Identification of preventative measures

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The next step in the process is to identify what preventative measures can be taken to eliminate or reduce to an acceptable level, any identified hazards. To assist in identifying preventative measures, hazards can be grouped as follows

(a) Inherent

A hazard which is likely to be present in the food at the outset:(eg bacterial contamination of raw meat or a foreign body embedded in a product)

(b) Contamination

A hazard by contamination at a stage in the operation (eg cross contamination from raw to cooked food)

(c) Multiplication

A hazard may increase (eg microbiological growth or toxin production) at a particular stage,(eg bacterial growth during refrigerated storage due to the temperature being too high

(d) Survival

A hazard might survive a particular stage designed to destroy it (eg inadequate cooking of raw meat)

preventative measures

The ten most common causes of food poisoning and appropriate preventative measures:

Food prepared too far in advance of service (Multiplication)
Schedule food production to service requirements (eg, batch cooking)
Food stored at room temperature not under refrigeration (Multiplication)
Keep food refrigerated
Limit time in preparation at ambient temperature
Cooling food too slowly before refrigeration (Multiplication)
Decant into cold, clean, shallow containers and cool in a blast chiller or a suitable area
Not re-heating food to a high enough temperature to destroy food poisoning bacteria (Survival)
Avoid reheating. Ensure re-heated food is taken to a core temperature of at least 75°C
Using cooked food contaminated with food poisoning bacteria (Contamination) Ensure cooked food is protected from contamination from raw meat
Under-cooking meat and meat products (Survival)
Ensure cooked food is thoroughly heated to a core temperature of at least 75°C
Not thawing frozen meat and poultry for sufficient time (Survival at a subsequent stage) Allow adequate time
Ensuring thighs flexible - no ice crystals.
Cross-contamination from raw to cooked foods (Contamination)
Separate, at all times, raw and cooked foods
Keep foods covered
Storing hot food below 63°C (Multiplication)
Hold hot food at 63°C or above
Infected food handlers (Contamination)
Health screening of staff. Staff awareness of need to report sickness.
Whilst in the examples above, staff awareness is only listed in the last item it is applicable to all hazards.

A full hard copy version of the To-Go haccap booklet are available by request