HACCP

HACCP is one of the most effective food safety system. HACCP is: Hazard
Analysis Critical Control Point system. The purpose of HACCP is to identify,
monitor, and control dangers of food contamination. This system has been widely
adopted throughout the food service industry.

It is a system of seven steps:

1. Assess hazards.
2. Identify critical control points (CCPs).
3. Set up standards or limits for critical control points.
4. Set up procedures for monitoring critical control points.
5. Establish corrective actions.
6. Set up a recordkeeping system.
7. Verify that the system is working.
These steps are the basis of the following discussion.
HACCP begins with a concept called the flow of food. This term refers to the
Movement of food through a food service operation, from receiving through the
various stages of storage, preparation, and service, until it gets to the final consumer.
The flow of food is different for each item being prepared. Some menu items involve
many steps. For example, a luncheon dish of creamed chicken and vegetables over
rice might have the following steps:


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.
Receiving raw ingredients Cooking (chicken, vegetables, cream, rice, etc.)
.
Storing raw ingredients
.
Holding and serving
.
Preparing ingredients
.
Cooling and storing leftovers (washing, cutting, trimming, etc.) Reheating,
holding, and storing leftovers
.
Even the simplest items undergo several steps. For example, a cake that
is bought already prepared from a commercial baker and served as
dessert will go through at least the following steps on its way to the
customer:
.
Receiving Storing Serving
Critical Control Points in HACCP

At each of these steps, as foods flow through the operation, risks can lead to
dangerous conditions, which are called hazards. These hazards can be divided
into three categories:

1.
Contamination, such as cross-contamination from a soiled cutting surface,
torn packaging that permits insect infestation, working on food without
washing hands, spilling cleaning chemicals on food.
2.
Growth of bacteria and other pathogens due to such conditions as
inadequate refrigeration or storage, and holding hot foods below 135°F
(57°C).
3.
Survival of pathogens or the continued presence of toxins, usually because
of inadequate cooking or heating or inadequate sanitizing of equipment
and surfaces.
The important difference is that the hazards addressed by HACCP include
chemical and other hazards in addition to disease-causing organisms. Naturally,
however, most of the hazards we are concerned with are those that affect potentially
hazardous foods .

At each step where there is a risk of one of these hazards, it is possible to take
action that eliminates the hazard or reduces it to a minimum. These steps are called
critical control points, or CCPs. In simple language, setting up an HACCP system
starts with reviewing the flow of food to figure out where something might go
wrong, then deciding what can be done about it. In the language of HACCP, these
steps are called assessing the hazards and identifying critical control points.

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Setting Standards and Following Procedures

The next step in designing an HACCP food safety system is setting up
procedures for critical control points. At each critical control point, food workers
need to know what standards must be met, what procedures to follow to meet the
standards, and what to do if they aren’t met. To reduce the chances for making
mistakes, these standards and procedures are written out. Whenever possible,
they should be included in the operation’s recipes. In Chapter 5, you will see how
CCPs are incorporated into a standardized recipe.

Some procedures are general and include the sanitation rules discussed earlier
in this chapter. For example: Wash hands before handling food and after handling
raw foods; hold foods above 135°F (57°C) or below 41°F (5°C). Others apply to
specific items. For example: Cook a beef roast to an internal temperature of at least
145°F (63°C) and ensure that it stays at that temperature for at least 3 minutes. The
Minimum Safe Internal Temperatures discussed on page 29 are an important part
of the standards of a HACCP system.

Careful observation is needed to know when standards are met. This often
involves measuring. The only way to know, for example, that a roast has reached
the required internal temperature is to measure it, using a clean, sanitized
thermometer.

Managers must ensure that all employees are trained to follow procedures
and have the equipment needed to do the job.

Once these procedures are developed, additional steps in setting up an
HACCP system are important to ensure that the system is effective: monitoring
critical control points, taking corrective action if procedures are not followed,
keeping records of all aspects of the system, and verifying that the system is
working.

Fish Cookery

Introduction :

A fish is any aquatic vertebrate animal i.e., covered with scales and has a set
of paired fins and several unpaired fins. Most fish are cold blooded allowing their
body temperatures to vary as ambient temperatures change. Fish are abundant
most bodies of water. They are found in nearly all aquatic environments. At 31,900
spaces fish exhibit greater spaces diversity than any other class of vertebrate.

5 (a) Classification of Fish

Fish and shellfish were once plentiful and inexpensive but nowadays the
demand has become to outstrip the supply. There are 2 main categories of fish
that are found: flat fish and round fish. Those that live near or on the seabed are
known as dermersal fish. These are white fish whose nutritious oil is concentrated
in the liver. Oily fish tend to swim in the shoals near the surface of the sea. They
are known as pelagic fish. In oily fish the nutritious oil is dispersed throughout
the flesh. That fish spend more of time lying on the seabed and due very little
swimming. Flat fish starts life with an eye each side of their head like a round fish
and they swim upright like round fish too. As they matured they start to swim on
one side only and one eye moves over the head on to the dark skinned side of the
body. Because they do not have to chase their food, their flesh is always delicate
and while without too much muscle fiber. They have simple bone structure. Eg:
Dover sole, turbot and halibut rank the finest fish.


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Round fish usually oily fish are always popular because they are nutritious
an owing to their health giving properties. They contain protein, vitamin A, B & D
and omega 3 fatty acid, which helps to reduce the risk of clogged arteries, blood
clots, strokes and even cancer. Oily fish live near the surface of the sea congregated
in shoals. The largest family of oily fish is the eg: herrings, mackerel, sardines and
pilchards, salmon (known as the king of the fish).

Shellfish –

Shellfish may be divided into 3 distinct categories:

(a) Crustacean - crab, crawfish, crayfish, lobsters, prawns and shrimps.
(b) Molluscs – cockles, mussels, oysters, and scallops
(c) Cephalopods – octopus, squids, cutlet fish
Molluscs are univalves, bivalves and cephalopods. Univalves are conch, snail,
winkles and periwinkles. Bivalves are scallops, oysters, and mussel. Cephalopods
are squid, octopus and cutet fish.

The characteristics of flat fish include the following one pigmented and one
non pigmented sides.

5 (b) Cuts of Fish

Fish is generally separated into 2 categories i.e., lean and fatty. Lean fish
contains 1-5% fat whereas fatty fish contains 5-35% fat which makes it darker, richer
and stronger tasting than lean fish.

1. Steaks
Thick slices of fish on or off the bone.

Steaks of round fish (salmon, cod) may be called darnes.

Steaks of flat fish on the bone (turbot, halibut) may be called troncons.

2. Fillets
Cuts of fish free from bone: Around fish yields two fillets; a flat fish four
fillets.

3. Supremes
Prime cuts of fish without bone and skin (pieces cut from fillets of salmon,
turbot, brill, etc.

4. Goujons
Fillet fish cut into strips approximately 8×0.5 cm (3×1/4inch).

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CUTS OF FISH



Fillet 2 from a round fish
Fillet 4 from a flat fish
Delice A trimmed folded fillet
(lightly flattens the fillet
and fold as indicated)
Paupiettes A small rolled-up fillet
(often stuffed)
Strips (goujons) Thin strips of fish fillet
(often bread-crumbed)
Darne A steak cut from
a round fish
Steak A steak cut from a flat
fish (or half the
prepared fish)
Supreme of
Escalope
A slanted cut-from
a large fillet

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5.
Paupiettes
Fillets of fish (sole, place, whiting) spread with a stuffing and rolled.

6.
Plaited
Also known as en tresse; e.g. sole fillets cut into three even pieces length wise
to within 1cm (1/2 inch) of the top and neatly plated.

5 (c) Selection of fish and skill fish

When buying whole fish the following points should be looked for to ensure
freshness:

1.
EYES: bright, full and not sunken, no slime or cloudiness.
2.
GILLS: bright red in color, no bacterial slime.
3.
FLESH: firm, translucent and resilient so that when pressed the
impression goes quickly, the fish must not be limp.
4.
SCALES: flat, moist and plentiful.
5.
SKIN: should be covered with a fresh sea slime, or be smooth and moist,
with a good sheen and no abrasions or bruising, there should be no
discoloration.
6.
SMELL: pleasant, with no smell of ammonia or sourness.
7.
Fish should be purchased daily, if possible, direct from the market or
supplier.
8.
The fish should be well iced so that it arrives in good condition.
9.
Fish may be bought on the bone or filleted. (The approximate loss from
boning and waste is 50% for flat fish and 60% for round fish.)
10.
Medium- sized fish are usually better than large fish, which may be
coarse, small fish often lack flavor.
Round fish should be scaled & gutted, and fins removed


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1.
Make a deep cut just behind the gills (about halfway through the
thickness of the fish).
2.
Cut a slit a few inches in length along the top of the fish (the dorsal side).
3.
Using the tip of the knife, separate the flesh from the bones, as illustrated.
The fish should open up just like a book.
4.
When completely open, finish cutting away the fillet by moving the knife
along the “spine of the book.”
Removing the skin from the fish fillets

Hold the tail end of the fillet firmly with the tip of your finger.
Firmly hold the knife still and at a fixed angle and make a deep cut.
Wriggle the skin from side to side while pulling backwards on the exposed bit of


fish skin.
Continue this motion through the fillet.
Use a filet knife in separating the fish skin from the flesh



SELECTION FACTOR OF SHELLFISH

Crustaceans – This family of shellfish is truly enormous and includes crab, lobster,
Cray fish, prawn and shrimps. They can be in any shape or size, their distinguishing
feature being that their skeleton is on the outside concealing a soft and delicious
flesh.

Molluscs – This family of shellfish is normally divided into two main groups i.e.,
gastropods which include whelk and winkle and bivalves which include clam
and mussels. This group of molluscs have attached hinged external cell that has
lose soft, delicate flesh inside and includes clam, mussels and oysters.


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COOKING OF FISH

Most fish are edible and the world of fish represents an enormous source of
good food. The most nourishing fishes come from river, eg. eels, salmon, trout,
mackerel, fresh herrings, turbot. All fishes consist of nearly 75% of water and also
the albumenoid (egg whites) consistency varies little from fish to fish (about 18%).
Fish flesh does not vary much from that of land animals. Proportions of fat, minerals
and albumenoid are very much the same. Fish has phosphorated compounds and
leaner fish fishes are much easily digestible and are excellent food for the sedentary
workers and the sicks.

The edible flesh of fish and sea food like that of meat and poultry consist of
water, protein, fat and small amount of minerals, vitamins and trace elements. The
most important factor is that fish has very little connective tissues. It is this lack of
connective tissues that make the fish:

1. Cook very quickly even at low heat.
2. Fish is naturally tender.
3. Cooked fish should be handled carefully or it will fall apart.
Fish being an aquatie vertebiate is the most seat after food due to its high
proein content and easy is digest factor. They can he cooked in different ways
applying all the cooking methode. State fish are not arly unappetizing hit they can
also be the cause of digestve disorders or even poisoning.

Garde manger

 (a) Introduction
The cold larder or Garde manger is a department used for storage of perishable
foods, both raw and cooked and it is place where the fish, poultry, game & meat
are prepared for further cooking process. Salad, salad dressings, starters and cold
meat or fish dishes are all prepared in these sections. This section is usually located
in a cool place which is light airy & well ventilated. It is usually spaced out in such
a way to allow the staff to carry out their duties in a clean and efficient manner. It
should also be equipped with the necessary fittings & machinery which aids in
accordance with the volume and quality required by the establishment. It should
have good food chilling facilities.

It naturally follows that the work is broken down into various fields such as
Hors d’oeuvre, salads, butcher, Poultry, Cold Buffet and in a large establishment
each function is carried out by a chef specialized in that area. The work done in the
garde manger departments starts with the preparation of basic ingredients – meat,
poultry, fish, seafood, fruits & vegetables. It involves lot of creativity. The creation
of a display piece requires skills. It is a foundation of showcase items such as hot
and cold food presentation. The mastery of the garde manager skills is an invaluable
asset in food preparation for food service operations.

Since the ladder department houses multiple activities such as hors d’ oeuvres,
salads, butchery, poultry, cold buffet etc., these duties are carried out by one or
more depending on the establishment and specialization. As an example the
butcher, poulterer or fish monger may be an expert only in that feel without being
a trained chef. More frequently these various duties are allocated by the chef garde
manger who is in all over charge of the department, to the commis or assistant

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chefs and they are known as commis garde manger. The ratio varies according to
the size of the establishment and the quality requirement by the establishment.

 It must be mention that often quality rather than quantity of trade is the
determining factor in deciding the number of staff required in the garde manger
or for the matter in the kitchen as the whole.

FUNCTIONS OF THE LARDER DEPARTMENT

The cold larder or garde manager is a set aside for storage of perishable foods,
both raw and cooked and also a place where food shelves such as meat, fish, poultry
and game are prepared and made ready for cooking. All cold elements found on
the menu such as hors d’ oeuvres, cold fish, all meat dishes, all salads, cold sauces
and dressings are prepared and presented. One particular function of this
department is to prepare and present all types of cold buffet artistically.

For these departmental functions to be effectively carried out it is essential that:

1.
The room is separate from the kitchen and located in a cool place. At the
same time it should be close to the kitchen to avoid undue running about
between the departments of the kitchen.
2.
It should be light well aerated and well ventilated day to day duties. It
must also be able to carry out their prepared foods and buffets in a cool
and hygienic manner.
3.
It must be equipped with the necessary fittings plant and machinery and
tools in accordance with the volume and or quality of the trade of the
catering establishment in which it is situated.
4. (C) SECTIONS OF LARDER
The larder department is broken down into the following sections:

.
Hors d’ oeuvres and salads
.
Fish monger and shellfish
.
Poultry and game
.
Butchery
.
Forcemeat, Garnishes and seasonings.
.
Chef de froid
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All hors d’ oeuvres such as salads, pickle, brined or marinated or smoked
fish canned and bottled specialties. Quality, texture, flavor, colour and temperature
etc., hors d’ oeuvres are intended to be appetizers as well as being the ‘overture’ to
the meal and their functions must be to stimulate the appetite and set the tone for
the ensuring courses. Both compositions and colour are of utmost importance.
The vegetables used should be carefully cut but never over cooked. Hors d’ oeuvres
are usually served on plate or in crystal, glass, or even plastic or wooden bowls
and dishes called Raviers.

The butcher receives directions according to the commitments of the business.
The butchery prepares various glints in advance according to the menu
requirement. Each day certain quantities of the meat are trimmed to the first
stage (removal of excess fat, skin, and other inedible parts). The butcher carries
out further preparations to certain meat items like boning and trimming it to the
stage for final cutting and the trimming. Each day a pre-arranged amount of meat
is cut and trimmed to the final stages against the menu requirements. Usually in
catering establishments with an intensive banqueting service it will mean that
butcher will have a considerable amount of preparations in the stages mentioned
above. Larders sections includes fishmonger who will trimmed and prepare the
fish ready for service and delivery. The chicken is dressed, trussed and cut
according to the requirement of menu. Quenelles mixtures are also prepared.
Charcutiere preparations of pork product and the sausages are prepared.
Rendering of drippings is also done here. All cold buffet including afternoon
receptionsare prepared in the larder. Chef de froid controls the cold buffet
sections. Salads are preparedand assembled in the sections. Hors d’ oeuvres are
also need and trolley is replenished by the hors d’ oeuvres. Decorative cut
vegetables are prepared and they are used for decorating Raviers.

EQUIPMENTS FOUND IN LARDER DEPARTMENT

Refrigerators, Mincing Machine and bone cutter, slicing machine, scales and
weighing machines, Electric Grinding machine, Boiling Plate or Gas Ranges,
Griller/Toaster, Gas boiler, Butcher’s Blocks, Steel Tables, Sauce pans and lids
frying Kettles and frying pans, polythene bins and other larder tools such as serving
spoons and ladles, sieves, Colanders, Conical strainers and Chinois, heat Presses,
Pie molds, whisks, egg slices, steel basins and graters.

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Gas Ranges Butcher’s Block


Griller/Toaster Conical Strainers


Colanders

Knives, Choppers, Saws etc.

Butchers Boning knives, butcher’s steak or cutting knives, Butchers
saw(Tenon), Butchers saw(Bow), Butcher’s choppers and cleavers, Butchers
chopping Knives, Cook’s 30 cms(12 inches)Knives, Cook’s 20-24 cm (a/7 inches)
knives, Cook’s 6-8 cm (4 inches) knives, Cook’s 14-20cm(7 inches) Filleting Knives,
Tranchelard Knives, Palette Knives, Potato Peelers, French or English, Mandoline
vegetable slices.


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But Choppers But Saw

But Steak
Filleting Knives TranchelardKnife

Wooden Utensils

Wooden spatulas and spoons are used for stirring food stuffs to prevent
burning. Wooden mushrooms are used for Pressing food stuffs through sieves.
These wooden utensils should be well scrubbed, washed, rinsed and dried after
use.

The following tools are kept clean by washing in hot water, rinsing and drying.
Care should be taken to present them from nesting or deteriorating.

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Wooden Spatulas and Spoons Wooden Mushrooms

Miscellaneous

Cutlet Bat - For flattening cuts of meat.
Trussing Needles - For Poultry trussing.
Larding Needles - For larding cuts of meat, Poultry etc.
Larding Pin- For larding joints etc.
Lemon Zester - For Scraping of lemon Peel.


Skewers

---For skewering meat etc.
Brining syring

---For Pumping brine solution into joints.
Brfinometer

---For measuring density of brine solution.

4 (d) DUTIES & RESPONSIBILITIES OF LARDER CHEF

The responsibilities of the chef garde manger are varied; he is supposed to run the
department efficiently and economically. Some of his functions are listed below:

He is responsible for larder inventory; they act as advisors to other chefs and alert
them as to what inventory required immediate use. This helps the kitchen to reduce
the amount of waste and spoilage in the larder.

He is responsible for the efficient running of his department.

He has brought about coordination of the work of the staff.


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He is responsible for the training and discipline of the larder chef.


He has to keep records of the food staff stored in the refrigerator and the day to
day record of issues to kitchen and the other department.
He has to place the order for the meat based on the menu and orders well in advance.
He is responsible for the efficient storage of food to avoid the deterioration and


wastage to avoid any danger of contamination and food poisoning.
He has to prepare the meat as per the requirement.
He should also inform the other departments of what are the items available in
excess in department to prevent eventual wastage.
He should control the quality and quantity of all goods delivered to the larder.

He should ensure that portion control is rigidly carried out if the given weight of
fish, poultry, meat should always produce the required number of portions.
He should take precautions to discourage pilfering.
Lemon decorators - For channeling lemon Peel.
Vegetable Scoops - For shaping vegetables and potatoes.
Butcher’s Hooks- for hanging joints etc.


Larder department is an essential sector and most of the products are arranged
arhticially to bing out attractive presentations. Eye appeal is rapped upon pivotal
and presented to the gust. larder chef plays a role in any kitchen.