damaged / opened packages (instruction)
Contamination through vermin. Micro-organisms or contaminations get into the food.
Vermin prevention plan
Conserving too long. Micro-organisms may develop fast. Harmful substances (toxins) may be formed. Harmful chemical reactions may occur.
FIFO, FEFO
Unclean storage. Micro-organisms, chemical substances or contaminations may be transmitted by re- or cross-contagion
Hygiene plan, cleaning procedure, arrangements (instruction)
Unpacking Product outside of cooling for too long. Micro-organisms can develop fast.
Work planning. Procedure, work regulation or arrangement (instruction)
Process step Danger Preventive measure
Bad separation dirty/clean. Micro-organisms, chemical substances or contaminations (e.g., broken packaging) may be transmitted by re- or cross-contagion.
Separate room, separate zone or work regulation or arrangement (instruction)
Bad garbage-disposal (contact with product). Micro-organisms, chemical substances or contaminations may be transmitted through re- or cross-contagion.
Work instruction or arrangement (instruction)
Poor personal hygiene. Micro-organisms, chemical substances or contaminations may be transmitted through re- or cross-contagion.
Arrangements personal hygiene (instruction)
Material (e.g., recipients) and/or working space not clean. Micro-organisms, chemical substances or contaminations may be transmitted through re- or cross-contagion.
Hygiene plan, cleaning procedure, arrangements (instruction)
Preparation
Mix ingredients of cheese mixture.
Whip egg-whites.
Environment too warm. Micro-organisms may develop fast.
Cooled space (cold kitchen)
Product kept luke-warm too long. Micro-organisms may develop fast.
Work planning and/or work regulation or arrangements (instruction)
Process step Danger Preventive measure
Add to cheese mixture.
Add pistachios.
Put in oven dish and bake.
Leave to cool a little.
Sprinkle the luke-warm soufflé with powdered sugar.
Finish with mint leaf.
Not dealing correctly with eggs. Micro-organisms, chemical substances or physical contamination may be present. Micro-organisms may develop fast. Micro-organisms or contaminations (piece of shell) may be transmitted by re- or cross-contagion.
Work planning and/or work prescription or arrangement (instruction)
Not correctly (time and T°) heated (65° in center ?). Micro-organisms probably insufficiently removed or killed. Micro-organisms may develop fast
Recipe card and strict work arrangements (instruction)
Not correctly cooled. Micro-organisms may develop fast.
Recipe card and strict work arrangements (instruction)
Bad separation dirty/clean. Micro-organisms, chemical substances or contaminations may be transmitted through re- or cross-contagion.
Bad garbage disposal (contact with waste). Micro-organisms, chemical substances or contaminations may be transmitted through re- or cross-contagion.
Work planning and/or work prescription or arrangement
Poor personal hygiene. Micro-organisms, chemical substances or contaminations may be transmitted through re- or cross-contagion.
Arrangements personal hygiene (instruction)
Process step Danger Preventive measure
Material (e.g., recipients) and/or working zone not clean. Micro-organisms, chemical material (e.g., remainders cleansing material) or contaminations may be transmitted through re- or cross-contagion
Hygiene plan, cleaning procedure, arrangements (instruction)
Serving
Serving with Lime’s cassis sauce in milk can
Poor personal hygiene. Micro-organisms, chemical substances or contaminations may be transmitted through re- or cross-contagion.
Arrangements personal hygiene (instruction)
Material (e.g., recipients) and/or working zone not clean. Micro-organisms, chemical material (e.g., remainders cleansing material) or contaminations may be transmitted through re- or cross-contagion.
Hygiene plan, cleaning procedure, arrangements (instruction)
Customer messes with sauce. Micro-organisms, chemical substances or contaminations may be transmitted through re- or cross-contagion.
Procedure re-use served product (never re-use anything that was given to customer)
Example 4 : Survey (danger analysis)
Process step Danger Preventive measure
Purchase Quality ingredients not good
Purchase specification
Quality of supplier bad
Selection procedure supplier + follow-up
Receipt of goods
Quality of raw materials inadequate
Requirements made known to supplier
Delivery and/or reception itself not in hygienic circumstances
Quality requirements (specifications)
Agreements (procedure) receipt of goods
Contamination through vermin
Measures against vermin
Follow reception procedures
Conservation time product exceeded
Quality requirements (specifications)
Damaged packaging
Quality requirements supplier
Delivery temperature not correct
Quality requirements supplier
Process step Danger Preventive measure
Temperature cannot be controlled -> possibility of excessive T°
See 'delivery temperature not correct' +. Calibrated thermometer at your disposal + procedure measurement (instruction)
Delivery not in correct storage place
Procedure receipt goods
Aberrant product is accepted anyway
Procedure destination irregular product
Cooled storage
Temperature is not correct
T° cooling at 2°C
Procedure in case of flaws
Packaging gets damaged or opened
Product not covered
Storage plan
Arrangements about covering or packing of products and about damaged/opened packages (instruction)
Contamination through vermin
Vermin prevention plan
Conserving too long
FIFO, FEFO, day-colour code
Unclean storage Hygiene plan, cleaning procedure, arrangements (instruction)
Process step Danger Preventive measure
Storage dry food
Temperature too high
T° at max. 20°C
Humidity too high
Suitable ventilation present
Damaged packaging or opened
Product not covered
Storage plan
Arrangements about covering or packing products and about damaged/opened packages
Contamination through vermin
Vermin prevention plan
Conserving too long
FIFO, FEFO
Unclean storage Hygiene plan, cleaning procedure, arrangements
Unpacking Product outside of cooling for too long
Work planning, procedure, arrangement
Bad separation dirty/clean
Separate room/zone or work regulation/arrangement
Bad garbage disposal (contact with product)
Work planning or arrangements (instruction)
Poor personal hygiene
Arrangements personal hygiene (instruction)
Process step Danger Preventive measure
Material and/or work zone not clean
Hygiene plan, cleaning procedure, arrangements
Preparation (MEP)
Vegetables not rinsed
Recipe card and work arrangements (instruction)
Water not clean Only use tap water
Environment too warm
Cooled space (cold kitchen)
Product too long out of cooling
Work planning and/or work prescription or arrangement
Bad separation dirty/clean
Bad garbage disposal (contact with waste)
Work planning and/or work prescription or arrangement
Bad personal hygiene
Arrangements personal hygiene (instruction)
Material and/or working space not clean
Hygiene plan, cleaning procedure, arrangements
Preparation cold
Environment too warm
Cooled space (cold kitchen)
Product too long out of cooling
Work planning and/or work prescription or arrangement
Process step Danger Preventive measure
Not dealing correctly with eggs
Work planning and/or work prescription or arrangement
Bad separation dirty/clean
Bad garbage disposal
Work planning and/or work prescription or arrangement (instruction)
Poor personal hygiene
Arrangements personal hygiene (instruction)
Material and/or working space not clean
Hygiene plan, cleaning procedure, arrangements
Preparation warm
Product too long out of cooling
Work planning and/or work prescription or arrangement
Not correctly heated (time + T°)
Recipe card and strict working arrangements
Bad separation dirty/clean
Bad garbage disposal
Work planning and/or work prescription or arrangement (instruction)
Poor personal hygiene
Arrangements personal hygiene (instruction)
Material and/or work zone not clean
Hygiene plan, cleaning procedure, arrangements
Process step Danger Preventive measure
Frying oil not ok Replace frying oil weekly
Yearly check of thermostate
Not correctly held at T°
Recipe card and strict work arrangements
Cooling Not correctly cooled
Recipe card and strict work arrangements
Cool storage of final product
Temperature not correct
T° cooling at 2°C
Procedure in case of flaws
Product not covered
Storage plan
Arrangements about covering/packing
Conserving too long
Day-colour code
Storage not clean Hygiene plan, cleaning procedure, arrangements
Labelling No label or colour code -> storing too long
Storing plan
Arrangements about labelling (instruction)
External transport
Assemblage Environment too warm
Cooled space (cold kitchen)
Process step Danger Preventive measure
Product too long out if cooling
Work planning and/or work prescription or arrangement
Bad separation dirty/clean
Bad garbage disposal
Work planning and/or work prescription or arrangement (instruction)
Poor personal hygiene
Arrangement personal hygiene (instruction)
Material and/or workzone not clean
Hygiene plan, cleaning procedure, arrangements
Regeneration
Serving
Faulty storage finished product (for banquet)
See step Cool storage
Poor personal hygiene
Arrangements personal hygiene (instruction)
Material and/or work zone not clean
Hygiene plan, cleaning procedure, arrangements
Dishes cold Dish heater at 70°C
Not kept warm enough, too long in dish
Always work under IR lamps
Process step Danger Preventive measure
Work planning and/or work prescription or arrangement (instruction)
Client messes with food
▪ Procedure re-using served product
Garbage
Cleaning off and washing up
Cleaning and disinfecting
…?...
8.2. Risk analysis: identifying the critical control points (CCP’s) and attention
points (AP’s)
This means that you determine the points that are critical (dangerous) for the
safety and hygiene of food.
By using a determination table (decision tree) you can check whether an action
is a CCP or not. Unfortunately, working with a decision tree is not as simple as it
seems and you frequently find exaggeratedly many or too few CCP’s.
In the risk matrix example, you will find all CCP’s and AP’s for companies with
'easiness'. In principle, you may consider all items found there as CCP. If, for a
business - your situation - they really belong there, then it is advised too
consider these points as a CCP or at least an AP.
8. 3. Which are the legal norms? (Belgian situation)
Searching where and how? Determining limits.
This is where you fix critical values for each CCP and AP you should not exceed.
The HACCP-team fixes for each CCP the limit values (border between
acceptable and not acceptable), or the target values (target standards) and
accepted deviations. Used parameters include T°, t, pH, moisture or the aw-
value, micro-biological norms and residue contents.
Some limits are fixed by law (legal norm), others are free to be determined by
you. It is recommended to follow the limits already fixed by the auto-control
guide for the hotel and catering sector. This guide is and remains the reference
point through inspection or a validation audit of your system. If you wish so,
you are free to apply stricter limits, of course. Where the guide does not give
limits, you should consult other literature to obtain decent limit values.
The next pages present a survey table with the limits given in the 'Guide for the
introduction of an auto-control system in the hotel and catering sector ' (ACG
Horeca). The items in italics are extra limits you might want to use ’.
Norms and limits
Process step Norm/limit T°
Norm/limit t etc
Tolerance
Receipt of goods
Placement in cooling.
< 15min
Conservation goods
Storage 15°C-max. 20°C
20-30% rel. vocht.
Cooling
Fresh fish 0-4°C 1 d
Shellfish 0-4°C 1 d Max. 10°C (*)
Poultry Max. 4°C 2 d (*)
Meat Max. 7°C 2-3 d (*)
Organ meat Max. 4°C 1-2 d (*)
Minced meat + preparation, chopped meat
0-max. 4°C (*)
Eggs Max. 7°C 1 w (*)
Broken egg, yolk, egg whites
Max. 4°C Max. 48 h (*)
Process step Norm/limit T°
Norm/limit t etc
Tolerance
Semi-preserved, pasteurized products
2-4°C 2-3 d Max. 7°C (*)
Pasteurized milk
< 6°C 2-4 d (*)
Butter, margarine
< 7°C 3-6 w (*)
Pastry with cream or pudding
<= 7°C 1-2 d (*)
Sandwiches and rolls
Max. 7°C 1 d (*)
Salads with fish, meat, …
Max. 4°C Max. 24 h (*)
Vacuum packed
1-4°C Max. 5°C (*)
Vacuum preparations
1-4°C 2-3 w (*)
Defrosted products
Max. 4°C Max. 48 h (*)
Vegetables and fruit
5-14°C 2 d-1 w (*)
Process step Norm/limit T°
Norm/limit t etc
Tolerance
Kitchen remainders
Max. 4°C Max. 24 h (*)
Product in piping bag
Max. 4°C Max. 24 h (*)
Freezer
Ice-cream <= 18°C Max. 2 m Max. -15°C
Other <= 18°C Max. 2 m (frozen yourself)
Max. 3 m (fat prod.)
Max. 6 m (other)
Max. -15°C
Cold processing
Max. 12°C Max. 1 h at higher T°
Keeping cold
Max. 7°C (general)
Max. 4°C (minced meat, fresh fish, charcuterie…)
2-max. 3 h
2-max. 3 h
Warm preparation
Cooking, baking, …
Min. 75°C Min. 65°C
(Exc. 50-55°C)
Process step Norm/limit T°
Norm/limit t etc
Tolerance
Frying Max. 180°C
Keeping warm
85°C (min. 65°C center)
Max. 1 h (for distrib./serv.)
Max. 2 u (for processing remainders.)
Max. 4 u (service)
Max. 30 min. < 50°C
Cooling < 10°C
< 7°C
< 4°C
In < 2 h (keep 3-4 d)
In < 5 h
In< 24 h
In < 4 h
Heating Till min. 75°C
Min. 65°C
In 30 min
During 3 min
In < 1 h till min. 65°C
Transport cold
Max. 2-3°C Max. 7°C
Transport warm
Min. 80-90°C Min. 70-75°C (environment )
Min. 65°C (product)
Dishes Washing zone
Min. 45°C
(Best 55°C-65°C)
Process step Norm/limit T°
Norm/limit t etc
Tolerance
Rinsing zone
Min. 80°C
(Best 85°C-90°C)
Pre-rinsing zone
(Best 35-40°C)
Marinade pH < 4,2
(*): product group 1: Max. 7°C
Product groups 2, 3 en 4: Max. 10°C
Norms and limits for
Micro-organisms Max/g Max/25 cm²
Staphylococcus aureus
100 2
Enterobacteriaceae 5
Totaal Coliforms 1.000
Fecal Coliforms 10
Bacillus cereus 1.000
Lactic acid bacteria 10.000
Total aerobe germs
General
Risk product
1.000.000
300.000
15
10
Fungi 100
Yeasts 100
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8.4. How to avoid risks?
In this part you will describe and apply efficient control and
monitoring measures for every critical point.
The monitoring systeem is a control on the CCP’s, AP’s and potentially
other HP’s. By measuring and observing, you test the work
procedures, guiding values and accepable deviations. You fix what you
are going to measure, how frequently and possibly at the same time
who has to do this. By describing this in a procedure, you reduce the
possibility of faulty personal actions.
Next to this you also fix what has to happen (and possibly who has to
take action) when you determine a deviation (see step 7). The results
of the measurement are compared with previously fixed limits (step 6)
and if necessary (exceeding limits outside of critical values)
adjustment measures are taken immediately. These adjustment
measures should thus be known in advance. This explains why they
are fixed in step 7 and why you cannot just invent them on the spot.
The results of the measurements and the reporting of possibly taken
measures are put in a documentation system.
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Example 1
Monitoring temperature cooling
PROCEDURE Nr. M12 CCP 6
Version August 2, 2007
MONITORING TEMPERATURE COOLING
Purpose
To guarantee by correct temperatures the best conservation of raw materials, half-prepared and prepared products in all cooling spaces and refrigerators. This limits quality loss and microbial growth to an absolute minimum.
Person responsible for the procedure:
The name of the responsible person is put in the week planning
In case of absence the chef takes the initiative to assign this to someone else or takes care himself of follow-up.
Norms and limits:
As a starting point the limits of ACG Horeca are used.
Internally, we sometimes use a stricter target to build in more security. Acceptable deviations of these T° are given with tolerance limits. Beyond this limit you should apply procedure CA-CM 12.
Product Target value (Central temperature)
Limit value(s)
Fresh fish 0 to 4°C -2°C to 7°C
Shell fish 0 to 4°C -2°C to 7°C
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Living shell fish and other fishery products
2 to 4°C
-1°C to 7°C
Organ meat 2 to 4°C -1°C to 7°C
Minced and chopped meat + preparations
2 to 4°C -1°C to 7°C
Poultry 2 to 4°C -1°C to 7°C
Prepared dishes 2 to 4°C 0°C to 7°C
Pasteurized preparations
2 to 4°C 0°C to 7°C
Dairy (cheese, butter, yoghurt, …)
2 to 4°C 0°C to 7°C
Prepared rolls 2 to 7°C 0°C to 10°C
Vegetables and food 2 to 7°C 0°C to 10°C
Eggs 2 to 7°C 0°C to 10°C
Preparations with eggs, yolks and egg whites
2 to 4°C 0°C to 7°C
Meat 2 to 4°C 0°C to 7°C
Pastry with cream pudding
2 to 4°C 0°C to 7°C
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Control procedure:
▪ Every day, when service starts, the temperature of the cooling spaces and refrigerators is controlled
- Read the temperature from the display or the fixed thermometer. - The registration is done by putting your initials + time in the correct box in the form.
- If the value read is higher than the target value, measure the T° with the probe thermometer according to the fixed procedure.
▪ Measure every week, on the day fixed by the work planning, after
noon service the temperature with the probe thermometer following the fixed procedure.
▪ Risk control:
- If at any other moment the display gives a higher value (near tolerance limits) and for this reason you are uncertain about T°-control? Perform an extra measurement with the probe thermometer.
▪ Procedure measurement with probe thermometer:
- Only measure in a little bottle of alcohol. - The bottle is fixed at a representative place. Never move it. - Take the bottle at the bottleneck between thumb and index and open it. - Introduce the thermometer and wait till the T° remains stable for at least four seconds. - Read the T°. - Write it down on the registration sheet with initials + time + encircle (if the value coincides exactly with the daily measurement: encircle + add your initials). - If the central temperature in the bottle of alcohol exceeds the target value, apply the correct action from procedure CA-CM 12.
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Example 2
Monitoring frying oil
PROCEDURE Nr. M15 CCP 7
Version July 12, 2007
MONITORING FRYING OIL
195
Purpose
To guarantee the best quality of used frying oil by keeping correct temperatures and by changing the frying oil on time. In this way quality loss and the presence of carcinogenic substances is reduced to an absolute minimum.
By repeatedly heating frying oil and keeping it warm at high temperatures for a long time, and because the oil gets contaminated when frying different products and by the oxygen in the air, the quality of the oil decays fast. Frying oil breaks down by oxidation (quality loss) and carcinogenic substances are created fast (especially at temperatures higher than the legal 180°C).
The internal procedure to change frying oil includes a weekly change on Saturday morning (in principle before the activities start) as a measure to avoid the use of bad oil. By following-up the operation temperature and controlling the composition of the frying oil, you check whether CCP is applied.
Person responsible for the procedure:
The name of the responsible person is put in the week planning
In case of absence the chef takes the initiative to assign this to someone else or takes care himself of follow-up.
Norms and limits:
- Temperature frying oil: maximum 180°C. Tolerance: accuracy thermometer (1,5°C)
- Composition frying oil: oxidation degree within legal limits.
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Control procedure:
1. Temperature
▪ Every day, before noon service starts, the temperature of the frying oil in the fryers is checked and registered
- Read the temperature from the display. - Register by writing down initials + time in the correct box on the form. - If the value read is higher than the target value, measure the T° with the probe thermometer according to the fixed procedure.
▪ Measure every week on Friday morning the temperature with the
probe thermometer following the fixed procedure. ▪ Risk control: - If at any other moment the display gives a higher value (near tolerance limits) and for this reason you are uncertain about T°-control? Perform an extra measurement with the probe thermometer.
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▪ Procedure measurement with probe thermometer :
- Measure directly in frying oil. - Be extra careful for burning wounds. - Clean the probe with an alcohol cloth. - Put the probe some five centimeters in the frying oil and wait till the T° remains stable for at least four seconds. - Read the T°. - Write it down on the registration sheet with initials + time + encircle (if the value coincides exactly with the daily measurement: encircle + add your initials). - If the temperature exceeds the tolerance value (> 181,5°C), apply the correct action from procedure CA-CM 15.
4. Quality frying oil
▪ Each week, on Friday morning, before activities start, a test is
performed with test strips (3M-fat test method).
▪ Procedure: - Take a little pot of 3M-test strips from the cooling.
- Check the expiration date of the strips. Is it expired? Throw away the strips and take another pot. Report this to the chef. - Take a test strip from the tube.
- Dip the test strip for 10 seconds in the hot oil (180°C). - Remove the test strip and let it leak.
- Wait for 15 seconds. - Read the result and act accordingly.
▪ 1 yellow box (bittom): frying oil OK! • Do not change. Plan a new test after the
weekend. ▪ 2 yellow boxes: frying oil OK!
• Do not change. Plan a new test after the weekend.
▪ 3 yellow boxes: frying oil still usable. ▪ Replace before service on saturday.
▪ 4 yellow boxes: frying oil not usable anymore. Replace immediately. Follow procedure CA-CM 15.
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Example 3: Monitoring central temperature warm preparation
PROCEDURE Nr. M22 AP 1
Version September 3, 2007
MONITORING CENTRAL TEMPERATURE WARM PREPARATION
199
Purpose
You can only obtain the best quality for prepared dishes, at the same time with respect to taste, consistency, colour and food safety, by applying correct preparation techniques and temperatures. The central temperature is the most critical point.
By taking samples of obtained central temperatures you can check whether the process is covered.
Person responsible for the procedure:
The name of the responsible person is put in the week planning
In case of absence the chef takes the initiative to assign this to someone else or takes care himself of follow-up.
Norms and limits:
- Central temperature min. 65°C. ▪ Tolerance: min. 50°C for special preparations:
▪ Meat blue, saignant… ▪ Sabayon, bearnaise, Dutch sauce, ...
Control procedure:
▪ Each week two preparations are controlled.
▪ Procedure measurement with probe thermometer: - Clean and disinfect probe. - Put probe in the dish till the center (single piece) or at least 5cm below the surface (liquids). - Wait until the T° remains stable for at least four seconds. - Read the T°. - Write down the product name + T° on the registration sheet + your initials in the last column.
- If the central temperature does not reach the target temperature, adequate corrective actions or measures should be performed (see CA-CM 22).
Clean and disinfect the thermometer