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HACCP
Hazard Analysis
of Critical Control
Points is a food inspection system designed to anticipate problems
with food BEFORE they occur. Essentially, a HACCP system is a proactive,
dynamic process that defines all of the regular food safety practices
in a kitchen. For example, all chicken is cooked to an internal
temperature of 165° F. The object is to practice food safety
consistently according to your HACCP system design. By doing
this, a HACCP system is recognized by law in the event a kitchen's sanitary
practices are ever brought into question.
IQF
Individually Quick Frozen; Foods that have been frozen in a process that
allows them to maintain separation from the other ingredients in the container.
(i.e., bag of frozen peas, chicken tenders, etc.)
MAP Foods
Modified Atomosphere Packaging is food that is contained in a package
that has had the air removed and replaced with Carbon Dioxide or Nitrogen
in order to extend the shelf life of the food. (i.e., pastuerized
eggs)
One-Stage Cooling Method
Simply put, you bring the food from 140° to 40° F within 4 hours.
The only other exception in cooling is the Two-Stage Cooling Method.
PC
Portion Controlled; Foods that have been separated into individual
servings.
Potentially Hazardous Foods (PHF)
These foods provide an environment in which microorganisms can thrive.
They are generally high in protein, low in acid, high in water activity
and have a history of causing outbreaks. Examples of these types
of foods are listed below:
| • Tofu |
• Milk & Milk Products |
• Soy-Protein Foods |
| • Sprouts & Raw Seeds |
• Fish |
• Poultry |
| • Meat: Beef, Pork, Lamb |
• Sliced Melons |
• Cooked Rice & Beans |
| • Shell Eggs |
• Baked Potato |
• Garlic & Oil Mixtures |
| • Shellfish &
Crustacea |
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Sous Vide
Partially or fully cooked foods that are vacuum packed. Vegetables
and portion controls are examples of sous vide foods.
Temperature Danger Zone (TDZ)
40° to 140° F - The temperature when Potentially Hazardous Foods
are subsceptable to mircoorganism growth. The Intense TDZ is 70° to
120° F.
Two-Stage Cooling Method
This method allows 2 hours to to bring the food to 70° F and then
an additional 4 hours to bring the food from 70° to 40° F.
UHT
Foods that have been pasteurized at Ultra High Temperatures in order to
kill microorganisms and extend shelf life. (i.e., Parmalat
milk)
Vacuum Packed
Food that has been packaged in a container that has had all of the air
removed. Generally, raw foods are vacuum packaged.
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