Critical Control Points are STEPS in the

flow of food.
Special attention is given to food products to
prevent contamination.
Each point in the “flow” from receiving, though
serving, all foodservice professional must be
concerned with food safety & with sanitation.”
“…..It’s your job to be extremely conscious to this
process.”
Carefully inspection of all  Food the have been
receivables is the first thawed & refrozen.
step in foodservice  Foods that have insect
safety & sanitation. infestation.
Carefully inspected for  Damaged foods or
damages. containers.
Proper temperature during  Items that have been
transit. repacked or
As a foodservice mishandled.
professional , become  Foods handled at
familiar with potential incorrect temperatures
problem areas.
Storing food or placing food in a location for later use
is a Critical Control Point.
All food should be stored correctly.
Prevent contamination, spoilage & growth of harmful
bacteria.
Keep storage areas clean & dry.
Maintain & monitor proper temperature.
Three types of storage:
1. Dry
2. Refrigerated
3. Frozen
long shelf life items:
Flour
Pasta
Dry beans
Salt
Canned goods
Ideal temperature:
50°f - 70°f
6” off floor & wall.
 Should be kept at
41°f or below.
Clearly labeled & dated.
“FIFO”
Prepared foods must be
stored above raw foods.
Thawing frozen food must
be stored below
prepared foods.
Keep produce separate.
Room for air to circulate.
 Should be kept at
0°f or below.
Clearly label & date all
containers.
Keep frozen foods
properly covered to
prevent “freezer
burn.”
Prevent items from
absorbing other
orders & flavors.
Very sensitive to
temperature changes.
Spoilage can be costly.
Microorganisms multiply
rapidly.
Stored & packed in ice at
41°f or below.
Bright, shiny skin & gills.
Firm flesh & clear eyes.
Flesh should spring
back when touched.
 FDA closely oversees
shipping of shellfish.
Purchased from a
approved suppliers.
Store on ice at
41°f or below.
Clams, oysters, mussels
must have “approved
tags” on container.
Kept for 90 days.
USDA responsible for
inspection. Strict
standards.
Assure freshness &
wholesomeness.
Microorganisms still
remain during
processing.
Multiply rapidly & cause
contamination.
Follow these guidelines:
Temperature: Delivered
& stored at 41°f or
below.
Color: Beef & Lamb: Red.
Pork: Pink.
Poultry: Not purple or
green. Wings should
be light in color.
Odor: No offensive or
sour odor.
Follow these guidelines:
Texture: Beef, Lamb &
Poultry, must not feel
slimy to the touch.
Packaging: Check for
broken cartons, soiled
wrappers and leakage.
Poultry should be shipped
in ice.
Must bear a USDA Seal of
Approval
USDA-approved processing
plant & bear the USDA
inspection sticker.
Should be clean, dry &
uncracked.
Stored at 41°f or below.
Store separate from raw foods.
Always wash hands before &
after.
Wash, rinse & sanitize all
equipment .
Cooked eggs must be consumed
Store eggs & egg products
separate from raw foods.
Avoid foods that have an
undesirable odor. Eggs
absorb odors easily.
Always wash hands before
& after.
Wash, rinse & sanitize all
equipment .
Cooked eggs must be
consumed almost
immediately after
preparation.
Should purchase & serve
pasteurized products.
Pasteurizing: Heated at
temperatures that kills
harmful bacteria.
Should be received &
stored at 41°f or
below.
Grade A or AA: meet
FDA & USDA
standards.
Refrigerated at 41°f or
below.
Frozen food should be
frozen.
Check for imperfections.
Freezer burn, discolor or
dryness.
Frozen water at the
bottom of the
containers
 Long shelf life items
Inspect packages for
damage
Keep in tightly sealed
containers
Keep dry: 65°f - 70°f
Watch for signs of insects
& rodents
Signs of spoilage.
Bulges: May contain gas
build-up.
Leakage: Bad seals or
seams.
Rusty: Water damage or
old product.
Dents: Broken seals or
seams. May let in
oxygen to create
spoilage.
Perishable: Can spoil
quickly.
Don’t wash before
storing. Wash just
prior to preparing.
Handle with care &
prevent bruising.
Check for insects.
Check for spoilage,
bruising, mold or
wilting.
Critical Control Point Wash produce before
Poultry & meats must be preparation.
cooked to the desired Mix with utensils or
temperatures. gloved hands.
Cooked Protein salads: Clean & sanitize cutting
Chicken Salad both boards & all utensils.
cooked & uncooked Bring temperature down
products. to the recommended
Heat can not kill all the temperature quickly
bacteria. as possible.
Cover and date
Holding: Food
cooked and not
served
immediately.
Held for sometime
or a long period
of time.
Very much
susceptible to
microorganisms
 Keep food covered.  Hold cold food at 41°f
 Take internal or below.
temperature  Do not reheat cold
regularly. food directly into the
 Hold at 135°f or steam table.
above. Reheat to 165°f  Never mix fresh food
for 15 seconds. Drops to held food.
below 135°f again:  Do not store cold food
discard. Do not directly on ice. Place
reheat. in a container down in
the ice.
Critical Control Point
Never touch Ready to
Eat Foods with your
bare hands.
Use gloves, tongs, tissue
paper or spoons.
Never touch the food
contact surface., glass
rim or serving plate.
Use tongs or scoops to
pick up ice.
TWO STAGE METHOD
Step 1: Cooked foods
are cooled down to
70°f within TWO
hours.
Step 2: Cooling down
the food to below
41°f in FOUR hours.
Total SIX hours.
FDA recommended
ONE-STAGE METHOD
Cooked food is cooled to
less than 41°f in FOUR
hours.
Refrigerators are designed
to “hold” food not cool
hot food.
Shallow stainless steel
hotel pans work best.
Portion, cover, label
& date containers.
Carefully reheat cooked
foods.
Heated to 165°f for 15
seconds within two
hours of being
removed from the
refrigerator.
Reheated only once in
four hours food must
be discarded.
Cleaning & sanitizing
dishes, smallwares,
utensils & equipment.
Remove leftover food by
scraping leftovers into
garbage cans or
garbage disposal.
Rinse before washing.
Combination sinks or
commercial
dishwashers
Always Scrape & Pre-rinse
Washing: Detergent &
water @ 110°f.
Change the water as
needed.
Rinse: Clean water @ 110°f.
Change the water as
needed.
Sanitizer: Water @ 171°
with sanitizer for 30
seconds.
More efficient.
Large scale operations
Wide variety of washers.
Single, double, carousel &
conveyor.
Scrape & rinse all visible
food & soil.
Racks for dishes, flatware
pots & pans.
Automatic detergent &
sanitizers.
Wash: 150°f
Sanitize: 180°f
After cleaned & sanitized
allow to air dry.
Do not touch dish
surfaces that will
come contact with
food.
Before to wash your
hands before storing
items in a clean dry
place.