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DEVELOPING AND IMPLEMENTING
HACCP-BASED RETAIL FOOD OPERATIONS
(1901)
Table of Contents
Inadequate Cleaning of Equipment and Cross-Contamination
HACCP
Clean, Sanitized, and Sterilized – Critical Procedures
Chemical Sanitizer Concentrations and Hot Water Sanitizing
Critical Procedures in Making and Using Sanitizing Solutions
The Critical Controls for the Four-Step Surface Sanitizing
Process
Manual Warewashing – HACCP Principles
Mechanical Dishwashing – HACCP Principles
Warewashing HACCP – Manual (3-Compartment Sink) and
Machine
Chapter 1: Retail Food HACCP
What is Retail Food HACCP?
The Raw Food Contamination Problem
Due Diligence (Self Control)
Potential Hazards in the Food System
Recipe Hazard Analysis
HACCP Recipe Flow Chart
USDA Hazard Analysis Worksheet and Plan
Quality-Assured HACCP Recipe Procedures
Chapter 2: Food Hazard Analysis
Reports of Foodborne Illness Outbreaks in the United States
Foodborne Illness Factors
Sources of Pathogens
Factors That Contribute to Outbreaks of Foodborne Disease
The Hazards of Preparing Food Ahead of Service and Inadequate
Food Holding
Inadequate Heating, Reheating, and Leftovers HACCP
Raw Ingredient and Unsafe Source HACCP
Chemical HACCP – Intentional and Incidental Additives
Chemical HACCP Summary
Physical (Hard Foreign Object) Hazards
Physical Hazards from Animals and Other Sources
Hazardous Food
What Makes a Food Safe?
The Customer as a Source of Microbiological Hazards
Chapter 4: Food Microbiology
Food Microorganisms
The Spore Cycle
Food Microorganisms – Spoilers, Process Organisms, and
Pathogens
Spoilage Microorganisms – The Real Problem
Food Safety Microbiology
Bacteria
Yeasts
Mold
Viruses
Parasites
Fish and Shellfish Toxins
The Multiplication of Pathogenic Bacteria and Factors
Controlling Multiplication
Microbiological Multiplication Calculator
Destruction of Disease Bacteria
Types of Foodborne Illness – Infection, Intoxication, and
Poisoning
Human Foodborne Illness – Sites, Incubation, and Symptoms
Illnesses Attributed to Foods: A Classification by Symptoms,
Incubating Periods, and Types of Agents
Grouping Pathogens by Severity of the Hazard
Salmonella spp. – Characteristics
Salmonella spp. – Process Hazard Analysis
Salmonella spp. – Process Critical Controls
Campylobacter jejuni – Characteristics5
Campylobacter jejuni – Process Hazard Analysis and Critical
Controls
Yersinia enterocolitica – Characteristics
Yersinia enterocolitica – Process Hazard Analysis and Critical
Controls
Escherichia coli – Characteristics
Escherichia coli – Process Hazard Analysis and Critical Controls
Streptococcus – Characteristics
Listeria monocytogenes – Characteristics
Listeria monocytogenes – Process Hazard Analysis and Critical
Controls
Shigella spp. – Characteristics
Shigella spp. – Process Hazard Analysis and Critical Controls
Vibrio spp. – Characteristics
Vibrio spp. – Process Hazard Analysis and Critical Controls
Trichinae – Characteristics
Trichinae – Process Hazard Analysis and Critical Controls
Chapter 3: Facility and Equipment Standards
How Employees Should Prepare to Work with Food
Infected Persons and Poor Personal Hygiene
The Eight-Step Hand Washing Procedure after Using the
Restroom
Requirements for New Construction and Facility Modification
Kitchen Design Principles
Kitchen Design for Progressive Preparation and Service
Fresh Fruit and Vegetable HACCP
Bakery HACCP – Materials, Ingredients, and Equipment
Facility Construction, Fixtures, Lighting, and Cleanliness
Air Gaps and Backflow Prevention
Toxic Containers and Cooking Utensil HACCP
Wooden Equipment
Temporary Foodservice
Mobile Foodservice Units Operating Away from a Commissary
Determining Food Temperature – Accurate and Inaccurate
Methods
Inadequate Cooling
Bacterial Growth of E. coli in Different Pot and Pan Sizes
Effect of Containers on Cooling Rates
Effect of Air Flow and Evaporation on Cooling Food in a 2-Inch
Pan
Cooling a 5-gallon Pot in a Refrigerator and in a Sink of Slush
Ice
Effect of Blast Chilling vs. Blast Freezing and Cooling Rates
Cooling HACCP
NSF Standards for Cooling and Food Cooling Calculations
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Hepatitis A Virus – Characteristics
Hepatitis A Virus – Process Hazard Analysis and Critical
Controls
Noroviruses (Norwalk-Like Viruses) – Characteristics
Noroviruses – Process Hazard Analysis and Critical Controls
Staphylococcus aureus – Characteristics
Staphylococcus aureus – Process Hazard Analysis
Staphylococcus aureus – Process Critical Controls
Clostridium perfringens – Characteristics
Clostridium perfringens – Process Hazard Analysis
Clostridium perfringens – Process Critical Controls
Bacillus cereus – Characteristics
Bacillus cereus – Process Hazard Analysis and Critical Controls
Clostridium botulinum – Characteristics2
Clostridium botulinum – Process Hazard Analysis and Critical
Controls
Pathogen HACCP Summary - Infective, Spore-forming, and
Exotoxic Foodborne Pathogens
Summary of Critical Temperatures for Control
Chicken Cacciatore QA Recipe Flow
Hot Combination Items (Portioned Method) – HACCP for Food
Safety
Cold Combination Items – HACCP for Food Safety
Food Safety and Quality for Display, Transport, and Leftovers
Maintaining Safety and Quality During Buffets
Carryout Foods – Controlling the Hazard
Dispensing Condiments
Dispensing Milk and Cream
Preventing Contamination from Money, Soiled Tableware, and
Raw Food
Kitchen and Customer Leftover HACCP
Foodborne Illness Prevention Summary
Chapter 7: Retail Food Operations: Policies, Procedures,
and Standards Manual Organization
AMC-HACCP Food Production Operations Manual
HACCP Summary
Chapter 5: Purchasing and Storage
Inspecting Purveyors to Assure Quality
Food System Quality Assurance (QA) Certification Criteria
Quality Control in Receiving, Inspecting, and Storing Ingredients
Receiving – HACCP Principles
Inspecting Packages
Storage HACCP – Temperature, Air Flow, and Cleaning
Requirements
Meat Purchasing HACCP
Meat – Quality Attributes and Quality Control Storage
Poultry, Fish, and Seafood – Quality Attributes and Quality
Control Storage
Spoilage of Meat, Poultry, and Fish
Dairy Products – Quality Attributes and Quality Control Storage
Eggs – Quality Attributes and Quality Control Storage
Leafy and Flower Vegetables – Quality Attributes and Quality
Control Storage
Tubers, Vine, and Root Vegetables – Quality Attributes and
Quality Control Storage
Fruits and Soft-Skinned Vegetables – Quality Attributes and
Quality Control Storage
Dry Storage Items – Salad Oil, Canned Foods, Herbs, Spices
Chapter 6: Production and Service
The Food Production Process – Design, Specifications, and
Control
Recipe Engineering for Food Safety, Value, and Facility
Recipe Engineering – Retarding Bacterial Multiplication in Food
Safe Thawing Methods – Avoiding Spoilage
The Seven Quality – Assured Recipe Processes
Multiportion, Solid, Thick Items – Meat, Poultry, and Fish –
HACCP for Food Safety
Single Portion, Thin Items – HACCP for Food Safety
Broth, Brew, Soup, Filling, and Sauce Items – HACCP for Food
Safety
Vegetable, Fruit, Pasta, and Cereal Items – HACCP for Food
Safety
Baked Products – HACCP for Food Safety
Hot Combination Items (Bulk Method) – HACCP for Food
Safety
Quality Assured HACCP Recipe Procedures – Chicken
Cacciatore
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