NFS 220 Lecture Notes - Food Safety, Food Contaminant, Hazard Analysis And Critical Control Points
11 Jun 2018
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Food Safety Plans and HACCP
Food service establishment should have written plans for the safe preparation of each menu
item in the establishment. These plants are called food safety plants. Food safety plans are
part of a hazard analysis critical control points program, a systematic approach to product
safety that is widely used in the food industry. An FSP begins at the receiving and storage
stage, when food enters the establishment, until the point when it is served to the
customer. When all food handlers follow the FSPs for the foods served in an establishment,
the risk of food contamination will be reduced. An FSP identifies hazards, critical control
points, critical limits, monitoring actions and corrective actions.
Hazards
An FSP begins by identifying the possible biological, physical, and chemical hazards
associated with each step in the preparation and serving of a menu item. In the food service
industry, biological hazards are by far the most common type of hazard.
Critical Control Points
In a food safety plan, a critical control point is a point beyond which no further action can be
taken to eliminate a hazard. In other words, a CCP is either a kill step, the step at which the
hazard is eliminated, or a control step, the step at which the hazard is controlled. For foods
such as raw meats, poultry, seafood and eggs, a CCP is the cooking step when the
temperature of the food is raised to a high enough temperature to kill bacteria. Fod foods
such as fresh salad ingredients or ready made sandwiches, a CCP is the storage step when
the food is stored away from potentially hazardous foods and at a temperature low enough
to control bacterial growth.
Critical Limits
Critical limits are specific and measurable limits that indicate effective control of a critical
control point. In the above examples, the critical limit for the cooking step is to cook meat to
at least 74 degrees Celsius, and the critical limit for ready made sandwiches is to store them
at or below that.
Monitoring Actions
Monitoring actions are checks, measurements or observations that prove that the critical
limit is met. These actions might include checking the internal temperature of hamburger
patties at the end of the cooking time, or checking the temperature of the sandwich display
cooler every two hours. Monitoring actions should be documented and accurate records
kept.
Corrective Actions
Corrective actions are procedures that should be followed when a critical limit has not been
met.
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Document Summary
Food service establishment should have written plans for the safe preparation of each menu item in the establishment. Food safety plans are part of a hazard analysis critical control points program, a systematic approach to product safety that is widely used in the food industry. An fsp begins at the receiving and storage stage, when food enters the establishment, until the point when it is served to the customer. When all food handlers follow the fsps for the foods served in an establishment, the risk of food contamination will be reduced. An fsp identifies hazards, critical control points, critical limits, monitoring actions and corrective actions. An fsp begins by identifying the possible biological, physical, and chemical hazards associated with each step in the preparation and serving of a menu item. In the food service industry, biological hazards are by far the most common type of hazard.
