HACCP

HACCP
CAMPUS & OFFICE

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ihsindonesia.ac.id
IHS – International Hotel Management School 1
HACCP
CONTENTS
BAB I HACCP 2
BAB II Personal Hygiene 9
BAB III Cookery Process (Food Flow) 13
BAB IV Transporting Food 22
BAB V Micro Organisms 26
BAB VI Food Allergens 32
BAB VII Food Treatment 40
BAB VIII Food Labelling 49
BAB IX Food Holding SOP 55
BAB X Thawing, Cooking and Reheating Temperatures 62
BAB XI Thermometer Calibration 68
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IHS – International Hotel Management School
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HACCP
BAB I
HACCP
A. Introduction to HACCP
HACCP is an acronym used to describe the Hazard Analysis and Critical Control Point system.
The HACCP concept is a systematic approach to food safety management based on
recognised principles which aim to identify the hazards that are likely to occur at any stage
in the food supply chain and put into place controls that will prevent them from happening.
HACCP is very logical and covers all stages of food production from the growing stage to the
consumer, including all the intermediate processing and distribution activities.
The HACCP concept was originated in the early 1960s by The Pillsbury Company working
along with the National Aeronautic and Space Administration (NASA) and the USA Army
Laboratories. It was based on the engineering concept of failure, mode and effect analysis
(FMEA), which looksat what could potentially go wrong at each stage in an operation and
puts effective control mechanisms into place. This was adapted into a microbiological safety
system in the early days of the USA manned space programme to ensure the safety of food
for the astronauts, in order to minimise the risk of a food poisoning outbreak in space.
At that time food safety and quality systems were generally based on end product testing
but the limitations of sampling and testing mean that it is difficult to assure food safety. It
became clear that there was a need for something different, a practical and preventative
approach that would give a high level of food safety assurance - the HACCP system. Whilst
the system was not launched publicly until the 1970s, it has since achieved international
acceptance and the HACCP approach towards production of safe food has been recognised
by the World Health Organisation (WHO) as being the mosteffective means of controlling
foodborne disease.
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HACCP
What are the 7 Principles of HACCP?
Principle 1: Conduct a hazard analysis.

Principle 2: Determine the critical control points (CCPs).Principle 3:
Establish critical limit(s).
Principle 4: Establish a system to monitor control of the CCPs.
Principle 5: Establish the corrective action to be taken when monitoring indicates that
a particular CCP is not under control.
Principle 6: Establish procedures for verification to confirm that the HACCP system is
working effectively.
Principle 7: Establish documentation concerning all procedures and records
appropriate to these principles and their application.
While this information is so important to be used in food industry, there are still questions
will appear, why we need to use it and how to use it?
HACCP is a proven food safety management system that is based on prevention. By

identifying where in the process, the hazards are likely to occur it is possible to put into
place the control measures required. This ensures that food safety is managed effectively
and reduces reliance on the traditional methods of inspection and testing. Inspection and
testing have traditionally been the methods used in quality control. Exhaustive inspection
would appear to be the ultimate approach towards producing a safe product, at least
theoretically. In practice, however, it is not so. Take the example of fruit going down a
production line where operatives use visual inspection forphysical contamination such as
leaves, stones, insects etc. The effectiveness of this technique is reduced by several factors
such as:
1. Distraction of employees by noise, other activities going on around them,people talking.

2. The span of human attention when carrying out tedious activities. People’s
varying powers of observation.
To detect chemical and biological hazards 100% testing is simply not possible because such
tests are nearly always destructive. Sampling plans are used instead which are based on:
1. The ability to detect the hazard reliably using analytical techniques, which vary in
sensitivity, specificity, reliability and reproducibility.
2. The ability to trap the hazard in the sample chosen for analysis.
Often random sampling is used and the probability of detecting the hazard is therefore low.
Use of statistical sampling techniques will increase the probability of detection but it can
never be absolute unless the whole batch isanalysed.
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HACCP
What type of company would use HACCP?
HACCP is applicable throughout the food supply chain from raw material production through
processing and distribution to final use by the consumer and can also be applied to non-
foods such as primary packaging. Figure 2 shows in a simple way some of the different
stages of food production wherefood safety is a fundamental issue. If hazards are not
controlled at any particular part of this chain, problems could occur or increase later on; it is
therefore important that control measures are put into place at each stage of the process,
adopting a preventative approach for the entire supply chain.
1. Primary producers.
Primary producers may be farmers raising livestock for the meat industry,fish farmers or
harvesters or growers of crops, fruit and vegetables.
HACCP use is increasing in this sector but has not been well established historically.
Example of HACCP use: A tomato grower may require spraying with pesticide for
controlling the presence of a particular pest and may identifypesticide contamination as
a possible hazard. The control measure is controlled spraying with pesticide.
2. Processor.
This includes primary and secondary processors of food. Primary processors are
operations such as slaughterhouses, dairies, sugar and oilrefineries etc., who process
the raw materials from the farm into a form that can be used further down the chain by
the secondary processors.
Secondary processors are finished product manufacturers and packers. This is a
particularly complex area of the food supply chain because ingredients used in the final
stage of the food manufacturing process mayhave already been through several stages
of primary conversion carried out at different processing plants and even different
countries. The potential hazards associated with storage and transportation in such cases
must not be overlooked, particularly in view of the variety of climatic conditions and
handling involved. It is important that HACCP is used throughout these stages so that
hazards can be prevented and any problems that may occur can be traced to their
source. It is in this area ofthe supply chain that HACCP has been most heavily utilised to
date and particularly by larger companies.
Caterers/food service operators Catering and food service is an area highly prone to
food safety incidents because of its very nature, i.e. manyoperations often happening at
once in a restricted area, a vast number ofraw materials being handled, short
timescales/high pressure to produce
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HACCP
and a high turnover of staff. Many large catering/foodservice chains have used HACCP to
identify critical areas requiring control. Its use in smaller catering businesses has been
somewhat limited and probably driven by regulatory requirements where they exist.
Various catering or foodservice versions of the HACCP approach have been developed.
One well known example in the UK was the Assured Safe Catering (ASC) approach (DOH
1993). ASC is similar to HACCP in that each step of the process is analysedfor hazards
and controls are identified; however, it lacks the prioritisation in terms of qualitative risk
assessment that a formal HACCP approach would take in identifying the CCPs. As
emphasised in the earlier discussionon SMEs, the skill base in many of the small catering
establishments is very limited, which can act as a barrier to use of HACCP. Nevertheless,
it can be used very successfully in this sector if knowledgeable people are involved.
3. Retailers.
The essential control measures in retail typically include appropriate temperature
control and prevention of cross-contamination. HACCP application may be difficult to
achieve in smaller shops where both raw and cooked products are sold by the same
staff and from the same counter but in using it there is focus on the really critical
aspects of the operation, i.e. where controls must be in place to minimise the likelihood
of a food safety incident occurring. Some retailers process foods on the premises, e.g.
butchers and bakers. The HACCP approach applies to all sectors of the food industry,
but it is quite often the smaller companies that experience difficulties in implementing
HACCP for several reasons, including lack of technical expertise and financial
considerations (WHO 1999). Overcoming the difficulties is possible and will result in
clear benefits in that the business can really target control at the necessary critical
points.
4. Consumer.
This is a difficult area, as consumers do not necessarily have access to education and
training in food safety as does the food industry. There are many similarities between
catering and the way that a domestic kitchen operates, and studies carried out
demonstrate that it is possible to use HACCP techniques to good effect in a domestic
kitchen (Griffith 1994).
B. How do we know HACCP works?

There are several ways by which companies using HACCP will checkthat it is
working. Typically, these might be as follows.
Customer Complaint Numbers

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HACCP
Using the information provided by customers as evidence that the food preparation is not
causing problems. Quality complaints can be used as an indicator of all management
controls being properly applied, i.e. if there arequality problems then there may also be
food safety problems.
Auditing
This is the same as auditing any management system except that the documents
prepared using HACCP principles can be assessed for both completeness and
compliance.
Test results
Routine and specifically planned tests may be used to verify HACCP effectiveness. Records
should be reviewed to make sure that all such tests have been carried out properly and that
the results were within specification.
C. HACCP System.
HACCP system overview. Before that let us look very briefly at what the application of the
HACCP principles involves. The HACCP study itself is essentially made up of the first five of
the seven principles. A HACCP team willstart by applying the first principle and in order to do
this they will map out the food process step by step.
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HACCP
This is the HACCP study:
Example: Boiling an egg the process of boiling an egg can be broken down and documented
on a process flow chart as shown in Fig. 5. At each of the six process steps identified the
HACCP team will assess whether there are anyfood safety hazards of concern (Principle 1).
So, at step 1 they may identify Salmonella as a potential problem. They will then consider
whether the step of removing the egg from the refrigerator is a critical step (Principle 2) with
respect to the control of the hazard in question, i.e. Salmonella. They are likely to conclude
that it is not, given that the egg is going to be boiled in water later. At step 5 (where the egg
is boiled), as they apply Principle 2 theyare likely to conclude that the act of boiling is critical
(a critical control point) for control of Salmonella - it is a micro-organism which is easily
destroyed by thorough cooking.
They will then consider how long the egg must be boiled (the critical limit) toensure that
any Salmonella is destroyed (Principle 3). In manufacturing facilities this is usually
determined through various tests and measurements,
e.g. to assess the centre temperature of the egg over the course of the cooking time in
relation to known information on thermal destruction of Salmonella, and therefore that the
boiling time chosen is sufficient to reach the required centre temperature. Having proven the
relationship between time and temperature, the HACCP team must decide how often to
monitor theboiling time and the water temperature (Principle 4) and what to do if the
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HACCP
requirements are not achieved (Principle 5). All this information will be documented on a
form often known as a HACCP control chart or worksheetthat goes into the HACCP plan.
Other pieces of information may also be recorded and retained within HACCP plans, e.g.
details of who was on the HACCP team, a description of the product concerned, and the
notes taken during the hazard analysis. There are no hard and fast rules on what
additional information to keep.
Once the study is complete the team will need to carry out validation activities to confirm that
all elements of the HACCP plan will be effective. Example: Boiling an egg Validation:
Confirmation that boiling an egg for 8 minutes will destroy Salmonella. Verification activities
(Principle 6) typically include tests, random sampling and analysis, reviews of monitoring
records and audits - all designed to determine whether the HACCP system is working
effectively once implemented in the operation. Example: Boiling an egg Verification will
include a review of the monitoring records which show that the egg was boiled for 8 minutes.
It is the verification activities that principally lead to the compilation of several documents
and records which is another (Principle 7) requirement, though the HACCP plan itself is
obviously a key document (see Fig. 4). The HACCP principles are logical, and it is an easy to
understand concept. However, even though the example given (boiling an egg) is very simple
some technical knowledge is required, i.e. that Salmonella is associated with raw eggs and
that boiling for 8 minutes will destroy it. Many people with basic hygiene knowledge (or
cooking ability in this case) might know some of this but consider the situation if the product
was sushi or a pizza with a range of toppings - it is not so easy. There is also a whole range
of other skills and activities that are needed when HACCP is put into business for real.
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HACCP
BAB II
PERSONAL HYGIENE
A. Standard Grooming
Germs carried by people are one of the major sources of foodborne illness hence all
restaurant employees or Chefs should maintain good personal hygiene practices to
ensure food safety.
The term Hygiene refers to conditions and practices that help to maintain health and
prevent the spread of diseases, this sop outlines the standard hygiene policies and
procedures which need to be followed by food and beverage production staff eg: Chefs,
Food Handlers, Stewarding etc.
1. Kitchen Staff / Chef Personal Hygiene Standards:

a. Always arrive at work cleanly with clean hair, teeth brushed and bathed daily
with soap.
b. Maintain short, clean, and polish-free fingernails.

c. Artificial nails are not permitted for any staff in the food productionarea.
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2. Step by step washing hand guidance in the kitchen.
a. Washing Hands as per the hygiene standards and at the appropriate time is very
important.
b. The proper method to wash hands includes under fingernails and up to forearms
vigorously and thoroughly with soap and warm water for a period of at least 20 to 30
seconds.
c. Turn off the water faucets or tap using a paper towel in order toprevent
recontamination of clean hands.
d. Air dry your hands.
In addition, hands must be washed at below time or scenarios:
• While entering the food & beverage production facility before your shift begins.
• Immediately before preparing food or handling equipment.
• As often as necessary during food preparation when contamination occurs.
• Always in the restroom after using the toilet, and when before youreturn or
enter to your workstation.
• Wash hands when switching between handling or working with raw foods and
working with ready-to-eat or cooked foods.
• Wash your hands after touching face, nose, hair, or any other bodypart, and
after sneezing or coughing.
• Wash hands after you are cleaning tables, workstations, cutting board or after
cleaning duties.
• Between each task performed and before wearing disposable gloves.
• Change disposable gloves as often as hand washing is required.
• Wash hands before and after discarding gloves.
• After smoking, eating, or drinking etc.
• After taking out the garbage, handling any cleaning chemicals, picking up dropped
food items etc.
• Wash hands after any other unsanitary task have been performed.
• While washing hands make sure that you wash hands only in hand sinks
designated for that purpose.
• Use a hand sanitiser as per the required quantity after washing the hands.
• Always dry hands with single use towels or hot air blower.
3. Chef / Kitchen Staff’s uniforms.

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HACCP
a. Topi (Cook’s Hat)
Topi putih seorang cook dibuat sedemikian rupa dengan bahanatasannya
dari bahan yang berpori agak besar.
Gunanya agar udara masuk dan bersirkulasi di dalam. Tujuan utama memakai topi
ini ialah untuk menghindarkan rambut jangan sampai jatuh ke makanan, dan
meluncurnya keringat dari dahi ke makanan.
Sedang untuk orang yang memakainya sendiri ialah: untuk

menghindarkan kerontokan rambut akibat hawa panas.
b. Jaket (Double-Breasted Jacket)

Jacket cook harus dibuat dari bahan yang agak tebal dengan lengan panjang dan
bagian dadanya berlapis dua. Gunanya terutama untuk melindungi bagian dalam
dada dari panas api dari makanan atau cairan yang menyiram tubuh. Lengan panjang
gunanya: melindungi tangan dari barang-barang panas, misalnya oven.
c. Dasi Segitiga (Necktie)

Sekarang memakai dasi segitiga terdapat kecendrungan hanya untukmenutupi
bagian leher saja atau untuk pemantas. Sedang asal mulanya gunanya ialah:
untuk menyerap keringat dari bagian leher.
d. Celemek (Appron)
Bisa dibuat dari bahan tebal atau bahan karet gunanya untuk melindungi tubuh
bagian cairan seperti air, kaldu atau sauce panasyang mungkin menyiram.
Appron harus dibuat cukup lebar dan panjang.
e. Lap (Napron/Side Towel)

Inipun harus dibuat dari bahan yang cukup tebal dan menyerap. Bisa dipakai dengan
diselipkan pada lipatan apron bagian kiri. Kain lap ini harus selalu bersih dan
digunakan hanya untuk melindungi tangan darialat-alat panas, dengan kata lain
untuk memegang alat-alat panas.
f. Celana Panjang (Trousers)

Sudah merupakan tradisi internasional bahwa celana cook dibuat dari bahan katun
berkotak-kotak kecil biru atau hitam. Disamping itu juga dipakai warna putih polos
seperti bahan untuk pakaian lainnya.
Biasanya bagian bawahnya yang cepat sekali kotor, oleh karena itu bahannya
harus dibuat dari bahan yang mudah dicuci.
g. Shoes/Socks
Sebagai pelindung di bagian telapak kaki dari bahannya terkena siraman air panas
maupun minyak panas dan memperkuat pijakan dilantai dan diharuskan alas sepatu
terbuat dari bahan karet agar tidaklicin.
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HACCP
All kitchen staff should always be wearing appropriate and properuniforms.
Clean uniform with sleeves and clean non-skid, close-toed work shoeswhile on duty.
Always wear your apron on site, as appropriate.Do not
wear the apron to and from work.
Always remember to take off the apron before using the restroom. Change
apron if it becomes soiled or stained.
4. Other rules in the kitchen.

Always wear a hair net or cap in any food production area that completely covers all hair.
Keep beards and moustaches neat and trimmed.
Beard restraints are required in any food production area. Refrain from
wearing jewellery in the food production area.
Only a plain wedding ring or wedding band is permitted in the Kitchen. No necklaces,
bracelets, or dangling jewellery are permitted.
No earrings or piercing that can be removed is permitted.
5. Accidents occur in the kitchen or during work.

Report or inform the supervisor or sous chef in case of any wounds.
If you cut a finger, the most important action is to control the bleeding by immediately
applying direct pressure to the wound.
When a burn occurs, it is most important to wash the burn with room-temperature
water.
Consult the in-house hotel doctor for first aid and further treatments.Bandage any
cut, abrasion, or burn that has broken the skin.
Cover bandages on hands with gloves and finger cots as appropriate before
handling with food.
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BAB III
COOKERY PROCESS (FOOD FLOW)
A. RECEIVING GOODS
Most of the perishable products are fresh, but it does not mean that it is bacteria free. Chef
or cook that responsible for receiving goods must check the freshness, overall condition, and
sanitized with chlorin 50 – 100 ppm (partper million).
Below is the receiving log sample.
RECEIVING DELIVERIES
(Sample SOP)
PURPOSE: To ensure that all food is received fresh and safe when it enters
the foodservice operation and to transfer food to proper storage as quickly as
possible.
SCOPE: This procedure applies to foodservice employees who handle,
prepare, or serve food.
KEY WORDS: Cross-Contamination, Temperatures, Receiving, Holding,
Frozen Goods, Delivery
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INSTRUCTIONS:
1. Train foodservice employees on using the procedures in this SOP.
2. Follow State or local health department requirements.
3. Schedule deliveries to arrive at designated times during operational hours.
4. Post the delivery schedule, including the names of vendors, days and times of
deliveries, and drivers’ names.
5. Establish a rejection policy to ensure accurate, timely, consistent, and
effective refusal and return of rejected goods.
6. Organize freezer and refrigeration space, loading docks, and storerooms
before deliveries.
7. Gather product specification lists and purchase orders, temperature logs,
calibrated thermometers, pens, flashlights, and clean loading carts before
deliveries. Refer to the Using and Calibrating Thermometers SOP.
8. Keep receiving area clean and well lighted.
9. Do not touch ready-to-eat foods with bare hands.
10. Determine whether foods will be marked with the date arrival or the “use by”
date and mark accordingly upon receipt.
11. Compare delivery invoice against products ordered and products delivered.
12. Transfer foods to their appropriate locations as quickly as possible.
RECEIVING DELIVERIES, CONTINUED

(Sample SOP)
MONITORING:
1. Inspect the delivery truck when it arrives to ensure that it is clean, free of
putrid odors, and organized to prevent cross-contamination. Be sure
refrigerated foods are delivered on a refrigerated truck.
2. Check the interior temperature of refrigerated trucks.
3. Confirm vendor name, day and time of delivery, as well as driver’s
identification before accepting delivery. If driver’s name is different from
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what is indicated on the delivery schedule, contact the vendor immediately.
4. Check frozen foods to ensure that they are all frozen solid and show no signs
of thawing and refreezing, such as the presence of large ice crystals or liquids
on the bottom of cartons.
5. Check the temperature of refrigerated foods.
a. For fresh meat, fish, and poultry products, insert a clean and sanitized
thermometer into the center of the product to ensure a temperature of
41 ºF or below. The temperature of milk should be 45 ºF or below.
b. For packaged products, insert a food thermometer between two
packages being careful not to puncture the wrapper. If the
temperature exceeds 41 ºF, it may be necessary to take the internal

temperature before accepting the product.
c. For eggs, the interior temperature of the truck should be 45 ºF or
below.
6. Check dates of milk, eggs, and other perishable goods to ensure safety and
quality.
7. Check the integrity of food packaging.
Check the cleanliness of crates and other shipping containers before
accepting products. Reject foods that are shipped in dirty crates.
CORRECTIVE ACTION:
1. Retrain any foodservice employee found not following the
procedures in this SOP.
2. Reject the following:
• Frozen foods with signs of previous thawing
• Cans that have signs of deterioration, such as swollen sides or ends,
flawed seals or seams, dents, or rust
• Punctured packages
• Foods with outdated expiration dates
• Foods that are out of safe temperature zone or deemed unacceptable by
the established rejection policy
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B. STORING
Storage Temperatures and Procedures
A food service operation needs to have clearly defined storage areas and
procedures for several reasons. First, by providing storage facilities it is
possible to purchase supplies in quantities large enough quantities to get
price breaks. Second, the ability to store supplies on the premises reduces the
cost and time needed to order supplies and handle them upon delivery. Third,
menu planning is easier when you are aware of the quality, quantity, and
types of supplies that are on hand. If there is a run on a particular menu
item, it is nice to know there are enough materials on hand to ensure that
everyone who orders the item can be served.
In today’s market, many food service operations are reducing the amount of
stock they keep on hand because storage is expensive. Not only does space
need to be found but security needs to be tight. Many operators are willing to
pay a bit extra to suppliers in order to avoid the headaches of keeping track
of expensive items such as large quantities of high-quality meat, wines, and
spirits.
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Regardless, there still is a need for storing many types of supplies including
dry foods, dairy products, frozen foods, produce, and fresh meats. Storage
areas for such items often have design requirements that must be built into
the space in order to efficiently handle the specific types of supplies.
Dry Foods
The storeroom for dry foods should be located near the receiving area and
close to the main kitchen. Unfortunately, the storeroom for dry foods is often
an afterthought in food service facility designs, and the area designated for
storage is sometimes in an inconvenient location. No matter where the
location, there are several essential points to be observed in the care and
control of the dry storeroom.
The area should be dry and cool to prevent spoilage and the swelling of
canned goods. The ideal temperature range is 10°C to 15°C (50°F to 59°F).
The storeroom should be easy to keep clean and free from rodents and
vermin. This means all wall, ceiling, and floor openings should be sealed and
protected to prevent access.
It should be designed so it is easy to arrange and rearrange supplies to

facilitate stock rotation. The best arrangement is to have shelves situated in
the middle of the room so they can be stocked from both sides. This allows
you to rotate stock by simply pushing out old stock by sliding new stock in
from the other side of the shelf. This guarantees that first items received will
be the first items used, or the “first in, first out” (FIFO) concept in stock
rotation.
The area should be well lit.

Shelving must be at least 15 cm (6 in.) above the floor. Do not store items
right on the floor.
Aisles should be wide enough to allow room for carts or dollies, which should
be used to prevent possible injuries from lifting.
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Food and supply storage areas should be kept under lock and key to prevent
pilferage. Food storage control is an important step in the overall control of
food costs. All storerooms should be like bank safes where the assets of the
operation are being stored. This may mean that more valuable commodities
such as liquor and wine should be stored and locked inside a larger storage
area, such as the dry food storage area.
Refrigerated Products
The refrigerator, whether a walk-in or a standard upright, is an important
component in planning the storage of food items. Most fresh foods must be
stored in the refrigerator to delay their deterioration and decomposition. The
most basic rule must be always followed: store raw products below, never
above, your cooked or ready-to-eat products.
Critical Control Point

Keep foods 4°C (39°F) or colder, the safe temperature for refrigerated
storage.
Here are some considerations to ensure that the refrigerator does not break
down and risk spoiling food:
Monitor the temperature of the refrigerator daily. All refrigerators should be

provided with a thermometer so that daily readings can be taken.
Keep refrigerators in good working order. Maintain a regular servicing
contract with a local refrigerator repair company.
Most breakdowns are beyond the ability of kitchen staff to repair, but if the
refrigerator does stop running, first check that the power supply cord has not
simply been pulled out or the breaker has flipped off.
Clean refrigerators regularly. Shelves should be shallow and well vented to
make such cleaning quick and easy. Develop and follow a schedule to ensure
that refrigerators are cleaned on a consistent basis.
There are also several general rules that all personnel using the refrigerator
should follow:
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Store raw products below cooked or ready-to-eat products.

Develop and follow a FIFO system for refrigerated food.
Designate areas in the refrigerator for certain items and keep only those
items in their designated place.
Never put hot foods in the refrigerator unless necessary. (Unfortunately, one
person’s understanding of “necessary” may not be the same as another
person’s, so consider developing guidelines.)
Never leave the refrigerator door open longer than needed.
Although lack of time and personnel shortages often make it difficult to
observe these rules, it is imperative that they be followed.
Dairy Products
Dairy products must be stored in the refrigerator at temperatures of 2°C to
4°C (36° to 39°F). Follow these guidelines:
The fat in dairy products tends to absorb strong odours from the storage
surroundings. To reduce the likelihood of this happening, store dairy products
in their own area in protective coverings.
Do not store dairy products in a vegetable cooler; a separate refrigerator is
much more acceptable.
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Always keep the refrigerator clean.

Rotate dairy products when fresh product arrives. Dairy products should not
be ordered too far in advance of when they will be used. Ideally, such
products should be delivered daily.
Produce
Most produce is stored in the refrigerator at 2° to 4°C (36° to 39°F) to ensure
freshness and to prevent rapid deterioration. There are, however, several
exceptions, including potatoes and bananas, which should be stored at higher
temperatures.
Keep these factors in mind when storing produce:
Soft fruits should not be stored too long. It is often best to buy soft fruit as
you need it, keeping very little on hand.
Unripe fruit can be ripened at storeroom temperatures of 10°C to 15°C (50°F
to 59°F). It will ripen much more slowly under refrigerator conditions.
Before storing and when rotating stock, it is important to remove rotting fruit
from cases as one piece can affect others. The chain reaction can quickly
destroy the quality of a whole case of fruit.
Be aware of special storage problems. For example, bananas stored in the
refrigerator turn black quickly. Bananas should be stored under conditions
where the temperature range is 10°C to 15°C (50°F to 59°F).
The length of time produce can be stored varies widely. For example, hardy
vegetables such as carrots and cabbage will last for weeks, while delicate
vegetables such as lettuce should be bought as fresh as possible as they do
not keep for long.
Moisture on vegetables tends to soften them, causing rot. Even though in the
early stages of rot there is nothing basically wrong with such vegetables, they
can be unattractive to the eye.
Frozen Foods
Frozen foods should be stored at –18°C (0°F) or lower. If the temperature
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rises above –18°C, food can become discoloured and lose vitamin content.
Lowering the temperature after it has risen does not correct the damage.
Keep these factors in mind when storing frozen foods:
Fruit and vegetables that are received frozen will keep for months if they are
properly wrapped. Fish and meat properly wrapped also have a relatively long
freezer shelf life.
Freezing fresh fruits and vegetables on the premises is time consuming and
may be too expensive to consider. Fresh fruit must be properly prepared for
freezing or it will not store well.
All freezer products not properly wrapped will develop freezer burn, which
is a loss of moisture that affects both the texture and the flavour of the
food. A common sign of freezer burn is a white or grey dry spot developing
on the surface of the frozen product. Meat is particularly susceptible to
freezer burn. Rotating stock is extremely important with frozen foods. Such
rotation is difficult in standard chest freezers as it often means that old
stock must be removed before new stock is added. The temptation with
frozen foods is to develop the unacceptable habit of using the last item
bought first, instead of FIFO (first in, first out).
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BAB IV
TRANSPORTING FOOD
A. How to transport foods to remote sites.
Transporting Food to Remote Sites (Satellite Kitchens)

(Sample SOP)
PURPOSE: To prevent foodborne illness by ensuring that food temperatures are maintained
during transportation and contamination is prevented.
SCOPE: This procedure applies to foodservice employees who transport food from a central
kitchen to remote sites (satellite kitchens).
KEY WORDS: Hot Holding, Cold Holding, Reheating, Cooling, Transporting Food
INSTRUCTIONS:
1. Train foodservice employees on using the procedures in this SOP.

3. If State or local health department requirements are based on the 2001 FDAFood Code:
• Keep frozen foods frozen during transportation.
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• Maintain the temperature of refrigerated, potentially hazardous foods at 41 ºF or
below and cooked foods that are transported hot at 135 ºFor above.
4. Use only food carriers for transporting food approved by the National Sanitation Foundation
International or that have otherwise been approved by the state or local health department.
5. Prepare the food carrier before use:
• Ensure that all surfaces of the food carrier are clean.
• Wash, rinse, and sanitize the interior surfaces.
• Ensure that the food carrier is designed to maintain cold food

temperatures at
• 41 ºF and hot food temperatures at 135 ºF or above.
• Place a calibrated stem thermometer in the warmest part of the carrier if used for
transporting cold food, or the coolest part of the carrier if used for transporting hot
food. Refer to the Using and Calibrating Thermometers SOP.
• Pre-heat or pre-chill the food carrier according to the manufacturer’s

recommendations.
6. Store food in containers suitable for transportation. Containers should be:

• Rigid and sectioned so that foods do not mix
• Tightly closed to retain the proper food temperature
• Nonporous to avoid leakage
• Easy-to-clean or disposable
• Approved to hold food
Transporting Food to Remote Sites (Satellite Kitchens), continued

(Sample SOP)
INSTRUCTIONS, continued:
7. Place food containers in food carriers and transport the food in clean trucks, ifapplicable, to
remote sites as quickly as possible.
8. Follow Receiving Deliveries SOP when food arrives at remote site.
MONITORING:
1. Check the air temperature of the food carrier to ensure that the temperature suggested by
the manufacturer is reached prior to placing food into it.
2. Check the internal temperatures of food using a calibrated thermometer before placing it
into the food carrier. Refer to the Holding Hot and Cold Potentially Hazardous Foods SOP
for the proper procedures to follow whentaking holding temperatures.
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CORRECTIVE ACTION:
1. Retrain any foodservice employee found not following theprocedures

in this SOP.
2. Continue heating or chilling food carrier if the proper air
temperature is not reached.
3. Reheat food to 165 ºF for 15 seconds if the internal temperature ofhot food is
less than 135 ºF. Refer to the Reheating Potentially Hazardous Foods SOP.
4. Cool food to 41 ºF or below using a proper cooling procedure if theinternal
temperature of cold food is greater than 41 ºF. Refer to the Cooling Potentially
Hazardous Foods SOP for the proper procedures to follow when cooling food.
5. Discard foods held in the danger zone for greater than 4 hours.
VERIFICATION AND RECORD KEEPING:

Before transporting food to remote sites, foodservice employees will record food carrier
temperature, food product name, time, internal temperatures, and any corrective action
taken on the Hot and Cold Holding Temperature Log. Upon receipt of food at remote sites,
foodservice employees will record receiving temperatures and corrective action taken on the
Receiving Log. Thefoodservice manager at central kitchens will verify that foodservice
employeesare following this SOP by visually observing employees and reviewing and initialing
the Hot and Cold Holding Temperature Log daily. The foodservice manager at the remote
site(s) will verify that foodservice employees are receiving foods at the proper temperature
and following the proper receiving procedures by visually observing receiving practices during
the shift and reviewing and initialing the Receiving Log daily. All logs are kept on file for a
minimum of 1 year.
Types of transportation can be used for transporting food.
1. Cambro
Insulated food transport box to keep the food’s temperature steady, this is only for
holding cooked food, or cold food, normally used for banquet events.
2. Refrigerated Van/truck.
A car that designed to have refrigerator system to keep the food cold or frozen.
3. Food trolley
This trolley only used to deliver cook food for holding the temperature, such as
cooked food for room service delivery.
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BAB V
MICRO ORGANISMS
Micro organism
Untuk mengawasi terjadinya penyebaran kuman, kita harus mengerti sedikit mengenahi mikrobiologi,
dengan sedikit belajar mikrobiologi paling tidak kita tahu darimana kuman berasal dan bagaimana cara
pencegahannya.
Ada beberapa jenis micro organism:
1. Jamur
Jamur lazimnya dapat merusakkan makanan dan dapat menyebabkan keracunan. Biasanya
juga tumbuh pada dinding, kayu, pintu-pintu chiller.
2. Yeast/ragi
Yeast ini hidup pada gula, pada umumnya yeast juga bisa di manfaatkan, seperti pada bakery
di gunakan untuk pengembangan adonan. Bila yeast ini tumbuh pada selai, juice, saos akan
mengakibatkan kerusakan.
Virus
Virus biasanya sering menyerang manusia, dapat menyebabkan sakit demam, flu,Hepatitis, Campak.
Bakteri
Bakteri adalah makhluk hidup/sel yang sangat kecil, bakteri ada di mana-mana, setiap1 inch terdapat +
25.000.
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Jenis-jenis bakteri:
1. Neutral : Bakteri yang tidak berbahaya dan tidak merugikan bagi manusia.
2. Helpful : Bakteri yang berguna membantu proses produksi makanan.
3. Undesirable : Bakteri yang terdapat pada makanan yang sudah rusak danmembusuk.
4. Harmful : Bakteri yang menyebabkan penyakit karena keracunan makanan.Contoh: Typus ,
TBC, Radang paru.
Bakteri ini ada hampir di semua tempat, udara, debu, manusia, perkakas dapur.
Bagaimana bakteri berkembang biak

Apa Yang diperlukan bakteri untuk berkembang biak ?
Food
Makanan berprotein tinggi dan lembab sangat potensial untuk tumbuhnya bakteri.Contoh : daging,
ayam (unggas), ikan, susu, keju.
Acidity (keasaman)
Makanan yang berbahaya adalah pada keasaman atau PH 4,6 s/d 7.
Time (waktu)
Makanan berpotensi berbahaya tinggi tidak boleh di biarkan terlalu lama padatemperatur 4,4°C-
60°C (tidak lebih dari 4 jam).
Temperature (suhu)
Temperatur berbahaya adalah 4,4°C-60°C.
Oxygen (udara)
Bakteri butuh oxygen untuk hidup.
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Moisture (kelembaban)
Bakteri berkembang biak (membelah diri) butuh air, maka proses pengeringan pada makanan sangat
membantu menghentikan bakteri berkembang biak. Makanan berpotensi bahaya tinggi mempunyai
nilai aktifitas air 0,97 s/d 0.99
Bakteri membelah diri setiap 15-20 menit!!
Bagaimana bakteri ini sampai ke makanan
1. Tangan, kuku yang kotor.

2. Rambut yang jatuh ke makanan.
3. Batuk/bersin.
4. Seragam kotor.
5. Perkakas kotor.
6. Makanan mentah.
7. Sayur-sayuran dan buah yang tidak dicuci dengan benar.
Sakit keracunan makanan

Sakit yang disebabkan oleh memakan makanan yang terkontaminasi adalah disebut
foodborne illness. Ada 2 macam Foodborne Illness:
1. Foodborne infection
2. Foodborne intoxication
Konsep Dasar Hygiene & Sanitasi

Pengertian hygiene & sanitasi
Hygiene = Sehat.
Sanitasi = Bebas dari kuman/bakteri.
Sanitasi bisa diartikan usaha untuk sehat dengan cara memelihara kesehatan
lingkungan/lingkungan yang sehat.
Mengapa hygiene & sanitasi penting ?

Ingat kita punya tanggung jawab :
1. Melindungi kesehatan para tamu dan karyawan dari bahaya keracunanmakanan.

2. Untuk mencapai standar dalam hal sanitasi makanan yang terdapat di suatuhotel.
3. Merujuk pada peraturan pemerintah yang telah ditetapkan Depkes RI.
4. Standar kualitas yang diinginkan tamu.
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Safety, hygiene & sanitation food and beverages

Pengawasan dan pengendalian serangga dan binatang pengerat.
1. Bekerja sama dengan pihak pengendali serangga (enviro/ rentokil).
2. Penyemprotan dengan bahan kimia pembasmi serangga secara rutin.
3. Pemasangan perangkap binatang.
4. Pegasapan/fogging.
5. Pemasangan insect killer lamp di setiap pintu masuk.
Memelihara kesehatan karyawan
1. Melaksanakan personal hygiene setiap saat.

2. Medical check up minimal 6 bulan sekali.
3. Penyediaan fasilitas kesehatan dan asuransi kesehatan.
4. Memperhatikan gizi karyawan.
Causes of Microbial Food Spoilage
There are two common factors which favour the growth and multiplication of
microorganisms, which includes:
1. Storage conditions of the food

The storage conditions basically involve two environmental factors like temperature, pH and
oxygen that favours the microbial growth on food.
Temperature: The psychrophilic temperature i.e. -17 is considered to be safeand can prevent
the growth of microorganisms. The temperature above this,refer as “Mesophilic temperature”
which is the most favourable for the microbial growth. The mesophilic temperature is in
between 20-40 degrees Celsius. Therefore, the warm temperature is optimal for microbial
growth likemesophilic and thermophilic microorganisms.
Oxygen: There are aerobic and anaerobic microorganisms which attack the food in storage
conditions either in presence or absence of oxygen. Aerobicstorage conditions favour the
aerobic bacteria and moulds. If there are anaerobic storage conditions then it will favour
the growth of anaerobic bacteria like Clostridium sp.
2. Chemical properties of the food

Chemical properties is another major factor which causes spoilage due to the food’s own
chemical properties. The chemical properties of the food that influence microbial growth
includes
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The chemical composition of the food
In food, certain organic biomolecules like protein, carbohydrates and fats are present which
are necessary for the microbial growth.
Types of good bacteria:
1. Yogurt. is one of the best sources of probiotics, which are friendly bacteria that can
improve your health.
It is made from milk that has been fermented by friendly bacteria, mainly lactic acid
bacteria and bifidobacterial (6).
Eating yogurt is associated with many health benefits, including improved bone health. It
is also beneficial for people with high blood pressure (7Trusted Source, 8Trusted
Source).
In children, yogurt may help reduce the diarrhea caused by antibiotics. It caneven help
relieve the symptoms of irritable bowel syndrome (IBS) (9Trusted Source, 10Trusted Source,
11Trusted Source).
Additionally, yogurt may be suitable for people with lactose intolerance. This is because the
bacteria turn some of the lactose into lactic acid, which is also why yogurt tastes sour.
However, keep in mind that not all yogurt contains live probiotics. In some cases, the live
bacteria have been killed during processing.
2. Kefir is a fermented probiotic milk drink. It is made by adding kefir grains

to cow’s or goat’s milk.
Kefir grains are not cereal grains, but rather cultures of lactic acid bacteria and yeast that
look a bit like cauliflower. The word kefir allegedly comes from the Turkish word keyif, which
means “feeling good” after eating
Indeed, kefir has been linked to various health benefits. It may improve bone health, help
with some digestive problems, and protect against infections
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3. Tempe is a fermented soybean product. It forms a firm patty whoseflavour is

described as nutty, earthy or like a mushroom.
Tempeh is originally from Indonesia but has become popular worldwide as a high-protein
meat substitute.
The fermentation process actually has some surprising effects on itsnutritional

profile.
Soybeans are typically high in phytic acid, a plant compound that impairs the absorption of
minerals like iron and zinc.
However, fermentation lowers the amount of phytic acid, which may increase the amount of
minerals your body is able to absorb from tempeh.
4. Kimchi is a fermented, spicy Korean side dish.

Cabbage is usually the main ingredient, but it can also be made from other
vegetables.
Kimchi is flavoured with a mix of seasonings, such as red chili pepperflakes, garlic,
ginger, scallion and salt.
Kimchi contains the lactic acid bacteria Lactobacillus kimchi, as well as other lactic
acid bacteria that may benefit digestive. Kimchi made from cabbage is high in some
vitamins and minerals, including vitamin K, riboflavin (vitamin B2) and iron.
5. Pickles (also known as gherkins) are cucumbers that have been pickled in a solution of
salt and water. They are left to ferment for some time, using their own naturally present
lactic acid bacteria. This process makes them sour. Pickled cucumbers are a great
source of healthy probiotic bacteria which may improve digestive health. They are low in
calories and a good source of vitamin K, an essential nutrient for blood clotting. Keep in
mind that pickles also tend to be high in sodium. It is important to note that pickles
made with vinegar do not contain live probiotics.
6. Cheese.
The good bacteria survive the aging process in some cheeses, including Gouda,
mozzarella, cheddar, and cottage cheese.
Cheese is highly nutritious and a very good source of protein. It is also rich in
important vitamins and minerals, including calcium, vitamin B12, phosphorus and
selenium (37Trusted Source). Moderate consumption ofdairy products such as cheese
may even lower the risk of heart disease and osteoporosis.

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BAB VI
FOOD ALLERGENS
A. FOOD ALLERGEN IN GENERAL.

Food allergens are typically naturally occurring proteins in foods or derivativesof them that
cause abnormal immune responses. Prevalence of food allergies around the world is believed
to be increasing, with more than 8% of children and 2% of adults in countries like Australia
and New Zealand having allergy toone or more foods. The most common allergens for young
children are milk and egg but, fortunately, many children outgrow these allergies by the time
they have reached 5-7 years of age. On the other hand, allergies such as those to seafood,
peanut and tree nut may develop later and are lifelong conditions.
Practically all foods have the capacity to cause an allergic reaction in a person who has
become sensitised to proteins in it. However, in Australia and New Zealand there are 9 foods
or food groups that cause about 90% of all allergicreactions: peanuts; tree nuts; soy; milk,
egg; cereals; seafood; fish; and sesame.
Allergic reactions to foods vary greatly from mild gastrointestinal discomfort, to skin rashes
and potentially life-threatening asthma and anaphylaxis.
Commonly many adverse reactions to food are referred to collectively as foodallergies.
However, true food allergies represent only a fraction of the diverse
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range of individualistic adverse reactions to foods, that also include food intolerances.
Some consumers may also experience mild allergic symptoms to fresh fruits and vegetables
such as kiwi, apples, peaches, melons, pineapple, and papaya. This condition, known as oral
allergy syndrome or pollen-food syndrome, is normally associated with a primary allergy to
pollen (e.g. birch,ragwort, or grasses) or latex. In these individuals, the immune system
reactsto the food proteins as if they were pollen and the symptoms are generally limited to
the mouth and throat.
There is currently no cure for food allergies, but effective care and emergencytreatments are
available. The only successful method to manage a food allergy is avoidance of all foods
containing the allergen.
Living with an allergy, either for you or someone in your family, requires greatcompromise to
the quality of life. It takes longer to find products in the supermarket that are safe to eat
because of the need to study food labels andscrutinise ingredient lists, and it costs more
because generally cheaper products and house branded foods have ‘may contain’-like
allergen statements on the label.
Despite food allergies affecting only a small proportion of the population, risk management
and mandatory product labelling for the key food allergens are critical food safety matters for
businesses in the food industry. This is where aresponsible food industry plays an absolutely
critical role.
1. Common Allergen
a. Milk Allergy.
Cow’s milk allergy is the most common food allergy in infants and young children.
Even though most children eventually outgrow their allergy to milk, milk allergy is
also among the most common food allergies in adults. Young children who are
allergic to fresh milk but caneat baked milk without reacting may be more likely to
outgrow their milk allergy at an earlier age than young children who react to baked
milk.
When a person with a milk allergy is exposed to milk, proteins in the milk bind to
IgE (immunoglobulin) antibodies made by the person’s immune system. This
triggers the person’s immune defences, leadingto reaction symptoms that can be
mild or very severe.
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b. Egg Allergy.
Hen’s egg allergy is among the most common food allergies in young children but is
less common in older children and adults. Most childreneventually outgrow their
allergy to egg, although some individuals remain allergic to egg throughout their
lives. Young children who are allergic to uncooked egg but can eat baked egg
without reacting may be more likely to outgrow their egg allergy at an earlier age
than young children who react to baked egg.
When a person with an egg allergy is exposed to egg, proteins in the egg bind to
IgE antibodies made by the person’s immune system. This triggers the person’s
immune defences, leading to reaction symptoms that can be mild or very severe.
c. Peanut allergy is the most common food allergy in children under age 18 and the
second-most common food allergy in adults. Allergy to peanut is the only food
allergy for which a treatment has been approved by the U.S. Food and Drug
Administration. Untreated peanutallergy is usually lifelong: only about 20 percent of
children with peanut allergy outgrow it.
When a person with a peanut allergy is exposed to peanut, proteins in the peanut
bind to IgE antibodies made by the person’s immune system. This triggers the
person’s immune defences, leading to reaction symptoms that can be mild or very
severe. Peanuts are not the same as tree nuts (such as almonds, cashews,
pistachios, walnuts,pecans and more), which grow on trees. Peanuts grow
underground and are part of a different plant family, the legumes. Other examples
of legumes include beans, peas, lentils, and soybeans. Being allergic topeanuts does
not mean you have a greater chance of being allergic to another legume.
d. Soy Allergy.
Soy allergy is more common in infants and young children than in older children. Most
children eventually outgrow their allergy to soy, although some individuals remain
allergic to soy throughout their lives.When a person with a soy allergy is exposed to
soy, proteins in the soybind to IgE antibodies made by the person’s immune system.
This triggers the person’s immune defences, leading to reaction symptoms that can
be mild or very severe. Soybeans are a member of the legumefamily. Beans, peas,
lentils, and peanuts are also legumes. Being allergic to soy does not mean you have
a greater chance of being allergic to another legume, including peanut.
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e. Wheat.
Wheat allergy is most often reported in young children and is usually outgrown
before adulthood. One study found that two-thirds of children with a wheat allergy
outgrow it by age 12. However, some individuals remain allergic to wheat
throughout their lives. When a person with a wheat allergy is exposed to wheat,
proteins in the wheatbind to IgE antibodies made by the person’s immune system.
This binding triggers the person’s immune defences, leading to reaction symptoms
that can be mild or very severe.
f. Tree nut.
Tree nut allergies are among the most common food allergies in both children and
adults. The six tree nut allergies most commonly reported by children and adults are
allergies to walnut, almond, hazelnut, pecan, cashew and pistachio. Most children who
are allergic to one or more tree nuts do not outgrow their tree nut allergy. When a
person with an allergy to a particular tree nut is exposed to that tree nut, proteins in
the nut bind to IgE antibodies made by the person’s immune system.
This binding triggers the person’s immune defences, leading to reaction symptoms
that can be mild or very severe. In the U.S., plain language labelling on packaged
foods is required for 18 different tree nuts. These tree nuts are not the same as
peanut, which grows underground and is a legume related to beans and peas. Tree
nuts arealso different from seed allergens such as sesame, sunflower, poppy and
mustard, which do not grow on trees.
g. Shellfish.
Shellfish allergies are the most common food allergies in adults and among the
most common food allergies in children. Shellfish allergiesare usually lifelong.
About 60 percent of people with shellfish allergy experience their first allergic
reaction to shellfish as adults.
When a person with an allergy to a particular shellfish is exposed to that shellfish,

proteins in the shellfish bind to IgE antibodies made bythe person’s immune
system. This triggers the person’s immune defences, leading to reaction symptoms
that can be mild or very severe.
There are two groups of shellfish: crustaceans (such as shrimp, crab,and lobster)
and molluscs (such as clams, mussels, oysters, scallops and octopus). Allergy to
crustaceans is more common than allergy to
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molluscs, with shrimp being the most common shellfish allergen forboth children
and adults.
Finned fish and shellfish are not closely related. Being allergic to one does not
always mean that you must avoid both, though care is needed to prevent cross-
contact between fish and shellfish.
h. Fish.
Finned fish is one of the most common food allergies. This allergy usually is
lifelong. About 40 percent of people with fish allergy experience their first allergic
reaction to fish as adults. In one study,salmon, tuna, catfish, and cod were the
fish to which people most commonly reported allergic reactions.
When a person with an allergy to a particular fish is exposed to that fish, proteins
in the fish bind to IgE antibodies made by the person’s immune system. This
triggers the person’s immune defences, leadingto reaction symptoms that can be
mild or very severe.
Finned fish and shellfish are not closely related. Being allergic to one does not
always mean that you must avoid both, though care is needed to prevent cross-
contact between fish and shellfish.
i. Sesame seed.
Sesame is the ninth most common food allergy among children and adults in the
U.S. The edible seeds of the sesame plant are a commoningredient in cuisines
around the world, from baked goods to sushi.
Several reports suggest this allergy has increased significantlyworldwide
over the past two decades.
When a person with an allergy to sesame is exposed to sesame, proteins in the

sesame bind to IgE antibodies made by the person’s immune system. This triggers
the person’s immune defences, leadingto reaction symptoms that can be mild or
very severe.
Current U.S. federal law does not require sesame to be declared by food
manufacturers. FARE supports adding sesame to the list of major food allergens that
must be named in plain language on the ingredientlabels of processed foods and is
advocating for legislation to accomplish this.
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2. Coeliac.
Coeliac disease (CD) is not an allergy or simple food intolerance. It is a life-long disease
which affects the immune system, i.e. it is an autoimmune disease, and although it
mainly affects the gut, it also affectsother parts of the body. It is caused by an
intolerance to gluten and is therefore triggered by eating gluten, a sequence of amino
acids (protein) in the cereal’s wheat, rye and barley. Some people with CD are also
sensitive to oats, one study reported this sensitivity in 1 in 20 people with CD. Gluten
causes inflammation of the gut in people with CD and the finger-like projections become
flattened. This is known as villous atrophy. This results in a variety of symptoms
including stomach pain, bloating, sickness, diarrhoea, and constipation. This damage
affects the absorptionof nutrients and can result in a range of nutritional deficiencies and
other clinical manifestations. There is no cure for CD, but the gluten-free diet provides a
complete treatment.
What is Gluten?
‘Gluten’ is a general term used to cover the alcohol-soluble proteins; gliadins in wheat,
hordeins in barley and secalins in rye; these proteins aretoxic to people with CD. The
gluten free diet involves avoidance of wheat, rye and barley and ingredients derived from
these cereals, e.g. wheat starch and barley malt. Some individuals with CD are also
sensitive to oats. A significant problem with most oat products is contamination from
wheat, rye or barley. The allergen labelling directive currently lists oats as a gluten-
containing cereal. The Draft Revised Codex Standard for Foods for Special Dietary Use
for Persons Intolerant to Gluten makes a special reference to oats.
What is Lactose intolerance?
Lactose is a sugar found in mammalian milk (human, cows, sheep and goats), not in
soya or rice milk. The enzyme lactase, which breaks down lactose, is found in the lining
of the villi. When people are first diagnosed with CD, the lining of the gut is damaged,
which can mean that not enough lactase is produced or that the enzyme does not work
effectively. Once established on a gluten-free diet, the gut is able to heal and lactose
digestion returns to normal. Lactose intolerance is therefore usually temporary (Murphy
et al., 2002; Ojetti et al., 2005). However, although in reality levels of tolerance to lactose
vary, catering for a lactose-free diet means avoiding all mammalian milks and their
products (e.g. cow’s, goat’sand sheep’s milk, cream, ice cream, whey and evaporated
milk).
3. How to prevent food allergen.

Symptoms of allergic reaction to a specific food range from sneezing and nasal
congestion to anaphylaxis.
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Anaphylaxis is a potentially life-threatening response that impairs breathing and sends
the body into a state of shock. Anaphylaxis to foodleads to around 30,000 visits to the
emergency room, 2,000 hospitalizations, and 150 deaths each year in the U.S.
There is currently no cure for food allergies and avoiding the food to which you are
allergic is the only way to prevent a reaction. However, measures can be taken to reduce
the risk of serious health consequences by avoiding food allergens and quickly
recognizing and managing allergic reactions to food if they occur. There are few ways to
prevent food allergy.
Read food’s label.

Reading food labels might seem like an obvious way to avoid foods that you are allergic
to, but research has indicated that confusing foodlabels may put consumers with food
allergies at an increased risk of facing an allergic reaction. Food allergens are identified
on food labels in one of three ways: Ingredient name. For example, the allergen name
“milk” may be included in the ingredient name “buttermilk.” Following the ingredient
name. The food allergen may appear after theingredient, such as “whey (milk),” “lecithin
(soy),” and “flour (wheat).”After the ingredients list. A “contains” statement may appear
next to the list of ingredients, such as “contains milk, soy, and wheat.”
Cross contact or cross contamination.

Cross-contact occurs when an allergen is unintentionally transferred from a food that
contains the allergen to a food that does not containthe allergen. Cross-contact could
occur when an allergen is applied directly or indirectly to another food.
For example, direct cross-contact is removing cheese from acheeseburger to

make it a hamburger.
Recognize your symptos.

If you live with a food allergy, it is crucial that you learn to identify the signs and
symptoms of an allergic reaction — particularly anaphylaxis.Being able to spot the early
symptoms of a reaction could save your life.
An allergic reaction to food can affect the body in the following ways:
skin — itching, redness, hives, red bumps, swelling under the skin,rash
eyes — itching, tears, redness, swelling around the eyes
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upper respiratory — runny nose, sneezing, nasal congestion,hoarseness, dry

cough, itching
lower respiratory — chest tightness, wheezing, shortness of breath,cough
mouth — swelling of tongue, palate, or lips, itching
gastrointestinal — nausea, reflux, vomiting, diarrhea, abdominal pain,bloody stools
cardiovascular — rapid or slow heartbeat, dizziness, fainting, low bloodpressure, loss of
consciousness
other — uterine contractions, sense of “impending doom”. Symptoms of anaphylaxis
can be a challenge to recognize. If you areexperiencing any one of the three
conditions listed below within minutes to several hours after food exposure, it is likely
that you arefacing an anaphylactic episode:
Any symptoms that involve your skin, the moist mucosal tissue lining of your nose, mouth,
or gastrointestinal tract, impaired breathing or a drop in blood pressure, confusion, or loss
of consciousness.
Two or more of the following symptoms: Hives, itchiness, swelling ofthe tongue or
lips, trouble breathing, a drop in blood pressure, abdominal cramps, or vomiting.
A drop in blood pressure that leads to weakness or fainting.
Prepare action plan or doing the first aid action.

If you have a life-threatening food allergy, it is recommended that everyone you come
into contact with knows what to do during an allergic reaction. An anaphylaxis
emergency action plan tells you, your family, friends, co-workers, school staff, or
caregivers what to do if youhave a severe allergic reaction. Anaphylaxis can be treated
with epinephrine (also known as adrenaline). Epinephrine works best when injected
within minutes of an allergic reaction and rapidly treats throat swelling, impaired
breathing, and low blood pressure.
It is essential that you, your family, teachers, or colleagues learn how to use an
epinephrine auto-injector so there is no delay in you receiving the drug.
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BAB VII
FOOD TREATMENT
A. FOOD STORING IN GENERAL

TEMPERATURES AND PROCEDURES
A food service operation needs to have clearly defined storage areas and procedures for
several reasons. First, by providing storage facilities it is possible to purchase supplies in
quantities large enough quantities to get price breaks. Second, the ability to store
supplies on the premises reducesthe cost and time needed to order supplies and handle
them upon delivery. Third, menu planning is easier when you are aware of the quality,
quantity, and types of supplies that are on hand. If there is a run on a particular menu
item, it is nice to know there are enough materials on hand to ensure that everyone who
orders the item can be served.
In today’s market, many food service operations are reducing the amount of stock they
keep on hand because storage is expensive. Not only does space need to be found but
security needs to be tight. Many operators arewilling to pay a bit extra to suppliers in
order to avoid the headaches of keeping track of expensive items such as large
quantities of high-quality meat, wines, and spirits.
Regardless, there still is a need for storing many types of supplies including dry foods,
dairy products, frozen foods, produce, and fresh meats. Storage areas for such items
often have design requirements that
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must be built into the space in order to efficiently handle the specific types of supplies.
1. DRY FOODS
The storeroom for dry foods should be located near the receiving area and close to the
main kitchen. Unfortunately, the storeroom for dry foods is often an afterthought in food
service facility designs, and the area designated for storage is sometimes in an
inconvenient location.
No matter where the location, there are several essential points to be observed in
the care and control of the dry storeroom.
The area should be dry and cool to prevent spoilage and the swelling of canned goods.
The ideal temperature range is 10°C to 15°C (50°F to 59°F).
The storeroom should be easy to keep clean and free from rodents and vermin. This
means all wall, ceiling, and floor openings should be sealedand protected to prevent
access.
It should be designed so it is easy to arrange and rearrange supplies to facilitate stock

rotation. The best arrangement is to have shelves situated in the middle of the room so
they can be stocked from both sides. This allows you to rotate stock by simply pushing
out old stock by sliding newstock in from the other side of the shelf. This guarantees
that first items received will be the first items used, or the “first in, first out” (FIFO)
concept in stock rotation.
The area should be well lit.
Shelving must be at least 15 cm (6 in.) above the floor. Do not store itemsright on the
floor.
Aisles should be wide enough to allow room for carts or dollies, which should be
used to prevent possible injuries from lifting.
Food and supply storage areas should be kept under lock and key to prevent pilferage.
Food storage control is an important step in the overall control of food costs. All
storerooms should be considered to be like bank safes where the assets of the operation
are being stored. This may mean that more valuable commodities such as liquor and wine
should be stored and locked inside a larger storage area, such as the dry food storage
area.
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2. REFRIGERATED PRODUCTS
The refrigerator, whether a walk-in or a standard upright, is an importantcomponent in
planning the storage of food items. Most fresh foods must be stored in the refrigerator
to delay their deterioration and decomposition. The most basic rule must be always
followed: store raw products below, never above, your cooked or ready-to-eat products.

Keep foods 4°C (39°F) or colder, the safe temperature for refrigerated storage.
Here are some considerations to ensure that the refrigerator does not break down
and risk spoiling food:
Monitor the temperature of the refrigerator daily. All refrigerators shouldbe provided
with a thermometer so that daily readings can be taken.
Keep refrigerators in good working order. Maintain a regular servicingcontract with
a local refrigerator repair company.
Most breakdowns are beyond the ability of kitchen staff to repair, but if the refrigerator
does stop running, first check that the power supply cordhasn’t simply been pulled out
or the breaker has flipped off.
Clean refrigerators regularly. Shelves should be shallow and well vented tomake such
cleaning quick and easy. Develop and follow a schedule to ensure that refrigerators are
cleaned on a consistent basis.
There are also several general rules that all personnel using the refrigerator
should follow:
Store raw products below cooked or ready-to-eat products.Develop

and follow a FIFO system for refrigerated food.
Designate areas in the refrigerator for certain items and keep only those items in their
designated place.
Never put hot foods in the refrigerator unless absolutely necessary. (Unfortunately, one
person’s understanding of “necessary” may not be thesame as another person’s, so
consider developing guidelines.)
Never leave the refrigerator door open longer than needed.
Although lack of time and personnel shortages often make it difficult toobserve these
rules, it is imperative that they be followed.
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3. DAIRY PRODUCTS
Dairy products must be stored in the refrigerator at temperatures of 2°C to 4°C (36° to
39°F). Follow these guidelines:
The fat in dairy products has a tendency to absorb strong odours from thestorage
surroundings. To reduce the likelihood of this happening, store dairy products in their
own area in protective coverings.
Do not store dairy products in a vegetable cooler; a separate refrigeratoris much more
acceptable.
Keep the refrigerator clean at all times.
Rotate dairy products when fresh product arrives. Dairy products should not be ordered
too far in advance of when they will be used. Ideally, suchproducts should be delivered
on a daily basis.
4. PRODUCE
Most produce is stored in the refrigerator at 2° to 4°C (36° to 39°F) to ensure freshness
and to prevent rapid deterioration. There are, however, a number of exceptions, including
potatoes and bananas, which should be stored at higher temperatures.
Keep these factors in mind when storing produce:
Soft fruits should not be stored too long. It is often best to buy soft fruit as you need
it, keeping very little on hand.
Unripe fruit can be ripened at storeroom temperatures of 10°C to 15°C(50°F to
59°F). It will ripen much more slowly under refrigerator conditions.
Before storing and when rotating stock, it is important to remove rotting fruit from
cases as one piece can affect others. The chain reaction can quickly destroy the
quality of a whole case of fruit.
Be aware of special storage problems. For example, bananas stored in the refrigerator
turn black quickly. Bananas should be stored under conditions where the temperature
range is 10°C to 15°C (50°F to 59°F).
The length of time produce can be stored varies widely. For example, hardy vegetables
such as carrots and cabbage will last for weeks, while delicate vegetables such as
lettuce should be bought as fresh as possibleas they do not keep for long.
Moisture on vegetables tends to soften them, causing rot. Even though in the early
stages of rot there is nothing basically wrong with such vegetables, they can be
unattractive to the eye.
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5. FRESH MEATS, POULTRY, AND SEAFOOD

These items are the most difficult to store and the most expensive food items sold by
the restaurant. When storing meats, poultry, and seafood items, remember the critical
control point.

Keep foods 4°C (39°F) or colder, the safe temperature for refrigerated storage.
Keep these factors in mind when storing fresh meats, poultry, and produce:
All carcass meats should be unwrapped and hung so that air can circulate around them.
They should be stored at 1°C to 3°C (34°C to 37°F) in a walk-in refrigerator. Place
absorbent paper under the meats for quick clean-up of any unwanted drips.
Fresh meat must not be kept too long. Boned meat should be kept no longer than
three days. Individual cuts should be used within two days,preferably on the day they
are cut.
Individual meat cuts such as steaks, chops, stewing meat, and ground meat should be
kept covered on plastic or stainless-steel trays at 2°C to4°C (36°F to 39°F).
Fresh poultry should be packed in ice and stored in the refrigerator. Fresh seafood
should be packed in ice, stored at −1°C to 2°C (30°C to34°F) and used as soon as
possible.
Store raw products on the lower shelves of the refrigerator, below cooked products.
6. FROZEN FOODS
Frozen foods should be stored at –18°C (0°F) or lower. If the temperature rises above –
18°C, food can become discoloured and lose vitamin content. Lowering the temperature
after it has risen does not correct the damage.
Frozen food must be kept at −18°C or lower to maintain its quality.
Keep these factors in mind when storing frozen foods:
Fruit and vegetables that are received frozen will keep for months if they are properly
wrapped. Fish and meat properly wrapped also have a relatively long freezer shelf life.
Freezing fresh fruits and vegetables on the premises is time consuming and may be
too expensive to consider. Fresh fruit must be properly prepared for freezing or it will
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not store well.
All freezer products not properly wrapped will develop freezer burn, whichis a loss of
moisture that affects both the texture and the flavour of the food. A common sign of
freezer burn is a white or grey dry spot developing on the surface of the frozen product.
Meat is particularly susceptible to freezer burn.
Rotating stock is extremely important with frozen foods. Such rotation is difficult in
standard chest freezers as it often means that old stock must be removed before new
stock is added. The temptation with frozen foods is to develop the unacceptable habit of
using the last item bought first,instead of FIFO (first in, first out).
B. HOW TO SANITIZE KITCHEN

Cleaning and sanitising are separate procedures, and sanitising is distinct from
sterilising. Cleaning is a process that removes visible contaminationsuch as food waste,
dirt and grease from a surface, usually using water and detergent. During the cleaning
process, microorganisms will be removed but the cleaning process is not designed to
destroy microorganisms. Sanitising is a process that destroys microorganisms, reducing
the numbers present on a surface to a safe level. This is usually achieved by the use of
both heat and water, or by specific sanitising chemicals (detergents are generally not
sanitisers).
Sterilising is a process designed to destroy all microorganisms including microorganisms

that have formed a protective coat (spores). The standards do not require eating and
drinking utensils and food contact surfaces to be sterilised. Cleaning and sanitising
should usually be done asseparate processes. A surface needs to be thoroughly cleaned
before it is sanitised, as sanitisers generally do not work well in the presence of food
residues and detergents.
The six recommended steps for effective cleaning and sanitising are:
1. Pre-clean: scrape or wipe food scraps and other matter off surfacesand rinse
with water.
2. Wash: use hot water and detergent to remove grease and foodresidue.
(Soak if needed.)
3. Rinse: rinse off detergent and any loosened residue.

4. Sanitise: use a sanitiser to destroy remaining microorganisms (refer
to manufacturer’s instructions.
5. Final rinse: wash off the sanitiser if necessary (refer to

manufacturer’s instructions).
6. Dry: allow to drip dry or use single use towels.

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Cleaning and sanitising can be done manually (e.g. using spray bottles or sinks), or
using dishwashers or other specialised equipment, depending on the size and
number of items to be cleaned and sanitised. An example of a simple double sink
arrangement that may be suitable for small amounts of utensils or small equipment
is illustrated below
Cleaning
The thorough cleaning of eating and drinking utensils and food contact surfaces is a
critical step before sanitising. Food businesses must use a cleaning process that
ensures the utensil or food contact surface looksclean, feels clean and smells clean.
Effective cleaning
For effective cleaning, the following factors should be considered:
• Warm to hot water is generally needed — Heated water will help remove grease
or fat but the temperature should not be so hot that it bakes food residue onto the
surface. For example, 54ºC to 60ºC has been recommended for washing utensils as
higher temperatures tendto bake on food residues.
• Detergents should be appropriate for the task — For example, household detergents
may suffice for small-scale manual washing, butspecialised detergents may be
needed depending on the residue to beremoved and the equipment being used.
• Detergents containing sanitisers are not required — If such a detergent is used,

advice on whether it can clean and sanitise to the required standard should be
sought from the manufacturer or supplier.
• The use of a mechanical washer for large volumes of washing up is preferred —

Studies have found that mechanical washing is consistently more effective than
washing up by hand.
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• Cleaning without water may be necessary in some situations. Whatever method is
used it must achieve the intended outcome: that is, that the utensil or surface looks
clean, feels clean and smells clean.
Sanitising
Sanitation of eating and drinking utensils and food contact surfaces should only be done
after they have been thoroughly cleaned; otherwise it may not be effective. Sanitising
can be achieved through the use of hot water, chemicals or other processes. Some
examples are:
• soaking items in very hot water (see below)
• soaking items in diluted bleach (see below)
• saturating items with 70% alcohol
• applying a commercial food-grade sanitiser according to the manufacturer’s

instructions, with particular attention to the requiredconcentration and contact
time.
Effective sanitation
For effective sanitation, the following factors are important: • All surfaces to be sanitised
must be clean, since sanitisers generally do not work well in the presence of food
residues or other soil.
• Sanitisers should be used at the correct concentration (too low or too high is
not effective) and temperature and for the correctcontact time. Ideally,
details will be specified by the sanitiser’s manufacturer. Using products with
informative labels or productspecification sheets will enable details of use to
be easily checked.
• Some sanitisers require extended contact time to ensure pathogens

are reduced to a safe level.
• Diluted sanitisers often have a shorter shelf life than the concentrated
form, so this should be checked before use, and afresh batch made if
needed.
• All surfaces to be sanitised should be completely covered withthe

sanitising solution, using a dip or spray. Special attention should be given
to equipment with surfaces that are difficult toget at, such as stab mixers,
blenders, meat slicers and can openers. Equipment may need to be
dismantled to gain properaccess to the surfaces that need to be sanitised.
• After sanitising, utensils and surfaces should be thoroughly dried. If used

while still wet, there is a greater chance that theycould pick up dirt or other
contaminants. Air drying is preferable. If towels are used, they should be
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clean, dry and ideally single use, because if they become contaminated,
they may then transfer pathogenic microorganisms between items. Tea
towels should not be repeatedly used without washing anddrying between
uses.
• Care should be taken not to re-contaminate sanitised utensils and

equipment; for example, by ensuring they are packed awaywith clean hands
and stored in a clean and sanitary place.
Hot water
Sanitation using hot water can be achieved manually (e.g. in a sink) or mechanically (e.g.
with a dishwasher). The decision to use hot water should consider whether the items to
be sanitised can withstand the sanitation temperature and whether the equipment used
can produce the intended outcome. Whatever the method used it should be able to
sanitisethe utensil or surface so that it does not permit the transmission of infectious
disease
Cleaning and sanitising procedures and records

A food business should consider every piece of equipment on their premises that needs
to be cleaned and sanitised, and develop a plan thatincludes details on:
▪ what the equipment is
▪ how often it should be cleaned and sanitised (dependent on the utensil or

equipment; for example, 4-hourly may be appropriatefor meat and salad
slicers or stick blenders, weekly or monthly may be appropriate for ceiling
fans)
▪ how it should be cleaned (e.g. equipment dismantling instructions,
detergents to be used, whether soaking is required,dishwasher or hand
scrubbing instructions, etc.)
▪ how it should be sanitised (e.g. chemical sanitiser instructionsincluding
dilutions, contact times, rinsing, shelf life of diluted product, etc.)
▪ personnel responsible for each cleaning and sanitising duty.
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BAB VIII
FOOD LABELING
A. Food Safety
Food Hygiene, otherwise known as Food Safety can be defined ashandling,
preparing and storing food or drink in a way that best reduces the risk of
consumers becoming sick from the food-bornedisease. The principles of food
safety aim to prevent food from becoming contaminated and causing food
poisoning.
Ensuring that food is safe for human consumption is likely the most critical part of
the food preparation process. This ranges from what is called farm to fork, meaning
from the farms all the way to your plate.Food hygiene is important for the following
reasons:
1. If food or drink is not safe to eat, you cannot eat or drink. The easiest
example of this is safe drinking water. We would never drink water that did
not come from a reputable source. The verysame principle applies to food.
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HACCP
2. Every day, people worldwide get sick from the food or drink they consume.
Bacteria, viruses, and parasites found in food cancause food poisoning.
3. There is no immediate way of telling if food is contaminated because you

cannot see, taste or smell anything different fromthe norm.
4. Food poisoning can lead to gastroenteritis and dehydration or potentially

even more serious health problems such as kidneyfailure and death.
5. This risk is especially significant for those in the high-risk category: Small
children/ babies, pregnant moms, the elderly and immunocompromised,
especially HIV infections and cancerpatients.
6. Food hygiene and safety prevent germs from multiplying in foods and
reaching dangerous levels.
7. Ensures daily healthy family living.

8. Keeping one healthy and preventing the additional cost of buying
medication and medical check-ups. This is especiallyimportant is
business. Companies worldwide loss Billions of Dollars per year due to
staff downtime.
9. Hand washing accounts from 33% of all related food poisoningcases. It is

therefore important to maintain good personal hygiene practice. This is
something we are taught early in our childhood, yet hand washing is still a
critical problem in the kitchen
Cross-contamination is a major cause of food poisoning and cantransfer
bacteria from one food to another (usually raw foods toready to eat foods).
It is crucial to be aware of how it spreads so you will know how to prevent
it. Good food hygiene is therefore essential for food factories to make and
sell food that is safe to eat. The first step is for the management and staff to
have the knowledge and understand of what food hygiene and food safety
is.
B. Labelling procedure.
Labelling food in a commercial kitchen minimizes foodborne illness. By placing food
rotation labels on your storage bins, you can easily label the type of food in the
storage container, the date it was added to thestorage bin, and the date the food
will expire.
All time and temperature-controlled foods require these three keypieces of
information:
1. Type of food
2. Date food was added

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3. Date food expires

Food that is served after the use by, or expiration date, could cause food-related
illness to your restaurant patrons.
Accurate food rotation labels help you know exactly when food will expire, which cuts
down on the amount of food wasted in your commercial kitchen. Knowing you need
to use the tomatoes within thenext two days will help motivate you to create menu
items that featurethat product before they expire.
Labelling your food is also crucial to maintaining a well-organized pantry. By labelling
items with food rotation labels, you can make sureall your vegetable labelled storage
bins are close to one another; samewith fruits, meats, and other similarly labelled
products. This helps prevent cross-contamination of different foods, which can
prevent foodborne illness. Keeping fruits and vegetables away from raw meat helps
ensure that diseases like salmonella, which can be found on raw chicken, do not end
up on your vegetables.
Organizing your food stock by category also allows you to take a quickinventory of
all your items. That means that come ordering day, you will know with ease if you
need to purchase more or less of a certain product.
What Information Should I Include on a Food Rotation Label?
While step one is adding a food rotation label to your food storage bins, step two is
making sure the information you write on the label isuseful for how you want to
organize and run your commercial kitchen.There are different types of food rotation
labels, so choosing the one that best suits your needs is important. Here are some
examples of how to label food in a commercial kitchen.
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Start by identifying the product. Writing the name of the item on the label is the
first step to being organized and quickly finding the foodyou seek.
Next, ensure employees write their name or initials on the label they created. This
will help ensure accountability among your staff if something goes wrong.
Including the day and time that the product was prepped is crucial for food safety.
This bit of information helps you determine the shelf life ofthe product. Include both
the prep day and either the shelf life or the use by date of the product on your food
rotation labels to prevent serving spoiled food.
You may consider including preparation instructions, handlinginstructions,
and allergy warnings on your labels as well.
C. Refrigeration Chart.
As a chef or cook, understand how to store products is very important, below is a key
to manage refrigeration.
1. Know the recommended refrigerator temperature

To avoid your food reaching a temperature where pathogens can grow on your food,
it is important to measure the temperature of your refrigerator often. Keeping your
refrigerator at 41°F (5°C) or below ensures an environment that will minimize the
growth of pathogens.
Many refrigerators come with built in thermometers; if your fridge does not have this
feature, an appliance thermometer should be kept in the fridge.
This can be very important, especially if there is a power outage. If when the power
comes on, the refrigerator is still at 41°F or lower, thefood is safe to consume. If the
temperature of the refrigerator goes above 41°F, food should not be consumed as
there is an increased riskof foodborne illness.
2. Arrange by proper food storage order

Although it may not seem like it would matter, the wrong order of food on shelves
could potentially promote the growth of pathogens, increasing the risk of foodborne
illness. Shelves should be ordered fromlowest cooking temperature to highest, going
down. This is done to prevent juices or other liquids from higher temperature cooking
foods from contaminating foods that will not reach that temperature.
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Let us break down what foods should be kept on each shelf.
Top Shelf: Ready-to-Eat

The top shelf should be reserved for ready-to-eat foods. These arefoods that will
be served without being cooked first.
Second Shelf: 135°F (57°C)

This category includes foods that will be hot held that are not includedin other
categories.
Third Shelf: 145°F (63°C)

Foods that should be cooked to 145°F include whole seafood; wholecuts of beef,
pork, veal, lamb; roasts; and eggs that will be served immediately.
Fourth Shelf: 155°F (68°C)

It is important that meat that has been ground, injected, or tenderized be
kept on a lower shelf. This category also includeseggs that will be hot held.
Bottom Shelf: 165°F (74°C)

The bottom shelf should hold foods with the highest cooking temperatures.
This includes all poultry (turkey, duck, chicken, or fowl); stuffing that contains
foods that require temperature control;dishes with previously cooked foods, such as
casseroles.
3. Know when to throw food away

Although refrigerators slow the growth of pathogens, it should be remembered that
they do not stop the spoiling process. Throwing foodaway can seem like a waste but
knowing when to throw out food can help keep you and your customers safe and
healthy.
Leftovers can often be kept for a few days, but should be thrown out before they
spoil. Food that has been left out of the fridge for over 2hours should not be
consumed, even if it was put back in the fridge. When in doubt, throw it out.
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Follow this food storage chart to know how long food can bekept:
Up to 2 Days
Ground beef, turkey, veal, pork, lamb; stew meats; varietymeats; whole chicken or
turkey; giblets; raw or poultry sausage; fresh fish and shellfish.
Up to 4 days
Cooked egg dishes; soups and stews; cooked casseroles; gravy, broth, patties, and
nuggets; store-cooked dinners andentrees; fully cooked ham slices.
Up to 5 days
Canned ham (labelled “Keep Refrigerated”); egg, chicken, tuna, ham, and
macaroni salads; opened luncheon meats;fully cooked ham, half.
Up to 7 days
Bacon; smoked sausage links or patties; fully cooked ham, whole; corned beef in
pouch (with pickling juices)
Up to 2 weeks
Unopened hot dog and luncheon meat packages.Up to 3 weeks
Opened summer sausage packages; hard sausage (such as pepperoni)
This chart is meant to be a guide. If something exhibits qualities associated with

spoiling, such as an unpleasant smell, discoloration, or an off-flavour, it should be
disposed.
Leftovers should be kept as long as the fastest-spoiling ingredient it contains. For

example, a casserole containing bacon should only be kept for a maximum of 4
days because it is a casserole, regardless ofthe fact that the bacon would be good
for another 3 days.
Being aware of the ingredients of your dish and how long they are good for can
help reduce the occurrence of foodborne illness.
Following these simple rules when it comes to refrigeration can help ensure food is
safe to consume. Checking the temperature of the refrigerator, ensuring you order
your food from lowest to highest cooking temperature, and storing food for the
appropriate amount oftime can help keep your food safe and your customers
happy.
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BAB IX
FOOD HOLDING SOP
A. FOOD HOLDING SOP based on HACCP
Holding Hot and Cold Potentially Hazardous Foods

(Sample SOP)
PURPOSE: To prevent foodborne illness by ensuring that all potentially hazardous foods
are held under the proper temperature.
SCOPE: This procedure applies to foodservice employees who prepare or serve food.
KEY WORDS: Cross-Contamination, Temperatures, Holding, Hot Holding, Cold Holding,

Storage
INSTRUCTIONS:
1. Train foodservice employees on using the procedures in this SOP. Refer to the
Using and Calibrating Thermometers SOP.
3. If State or local health department requirements are based on the 2001 FDA Food
Code:
• Hold hot foods at 135 ºF or above
• Hold cold foods at 41 ºF or below
4. Preheat steam tables and hot boxes.
MONITORING:
1. Use a clean, sanitized, and calibrated probe thermometer to measure the
temperature of the food.
2. Take temperatures of foods by inserting the thermometer near the surface of the
product, at the thickest part, and at other various locations.
3. Take temperatures of holding units by placing a calibrated thermometer in the
coolest part of a hot holding unit or warmest part of a cold holding unit.
4. For hot foods held for service:
• Verify that the air/water temperature of any unit is at 135 ºF or above before
use.
• Reheat foods in accordance with the Reheating for Hot Holding SOP.
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• All hot potentially hazardous foods should be 135 ºF or above before placing the
food out for display or service.
• Take the internal temperature of food before placing it on a steam table or in a
hot holding unit and at least every 2 hours thereafter.
Holding Hot and Cold Potentially Hazardous Foods, continued

(Sample SOP)
MONITORING, continued:
1. For cold foods held for service:
• Verify that the air/water temperature of any unit is at 41 ºF or
below before use.
• Chill foods, if applicable, in accordance with the Cooling
Potentially Hazardous Foods SOP.
• All cold potentially hazardous foods should be 41 ºF or below
before placing the food out for display or service.
• Take the internal temperature of the food before placing it onto
any salad bar, display cooler, or cold serving line and at least
every 2 hours thereafter.
2. For cold foods in storage:
• Take the internal temperature of the food before placing it into
any walk-in cooler or reach-in cold holding unit.
• Chill food in accordance with the Cooling Potentially Hazardous
Foods SOP if the food is not 41 ºF or below.
• Verify that the air temperature of any cold holding unit is at 41
ºF or below before use and at least every 4 hours thereafter
during all hours of operation.
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CORRECTIVE ACTION:
1. Retrain any foodservice employee found not following the procedures in this SOP.
2. For hot foods:
• Reheat the food to 165 ºF for 15 seconds if the temperature is
found to be below 135 ºF and the last temperature measurement
was 135 ºF or higher and taken within the last 2 hours. Repair or
reset holding equipment before returning the food to the unit, if
applicable.
• Discard the food if it cannot be determined how long the food
temperature was below 135 ºF.
3. For cold foods:
• Rapidly chill the food using an appropriate cooling method if the
temperature is found to be above 41 ºF and the last temperature
measurement was 41 ºF or below and taken within the last 2
hours:
• Place food in shallow containers (no more than 4 inches
deep) and uncovered on the top shelf in the back of the
walk-in or reach-in cooler.
• Use a quick-chill unit like a blast chiller.
• Stir the food in a container placed in an ice water bath.
• Add ice as an ingredient.
Separate food into smaller or thinner
portions
B. Dry Storage storing system in detail.
1. Food Rotation.
The best advice in the effective use of a dry goods storeroom is: rotate, rotate, rotate. Date
all foods and food containers. Stored foods cannot get any better than what originally went
in, but they can certainly get worse. Thefirst food in should be the first food out: FIFO. It
takes a bit of imagination and craft to position foods within a storeroom to best implement
this principle. Keep a handy and readily visible record of the “use by” and “sell by” dates of
the received foods and the shelf life in general.
2. Temperature.
Keep storerooms cool, dry and well ventilated. The temperature should be between 50°F and
70°F. The cooler, the better. Temperature has more to do with how long well-dried foods
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store than anything else. The storage lives of most foods are cut in half by every increase of
18°F (10°C). There is probablya limit as to how far this statement can be taken, but a
reasonable expectation of shelf life may be extrapolated from room temperature down to
freezing. No doubt, the inverse could also be considered true. Cool storage reduces
respiratory activity and the degradation of enzymes; it reduces internal water loss and
inhibits the growth of decay producing organisms, and in some foods such as fruits and root
crops, it slows the production of ethylene, a naturally occurring ripening agent.
As part of maintaining optimal temperature, it is suggested that adequate ventilation should

be provided (some air exchange rate is absolutely essential). In addition, the storeroom
should be free of un-insulated steam and water pipes, water heaters, transformers,
refrigeration condensing units,steam generators or other heat producing equipment.
3. Humidity.
Ideally, storage areas should have a humidity level of 15% or less. Unless thestoreroom is
located in the desert, consider air conditioning or dehumidification during the most humid
times of the year. A second option isto use moisture impervious packaging. Ideally, there is
no reason not to use both.
Maintain stored foods in their original packages whenever possible. Most packaging is
designed for the food it contains and will remain in good condition for their given shelf-life in
the absence of temperature and humidityabuse. For instance, the cardboard box will help
cushion jars and other glass containers from breakage. If original packaging is not practical,
maintain the food in airtight containers, primarily to prevent the entry of insect and rodent
pests and keep out other contaminants. To take this to another level, consideroxygen as a
major threat to the quality of food. The chances are that moisture-proof packaging is also
airtight. The less head gas (<2% O2) in a package, the longer its shelf life is maintained.
4. Sunlight.
Avoid storing foods in direct sunlight. Sunlight promotes oxidation and the subsequent loss of
the food’s nutritional value and quality. Fat-soluble vitamins, such as A, D, E and K are
particularly sensitive to light degradation.It is far better to block sunlight on windows and
skylights and rely on artificialillumination for the time the storeroom is in use.
5. Storage for Risk Reduction.

Store dry foods at least six inches off the floor and at least 18 inches away from outer walls
to reduce the chances of condensation brought on by temperature differences between the
container and the surface against whichit rests, as well as to facilitate cleaning and pest
control activities. In the absence of rapid turnover of bulk palletised storage, consider placing
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HACCP
the clean pallets on racks or blocks at least four inches (six inches is preferable) off the floor.
This seemingly insignificant procedure goes a long way in preventing the harbourage of
pestilence, particularly rodents. It is also suggested that a 2-ft. ceiling clearance be
maintained to avoid high temperatures at the ceiling.
Set aside an area that is designated for damaged or rework products. Torn containers should
be taped or otherwise secured to prevent entry of contaminants and prevent further spillage.
As a side note: There is a fine line between Class II (Potential Public Health Hazard) and
Class III (Aesthetic Defects) in cans. It is for this reason, I ask all my clients to separate for
creditany noticeable damage that is not identified when the goods are received, as well as for
some boxed and/or bagged foods. If this practice is followed, a little more space is needed in
the set-aside area.
If any way possible, do not store economic poisons, cleaning supplies and other non-food
items in the same storeroom as food without some physical barrier that separate the two. I
am also a strong proponent of storing look- alike condiments and other ingredients, such as
salt and sugar, in spatially separate locations within a storeroom to avoid interchanging these
products.
6. Vermin.
To prevent the entry of insects, rodents and birds into the storeroom, doors and windows
should be rodent and insect-proofed and kept closed whenever possible. Any opening to the
outside should be sealed and all structural cracks and crevices promptly repaired. Bait boxes,
if needed, should be regularly monitored and any damaged bait boxes and spilled bait should
be carefullycleaned up and removed. If fumigation is absolutely essential, rely only on
experienced licensed control operators.
Along these lines, the exterior of the building in which the storeroom is located should
be maintained free of fire hazards, pest infestations and to preclude any security
problems.
C. Frozen Storage in detail.

Foods in the freezer — are they safe? Every year, thousands of callers to the USDA Meat and
Poultry Hotline aren't sure about the safety of items stored intheir own home freezers. The
confusion seems to be based on the fact that few people understand how freezing protects
food. Here is some information on how to freeze food safely and how long to keep it.
You can freeze almost any food. Some exceptions are canned food or eggs in shells.
However, once the food (such as a ham) is out of the can, you may freeze it.
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Being able to freeze food and being pleased with the quality after defrosting are two
different things. Some foods simply don't freeze well. Examples are mayonnaise, cream
sauce and lettuce. Raw meat and poultry maintain their quality longer than their cooked
counterparts because moisture is lost duringcooking. Is frozen food safe?
Food stored constantly at 0 °F will always be safe. Only the quality suffers with lengthy
freezer storage. Freezing keeps food safe by slowing the movement of molecules, causing
microbes to enter a dormant stage. Freezingpreserves food for extended periods because it
prevents the growth of microorganisms that cause both food spoilage and foodborne illness.
Freezing to 0 °F inactivates any microbes — bacteria, yeasts and molds — present in food.
Once thawed, however, these microbes can again become active, multiplying under the
right conditions to levels that can lead to foodborne illness. Since they will then grow at
about the same rate as microorganisms on fresh food, you must handle thawed items as
you wouldany perishable food.
Trichina and other parasites can be destroyed by sub-zero freezing temperatures.

However, very strict government-supervised conditions mustbe met. Home freezing
cannot be relied upon to destroy trichina. Thoroughcooking, however, will destroy all
parasites.
Freshness & Quality
Freshness and quality at the time of freezing affect the condition of frozen foods. If frozen
at peak quality, thawed foods emerge tasting better than foods frozen near the end of
their useful life. So freeze items you won't usequickly sooner rather than later. Store all
foods at 0° F or lower to retain vitamin content, colour, flavour and texture.
Nutrient Retention
The freezing process itself does not destroy nutrients. In meat and poultryproducts,
there is little change in nutrient value during freezer storage.
Enzyme activity can lead to the deterioration of food quality. Enzymes present in animals,
vegetables, and fruit promote chemical reactions before and after harvest, such as ripening.
Freezing only slows the enzyme activity that takes place in foods. It does not halt them.
Enzyme activity does not harm frozen meats or fish and is neutralized by the acids in frozen
fruits. But most vegetables that freeze well are low acid and require brief, partial cooking to
prevent deterioration. This is called "blanching." For successful freezing, blanch or partially
cook vegetables in boiling water or in a microwave oven. Then rapidly chill the vegetables
prior to freezing and storage. Consult a cookbook for timing.
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Packaging
Proper packaging helps maintain quality and prevent freezer burn. It is safe to freeze meat or
poultry directly in its original packaging, however this type of wrap is permeable to air and
quality may diminish over time. For prolonged storage, overwrap these packages as you
would any food for long-term storage. It is not necessary to rinse meat and poultry. Freeze
unopened vacuum packages as is. If you notice that a package has accidentally been torn or
has opened while food is in the freezer, the food is still safe to use; merely overwrap or
rewrap it.
Freezer Burn
Freezer burn does not make food unsafe, merely dry in spots. It appears as greyish-brown
leathery spots and is caused by air coming in contact with thesurface of the food. Cut
freezer-burned portions away either before or after cooking the food. Heavily freezer-
burned foods may have to be discarded forquality reasons.
Colour Changes
Colour changes can occur in frozen foods. The bright red colour of meat aspurchased
usually turns dark or pale brown depending on its variety. This may be due to lack of
oxygen; freezer burn or abnormally long storage.
Freezing doesn't usually cause colour changes in poultry. However, the bonesand the meat
near them can become dark. Bone darkening results when pigment seeps through the
porous bones of young poultry into thesurrounding tissues when the poultry meat is frozen
and thawed.
The dulling of color in frozen vegetables and cooked foods is usually the resultof excessive
drying due to improper packaging or over-lengthy storage.
Refreezing.
Once food is thawed in the refrigerator, it is safe to refreeze it without cooking, although
there may be a loss of quality due to the moisture lost through thawing. After cooking raw
foods which were previously frozen, it is safe to freeze the cooked foods. If previously
cooked foods are thawed in therefrigerator, you may refreeze the unused portion. Freeze
leftovers within 3-4days. Do not refreeze any foods left outside the refrigerator longer than 2
hours; 1 hour in temperatures above 90 °F.
If you purchase previously frozen meat, poultry or fish at a retail store, you can refreeze if
it has been handled properly.
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HACCP
BAB X
THAWING, REHEATING AND COOKING TEMPERATURES
A. Thawing procedure.
Never thaw foods in a garage, basement, car, dishwasher or plastic garbage bag; out on
the kitchen counter, outdoors or on the porch. These methods can leave your foods unsafe
to eat.
There are three safe ways to thaw food: in the refrigerator, in cold water, or in the
microwave. It's best to plan ahead for slow, safe thawing in the refrigerator. Small items
may defrost overnight; most foods require a day or two. And large items like turkeys may
take longer, approximately one day foreach 5 pounds of weight.
For faster thawing, place food in a leak proof plastic bag and immerse it in cold water. (If the
bag leaks, bacteria from the air or surrounding environment could be introduced into the
food. Tissues can also absorb waterlike a sponge, resulting in a watery product.) Check the
water frequently to be sure it stays cold. Change the water every 30 minutes. After thawing,
cookimmediately.
When microwave-defrosting food, plan to cook it immediately after thawing because some
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areas of the food may become warm and begin to cook duringmicrowaving.
Cooking Frozen Foods

Raw or cooked meat, poultry or casseroles can be cooked or reheated from the frozen
state. However, it will take approximately one and a half times as long to cook. Remember
to discard any wrapping or absorbent paper from meat or poultry.
When cooking whole frozen poultry, remove the giblet pack from the cavity assoon as you
can loosen it. Cook the giblets separately. Read the label on USDA-inspected frozen meat and
poultry products. Some, such as pre-stuffed whole birds, MUST be cooked from the frozen
state to ensure a safely cookedproduct.
1. Thawing in detail.
• Refrigerator Thawing
Planning is the key to this method because of the lengthy time involved. A large
frozen item like a turkey requires at least a day (24 hours) for every 5 pounds of
weight. Even small amounts of frozen food — such as a pound of ground meat or
boneless chicken breasts —require a full day to thaw. When thawing foods in the
refrigerator, there are variables to consider. Some areas of the appliance may keep
food colder than other areas. Food will take longer to thaw in a refrigerator set at 35
°F than one set at 40 °F. After thawing in the refrigerator, items such as ground
meat, stew meat, poultry, seafood, should remain safe and good quality for an
additional day or two before cooking; red meat cuts (such as beef, pork or lamb
roasts, chops and steaks) 3 to 5 days. Food thawed in the refrigerator can be
refrozen without cooking, although there may be some loss of quality.
• Cold Water Thawing

This method is faster than refrigerator thawing but requires more attention. The food
must be in a leak-proof package or plastic bag. If the bag leaks, bacteria from the air
or surrounding environment could be introduced into the food. Also, the meat tissue
may absorb water, resulting in a watery product. The bag should be submerged in
cold tap water, changing the water every 30 minutes so it continues to thaw. Small
packages of meat, poultry, or seafood — about a pound —may thaw in an hour or
less. A 3-to 4-pound package may take 2 to 3 hours. For whole turkeys, estimate
about 30 minutes per pound. If thawed completely, the food must be cooked
immediately. Foods thawed by the cold-water method should be cooked before
refreezing.
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• Microwave thawing.
When thawing food in a microwave, plan to cook it immediately after thawing
because some areas of the food may become warm and beginto cook during the
thawing process (bringing the food to "Danger Zone" temperatures). Holding
partially cooked food is not recommended because any bacteria present would not
have been destroyed and, indeed, the food may have reached optimal temperatures
for bacteria to grow. After thawing in the microwave, always cook immediately after,
whether microwave cooking, by conventional oven, or grilling. Foods thawed in the
microwave should be cooked before refreezing.
B. Reheating Procedure
To prevent bacterial growth, it's important to cool food rapidly so it reaches as fast as
possible the safe refrigerator-storage temperature of 40° F or below. To do this, divide large
amounts of food into shallow containers. A bigpot of soup, for example, will take a long time
to cool, inviting bacteria to multiply and increasing the danger of foodborne illness. Instead,
divide the pot of soup into smaller containers so it will cool quickly.
Cut large items of food into smaller portions to cool. For whole roasts or hams, slice or cut
them into smaller parts. Cut turkey into smaller pieces and refrigerate. Slice breast meat; legs
and wings may be left whole. Hot food canbe placed directly in the refrigerator or be rapidly
chilled in an ice or cold- water bath before refrigerating.
Cover leftovers, wrap them in airtight packaging, or seal them in storage containers. These
practices help keep bacteria out, retain moisture, and prevent leftovers from picking up
odours from other food in the refrigerator.Immediately refrigerate or freeze the wrapped
leftovers for rapid cooling.
Store Leftovers Safely

Leftovers can be kept in the refrigerator for 3 to 4 days or frozen for 3 to 4months. Although
safe indefinitely, frozen leftovers can lose moisture and flavour when stored for longer times
in the freezer.
Thaw Frozen Leftovers Safely
Safe ways to thaw leftovers include the refrigerator, cold water and the microwave oven.
Refrigerator thawing takes the longest, but the leftovers stay safe the entire time. After
thawing, the food should be used within 3 to 4days or can be refrozen.
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Reheating Leftovers without Thawing

It is safe to reheat frozen leftovers without thawing, either in a saucepan or microwave (in
the case of a soup or stew) or in the oven or microwave (for example, casseroles and
combination meals). Reheating will take longer thanif the food is thawed first, but it is safe
to do when time is short.
When reheating leftovers, be sure they reach 165° F as measured with a food thermometer.
Reheat sauces, soups and gravies by bringing them to a rollingboil. Cover leftovers to reheat.
This retains moisture and ensures that food will heat all the way through.
When reheating in the microwave, cover and rotate the food for even heating. Arrange food
items evenly in a covered microwave safe glass or ceramic dish and add some liquid if
needed. Be sure the covering is microwave safe and vent the lid or wrap to let the steam
escape. The moist heat that is created will help destroy harmful bacteria and will ensure
uniformcooking. Also, because microwaves have cold spots, check the temperature ofthe
food in several places with a food thermometer and allow a resting time before checking the
internal temperature of the food with a food thermometer. Cooking continues for a longer
time in dense foods such as a whole turkey or beef roast than in less dense foods like
breads, small vegetables, and fruits.
C. Cooking Temperatures. "Danger

Zone" (40 °F - 140 °F)
Leaving food out too long at room temperature can cause bacteria (such as Staphylococcus
aureus, Salmonella Enteritidis, Escherichia coli O157:H7, andCampylobacter) to grow to
dangerous levels that can cause illness. Bacteria grow most rapidly in the range of
temperatures between 40 °F and 140 °F, doubling in number in as little as 20 minutes. This
range of temperatures is often called the "Danger Zone."
Keep Food Out of the "Danger Zone"

Cooking
Storing Leftovers
Reheating
Keep Food Out of the "Danger Zone"
Never leave food out of refrigeration over 2 hours. If the temperature is above 90 °F,
food should not be left out more than 1 hour.
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Keep hot food hot—at or above 140 °F. Place cooked food in chafing dishes,preheated
steam tables, warming trays, and/or slow cookers.
Keep cold food cold—at or below 40 °F. Place food in containers on ice.Cooking
Raw meat and poultry should always be cooked to a safe minimum internaltemperature
(see graphic). When roasting meat and poultry, use an oven temperature no lower than
325 °F.
If you aren't
going to serve
hot food right
away, it's
important to
keep it at140 °F
or above.
Storing
Leftovers
One of the most
common causes
of foodborne
illness is
improper cooling
of cooked foods.
Bacteria can be
reintroduced to
food after it is
safely cooked.
For this reason,
leftovers must
be put in
shallow
containers for
quick coolingand
refrigerated at
40 °F or below
within two
hours.
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Reheating
Foods should be reheated thoroughly to an internal temperature of 165 °F or until hot and
steaming. In the microwave oven, cover food and rotate so it heats evenly.
Safe Minimum Internal Temperature Chart

Safe steps in food handling, cooking, and storage are essential in preventing foodborne
illness. You can't see, smell, or taste harmful bacteria that may cause illness. In every step
of food preparation, follow the four guidelines tokeep food safe:
Clean—Wash hands and surfaces often. Separate—

Separate raw meat from other foods.Cook—Cook to the
right temperature.
Chill—Refrigerate food promptly.
Cook all food to these minimum internal temperatures as measured with a food thermometer
before removing food from the heat source. For reasons ofpersonal preference, consumers
may choose to cook food to higher temperatures.
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BAB XI
THERMOMETER CALIBRATION
A. Calibration knowledge.
Thermometer accuracy can be affected by extreme temperature changes, like going from
extremely hot food to cold food, or by being dropped or roughly handled. And if you are
using your thermometer frequently, you may want tocheck it monthly just to make sure it's
performing at its best. Luckily, you cantest the accuracy of your thermometer and, in most
cases, calibrate it to readaccurately again.
Many thermometers have a nut under their temperature dial that allows themto be adjusted,
while most digital models have a reset button. You will want to check the package
instructions of your device for exact instructions for calibrating your thermometer.
In rare cases, thermometers cannot be calibrated. Even if your thermometercan’t be

calibrated, you can—and should—use these methods to check its accuracy and ensure that
you're getting a proper temperature read on your food. In this case, you can note the
degree of inaccuracy and adjust your
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cooking temperature accordingly. For example, if the thermometer reads 2° higher than it
should, always cook your food 2° higher than the recommended temperature on a recipe.
Or, in seeing that your thermometeris inaccurate, you could buy a new one.
There are two methods for testing the accuracy of your thermometer and calibrating
accordingly: You can calibrate it in extremely high temperatures orusing extremely cold
temperatures.
1. The Ice-Water Method

Fill a large glass with ice and then fill it with cold tap water. Stir the ice water and let it
sit for 3 minutes. Place your thermometer in the ice water,making sure to stick the probe
at least 2 inches into the mixture, but not to touch the sides or the bottom of the glass.
Stir the ice water with the probe to even out the temperature of the water and prevent
the probe from resting against an ice cube. Wait at least 30 seconds for the thermometer
to read the temperature. The temperature on your thermometer should read 32°F or
0°C. If it does not, adjust the nut on thethermometer, turning the head until the needle
lands on 32°F (or use the reset button as instructed).
2. The Boiling-Water Method

Bring water to a rolling boil in a deep saucepan. Place the stem of the thermometer in
the boiling water. Again, make sure that it is submergedat least 2 inches and wait at
least 30 seconds. Your thermometer shouldread 212°F or 100°C. If it does not,
keeping the thermometer in the water, turn the adjusting knob until the needle
reaches the 212°F mark.
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Sample Thermometer calibration LOG.
B. Fruit and vegetable washing procedure.

Washing fruit and vegetables is an important part of food safety because it can help
prevent cross-contamination while ridding your produce of pesticides or chemicals.
Thoroughly examining and washing vegetables before service increases your chance of
avoiding a foodborne outbreak caused by contaminated produce. Plus, the chemicals used
in pesticides canirritate guests with sensitive stomachs or allergies.
By washing every piece of produce that will be served raw, you’ll greatly reduce the chance
of your customers getting a foodborne illness, and you’ll be executing safe food preparation
practices in your restaurant, deli, bar, orcatering business. Additionally, obtaining a food
handling certification is critical in the foodservice industry and will help ensure you continue
to servesafe and clean food to your customers.
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How to Wash Vegetables
There are two common methods used for washing produce. Softer produce or leafy greens
should be cleaned using a soaking method, while firmer- skinned vegetables can be
cleaned using a spray solution. We will outline these two methods of cleaning fruits and
veggies, so you can serve your customers safe, fresh foods.
1. How to Wash Produce with the Soaking MethodRinsing

in water
Using the soak method to wash produce is ideal for tightly packaged fruits
like berries and vegetables with crevices, like broccoli. Not only does soaking produce rid it
of harmful germs or chemicals, but it can also be used to revitalize produce for a better
taste and longer life. If you purchase local, organic fruits and vegetables that contain no
chemicals or harmful preservatives, you can use warm water to rinse your produce.
You will need the following items for this method:
• Stainless steel sink
• Food storage bin
• Vegetable wash or distilled vinegar
• Colander
• Fresh water
Here are the steps to washing vegetables and fruits with the soaking method:
Regal veggie wash
a. Sanitize sink, wash hands, and use soap and water to clean all areas coming into
contact with your fresh produce.
b. Fill sink with either diluted wash or vinegar solution. If you are using a commercial
wash, use a 1:30 ratio of wash to water, or approximately 4 to 6 oz. of wash to 1
gallon of water.
c. Soak vegetables for at least 30 seconds.

d. Place them in a colander and use hands to rub the produce while rinsing with
cold water.
e. Let produce air dry and enjoy.

We suggest using these steps with the following types of produce:
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HACCP
• Lettuce
• Spinach
• Kale
• Cauliflower
• Broccoli
• Cabbage
• Grapes
• Raspberries
• Strawberries
• Blueberries
2. How to Wash Fruits and Vegetables with the Spray Method
Produce with firmer skin such as eggplant, potatoes, or cucumbers may benefit from using
a spray and scrub to thoroughly clean away dirt and pesticides. This method is also ideal
for larger, smooth fruits and vegetableswithout crevices or cracks.
To clean your fruits and vegetables with the spray method, you will need the following
items:
• Kitchen sink
• Spray bottle
• Distilled vinegar
• Vegetable prep brush (optional)
• Fresh water
For effective cleaning of your fruits and vegetables, here are the steps: Cleaning a
potato with a vegetable prep brush
Wash hands and all areas meeting your fresh produce with soap and water.
Fill a spray bottle with your solution and mist the entire surface of eachvegetable or
fruit.
Let the coated produce sit for at least 30 seconds.
Use your hands or a vegetable cleaning brush to scrub produce and rinse the solution
off under cold running water.
Let produce air dry and enjoy.
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HACCP
The spray method works best with these types of fruits and vegetables:
• Tomatoes
• Eggplant
• Potatoes
• Cucumbers
• Peppers
• Apples
• Oranges
• Melons
• Lemons
• Limes
Cleaning Vegetables with Vinegar:

Adding vinegar to your fruit and veggie cleaning can help remove extra bacteria. Cleaning
with just water is known to remove 98% of the bacteria on fruit and vegetables but adding
vinegar will not hurt the process. In some cases, washing your fruits and vegetables with
vinegar has been known to increase the shelf-life.
If you’re opting for vinegar instead, it is recommended you use a ratio of 1-part vinegar to
3 parts water. Vinegar can be used in the soaking method with the steps above as well as
the spray method.
References
The Professional Chef, CIA 9th
editionFSANZ safe food Australia

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HACCP

CAMPUS & OFFICE

(0271) 733442 0896 9173 8809

BAB II Personal Hygiene 9

BAB III Cookery Process (Food Flow) 13

BAB IV Transporting Food 22

BAB V Micro Organisms 26

BAB VI Food Allergens 32

BAB VII Food Treatment 40

BAB VIII Food Labelling 49

BAB IX Food Holding SOP 55

BAB X Thawing, Cooking and Reheating Temperatures 62

BAB XI Thermometer Calibration 68

Principle 1: Conduct a hazard analysis.

HACCP is a proven food safety management system that is based on prevention. By

1. Distraction of employees by noise, other activities going on around them,people talking.

What type of company would use HACCP?

B. How do we know HACCP works?

Customer Complaint Numbers

1. Kitchen Staff / Chef Personal Hygiene Standards:

b. Maintain short, clean, and polish-free fingernails.

d. Air dry your hands.

In addition, hands must be washed at below time or scenarios:

• Immediately before preparing food or handling equipment.

• As often as necessary during food preparation when contamination occurs.

• Between each task performed and before wearing disposable gloves.

• Change disposable gloves as often as hand washing is required.

• Wash hands before and after discarding gloves.

• After smoking, eating, or drinking etc.

3. Chef / Kitchen Staff’s uniforms.

Sedang untuk orang yang memakainya sendiri ialah: untuk

b. Jaket (Double-Breasted Jacket)

c. Dasi Segitiga (Necktie)

e. Lap (Napron/Side Towel)

f. Celana Panjang (Trousers)

4. Other rules in the kitchen.

5. Accidents occur in the kitchen or during work.

Below is the receiving log sample.

RECEIVING DELIVERIES, CONTINUED

temperature exceeds 41 ºF, it may be necessary to take the internal

It should be designed so it is easy to arrange and rearrange supplies to

The area should be well lit.

Critical Control Point

Monitor the temperature of the refrigerator daily. All refrigerators should be

Store raw products below cooked or ready-to-eat products.

Always keep the refrigerator clean.

Keep these factors in mind when storing produce:

A. How to transport foods to remote sites.

Transporting Food to Remote Sites (Satellite Kitchens)

1. Train foodservice employees on using the procedures in this SOP.

• Wash, rinse, and sanitize the interior surfaces.

• Ensure that the food carrier is designed to maintain cold food

• 41 ºF and hot food temperatures at 135 ºF or above.

• Pre-heat or pre-chill the food carrier according to the manufacturer’s

6. Store food in containers suitable for transportation. Containers should be:

• Tightly closed to retain the proper food temperature

• Nonporous to avoid leakage

• Approved to hold food

Transporting Food to Remote Sites (Satellite Kitchens), continued

1. Retrain any foodservice employee found not following theprocedures

VERIFICATION AND RECORD KEEPING:

Types of transportation can be used for transporting food.

Ada beberapa jenis micro organism:

Bagaimana bakteri berkembang biak