Health Department Inspections

FNW -2Sanitation Procedures

What you will learn

• How food flows through the food service operation and your own home• Have a better understanding of the

conditions that may cause food borne illnesses• Steps to preventing the process

Food• All food is sold commercially in the

United States• It must pass through inspection by

either the USDA or the FDA• Both employ thousands of people

who inspect food, train food workers, and concern themselves with the safety of the food supply in the United States

Home• Once food enters your home there is

no way to ensure it is not at risk for food borne illness.• It is important that you understand

the steps to preventing food borne illness in your home.

HACCP• HACCP is a management system in

which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.

HACCP•Hazard •Analysis •Critical•Control •Point• This is a monitoring systems that identifies potential

hazards.

History of HACCP• Developed by the Pillsbury Corporation for NASA astronauts. So beneficial that the food service industry adopted it.

HACCP Steps• Purchasing – The act of buying• Receiving – come into possession of

something• Storage – The act of keeping goods

and materials in a designated place• Preparation- the activity of putting

or setting in order in advance of some act or purpose

HACCP Steps• Cooking – The act of preparing

something (as food) by the application of heat• Food Holding and Serving –

Maintaining the hot and cold temperatures• Cooling – the process of heated or

hot objects slowly loosing heat