HTM 3090 Chapter Notes - Chapter 11: Hazard Analysis And Critical Control Points, Hand Washing

• School: University of Guelph
• Department: Hospitality and Tourism Management
• Course: HTM 3090
• Professor: Simon Day

Document Summary

Chapter 11: adapting haccp principles to your operation. Customize pertinent details to reflect your operation. Add components from more than one model. Determine which model best describes your food delivery system. Sanitation procedures are regularly conducted and documents. Pest control measures are implemented and documented. Facility has service counters for food pickup and payment. Train employees in food handling, cooking times and temps, personal hygiene. Cook all potentially hazardous foods to safe internal temp. Prepare small batches of food in advance. Extensive menus, complex foods, increased food prep processes. Nursing homes, hospitals, child care facilities, schools, corporate dining rooms, cafeterias. Separate foods when packaging, use containers designed to maintain temps. Reheat hot foods to 74 c r 165 f, delivery cold foods at 4 c or lower. Sneeze guards, food shields, lighting that doesn"t impact tempt. Protective plastic shields around lights to guard against broken glass. Delivery, catering, mobile, temp units, vending machines.