H.A.C.C.P 3
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H.A.C.C.P 3 H.A.C.C.P 3 Presentation Transcript

  •  
  • H.A.C.C.P HAZARD ANALYSIS CRITICAL CONTROL POINT
    • System which significant for food safety
    • Identifies
    • Evaluates
    • Control Hazard
    • Recording
    • Monitoring
    Hazard analysis critical control point
  • Identify Hazards
    • Review menu & recipes
    • Observe employees
    • Measure temperatures
  • Review menu & recipes
    • Which food are produced in large quantities ?
    • Are food prepared in advance ? How long?
    • What foods have been associated with out break in the past?
  • Critical Items
    • Personel hygiene
    • Cross contamination
    • Prepared a head of time
    • Other hazard
  • Cross contamination
    • Storage of raw foods with ready to eat foods
    • Employee practices leading to cross contamination
    • Preparing raw foods at same time and in same work area with cooked foods
    • Using hands instead of utensils for raw foods that will be further cooked foods
    • Failure to clean equipments properly
    • Failure adequately protect food from contamination
    • Employee working who have flu like symptoms
    • Improper storage of refuse in food preparation areas
  •  
  •  
  • IDENTIFYING POTENTIAL FOOD SAFTEY HAZARDS BIOLOGICAL
  • Other Hazards
    • Improper or inadequate cleaning and sanitation practices
    • Inadequate use sanitizers
    • Poor food preparation and handling practices
    • Utensils of food contract surface made from improper or unimproved materials
    • Inadequate documentation and record keeping
    • Improper storage of chemicals or personal items
  • Poor Food Preparation and Handling Practices
  • Observe employee?
    • Are employee hands washed?when ?
    • What are the polices on illness,cuts,burns?
    • Is there an employee food safety training programme?describe
    • Food items handle by service staff?
    • What is procedures are being followed for cleaning and sanitizing of equipments and utensils
    • Are sanitizing solution and wiping cloths properly used?
  • Measure temperatures
    • How do the employee know how long a food has been stored?
    • How do you tell when foods have finished cooking?
    • How are the foods thawed?
  •  
  • Identify potential food safety hazard
    • Biological
    • Physical
    • Naturally
    • Added chemical
  • Biological Hazards
    • Bacteria
    • Viruses
    • Parasites
    • Fungi
    • Molds
    • yeasts
  • Physical Hazard
    • broken glass pieces
    • Tooth picks
    • Match sticks
    • Nails,staples
  • Added chemicals
    • Pesticides
    • Additives and preservatives
    • Toxic metals
    • Food service
  •  
  • Sanitations
  • Cross contamination
    • Keeps your nails trimmed
    • Don't insert your finger in water service
    • Handle the spoon in right way.
    • Always stir sugar or salt with spoon
  • Service staff
    • Wash hands thoroughly with soap and water before and after every meal and after visiting the toilet.
  • Regular bath
  •  
  • Mosquito
    • ANOPHELES — MALARIA
    • CULEX __ FILARISIS,VIRAL ENCEPHALITIS
    • AEDES __DENGUE,CHIKUNGUNYA,YELLOW FEVER
    • MANSONOIDS __FILARIASIS
  • CAUSE DISEASES
    • TYPHIOD
    • DYSENTARY
    • DIARRHEA
    • CHOLERA
    • GASTROENTERTIS
  • ENVIRONMENTAL CONTROL
    • Un necessary collection of water should be eliminated
    • Used cans & bottle should not store
    • Water stagnation near water cooler and hand wash
    • Proper garbage disposal
  • we will follow
  • concern &Benefits
    • High quality in food & service
    • Labor saving
    • Convenience
    • Extended shelf life
  • Presented by Chef.Bharathan Canan School Of Catering & Hotel Management ( American Hotel Lodging &Education )