HACCP (Hazard, Analysis and Critical Control Point) (Junior Cert Home Economics): Revision Notes

HACCP (Hazard, Analysis and Critical Control Point)

• Definition: HACCP is an international food hygiene and safety system designed to minimise food contamination risks.
• Purpose: Identifies potential food hazards and implements procedures to control or eliminate them.
• Example: Preparing a burger:
  • Raw meat and salad ingredients are prepared in separate areas to prevent cross-contamination.
  • Ensures all food served is safe to eat.
• Legal Requirement: All food businesses in Ireland must follow HACCP principles by law.

Kitchen Safety Guidelines

Electrical Safety

• Avoid water contact with electrical switches and appliances.
• Do not overload plug sockets to prevent overheating and fire risks.
• Check plug cables and avoid repairing them yourself—consult a qualified electrician.
• All electrical work should be done by a professional.

Safety While Cooking

• Install and regularly test a smoke detector in the kitchen (test weekly).
• Use sturdy, heat-resistant saucepans and frying pans with handles that don't overheat.
• Avoid overheating oil; use a deep-fat fryer instead of a saucepan for frying.
• Always wear oven gloves when handling hot items and open oven doors carefully.
• Turn pan handles inward to prevent accidents.
• Sweep up glass breakages carefully using newspaper to prevent cuts.
• Use caution with knives, washing machines, and other sharp kitchen tools.

Safety with Chemicals

• Read and familiarise yourself with safety labels on cleaning products.
• Keep cleaning agents (e.g., dishwasher tablets) away from children—store in child-proof containers.
• Always follow usage instructions on cleaning chemicals.
• Handle chemicals cautiously; avoid eye or skin contact.
• Never mix cleaning products.