Learning Goals in Safe Food Practices

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Learning Goals

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Safe Food: 100% Error-Free, Informed and Thinking Employees/Trainees, Appropriate and Current Regulations

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HACCP

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Hazard Analysis Critical Control Point

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Purpose of HACCP

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A program to produce food that is error-free.

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All food is potentially hazardous

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Some foods are more hazardous than others

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Definition of hazardous food

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A food capable of supporting the growth of disease organisms or the production of toxins of such organisms

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Ranking of foods

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Foods can be ranked from most dangerous to least dangerous

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Any food derived from animals

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Category of hazardous food

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Melons and other sliced fruits with rinds

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Category of hazardous food

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Garlic and oil mixtures (anaerobic bacteria)

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Category of hazardous food

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Inadequate Hot Holding

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A factor contributing to food-borne illness.