HACCP Principles for Grade 7

Imagine you own a restaurant! Your goal is to serve safe and delicious food to customers. How do you make sure the food is safe? By following these seven steps: Identify Dangers (Hazard Analysis) – Think about what can make food unsafe. (e.g., spoiled ingredients, undercooked meat, dirty utensils)

• Spoiled ingredients

• Fresh ingredients

• Cooked meat

• Clean utensils

Find Key Safety Points (Critical Control Points - CCPs) – Decide where safety is most important. (e.g., cooking, storage, handwashing)

• Cooking

• Serving

• Cleaning

• Storing

Set Safety Rules (Critical Limits) – Make strict rules to keep food safe. (e.g., Chicken must be cooked to 75°C, food must be stored below 5°C).

• Chicken must be cooked to 75°C

• Chicken can be cooked to 50°C

• Food can be stored at room temperature

• Food must be stored below 10°C

Check Regularly (Monitoring) – Train staff to measure and record temperatures, cleanliness, and cooking times.

• Measure temperatures

• Ignore cleanliness

• Skip cooking times

• Only check once a week

Fix Problems (Corrective Actions) – If a mistake happens, fix it! (e.g., If chicken is undercooked, cook it longer. If milk is expired, throw it away.)

• Cook it longer

• Serve it anyway

• Ignore the problem

• Throw it in the trash

Double-Check (Verification) – Managers should inspect the kitchen and test food safety methods to make sure everything is working.

• Inspect the kitchen

• Skip inspections

• Trust the staff

• Only check once a month

Keep Records (Documentation) – Write down safety checks (e.g., logs of temperature, cleaning schedules) to prove the restaurant follows food safety rules.

• Write down safety checks

• Do not keep records

• Only keep verbal records

• Ignore documentation

Train Staff on Hygiene – Why is it important for kitchen staff to wash their hands regularly?

• It is not important

• To prevent foodborne illnesses

• To save time

• To look busy

Conduct Regular Audits – How often should food safety audits be performed in a restaurant?

• Only when there is a complaint

• Once a year

• Every day

• Once a month

Implement Personal Hygiene Standards – What should kitchen staff do before handling food?

• Skip washing hands

• Wear gloves only

• Wash their hands

• Use the same utensils