COOKERY

T R A I N E R : M S . C AT H E R I N E B A N G S A L L A B S A N
HACCP
H A Z A R D A N A LY S I S A N D C R I T I C A L C O N T R O L P O I N T
 HACCP
HACCP stands for Hazard Analysis and
Critical Control Points. This is a preventative
food safety system in which every step in the
manufacture, storage and distribution of a
food product is scientifically analyzed for
microbiological, physical and chemical
hazards.
 HACCP

 It  identifies where hazards might

occur in the food production
process and puts into place
stringent actions to take to
prevent the hazards from
occurring.
7 PRINCIPLES
HACCP
1. Analyze hazards
• We analyze hazards to identify any
hazardous biological, chemical, or physical
property in raw materials and processing
steps, and to assess their likeliness of
occurrence and potential to render food
unsafe for consumption
2. Determine critical
control points
• A critical control point is a point, a step
or a procedure in a food manufacture
process at which control can be applied
and, as a result, a food safety hazard can
be prevented
3. Establish limits for critical
control points
• Limit for critical control point is a criterion
which separates acceptability from
unacceptability. It is the maximum or
minimum value to which a physical,
biological, or chemical hazard must be
controlled at a critical control point to
prevent, eliminate, or reduce to an
acceptable level the occurrence of the
identified food safety hazard.
4. Establish monitoring
procedures for critical control
points
•Monitoring is a planned sequence of
observations or measurements to
assess whether a critical control
point is under control and to produce
an accurate record for future use in
verification.
5. Establish corrective
actions
• Corrective action is an action taken
when the results of monitoring at the
critical control point indicate that the
limit is exceeded, i.e. a loss of control.
6. Establish verification
procedures
•Verification is the application of methods,
procedures, tests and other evaluations,
in addition to monitoring, to determine
compliance with the HACCP plan.
7. Establish a record system
• Maintaining proper HACCP records is an
essential part of the HACCP system. The record
of a HACCP system should include records for
critical control points, establishments of limits,
corrective actions, results of verification
activities, and the HACCP plan including
hazard analysis.
CONTA M INA TI ON
TYPES
• Direct contamination occurs when
one type of food touches or drips onto
another type of food which may be
raw or cooked. This usually occurs if
juices or blood drips from raw meat
onto a plate of cooked food.
• Indirect contamination happens as
a result of the transmission of
bacteria from your hands, kitchen
surfaces or utensils onto food.
• Cross contamination refers to the
mixing of raw food such as meat with
cooked food which causes bacteria to
spread between the two. This is an ideal
way for harmful bacteria to spread into
the human food chain and cause food
poisoning.
HAZARDS
TYPES
• Biological Hazards are caused by
bacteria, viruses or parasites that are
present in air, food, water, soil, animals
and humans.
• Physical hazards are the most common
hazards and are present in most workplaces
at some time. Examples include: frayed
electrical cords, unguarded machinery,
exposed moving parts, constant
loud noise, vibrations, working from ladders,
scaffolding or heights,
spills, tripping hazards.
• Chemical hazard is a type of 
occupational hazard caused by
exposure to chemicals in the
workplace. Exposure to chemicals in
the workplace can cause acute or
long-term detrimental health
effects. 
POTENTIAL
HYDROGEN
PH LEVEL
PH (POTENTIAL HYDROGEN)
• PH is the measure of the
acidity or the alkalinity of a
substance
• Pure water has the PH level of 7
which is neutral meaning not
acidic and also not basic or
alkaline
PH SCALE
USPH
U N I T E D S T AT E S P U B L I C H E A L T H
 USPH stands for United States Public Health
and is a regulatory institution in the USA. One of
its agencies, Centres of Disease Control and
Prevention(CDC), assists the cruise industry in
preventing and controlling the introduction,
transmission and spread of gastrointestinal
illnesses.
• The Three Bucket System is a
procedure for washing, rinsing,
and sanitizing where a different
bucket and sponge or mop is used
for each task.
CULINARY
BRIEF HISTORY
• Henry IV (1553 – 1610)
Henry IV ruled from 1553-1610. During this time,
guilds were responsible for preparing foods.
• Industrial Revolution (1760 – 1840)
“The dramatic growth and diversification of the food
service industry is due in part to the Industrial
Revolution and the social and economic changes it
wrought, including the introduction of new
technologies, foods, concerns, and consumers.”
• Boulanger's Restaurant (1765)
Monsieur Boulanger opened the first modern
restaurant in Paris, France when he sold a special
sheep feet dish at his tavern in opposition to the
guilds who prepared food at the time.
• Antonin Carême (1783 – 1833)
Antonin Carême was a chef who specialized in Grande
Cuisine, an elaborate style of cooking that focused on
making food look and taste incredible. It was difficult and
fancy. Carême was responsible for many advancements in
the culinary field such as “systems for classifying sauces”,
• Auguste Escoffier (1846 – 1935)
Auguste Escoffier was responsible for the
brigade system and the creation of the Classic
Cuisine style.
• Fernand Point (1897 – 1955)
Fernand Point and his students Paul Bocuse, Jean and Pierre
Troisgros, Alain Chapel, François Ise and Louis Outhier, along
with chefs Michel Guérard and Roger Vergé founded Nouvelle
cuisine, a style of cooking that focused on “natural flavors,
shortened cooking times, and innovative combinations.”
• Le Guide Culinaire Classic (1903)
This was Auguste Escoffier’s manuel that explained
Classic Cuisine.
• Gaston Lenôtre (1920 - 2008)
Gaston was a chef who opened a culinary school to help
bring more chefs into the culinary industry when it was
lacking qualified bakers. Gaston himself served all of
Paris with his catering business. Lenotre also was careful
with how he preserved his products. He used freezing to
store his products.
• Ferran Adrià (1962)
Ferran Adrià is a cook who worked at elBulli ( slang for the
bulldog) in Spain. He experiments with food in a field of study
known as molecular gastronomy.
• Immigration Act of 1965 (1965)
The Immigration Act of 1965 is what brought Asian immigrants
into the United States of America. It eventually led to hunger
for new flavors like “spicy foods from Thailand and Vietnam.”
• Chez Panisse (1971)
Alice Waters opened Chez Panisse in Berkeley in 1971 as a
restaurant that would sell simple, local food. It was an early
example of New American Cuisine
CULINARY PERIODS
Grande Cuisine (1553 – 1898).
A cooking style that was defined by attention to
detail, fancy dishes, and rich food.
Classic Cuisine (1889 - 1970)
Classic Cuisine is a simplification of Grande Cuisine that
was founded by Auguste Escoffier. It “relies on the thorough
exploration of culinary principles and techniques and
emphasizes the refined preparation and presentation of
superb ingredients.”
New American Cuisine (1971 - 2000)
“A late 20th century movement that began in California
but has spread across the United States; it stresses the
use of fresh, locally grown, seasonal produce and high-
quality ingredients simply prepared in a fashion that
preserves and emphasizes natural flavors.”
Nouvelle Cuisine (1971 - 2000)
“French for “new cooking”, a mid-20th-century
movement away from many classic cuisine principles
and toward a lighter cuisine based on natural flavors,
shortened cooking times and innovative combinations."