Section 8: Summary
In summary, the actual rules
for food safety HACCP-based self-control are simple.
The key to performing these
simple food safety tasks is for all food preparers and servers to be trained,
and to follow these procedures 100% of the time until the rules are officially
changed. With documentation of all recipe procedures and policies
on hand washing, cutting board cleaning, etc., the only remaining factor
is behavioral control. Management leadership is crucial. Effective
management trains and coaches all employees to use correct procedures for
handling, producing, and serving food before they are allowed to perform
their tasks. Employees are given positive reinforcement when jobs
are completed satisfactorily so that the goal of producing and serving
safe food through hazard-controlled processes becomes achievable.
Assume that all raw food and the people who are producing the food
Use raw food as soon as possible.
Employees wash their hands and fingertips correctly at times required
to prevent transfer of pathogens to food.
Utensils, work surfaces, cutting boards, etc. are pre-rinsed, washed,
and sanitized correctly.
Infective pathogens in food are reduced to a safe level by heating
food sufficiently (pasteurization or cooking), washing it, or acidifying
it. Food should be heated in less than 6 hours to over 130ºF
After preparation, food is served and consumed as soon as possible,
or it is cooled to 45ºF (7.2ºC) in less than 15 hours and stored
at less than 41°F (5.0°C). If the food temperature is not
below 30ºF (-1.1ºC) or above 130ºF (54.4ºC), or if
pathogen growth is controlled in some other way, it must be used in a time
that limits the growth of L. monocytogenes or Salmonella
spp. to less than 5 generations.
The presence of chemicals and hard foreign objects in food is controlled.
Ingredients in all food products are known so that consumers who have food
allergies may ask questions regarding the ingredients of any food product
and receive accurate answers in order to protect themselves.
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to Table of