Page 30 - EmpHandbook

HOSPITALITY SERVICES

WORKING SAFELY WITH FOOD...

MAIN CAUSES OF A Critical Control Point is a point, step
FOOD-BORNE ILLNESS or procedure at which controls can be
applied and a food safety hazard can
be prevented or eliminated. These
he proper implementation have been customized for Western
of food handling University and are carefully
Tprocedures and monitored through documentation
consistent and proper use such as receiving logs,
of cleaning and sanitizing temperature logs as well as food
procedures, can eliminate storage and cooking charts.
hazards associated with To illustrate this, think of the
food-borne illness. Each staff path a case of hamburgers would
member has a responsibility to have to take in a Hospitality
ensure the quality and safety of Services unit. First we have to
our food. ensure that the truck delivering
it has been storing it properly while
Potentially hazardous foods include in transition between the warehouse
meat and meat products, milk and milk and our door. Is this product safe for our
products, eggs, poultry, fish and shellfish, customers if it arrives in a thawed state? Next
as well as gravies, puddings, custards, cream-filled we receive it, but have to ensure that it is put into
baked goods, potato and other salads, soups and proper storage before it can be exposed to any
sauces, and even fresh produce. In other words, just contaminants in our loading
about everything. area. While storing this product,
we must ensure that it is
HACCP Although, for decades, Public Health always kept at an appropriate
authorities stressed that controlling temperature and in a safe
Hospitality Services uses a dirt was the surest way to prevent food environment. This item could
universally recognized Food poisoning, HACCP research found that be sitting on our shelves, in a
Safety Program called HACCP the causes of food poisoning are: fridge or freezer for an extended
(Hazard Analysis Critical period of time and we wouldn’t
Control Point). This program, • Handwashing want to compromise its quality
originally developed by NASA • Temperature Control while in our possession. Finally
in the 1960’s, is designed it’s time to prepare and serve
to eliminate the guesswork • Cross-contamination our hamburger. Product must
in Food Safety. The seven- • Food-borne illness can kill people! be thawed, cooked and held for
step program tracks food serving in suitable conditions
products from the farm to the and temperatures. Again while
fork, removing all hazards by serving we have to know that
identifying food hazards and it is being served in the most
critical control points. safest way possible. And Voila! We’ve sold our
Your role as a food-safe conscious employee is to customers the best and safest product possible!
ensure that all product travels in the safest way from
the moment it enters our loading docks to the time Personal Hygiene
our customer consumes it. Through documentation The cleanliness, health and habits of Hospitality
of applicable information, we are assured that we are Services personnel are important because people
properly following this very important system as well frequently serve as the host or carrier for disease
as ensuring that we have all the information to back organisms which are so readily spread through
our department and staff in the event that a concern dishes, utensils and food.
is presented regarding our product.
These organisms are frequently present on our hands,
face, hair and in our mouths, noses, and intestinal
tracts. It is essential for safe food service that all food

HEALTH & SAFETY (29) EMPLOYEE HANDBOOK