Kitchen Operations - Ensuring the Safety of Food - Assignment Example

NAME : XXXXXXXXXX TUTOR : XXXXXXXXXX TITLE : KITCHEN OPERATIONS COURSE : XXXXXXXXXX INSTITUTION : XXXXXXXXXX @2009 Table of Contents Table of Contents i Part 1 1 Introduction 1 Process Flow Diagram 3 Identifying CCPs 4 Hazard analysis- Beef and Guinness pie. 4 Hazard Identification Sample Form 6 Critical Limits 6 Corrective Actions for CCP 6 Part 2 9 Personal Hygiene 9 Storage 10 Pest Control 12 Cooking 12 Delivery 15 Maintenance 15 Bibliography 18 Part 1 Introduction The HACCP system can be referred to as the move to control a process scientifically. Guinness pie and beef pie for them to be ready for service or consumption, they will pass through many processes. For example, there are processes like delivery, preparation, storage, cooking, cooling and many other processes. Food hazard occurs might occur in one of these steps and so a HACCP system is essential to control any hazard that may be present. Proposed HACCP System for Guinness and beef Pies Guinness pie and beef pie may get contaminated by bacteria, foreign bodies which may come from cross contamination or during handling. Besides, bacteria may develop incase food storage is at the incorrect temperature. Bacteria may still survive processes that are meant to kill them. A good example is when the temperature is not enough when cooking Guinness pie and beef pie or incase disinfection or cleaning has not been properly done. Therefore, installation of an effective HACCP system is a necessity. The monitoring the date codes and the delivery or storage temperatures should checked. After cooking the temperatures ought to be checked against the level that is specified. During monitoring the procedures used in cleaning utensils being used should be checked against a standard schedule. In order for the monitoring to be effectual, the controls set within HACCP system should be exact as possible. For example, it should state cooked Guinness or beef pie ought to be stored in a fridge under temperature that is specific than stating that they will store in a refrigerator. Process Flow Diagram Process Category: Production Product: Beef/Guinness Pie Identifying CCPs Critical points for Guinness and beef pie are points where potential hazards have a likelihood of causing illness to the consumers incase they are not controlled or prevented and therefore they should be addressed. These are places like where the food in kitchen is likely to be contaminated by chemicals, bacteria and foreign bodies. The points where bacteria are likely to grow or survive should be identified. Food ought to be kept at the right temperature and the food in danger zone should not stay there for long. Moreover, to prevent bacteria food should reach high temperature when cooking and when reheating the temperature should be high. The points where foreign bodies are likely to enter should be noted like the ingredients should be free of foreign bodies. Bacterial contamination is likely to occur if raw food and cooked are not separated and incase equipments used in food handling are not adequately disinfected or even staff not maintaining correct hygiene. There is also a possibility of food getting contaminated by chemicals. So the chemicals should be kept away from food, chemicals should be diluted properly and the correct chemicals for food preparation. Hazard analysis- Beef and Guinness pie. 1. Hazard analysis 2. Frozen cooked Guinness and beef pies 3. Products in them. 1. Establish probable Hazard associated Identification with product Enteric microorganisms. E. coli O157:H7 or Salmonella Salmonella in finished product. Evaluate sternness of health cost if likely hazard is not correctly controlled. Epidemiological confirmation shows that these pathogens cause rigorous health effects including death. Salmonellosis causes a modest to serious illness. It can be due to consumption of few Salmonella cells. Establish likelihood of occurrence of potential hazard if not appropriately controlled. E. coli O157:H7 is of little likelihood while Salmonellae is of modest probability in raw meat. Products made with red meat have been linked with outbreaks of salmonellosis. If not successfully controlled, some consumers are liable to Salmonella from this food. Using above information, decide if this possible hazard is to be tackled in the HACCP plan. The HACCP team makes a decision that enteric pathogens are hazards for Guinness and beef pies. Hazards should be tackled in the plan. HACCP team resolves that if the likely hazard is not correctly controlled, eating of Guinness and beef pies is likely to cause health risk. Hazard ought to be tackled in the plan. Hazard Identification Sample Form (To be filled out by the head of HACCP team) Type of food ____________ Date ________________________________ Team Leader ________________________________ Responsible Safety Officer _______________________________________ Critical Limits TYPE PREPARATION (minimum) PROCESSING (minimum) COOKING (minimum)   strength time (hrs) total process time (hrs) time (min) temperature (F) Beef Pie 60 60 2:20 :50 7:45 5:45 30 30 145 145 Guinness Pie 60 :45 5:45 30 145 Beef Pie 60 1:20 5:45 30 145 Guinness Pie 60 :40 5:45 30 145 revision date: Corrective Actions for CCP The corrective actions chosen should be effective thus these corrective actions should be able to eradicate the hazard or decrease it to a level that is harmless and acceptable. These corrective actions should be sensible and should make sure that Guinness and beef pie are safe to eat. Wherever there was deviation from critical points during beef and Guinness pies cooking, a corrective action should be taken. Hence the corrective action ought to include formation and correction the source of non-compliance, establishing the methods of disposing the beef and Guinness pies, that did not comply and a record of any corrective action that was taken should be recorded. Precise corrective actions ought to be developed early for each CCP and should be in the HACCP plan. The HACCP plan is supposed to identify what ought to be done incase there is variation, those who should execute the curative actions, and that a documentation will be developed and maintained incase an action is performed. People with knowledge about the process, product and HACCP plan should be the ones responsible for oversight of counteractive actions. Suitably, specialists may be consulted when reviewing existing information and also in aid when deciding on how to do away with products that are non-compliant. During cooking, it was recommended that QA should refuse or hold beef or Guinness pie until the time that the correct temperature is finally achieved. This was dependant on time or temperature deviation. Also the QA will take a step of identifying the cause of deviation and try to prevent any possible reoccurrence. The corrective actions for other CCPs were developed and attached to the plan for HACCP (Joan 1995). Incase a deviation occurred, kitchen staff (where beef and Guinness pie are being produced) should follow the corrective action plan and eventually the corrective action log should be used to enable creation of records of their actions. The Log forms for Corrective action were kept at CCPs for an employee to use immediately he/she discovers the deviation for recording. Before serving, that is, beef or Guinness pie, the establishments reviewed all records involving cooking of these products. Still, they were documented according to this section and this was to make sure that completeness, determinations of critical limits included were met and were found to be suitable, so actions to correct the deviations were done. Checks involving serving and refrigeration verification were completed soonest when beef or Guinness pies, being the finished products were kept for storage or some served. HACCP coordinator reviewed the results arising from the monitoring and confirmation checks that had taken place. For the deviations from critical limits that were there, curative Action Logs were reviewed to ensure that the necessary planned responses took place. When everything was okay and records available were complete, and it was ascertained that establishments controlled the product (beef or Guinness pie) production, through its own HACCP system, the review form for serving and storage was signed by the HACCP coordinator. Temperature Recorder Verification Log Temperature records temp (ºc) Start of the week a.m. p.m. action initial Graph showing temperature variations, at a given week Part 2 Personal Hygiene Before kitchen staff starts to work in the kitchen, they should be given verbal and even written instructions on requirements of food hygiene. Kitchen staff should always be clean and should wear protective clothing that is clean. They ought to wash their hands always and should make sure all cuts are covered. Kitchen staff should not drink or smoke when handling food and coughing or sneezing is not allowed too. Keep yourself clean and wear clean clothing. Food should not be prepared very far from serving time and all equipments should be kept clean. Personal hygiene should be a component of a system that manages food safety. This will help food handlers to know their roles and practices they are required to carry while working. Moreover, anyone handling the food should take medical test from a certified medical centre and should be licensed for being fit and eligible to handle food. One should obtain an official Health Card permitting one to work as an eligible food handler. A food handler should not be suffering a communicable disease. The nails should be short always and the cooks should not have armoires, for jewelries while cooking and handling food. Storage The most convenient place to position a food store is at a point that is easily reachable to everyone accessing it. Storage is necessary to keep the right stock and to avoid running out of food when in immediate need. The store ought to be ventilated and the acceptable humidity must be maintained. Food storage is supposed to meet the requirements of food safety during storage. Food stored incorrectly can lead to food poisoning although it may be looking and tasting normal. Incase it is improperly stored; bacteria present may multiply to levels that are dangerous. Temperature danger zone should be observed. 5°C and 60°C, is the zone that is considered dangerous and the bacteria that causes food multiplies fastest. Particular care should be applied when dealing with foods with high risk. This is because food poisoning bacteria multiplies easily on some types of food. Foods with high risk include, poultry, eggs, prepared food salads, etc. For the food stored in a fridge, the required temperature is the one below 5°C. However for freezer, the temperature should be below -15°C. Fridge thermometer should always be used to check the temperature. Storage Chart Fresh Beef Refrigerator (40 °F) Freezer (0 °F) Steaks 3 to 5 days 6 to 12 months Chops 3 to 5 days 4 to 6 months Roasts 3 to 5 days 4 to 12 months Variety meats--tongue, liver, heart, kidneys. 1 to 2 days 3 to 4 months Hot and frozen foods should be stored separately. Foods store in a freezer should be frozen hard. Thawed food should not be refreezed. This is because bacteria that lead to food poisoning may perhaps grow while the food is still thawing. Bacteria present in frozen food a second time are hard to die. More so, the food has the likelihood of having higher levels of bacteria that leads to food poisoning. Food that has been defrosted ought to be stored in fridge until it is set for cooking. Raw food must be stored differently from the cooked food in a fridge. This is because bacteria from the food that is raw can cause contamination to the cooked food. In such a case, bacteria multiplication can rise to dangerous levels, incase the food is not precooked. Raw foods should be kept below the food that is cooked to prevent liquids like juices from meat dripping hence contaminating the food that is cooked. The containers used for storage should not be used for any other purpose, other than storage of food. They should be covered with lids that fit properly and foiled to avoid drying of the food, or avoid things that may fall in. Storage of food in open tins should be avoided. Incase the high-risk food has stayed in the temperature danger zone for more than four hours; it should not be kept for a longer time. Incase the expiry date is not known, the food should be thrown. Establishment of a process concerned with regular sampling and consecutive testing of food is important. This should check all the food, dinner, lunch and breakfast. Pest Control This should be done by pest control contractors. The contractor should install Fly killers that are electric and should be changed over spring. This ensures they are strong for summer and other months which are very busy. EFK should be strategically placed to prevent insects from pinging off to the packaging. The contractor should use baits that are not toxic. The kitchen manager should accompany the field biologists, at least once a year during inspection. Pest Control Chart Date Control Method Name Cooking The food should be cooked following the correct recipes. The correct cooking time should be observed, this means that it should be ready for consumption but not overcooked. The staff should offer their services without delaying the customers. They should be fast and should offer the best services. All the services offered in this hotel should please the customers fully. Cleanliness maintenance is very necessary. If cleanliness is not maintained, food contamination is likely to occur. The staff should be clean; the utensils used during preparations, cooking and serving of the food should always be clean. The correct procedures should be used to set the table. This includes the cutlery and the utensils (Suffolk 2001). Cooking Chart Date Type of Food Name of the Cook The hotel should implement defensive innovation. In this case, temperature control will be improved, heat and energy will be greatly saved, waste will be minimized greatly, sanitation will be better and the services will be much faster and flexible. The pests should be fully controlled since they not only pose a threat as pests, but can also portray a negative image to the customers. There should be a set department that is concerned with controlling the pests. However, everyone should be responsible to control the pests altogether. The staff working should be qualified and should be trained on different ways of handling food and customers. Cleaning in the kitchen Substances and Chemicals to be used in cleaning (dilution and the time period for the chemicals etc) Processes in Cleaning Storage and Disposal of Materials Extraordinary Instructions or Hazard Warnings Cleaning Record in Kitchen Item Cleaning Date Checking Date Acceptable? Delivery Delivery of cooking items should always be done on time. There should be a supplier who is assigned to do this. The date of delivery ought to be noted and both supplier and the person receiving the goods should sign. Delivery Chart Date Item Delivered Name of the Supplier Receiver Maintenance The kitchen should have a procurement department that is concerned with maintenance in the kitchen. The head of this department should oversee that the kitchen is well maintained. Maintenance Protocol A sample of Billy Blue kitchen layout Bibliography Joan, K 1995, “The HACCP Food Safety”, Viewed 25 June 2009, Read More