LESSON 4: Fundamentals of Food Preparation and Service and Seven Principles of Hazard Analysis

Critical Control Point (HACCP)

Definition of Terms
 HACCP (Hazard Analysis and Critical Control Points) – Pronounced “hass’-ip,” it is a
prevention-based system of identifying and controlling hazards to maintain the safest food possible
by purchasing through service
 Cross-contamination - Letting microorganisms from one food get into another.
 Danger zone - The range of temperatures at which most bacteria multiply rapidly—between 40° and
140° Fahrenheit
 Food safety - following practices that help prevent food-borne illness and keep food safe to eat.
 Foodborne illness - Sickness caused by eating contaminated food, sometimes called food poisoning.
 Layout – plan, design, or arrangement of objects and spaces in a room.
 Preparation - The process of selecting, cleaning, cooking, and arranging ingredients to create dishes
for consumption.
 Perishable foods - Foods that can become unsafe or spoil quickly if not refrigerated or frozen.
 Sanitation - Keeping work areas from dirt or bacteria.
 Service - The act of providing food and beverages to customers in a dining establishment, catering
event, or other food-related settings, often involving aspects such as taking orders, serving meals,
and maintaining cleanliness and orderliness in the dining area.

Food preparation and service are essential aspects of the hospitality industry, encompassing a wide range
of skills and techniques.
Food preparation and service are important in places where people eat out. Food prep means picking
the best ingredients and cooking them up in tasty ways. Cooks use different techniques like chopping,
grilling, or baking to make dishes look and taste great. They even make sure the food looks nice on the
plate!
On the other hand, food service is about taking care of the customers. It's all about making sure they
have a good time. That includes greeting them when they come in, taking their orders, and bringing them
their food. Servers also answer any questions the customers might have about the menu and make sure
everything is clean and tidy in the dining area.
Both food prep and service are super important in making sure people have a great dining
experience. When chefs and servers work together, they can make meals that people will remember and
want to come back to again and again.

Different Food Service Operation

There are two types of food service operations. Commercial Food Service Operation and Institutional or
Non-Commercial Food Service Operation.
1. Commercial Food Service Operation – are organization that sells food solely to make profits.
Examples are food services of the hospitality and tourism industries, such as hotels, restaurants,
coffee shops, snack shops, deli and cocktails bars, convenience stores, catering business, and fast-
food chains.
2. Non-Commercial Food Service Operation – sometimes called Institutional or on-site, these include
educational, governmental, or business establishments whose food operations are mainly for service
to food employees. Sale of food is a secondary goal and typically is not for profit.

Basic Rules on Food Preparation and Service

Food hygiene constitutes a necessity of good manufacturing/agricultural practices and the
development of hazard analysis critical control points (HACCP), as well as being a component of all Global
Food Safety Initiative (GFSI)-benchmarked food safety standards. Government, industry, and consumers all
play a role in safe sanitation and food hygiene practices.

WHY food safety is important?

 Protects the reputation of your food service establishment.
 Satisfies our moral obligation to protect the lives and health of our customers.
  Make our employees proud.
 A lapse in food safety may cause contamination that can affect the reputation of your business. These
topics show you how to ensure that your establishment is always safe.

WHO data indicate that only a small number of factors related to food handling are responsible for a large
proportion of foodborne disease episodes everywhere. Common errors include:
 Preparation of food several hours prior to consumption, combined with its storage at temperatures
which favors growth of pathogenic bacteria and/or formation of toxins.
 Insufficient cooking or reheating of food to reduce or eliminate pathogens.
 Cross contamination; and
 People with poor personal hygiene handling the food.

The Ten Golden Rules respond to these errors, offering advice that can reduce the risk that foodborne
pathogens will be able to contaminate, to survive or to multiply.

WHO “Golden Rules”

1. Choose foods processed for safety
2. Cook food thoroughly
3. Eat cooked foods immediately
4. Store cooked foods carefully
5. Reheat cooked foods thoroughly
6. Avoid contact between raw foods and cooked foods
7. Wash hands repeatedly
8. Keep all kitchen surfaces meticulously clean
9. Protect foods from insects, rodents, and another animal
10. Use safe water

Kitchen Layout
A good kitchen layout is both aesthetically pleasing and functional. The way the furniture, appliances,
and counters are placed should be pleasing to the eye as well as facilitate the work done in the kitchen. It
should make cooking tasks easier and quicker, not get in the way of them.
 Factors in planning the layout
 Distance of the sink from the stove
 Distance of the stove to the storage for ingredients to the sink
 Distance of the storage for ingredients to the sink
 Ample space for food preparation
 Size and shape of the room
 Enough room to move around freely and comfortably

The Work Triangle

1. Food Storage station
2. Preparation/Cooking Station
3. Clean-up-station

Types of Kitchen Layout

1. Single Line Layout - In the single line/wall layout, all kitchen counters and appliances are placed in
a single line against one wall. The sink and stove are in the middle of this layout, reducing the need
to walk to and from the two ends of the kitchen while working.
2. Galley Layout - Also known as corridor layout, the galley layout utilized two rows of working
space that are parallel to each other, making it easy to move from one workstation to the next. For
instance, preparation can be done on one row and cooking on the other row.
3. L-shaped Layout - An L-shaped kitchen layout is bounded by two walls or counters. This kitchen
layout keeps the kitchen free of outside traffic.
4. U-shaped - Uses three walls or counters to create U, maximizing kitchen space and providing an
abundance of counter space in which to work.
 5. G-shaped Layouts - The G-shaped or peninsula layout adds a short, low wall to the U-shaped
layout. This creates more workspace and further prevents outside traffic to the kitchen area.
6. Island Layout - An island is unattached counter places in the middle of the kitchen. It adds
additional workspace for food preparation. It can also serve as a surface for serving meals. It often
has a sink and storage space, or even a stove.

2. Worked Example
Class sharing:
1. Reflect on your own food hygiene practices. Based on what we discussed today, are there any habits
you need to improve or change?
2. Recall the time when you observed someone practicing good (or poor) food hygiene. How did it
impact the overall experience?

Seven Principles of Hazard Analysis Critical Control Point (HACCP)

A food safety management system is a group of procedures and practices intended to prevent
foodborne illness. It does this by actively controlling risks and hazards throughout the flow of food.
A HACCP plan involves identifying hazards (chemical, biological, physical) at specific points during
food handling and identifying how they can be prevented, eliminated, or reduced to a safe level. There are
seven sequential steps to developing a full HACCP plan.
1. Analyze Hazards. Identifies the potential hazards associated with food and the measures to control
them. The hazard could be biological, such as a microbe; chemical, such as a pesticide; or physical,
such as glass or metal fragments.
2. Identify Each Critical Control Point. The point in a food’s production—from its raw state through
processing to consumption by the consumer—at which a potential hazard can be controlled or
eliminated. Examples include receiving, preparation, cooking, and cooling.
3. Establish Preventive Measures with Critical Limits for Each Control Point. An example of
using cooked food might include setting the minimum cooking temperature and time required to
ensure the elimination of any harmful microbes.
4. Establish Procedures to Monitor Each Critical Control Point. Such procedures might include
determining how and by whom cooking time and temperatures should be monitored.
5. Establish Corrective Actions to Be Taken When Monitoring Shows That a Critical Limit Has
Not Been Met. For example, reprocessing or disposing of food if the minimum cooking temperature
is not met.
6. Establish Procedures to Verify That the System Is Working Properly. For example, testing time-
and-temperature recording devices to verify that a cooking unit is working properly.
7. Establish Effective Record Keeping Documenting the HACCP System. This would include
records of hazards and their control methods, the monitoring of each critical control point, and the
action taken to correct potential problems.

When is HACCP required?

Food-service establishments are not required to use HACCP unless they
 Smoke or cure meat for preservation purposes.
 Use food additives to preserve food.
 Employ reduced oxygen packaging on site.
 Maintain a tank of live molluscan shellfish (clams, oysters, mussels) for consumption
 Custom process meat
 Package unpasteurized juice for sale without a warning label.

In addition, federal legislation mandates that a HACCP plan is required for any schools that participate
in the National School Lunch Program and/or School Breakfast Program and that accept USDA commodity
goods.

Advantages of HACCP
The HACCP system offers useful approaches to controlling food safety:
 It focuses on identifying and preventing food hazards before they occur rather than reacting to them
after they have caused a problem.
 It is based on sound science.
 HACCP places responsibility for ensuring food safety in the food service establishment.