Honeycomb Staff Book
Part 6: Hazard Analysis & Prevention
6.1 Biological Hazards
Biological hazards include the growth or development of harmful microorganisms such as viruses, bacteria, and mold. A pathogenic organism will cause diseases that can vary in degrees of severity such as listeria, salmonella, and botulism.
Prevention:
Do not purchase or accept damaged cans when receiving. Damaged cans on hand should be discarded.
Do not let food spend extended time in the temperature danger zone: 41*F to 134*F.
If cold food should be held without temperature control, it should be disposed of if it reaches 70*F or after 4 hours.
Cook hot foods to the proper temperature. The food should reach the target temperature for at least 15 seconds.
Dispose of opened food containers or mise en place that is unused beyond 7 days of its open date.
Track the dates of production and the date you open containers on using labels.
Follow proper cleaning and sanitization guidelines for all surfaces and utensils.
Wash your hands according to sanitization guidelines.
Prevent cross-contamination from unclean utensils, surfaces, and raw food.
Properly segregate foods while in storage, such as keeping eggs on the bottom shelf in the fridge.
Immediately dispose of produce and bread that shows any sign of mold or unwanted fermentation.
6.2 Chemical Hazards
Chemical hazards can come from the use of pesticides or chemical cleaners that leave residues on food prep surfaces or on produce. Other chemical hazards can come from substances that are safe at certain levels, but become toxic in higher concentrations.
Prevention:
Store chemicals and cleaners safely away from food.
Properly label chemicals and cleaners so they are immediately identifiable.
Use only food-grade lubricants on equipment.
Use only tools and surfaces made of food-grade materials, such as stainless steel.
After cleaning, properly flush equipment or surfaces to make sure no chemical residue remains that may be harmful.
6.3 Physical Hazards
Physical hazards relate to the contamination of food by physical objects that may cause injury when ingested including plastic shards, stones, or glass. Other foreign material such as hair, insects, or sand may not cause injury but are undesirable.
Prevention:
Use shatterproof glass in displays, windows, glassware, and light covers.
Throw away food suspected of physical contamination.
Do not wear nail polish. Always wear your apron and hat
Wear a glove or protective cover over a bandage or band-aid
Never use glasses to scoop ice from the ice maker. Only use the designated scoop.
Limit access to the kitchen to only approved employees to prevent tampering.
Use can openers that are sharp and in good condition to prevent metal shards from forming.
6.4 Allergens
Allergens are proteins that cause an unwanted or harmful immune response when a vulnerable person ingests or interacts with them. There is no cure for food allergies. Strict avoidance of food allergens — and early recognition and management of allergic reactions to food—are important measures to prevent serious health consequences. The most common allergies are as follows:
milk
eggs
dairy
fish
shellfish
tree nuts
peanuts
soy
wheat
These eight foods and any ingredients that contains proteins derived from them are designated as “major food allergens” and must be clearly labeled.
Prevention:
Use clear labeling and open communication with guests to notify them of allergies.
Prevent cross-contact by segregating ingredients, mise en place, and finished products.
Properly wash and sanitize surfaces and utensils to prevent allergen protein residue from causing allergic reactions.
6.5 Critical Process Points
Receiving
Only receive products from permitted suppliers
Refuse bags and cans that are torn, wet, or damaged.
Storage
Store cold products in a clean fridge below 41*F, and frozen products in a clean freezer below 10*F.
Segregate ingredients in separate containers and locations to prevent cross-contact and cross-contamination.
Dispose of ingredients and mise en place after 7 days.
Store bulk ingredients in clean bins with proper labels.
Scaling
Prevent physical contamination; make sure no paper fragments of the flour bags, or plastic fragments from becoming incorporated into the dough
Mixing
Properly clean and sanitize the mixer bowl and attachment before mixing.
Make sure the mixing bowl is properly attached to the mixer to prevent the attachment from grating against the bowl
Sourdough Fermentation
Keep the sourdough starter fed on a regular schedule of every 12 hours to prevent spoilage
Only use clean and sanitary containers and utensils to mix and store the sourdough starter.
Never use unprotected hands to touch the sourdough starter
Cooking
Bake breads and pastry to an internal temperature of 190*F
Bake quiche and custards to an internal temperature of 170*F
Bring soups and sauces to a rolling boil for at least 15 seconds before hot holding for service.
Distribution
Individually wrap and label all mise en place and finished product
Securely cover and label products for delivery
Never handle finished product without gloves
6.6 Monitering & Verification
Team Leaders are responsible for monitoring good manufacturing practices on a daily basis. Verify controls by checking packaging and labels on a daily basis. Verify temperature controls by using a calibrated thermometer on the food and cooling or cooking further to reach the target temperature if needed. See additional documents for thermometer calibration guide. Always clean and sanitize thermometer probes between uses.
6.7 Allergen Controls
Asking guests about their allergies and dietary needs and knowing how to accommodate them should be a frequent habit that is taken seriously by all staff. Every employee should have a strong working knowledge of Honeycomb menu and products to accurately answer all questions regarding allergies, and to notify guests of potential allergy concerns.
“Just letting you know that the breakfast cookie contains almonds, is that ok for you?”
Severe food allergies can be life-threatening. Ingestion of a food allergen can cause a guest with severe allergies to experience anaphylaxis—a severe life-threatening reaction that can lead to constricted airways, severe lowering of blood pressure, shock, and suffocation.
Guests may still be allergic to—and have serious reactions to—foods other than the major eight listed above. Always be sure to communicate clearly and effectively with quests and maintain your knowledge of the current menu.
6.8 Cleaning
Wash your hands with water as hot as you can take and soap for at least 20 seconds. Wash your hands before and after handling food, using the bathroom, shaking hands, touching pets or personal items such as your phone, and between tasks.
Wash all food-contact surfaces such as dishes, cutting boards, table tops, and utensils according to the graphic in.
Rinse fresh produce under running tap water including those with skins and rinds that are not eaten. Firm produce should be scrubbed with a clean produce brush.
Clean the lids of cans before opening.
The only way to ensure that foods have been cooked properly is to verify the minimum internal temperatures using a properly calibrated thermometer. Do not use color and texture as an indicator of safety.
6.9 Cooling
Cooked foods are to be cooled from 135°F to 70°F within two hours AND down to 41°F within the four additional hours. Use a calibrated thermometer to check the food temperature as it cools. Food must be properly cooled using an ice water bath. Place the food container within a larger container surrounded by ice and water. Frequently stir the food as it cools.
Label foods with the name and date on which they were prepared. If the product is not used within seven days, discard it.
To thaw frozen food, defrost in the fridge, in a microwave, or under cold running water.
6.10 Separating
Separate raw meat and eggs from other foods in the fridge and freezer. Use segregated cutting boards for meat, poultry, and fresh produce.
Never place cooked or finished food in a container that held raw ingredients, or use the same utensil for both cooked and raw ingredients unless the container has been properly washed and sanitized.
6.11 Raw Materials
Assure that raw materials and other ingredients are clean and suitable for processing into food by inspection, segregation, or other methods as necessary. Store them under conditions that protect against allergen cross-contact and against contamination and that will minimize deterioration. Wash or clean raw ingredients such as fruit and vegetables as necessary to remove soil or other contamination.
Hold raw ingredients, and mise en place in bulk, or in containers designed and constructed so as to protect against allergen cross-contact and against contamination. Hold them at the proper temperature and in a manner necessary to prevent the food from becoming adulterated. Material scheduled for rework must be identified as such with a label and date.
Keep frozen raw materials and other ingredients frozen. If thawing is required prior to use, it must be done in a manner that prevents the raw materials and other ingredients from becoming adulterated.
Handle mise en place in a manner that protects against allergen cross-contact, contamination, and growth of undesirable microorganisms, and protect finished product from being contaminated with raw ingredients or uncooked mise en place.
Food that becomes adulterated must be disposed of in a manner that protects against the contamination of other food.
Keep the interior of the ice machine sanitary and free from contaminates. Only use the designated ice scoop to handle ice and never store anything in the ice machine.
6.12 Cooking
The internal temperature of Potentially Hazardous Foods (Time/Temperature for Safety Food) must be below 41°F or above134°F at all times. Hot foods must be held at 135°F or above. To ensure foods do not remain at temperatures favorable to bacterial growth, follow these guidelines:
Use Cleaned and sanitized utensils
If hot food falls below 135°F for less than 2 hours, reheat the food to 165°F for 15 seconds
Use a calibrated thermometer to frequently check internal temperature of all foods.
6.13 Warewashing
Only use clean dishes to serve or prepare food in. Use the graphic below as a guide for washing dishes and utensils. Drain the water, clean the sink bay, and refill as needed. Do not try to wash dishes with dirty water or sponges.
