CHAPTER 1, FOOD SAFETY
a. Construct walls and ceilings of wood, canvas, or other material
that protects the interior of the establishment from the weather and dust.
b. Construct walls and ceilings of food preparation areas in a way
that minimizes the entrance of insects.
c. Use at least 16 mesh to the inch screening material for walls,
doors, or windows.
d. Make counter-service openings as small as possible for the
particular operation conducted. Provide these openings with tight-fitted
solid or screened doors or windows, or other construction to restrict the
entrance of flying insects.
e. Surface outdoor walking and driving areas with concrete, asphalt,
gravel or other material authorized by the preventive
medicine authority to effectively minimize dust, facilitate maintenance and
prevent muddy conditions and pooling of water.
f. Provide adequate number of covered trash containers. Line trash
cans with plastic bag(s).
g. Minimize exposed utility lines, water and waste lines and pipes.
Install lines to minimize obstruction for cleaning and minimize safety
3-8 HACCP INFORMATION
STEPS OF THE HACCP SYSTEM
HACCP INSPECTION GUIDELINES
3-8.1 General Information
a. The abbreviation HACCP stands for Hazard Analysis and Critical
Control Points. This is a food safety system developed to prevent the
occurrence of potential food safety and sanitation problems. A HACCP Plan
is the written document, based on the principles of HACCP, which delineates
the procedures to be followed at a food establishment to assure the control
of a specific process or procedure. Essentially HACCP is a system that
identifies, monitors and controls specific food sanitation related,
biological, chemical or physical hazards, that can adversely effect food
safety and lead to the occurrence of a foodborne illness. A HACCP Plan may
be required by the PMA for certain operations/facilities.
b. The HACCP system focuses on controlling critical offenses
that have been associated with numerous outbreaks of food borne illness.
Below are some examples of critical offenses, the list is not inclusive.
Five of the eight critical offenses are time and/or temperature. The
remaining three involve cross-contamination.