Course Level 3 -Introduction to HACCP and Settingup a Food Safety Plan Based on HACCP

/ 2013-1-RO1-LEO05-28756
LLP-LdV/TOI/2013/RO/007 /

Food Safety

Course level 3 -Introduction to HACCP and settingup a food safety plan based on HACCP

Teachers /Tutors notes

Part 3: Setting up a hotel and catering business

Exercises

Exercise 1

On the ground plan, draw the following circuits:

The raw material and production circuit
The waste circuit
The washing-up circuit
The personnel circuit

Use a different colour for every circuit. In this way you will more clearly see the difference.

Use arrows to indicate movements (→). Mark down the places where you stop with a cross (X).

When you plotted the different circuits, you will see that here and there bittlenecks arise. Indicate these points with an exclamation mark (!). Make a list of these and discuss in the team how to solve these.

Possible solutions include:

▪Adapting the infrastructure

▪Adapting the routing

▪Specifying a particular work organisation

▪…

Part 4: Collecting product information

Exercise

Where do you find information about the products you buy or process?

The larger the company, the more difficult it becomes to count on ‘the chef's knowledge’ to choose and evaluate basic ingredients. The chef usually does not personally buy his ingredients anymore or even is not the person to whom these are delivered. You should therefore make sure that you choose a good supplier and that the supplier is aware of the quality you require. This can be realized via general or concrete specifications or a short description of wishes and requirements on the order form. Verbal arrangements seem easier, but do not always lead to the expected result and often lead to discussions.

Exercise

How can a hotel and catering business specify its wishes, demands and expectations to a manufacturer or supplier?

To prove your consideration to the composition, the quality and the kind of products you use, you may refer explicitly to the available product information (like product information leaflets provided by manufacturers and suppliers) and the written quality requirements you give to your suppliers (like purchase specifications).

In the recent past, there is an extra change that forces hotel and catering companies to take into account the origin and composition of ingredients it uses: you are confronted with an increasing amount of people who are allergic to some types of food or some ingredients in them. Actually, you have to inform your customers about the presence or absence of certain allergenes in the dishes you offer them. Here also product information leaflets or tags, labels and so on are important sources of information.

Exercise

About which allergenes are you supposed to give information?

4.2. Product groups

In autocontrol guides and many official documents of food agencies, one sometimes talks about product groups. With respect to the microbiological risk ingredients are subdivided into four product groups. This classification is based on:

▪Whether you do or do not heat or treat the products at the level of the manufacturer or supplier to reduce the number of micro-organisms before the products are delivered to your company

▪Heating the products, or not, during the preparation in your kitchen.

The four groups are:

Insufficiently heated in the kitchen / Sufficiently heated in the kitchen
Previously (industrially) insufficiently heated or treated / Product group I / Product group II
Previously (industrially) sufficiently heated or treated / Product group III / Product group IV

To start up an ACS the proper way, you first consider the products you use and their microbiological hazards.

Products in Group I present the highest risk of microbiological decay: they are not heated or treated and are presented unheated to the customer: fresh fruit salad, oysters, raw (sushi), filet américain.

Products in Group II are less risky because you heat them before serving: cooked peas, baked meat, steamed fish, scrambled eggs. A correct preparation (sufficient heating to kill micro-organisms) reduces the risk.

Products in Group III were already heated and are therefore somewhat less risky. But if you serve them unheated to the customer, you should be careful: paté and other cooked or baked meat in a cold first course or appetizer, croissants, marmelade, a cold fruit coulis in a dessert. Here the conservation of the products should avoid that the micro-organisms may grow between production and consumption?

Products in Group IV are the ones presenting the least risk: they were already heated or treated and heated again before consumption: ready-made soup, pre-baked rolls, canned vegetables, vegetables in a warm preparation, UHT-milk in a bechamel sauce.

At first view, this classification seems logical and easy, nevertheless you have to think it through. A correct Inclusion in some group is actually highly dependent on the circumstances. Besides the criterion heating or treating you have to take into account the presence of water or proteins in the products. Thus there is a definite difference in microbiological risk between filet américain and cut iceberg salad, although both belong to Group I. Américain is rich in proteins (albumen) and therefore much more sensitive to micro-organisms. The iceberg salad is intrinsically more sensitive than dried spices because micro-organisms need water to grow.

Finally, you should consider the different actions that are performed on products in Group III before they get in a dish on your plate and which may sometimes again increase the risk. Shrimps that you use in your Tomate crevette were cooked on board the ship, and did receive in theory a treatment killing the micro-organisms. However, the ensuing transportation, the auction in the fish market, pealing and packaging could cause them to be contaminated when they are delivered to your food and catering business. So you should consider them again as a ‘raw’ product, i.e, in Group I.

Tip for the exercises
Training by classifying the products in the above scheme. Include some difficult cases: Ganda ham with melon (dry but raw nevertheless), crab salad op a roll (real crab? cooked but re-contaminated), smoked wild Scottish salmon on toast as an appetizer (smoked at chamber temperature, so no killing of micro-organisms + cutting (hand sliced), packaging).

Exercise:

➢Which products or ways of treating them should best be avoided in certain circumstances?

➢Offering desserts with raw eggs, serving game ... Products in a buffet...

4.4.6. Practical examples: products and type of business

4.4.6.1. Sandwichbar

BREAD/TORTILLA
Which ingredients do they contain? / •In all kinds of bread there is wheat flour and gluten.
•Some kinds of bread are sprinkled with sesame seeds or sesame oil.
•Does the bread contain soy, lupine flour together with wheat flour (gluten)?
Butter or rELATED
Were other products used on the bread? / •E.g. milk, soy, mayonaise?
•Do you know all ingredients?
FILLIng
Which products were used? / •Did you usemayonaise in your sandwich filling?
•Do they contain shrimps, fish or eggs?
•Is there milk in the filling?

4.4.6.2. Restaurant or cafetaria

Meat
How was the meat prepared?
During the preparation, was anything added that might contain allergenes?
Was the meat marinated? / •E.g. fillings that contain bread crumbs, milk, nuts etc?
•Did you use soy sauce?
•Did you use celery in the marinade?
Potatoes (roasted, baked)
Were other products used te bake or sprinkle the potatoes? / -E.g. baked in butter, nut oil or cooked in milk?
Vegetables
Were the vegetables cooked?
Were other ingredients added? / •Did you use milk?
•Did you use butter, flour as thickener, bread crumbs?
Sauces
Which ingredients do they contain? / •Milk?
•Butter, flour as thickener, bread crumbs?
•Bouillon or bouillon cubes? What are the ingredients?
SALADS
Which ingredients do they contain? / •Nuts, oil, mayonaise, bread crumbs, eggs, mustard?
DESSERTS
Which ingredients do they contain? / •Marzipan (almonds), milk, eggs, nuts, seeds?

4.4.6.3 Pastry shop

BREAD AND PASTRY
Which ingredients do they contain? / •In every kind of bread wheat flour and gluten.
•Some kinds of bread are sprinkled with sesame oil or sesame seeds, nuts.
1.Does the bread contain soy, lupina together with wheat flour (gluten)?
FILLINGS
Of what does the filling consist? / ▪Butter, nuts, eggs, milk, whipped cream?
CAKE
Of what does the pastry consist?
Did you add other ingredients? / •Does it containmilk?
•Does it contain butter, flour, eggs, marzipan, whipped cream?
GLAZE
Which ingredients do they contain? / •Does it contain milk?
•Which ingredients do the thickeners contain?
DESSERTS
Which ingredients do they contain? / •Marzipan (almonds), milk, eggs, nuts, seeds?

4.4.7. Exercises

EXAMPLE: / SOLUTION:
CAN CONTAIN THE FOLLOWING ALLERGENES
PESTO / Nuts, oil, cheese
CAKE, PASTRY, DESSERT, COOKIES, WAFFLES, PANCAKES / Eggs, milk, marzipan, wheat flour, gluten, nuts
BREAD / Wheat flour, gluten, nuts, milk
HAMBURGERS / Wheat flour, sesame seeds, soy, eggs
VINAIGRETTRES and MAYONAISE / Mustard, nut oil, eggs, fish (anchovy), soy
SAUCES / Wheat flour, soy, cream, milk
BEER / Barley (gluten)
WINE / Sulfites
PASTA / Wheat flour
HUMUS / Tahin (sesame seeds)
TOFU / Soy
SOY SAUCE / Soy and gluten
BOUILLON / Celery
PREPARED MEAT and FILLINGS / Eggs, bread crumbs, milk
SHRIMPS / Sulfites (shrimps are essentially not an allergene)

Part 5: The materials

You can use Part 5 as an exercise to check whether the students really know all materials and utensils and find the corresponding photos. Below we use terminology in French. This should adapted to the local language, if wanted so.

SMALL KITCHEN MATERIAL (the list is not complete)

Find for each item the correct photo.

VIDE POMME

Picture

Use:

BAIN A SAUCE

Picture

Use:

BASSIN A BLANCS

Picture

Use:

OUVRE-BOÎTE

Picture

Use:

AIGUILLE A BRIDER

Picture

Use:

FICELLE A BRIDER

Picture

Use:

ROULEAU A PATISSERIE

Picture

Use:

COUPE-PÂTE

Picture

Use:

COUPE-PÂTE

Picture

Use:

COUPE OEUF

Picture

Use:

SEAU (INOX)

Picture

Use:

COUPE FRITES

Picture

Use:

ARRAIGNEE – ECUMETTE A FRITES

Picture

Use:

PANIER A NID

Picture

Use:

EGOUTTOIR A FRITES

Picture

Use:

PRESSE FRUITS

Picture

Use:

BAC GASTRONORM

Picture

Use:

BAC GASTRONORM (perforated – PERFORE)

Picture

Use:

MANDOLINE

Picture

Use:

20. MANDOLINE CHINOISE

Picture

Use:

CORNE

Picture

Use:

CUILLERE A GLACE

Picture

Use:

TERRINE A DEBARASSER

Picture

Use:

FOUET

Picture

Use:

BROSSE

Picture

Use:

AIGUILLE A LARDER

Picture

Use:

PRESSE AIL

Picture

Use:

MESURE GRADUEE

Picture

Use:

RÂPE A MUSCADE

Picture

Use:

DENOYAUTEUR

Picture

Use:

CUILLERE A POMMES PARISIENNE

Picture

Use:

COCOTTE A PÂTES

Picture

Use:

ETAMINE PASSE-BOUILLON

Picture

Use:

35. MOULIN A POIVRE/SEL

Picture

Use:

36. PINCE A ARÊTES

Picture

Use:

37. SAUPOUDREUR SUCRE GLACE

Picture

Use:

38. LOUCHE

Picture

Use:

39. SPATULE

Picture

Use:

40. CHINOIS

Picture

Use:

41. CHINOIS FIN (à sauce)

Picture

Use:

42. PRESSE-PUREE

Picture

Use:

43. RÂPE

Picture

Use:

44. PASSE-VITE

Picture

Use:

45. MOULE A DARIOLE

Picture

Use:

46. DISTRIBUTEUR DE SAUCES

Picture

Use:

47. CISEAUX DE CUISINE

Picture

Use:

48. ECUMOIRE

Picture

Use:

49. PLANCHES A DECOUPER

Picture

Use:

50. SPATULE

Picture

Use:

51. BROCHETTE

Picture

Use:

52. DOUILLE

Picture

Use:

53. POCHE

Picture

Use:

54. THERMOMETRE A SUCRE

Picture

Use:

55. GRILLE REPOSE-GATEAUX

Picture

Use:

56. ENTENNOIR

Picture

Use:

57. EMPORTE-PIECES

Picture

Use:

58. PASSOIRE

Picture

Use:

59. CISEAUX POISSON/VOLAILLE

Picture

Use:

60. CROCHET A VIANDE

Picture

Use:

61. FOURCHETTE DE CUISINE

Picture

Use:

62. DARIOLES

Picture

Use:

63. TAMIS

Picture

Use:

64. ZESTEUR

Picture

Use:

LARGE KITCHEN MATERIAL (this list is not complete)

MARMITE

Picture / Use:

RUSSE

Picture / Use:

PLAT A SAUTER

Picture / Use:

SAUTEUSE

Picture / Use:

BRAISIERE

Picture / Use:

COCOTTE

Picture / Use:

RONDEAU

Picture / Use:

POÊLON A SUCRE

Picture / Use:

POISSONIERE.

Picture / Use:

TURBOTIERE, SAUMONIERE, TRUITIERE

Picture / Use:

PLAQUE A RÔTIR

Picture / Use:

POÊLE A FRIRE

Picture / Use:

POÊLE Á POISSON (large pans, medium pans)

POÊLE À OMELETTE, POÊLE À CRÊPES (small pans)
Pictures / Use:

SAUCEPAN WITH RIBBED SURFACE

Picture / Use:

COUTEAU CHEF

Picture / Use:
2.COUTEAU DEMI-CHEF
Picture / Use:
3.FILET DE SOL
Picture / Use:
4.COUTEAU D’OFFICE
Picture / Use:
5.ECONOME
Picture / Use:
6.COUTEAU A SAIGNER
Picture / Use:
7.CANNELEUR
Picture / Use:
8.TRANCHELARD – TRANCHEUR
Picture / Use:
9.COUTEAU A PAIN
Picture / Use:

FUSIL A AIGUISER

Picture / Use:
11.PALETTE
Picture / Use:
12.HACHE
Picture / Use:
13.COUTEAU A HUITRES
Picture
Electric stove
Picture:
Induction stove
Picture:
2. Ovens
Gas oven
Picture:
Hot air oven (convection oven)
Picture:
Steamer and combisteamer
Picture:
3. Range hood (cooker hood)
Picture:
4. Friteuse (deep frier)
Picture:
5. Salamander
Picture:
6. Grill devices
Picture:
7. Meat cutting machine (meat cutter)
Picture:
8. Hand blender
Picture:
9. Scale
Picture:
10. Meat grinder
Picture:
11. Cutter
Picture:
12. Blender
Picture:
13. Work tables
Picture:
14. Blast chiller
Picture:
15. Kneading- and mixing (blending) machine
Picture:
16. Icecream machine
Picture:
17. Flake ice machine
Picture:
18. Teppanyaki
Picture:
19. Vacuum device
Picture:
20. Röner
Picture:
21. Pacojet
Picture:
22. Thermomix
Picture:
23. Ezidri drying tower
Picture:
24. Microwave oven
Picture:
25. Roasting tin and cooking kettle (for fond 's)
Picture: / Use:

4.4.7. Exercises