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HACCP Principles
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In order for the A HACCP plan to work effectively, it must be developed and followed by
the foodservice establishment utilizing the seven principles.
1.
Conduct a hazard analysis:
My Hazard is identified to be inefficient Food-Waste management practices. This may be
classified as a Sanitation-->Cross Contamination Hazard. More Specifically, this is referring
to the case of employees not taking out the trash at appropriate times. On 10/22/14, I
observed the large trash bin being well over half capacity for the last two hours until closing.
This same issue was present on 10/23/14 for at least four hours in the evening time. There
was no visible lid on the bin in both instances. Garbage is a breeding ground for harmful
microorganisms and insects; especially flies which are carriers for many harmful
microorganisms. It may also serve as food for rodents
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could have been taken out in the idle time. On 10/23/14, I spent a full 8 hour work day there.
During the evening time around 5pm, the taco bell/pizza hut express sale and production
was very busy for the next three to four hours but the food waste management aspect was
neglected when it reached capacity.
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The corrective action in this case would be to educate the staff on the dangers of poor food
safety handling practice. Staff must be trained to identify hazards and be provided with
written procedures on how to prevent, reduce, and eliminate them. For instance, explain to
the employees that an overfilled garbage can foster the presence of house and fruit flies
where there are presence of over 20 species which are classified as "pathogenic" or "disease
causing". Let them know the types of bacteria these flies may carry, how they can make
contact indirectly and directly with the workers, and the risks associated with cross
contamination from the bacteria; Shigella, Salmonella, E. Coli, etc. Preventative measures
should then be addressed. Written documentation can also be given to each as to the
proposed waste management standards. A log should be checked frequently and managers
should ensure they are properly recorded along with the corrective action taken to deal with
the issue at hand.
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Establishing verification Procedures
To ensure that the plan is working, the log should be checked often by the manager on duty.
The Manager shall also physically go and see the waste area at random time check points
that were established. If someone logs in that they removed the trash at a certain time; the
manager shall cross reference that time with time on the video camera. the aforementioned
factors will ensure that the HACCP monitoring system is being enforced. Reassessment of
the plan must be done on a regular basis and updates should be made when necessary.
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The aforementioned log of waste management will help track employee adherence of the
HACCP monitoring system. All monitoring and corrective action documentation should be
filed. This is primarily for employee review and training purposes. Moreover, it may also be
used as legal documentation if any discrepancies arise. This could be anything like someone
making a food poisoning complaint which may lead to an inspector checking conditions on
behalf of the complaint. These files and or documentation should be kept and backed up in a
known location by management staff only.
Following and having a written plan for the HACCP principles is a great attribute of a
food safety program. With the proper education and implementation; it is an efficient
strategy to eliminate or minimize potential risks of hazards of all three forms; biological,
chemical, and physical. The magnitude of how important it is for food establishments to
follow HACCP created by the corporation following the seven principles is extremely
critical. It can and will help ensure protection of the food service establishment and at the
same time protect consumers from health hazards as a result of poor food handling practices.
Taco Bell/Pizza Hut Express (116 street btwn 3rd avenue & Lexington Avenue)
In-Service Plan:
Food-Waste management as it relates to Sanitation/Cross Contamination
Summary of issue: The large trash bin being well over half capacity for multiple hours until
Health Code:
Furthermore, according to the OFFICIAL RULES OF THE CITY OF NEW YORK, Title 24
Department of Health, ARTICLE 81 entitled FOOD PREPARATION AND FOOD
ESTABLISHMENTS; our hazard directly violated health code 81. 37/section (k);
-Garbage and waste materials shall not be permitted to accumulate or to become a nuisance, but
shall be stored, handled and disposed of in a sanitary manner that protects food and food-contact
surfaces from contamination. Such materials shall be kept in easily cleanable, tightly covered
watertight, rodent-proof, insect-proof containers, which shall be lined with plastic or wet strength
paper bags or shall be disposed of promptly, without intervening storage. The garbage
receptacles and their covers shall be properly cleansed immediately upon emptying. (page 10760
RCNY 7-31-98)
What is contamination exactly? Article 81 further defines contamination as adulterated or spoiled
food, or food and equipment which is exposed to filth, toxic substances, rodent, or insect contact
or infestations, or...or food in or subject to any condition which could permit the introduction of
pathogenic microorganisms or foreign matter, including manual contact during service or
preparation...
Violation of 81. 37/section (k); may also lead to violation of health code 81.23/section (a); Food
establishments shall be kept free from rodents, insects, or other pests, and from any condition
conducive to rodent or insect and other pest life.
Simple but Important Problem Resolution: Since garbage, waste and unprotected food stores are
rodents, roaches, and insects/flies food supply;
-Remove all breeding places in the establishment (garbage in our case)
-Keep garbage cans thoroughly clean and tightly covered
-Rinse and Spray garbage containers when emptied (1 part bleach, 3 parts water
-Make sure garbage is sealed in plastic bags before placing in vermin proof containers
-Dispose of garbage promptly so no overfilling is present
-Follow regular intervals for checks of garbage container to ensure no overflowing
VIOLATIONS=
- FINES FOR OWNER
- CLOSED FOR BUISNESS= NO PAY
- SICK CUSTOMERS
- LAW SUITS
- LOSS OF CONSUMERS/CUSTOMERS
End Result-->