Hygiene Management in Kitchen and Service E-Book

Frank Höchsmann

• Herausgeber: Books on Demand
• Kategorie: Fachliteratur
• Sprache: Englisch
• Veröffentlichungsjahr: 2020

Seitenzahl: 46

Beschreibung

Hygiene Management in Kitchen and Service is the proper reference book for specialists and managers in hotels and restaurants, but also for catering facilities, e.g. in schools and health care. The manual helps to put hygiene management according to HACCP (Hazard Analysis Critical Control Points) into practice. It contains the principles of the HACCP concept and describes how the hazard analysis and work processes are created according to HACCP. Field-tested checklists and information on staff training supplement the manual. Thus the reader receives comprehensive information about alternatives of implementing hygiene management according to HACCP.

Leseprobe

FOREWORD

Hygiene management in kitchen and service is the proper reference book for specialists and managers in hotels and restaurants, but also for catering facilities, e.g. in schools and health care.

The manual helps to put hygiene management according to HACCP (Hazard Analysis Critical Control Points) into practice.

It contains the principles of the HACCP concept and describes how the hazard analysis and work processes are created according to HACCP.

Field-tested checklists and information on staff training supplement the manual.

Thus the reader receives comprehensive information about alternatives of implementing hygiene management according to HACCP.

The templates can be adopted as they are or can be adjusted for the catering business and serve as HACCP proof. They are independent of personnel.

All templates, checklists, workflows and work instructions have been tested in our partner companies.

I am grateful to my partners for their collegial assistance, because without concrete practical reference, the preparation of the manual in this detailed scope would not have been possible.

I am particularly grateful to my wife Martha Cecilia Höchsmann and Dr. Elisabeth Strecker, who tirelessly carried out corrections, document checks and improvements.

I wish you success and fun with this reference book.

With best regards, sincerely yours

Frank Höchsmann

Berlin Frohnau, 27.03.2020

Content

FOREWORD

Introduction

History of HACCP Concept

What is an HACCP Concept?

Intention / Aim:

Target group:

The seven principles of the HACCP Concept

Conduct Hazard Analysis

Determine Critical Control Points (CCPs)

Define CCP Limits

Monitor CCPs

Determine Corrective Action for CCPs

Verification of HACCP System

Documentation of Action

Hazard Analysis and Identification of CCPs

Hazard Analysis

Identification of critical control points

Procedures and Work Instructions

Planning production: How do you plan?

Procurement processes

Controls at goods receiving / HACCP:

Temperatures table

Proper storage/HACCP:

Storage temperatures for foods:

CCP checklist: Temperatures

Goods issue for food preparation

Food preparation

Preparing frozen food

Hot food / HACCP

CCP checklist: temperature control record hot food:

CCP checklist: frying oil control:

Cold food / Preparing salads, cold dishes, desserts

Handing over dishes/ HACCP

CCP checklist: temperature control at handing over

Cold dishes display

Storing pre-prepared and overproduced dishes

Work instruction: Goods receipt (CCP)

Work instruction: Handling fish

Work instructions: Handling of meat

Personnel training

HACCP table: Personnel training (example)

Five principles for cooks and cook’s mates

Protection against infection

Allergen labelling and allergen information

Fourteen allergens

Checklists as an aid for HACCP verification

Kitchen staff hygiene check

Food hygiene Check

Kitchen hygiene check

Cleaning and disinfection checklist

Checklist: Cleaning plan / Hygiene plan

Checklist for kitchen works

Checklist: Supplier evaluation

Recommendation and tips

Retained samples form

Buffet Form

Box Form

Cake form

Form: Weekly temperature sampling of food

CCP - Checklist: Temperature

Thermometers Check

Scales Check

„Broken items“ form for kitchen

Rules for Storing Food

Big Hygiene test / Hygiene index under HACCP

Final considerations

Last but not least: Sustainability considerations

The author Frank Höchsmann

1. Introduction

History of HACCP Concept

The HACCP Concept (Hazard Analysis and Critical Control Points) was developed at the end of the 1950ies by NASA.

At the beginning of the 1960ies, the UNO added the HACCP procedure into the „Codex Alimentarius“. This codex contains standards for food safety.

In the USA, the concept was made legally binding in 1985. The EU-Parliament succeeded in 2004 with passing a new “Hygiene package”.

This „Hygiene package“ according to HACCP is mandatory in all EU member states since 2006.

What is an HACCP Concept?

An HACCP Concept is a helpful instrument for food producers.

It serves controlling and ensuring food hygiene and comprises 7 steps.

At first, a hazard analysis is done to find, if physical, chemical or biological contamination of food can occur.

Then critical control points (CCPs) are determined,

As well as limits for these CCPs.

The critical control points have then to be monitored.

Corrective action is determined.

This action is verified or checked.

Proper documentation of these steps.

Intention / Aim:

It is our aim to facilitate your challenging work with food considerably. Thus, this workshop contains practically tested work procedures and work instructions, simple-to-use checklists and forms for HACCP documentation.

Target group:

Target group of this course are hotel and restaurant employees which handle food or bring it into circulation, i.e. the kitchen and service personnel.

2. The seven principles of the HACCP Concept

1. Conduct Hazard Analysis

Conducting a Hazard Analysis allows for realizing endangerment of food security and develops preventive action against it. Hazard Analysis distinguishes physical, chemical and biological hazards.

2. Determine Critical Control Points (CCPs)

A Critical Control Point is a step in the processing of food, where food contamination can occur. For determining the CCPs, exact knowledge of food processing steps is necessary.

3. Define CCP Limits

For each Critical Control Point, an upper and a lower limit have to be defined, which must not be exceeded / undershot. They are specified by law or they have to meet the state of technology.

4. Monitor CCPs

Monitoring processes help to control the limits of all Critical Control Points. If limits are exceeded or undershot, an alarm is triggered.