HACCP Project 378

7/23/2019 HACCP Project 378

http://slidepdf.com/reader/full/haccp-project-378 1/11

HACCP Project

Critical Control Point: Food Waste Management

Location: Taco Bell/Pizza Hut Express (! street "t#n $rd a%enue & Lexington '%enue

)uper%ising Manager: Tarun Paul

F*E) $+, (T-ursda.s

Pro0 C-erno

B.: 1a.



H'CCP Principles

0 Conduct a -azard anal.sis020 3etermine critical control points0$0 Esta"lis- critical limits040 Esta"lis- monitoring procedure050 6denti. correcti%e actions0!0 7eri. t-at t-e s.stem #or8s0+0 Esta"lis- procedures or record 8eeping and documentation0

6n order or t-e ' H'CCP plan to #or8 eecti%el.9 it must "e de%eloped and ollo#ed ".

t-e oodser%ice esta"lis-ment utilizing t-e se%en principles0

1. Conduct a hazard analysis:

M. Hazard is identiied to "e ineicient FoodWaste management practices0 T-is ma. "e

classiied as a )anitation;Cross Contamination Hazard0 More )peciicall.9 t-is is reerring

to t-e case o emplo.ees not ta8ing out t-e tras- at appropriate times0 <n =/22/49 6

o"ser%ed t-e large tras- "in "eing #ell o%er -al capacit. or t-e last t#o -ours until closing0

T-is same issue #as present on =/2$/4 or at least our -ours in t-e e%ening time0 T-ere

#as no %isi"le lid on t-e "in in "ot- instances0 >ar"age is a "reeding ground or -armul

microorganisms and insects? especiall. lies #-ic- are carriers or man. -armul

microorganisms0 6t ma. also ser%e as ood or rodents

2. Determine critical control points:

T-ere #as onl. one gar"age "in present during m. exposure at t-e ! street ("t#n $rd and

Lexington a%enue Taco "ell/Pizza Hut express in )panis- Harlem0 T-is large "in #as let

unco%ered or most o t-e o"ser%ed duration in #-ic- 6 %olunteered0 T-e "in #as illed

@o%er capacit.@? more t-an -al0 T-e critical control point -ere is t-e a"undance o #aste

t-at gi%es t-e opportunit. or lies and microorganisms to reproduce in an ideal -a"itat in a

prolonged duration o time0 6t is also -ig-l. possi"le or splas-ing o pat-ogenic ood

particles to contact t-e -andler #-en anot-er item is dumped0 T-is can reac- t-e pat- o

preparing anot-er ood? t-us cross contamination occurs0 6 #as not t-ere or most o t-e da.

on =/22/4 "ut 6 did o"ser%e do#ntime during t-e last couple o -ours to closing0 Tras-



could -a%e "een ta8en out in t-e idle time0 <n =/2$/49 6 spent a ull , -our #or8 da. t-ere0

3uring t-e e%ening time around 5pm9 t-e taco "ell/pizza -ut express sale and production

#as %er. "us. or t-e next t-ree to our -ours "ut t-e ood #aste management aspect #as

neglected #-en it reac-ed capacit.0

3. Establish critical limits

T-e critical limit is t-e necessit. to monitor and execute appropriate action to#ards t-e

a"undance o #aste in t-e gar"age "in #-ic- is present or a prolonged duration0 W-en t-e

"in is #ell o%er -al capacit.9 empt./c-ange out t-e gar"age0 Furt-ermore9 W-en t-e "in is

not in use? t-e lid s-ould also "e utilized0 W-en touc-ing t-e lid? #as- -ands and or c-ange

glo%es immediatel.0 Wit-out t-ese limits "eing enorced9 t-is ood ser%ice esta"lis-ment

#ould "e deemed as unsae or t-e consumer and #or8ers0

. Establish monitorin! procedure

Continuous monitoring o ood #aste management s-ould al#a.s "e prioritized as a part o

ood saet. practices0 T-ereore9 a monitoring procedure or practice s-ould "e t-at eac-

emplo.ee c.cles t-roug- to at timed c-ec8 points to monitor #aste lo#0 T-ese durations

s-ould "e e%er. second and ourt- -our respecti%el.0 T-is sc-edule is set up in suc- a

manner "ecause t-is location is a -ig- %olume area #it- purc-asing consumers0 't an.

gi%en 5 minutes? t-ere ma."e = people lined up #aiting or ood0 Moreo%er9 t-e ourt-

-our c-ec8 is "ecause t-is is #-en e%er.t-ing t-at is a%aila"le or preparation is "eing

t-ro#n a#a.0 6t is eicient rom a #or8ing standpoint in t-at t-e emplo.ee ollo#s t-e

simple idea o @t-ro# and c-ec8@ and not 1ust @t-ro# and lea%e@0 W-oe%er does t-e c-ec8s

s-ould "e mandated to log it #it- comments t-at include o"ser%ations0 6n addition9 #-en

t-ere is onl. zero or no customers in t-e order Aueue9 it s-ould "e e%er.ones initiati%e to

ma8e sure t-e lid is on ollo#ed ". a -and #as-0 T-is -as to "e %isuall. monitored ". t-e

manager on dut.0

". #denti$y correcti%e actions



T-e correcti%e action in t-is case #ould "e to educate t-e sta on t-e dangers o poor ood

saet. -andling practice0 )ta must "e trained to identi. -azards and "e pro%ided #it-

#ritten procedures on -o# to pre%ent9 reduce9 and eliminate t-em0 For instance9 explain to

t-e emplo.ees t-at an o%erilled gar"age can oster t-e presence o -ouse and ruit lies

#-ere t-ere are presence o o%er 2= species #-ic- are classiied as @pat-ogenic@ or @disease

causing@0 Let t-em 8no# t-e t.pes o "acteria t-ese lies ma. carr.9 -o# t-e. can ma8e

contact indirectl. and directl. #it- t-e #or8ers9 and t-e ris8s associated #it- cross

contamination rom t-e "acteria? )-igella9 )almonella9 E0 Coli9 etc0 Pre%entati%e measures

s-ould t-en "e addressed0 Written documentation can also "e gi%en to eac- as to t-e

proposed #aste management standards0 ' log s-ould "e c-ec8ed reAuentl. and managers

s-ould ensure t-e. are properl. recorded along #it- t-e correcti%e action ta8en to deal #it-

t-e issue at -and0

&. Establishin! %eri$ication Procedures

To ensure t-at t-e plan is #or8ing9 t-e log s-ould "e c-ec8ed oten ". t-e manager on dut.0

T-e Manager s-all also p-.sicall. go and see t-e #aste area at random time c-ec8 points

t-at #ere esta"lis-ed0 6 someone logs in t-at t-e. remo%ed t-e tras- at a certain time? t-e

manager s-all cross reerence t-at time #it- time on t-e %ideo camera0 t-e aorementioned

actors #ill ensure t-at t-e H'CCP monitoring s.stem is "eing enorced0 eassessment o

t-e plan must "e done on a regular "asis and updates s-ould "e made #-en necessar.0

'. Establish procedures $or record (eepin! and documentation.

T-e aorementioned log o #aste management #ill -elp trac8 emplo.ee ad-erence o t-e

H'CCP monitoring s.stem0 'll monitoring and correcti%e action documentation s-ould "e

iled0 T-is is primaril. or emplo.ee re%ie# and training purposes0 Moreo%er9 it ma. also "e

used as legal documentation i an. discrepancies arise0 T-is could "e an.t-ing li8e someone

ma8ing a ood poisoning complaint #-ic- ma. lead to an inspector c-ec8ing conditions on

"e-al o t-e complaint0 T-ese iles and or documentation s-ould "e 8ept and "ac8ed up in a

8no#n location ". management sta onl.0

Follo#ing and -a%ing a #ritten plan or t-e H'CCP principles is a great attri"ute o a

ood saet. program0 Wit- t-e proper education and implementation? it is an eicient

strateg. to eliminate or minimize potential ris8s o -azards o all t-ree orms? "iological9



c-emical9 and p-.sical0 T-e magnitude o -o# important it is or ood esta"lis-ments to

ollo# H'CCP created ". t-e corporation ollo#ing t-e se%en principles is extremel.

critical0 6t can and #ill -elp ensure protection o t-e ood ser%ice esta"lis-ment and at t-e

same time protect consumers rom -ealt- -azards as a result o poor ood -andling practices0



Taco Bell/Pizza Hut Express (! street "t#n $rd a%enue & Lexington '%enue

In-Service Plan:Food-Waste management as it relates to Sanitation/Cross Contamination

Summary of issue: The large tras- "in "eing #ell o%er -al capacit. or multiple -ours untilclosing and no %isi"le lid on t-e "in present

W-. is it a pro"lemD Ma. cause "iological -azards: gro#t- o -armul microorganisms? "acteria9%iruses9 parasites9 and ungi0 <%er lo#n ood ma. splas- onto emplo.ees -ands or ot-er upper extremit.0 6n turn9 it ma. lead to cross contamination0 <%er lo#n ood #aste ma. also -ar"or gro#t- o insects and sur%i%al or rodents0 T-e. all possess a -ig- capacit. to cross contaminatedand spread "iological -azards0 6n addition9 t-e insects and rodents ma. ser%e as -osts or urt-er multiplication o -armul microorganisms0 'll contaminated ood needs to "e t-ro#n a#a. andt-is also results in #asted in%entor. and urt-ermore9 proit loss0

odents #ere -istoricall. 8no#n to "e responsi"le or more -uman illness and deat-s t-an an.

ot-er mammal ". carr.ing and spreading -armul microorganisms? plague9 murine9 t.p-us9-anta%iral diseases9 ric8ettsial pox9 rat"ite e%er9 leptospirosis9 m.mp-oc.tic c-oriomeningitis9and listeriosis0

6nsects/lies (o%er 2= species o lies classiied as pat-ogenic carr. millions o "acterial countsin and on t-eir "odies and contaminate t-e ood on #-ic- t-e. cra#l0 T-e excess uncontainedood #aste (damp organic material also ser%es as nesting grounds or t-e insects0

oac-es are also a critical pro"lem as a result o poor ood #aste management0 T-e. carr.disease causing "acteria on t-eir "odies0 T-is "acteria ma. "e deposited on t-e ood t-roug-excreta9 %omit9 and "od. contact0 Furt-ermore9 t-e. -a%e also "een 8no#n to cause allergies in

-umans rom @roac- dust@? roac- "od. parts and roac- droppings0 oac- dust is a %er. strongacti%ator o ast-ma0

Main %iolation: 'ccording to t-e list o %iolations accompan.ing t-e * Food Esta"lis-ment6nspection eport (Form EH),E? t-is %iolation #ould all under ,B0>ar"age receptacles not pro%ided or inadeAuate0 >ar"age storage area not properl. constructedor maintained? grinder or compactor dirt.0

<t-er possi"le %iolations: 's a result o t-e aorementioned %iolation9 some ot-er %iolations#-ic- could arise include 469 4L9 4M9 4*9 4<0 More speciicall.9 t-ese %iolations are:

46 Food 6tem spoiled9 adulterated9 contaminated9 or cross contaminated 4LE%idence o rats or li%e rats present in acilit.s ood and / or non ood areas 4M E%idence o mice or li%e mice present in acilit.s ood and / or non ood areas 4* E%idence o roac-es or li%e roac-es present in acilit.s ood and / or non ood areas 4<E%idence o l.ing insects in acilit.s ood and / or non ood areas



Healt- Code:Furt-ermore9 according to t-e <FF6C6'L GLE) <F THE C6T <F *EW <9 Title 243epartment o Healt-9 'T6CLE , entitled F<<3 PEP''T6<* '*3 F<<3E)T'BL6)HME*T)? our -azard directl. %iolated -ealt- code ,0 $+/section (8?>ar"age and #aste materials s-all not "e permitted to accumulate or to "ecome a nuisance9 "ut

s-all "e stored9 -andled and disposed o in a sanitar. manner t-at protects ood and oodcontactsuraces rom contamination0 )uc- materials s-all "e 8ept in easil. cleana"le9 tig-tl. co%ered#atertig-t9 rodentproo9 insectproo containers9 #-ic- s-all "e lined #it- plastic or #et strengt- paper "ags or s-all "e disposed o promptl.9 #it-out inter%ening storage0 T-e gar"agereceptacles and t-eir co%ers s-all "e properl. cleansed immediatel. upon empt.ing0 (page =+!=C* +$,

W-at is contamination exactl.D 'rticle , urt-er deines contamination as adulterated or spoiledood9 or ood and eAuipment #-ic- is exposed to ilt-9 toxic su"stances9 rodent9 or insect contactor inestations9 or000or ood in or su"1ect to an. condition #-ic- could permit t-e introduction o pat-ogenic microorganisms or oreign matter9 including manual contact during ser%ice or

preparation000

7iolation o ,0 $+/section (8? ma. also lead to %iolation o -ealt- code ,02$/section (a? Foodesta"lis-ments s-all "e 8ept ree rom rodents9 insects9 or ot-er pests9 and rom an. conditionconduci%e to rodent or insect and ot-er pest lie0

)imple "ut 6mportant Pro"lem esolution: )ince gar"age9 #aste and unprotected ood stores arerodents9 roac-es9 and insects/lies ood suppl.?emo%e all "reeding places in t-e esta"lis-ment (gar"age in our caseeep gar"age cans t-oroug-l. clean and tig-tl. co%eredinse and )pra. gar"age containers #-en emptied ( part "leac-9 $ parts #ater Ma8e sure gar"age is sealed in plastic "ags "eore placing in %ermin proo containers3ispose o gar"age promptl. so no o%erilling is presentFollo# regular inter%als or c-ec8s o gar"age container to ensure no o%erlo#ing

)#*+A,#*-/

0 #-E * *-E

0 C+*ED * 45#-E/ -* PA6

0 #C7 C5,*8E

0 +A 5#,

0 +* * C*-58E9C5,*8E

End esult;

'LL 76<L'T6<*) I *< J I *< K<B F< <G









Documents

HACCP Project 378