my group assignment of Food Safety

1. 1
ACKNOWLEDGEMENT
First of all thanks to the lecturers food safety madam Nor Azizah for having guided us in
carrying out this task. She also helped when we handle problems in completing this
assignment.
Thanks also to the food kitchen Universiti Pendidikan Sultan Idris for giving an opportunity
to members of our group in an observation group to complete this task
Also thanks to the parents who have given moral support in our time of completion of this
task. parents taking the time to listen to the problems in the completion of this task.
Last but not least thanks to all members of the group who were desperately sweat and
sacrifice their time to complete the task in this group .
Also to the members of our class thanks for helping us to solve the problem this time
assignment .

2. 2
INTRODUCTION
THE HAZARD ANALYSIS CONTROL POINT (HACCP)
The HACCP system is designed to anticipate and control problem before they happen.
HACCP is the preferred approach to retail food safety because it provides the most effective
and efficient way to ensure that food product are safe.
The HACCP system add two additional benefits over conventional inspections methods.
They are:
The HACCP system enables food managers to identify the food and processes that are
most likely to cause foodborne illness.
The HAACP system are more accurately describe the overall conditions of the
establishment that enables the food managers or regulatory agencies to track food –
handling practice over a period of time.
The HACCP approach is based on controlling, time, temperature and specific factors that
are known to contribute to foodborne illness.
THE SEVEN PRINCIPLES IN HACCP SYSTEMS
1 HAZARD ANALYSIS
2 IDENTIFY THE CRITICAL HAZARD POINTS (HACCP)
IN FOOD PREPARATION
3 ESTABLISH CRITICAL LIMITS WHICH MUST MET AT EACH IDENTIFIED
CCP
4 ESTABLISH PROCEDURES TO MONITORS CCPs
5 ESTABLISH THE CORRECT ACTION TO BE TAKEN WHEN MONITORING
INDICATES THAT A CRITICAL LIMIT HAS BEEN EXCEEDED
6 ESTABLISH PROCEDURES TO VERIFY THAT THE HACCP SYSTEM IS
WORKING
7 ESTABLISH EFFECTIVE RECORD KEEPING THAT WILL DOCUMENT THE
HACCP SYSTEM

3. 3
The SevenPrincipals of The Hazard Analysis Critical Control Point (HACCP):
1. Analyze hazards. Potential hazards associated with a food and measures to control
those hazards are identified. The hazard could be biological, such as a microbe;
chemical, such as a toxin; or physical, such as ground glass or metal fragments.
2. Identify critical control points. These are points in a food's production--from its raw
state through processing and shipping to consumption by the consumer--at which the
potential hazard can be controlled or eliminated. Examples are cooking, cooling,
packaging, and metal detection.
3. Establish preventive measures with critical limits for each control point. For a
cooked food, for example, this might include setting the minimum cooking
temperature and time required to ensure the elimination of any harmful microbes.
4. Establish procedures to monitor the critical control points. Such procedures might
include determining how and by whom cooking time and temperature should be
monitored.
5. Establish corrective actions to be taken when monitoring shows that a critical
limit has not been met. For example, reprocessing or disposing of food if the
minimum cooking temperature is not met.
6. Establish procedures to verify that the system is working properly. For example,
testing time-and-temperature recording devices to verify that a cooking unit is
working properly.
7. Establish effective record keeping to document the HACCP system. This would
include records of hazards and their control methods, the monitoring of safety
requirements and action taken to correct potential problems.

4. 4
No. Evidence of the hazard identified Potential hazard at an
establishment
Correct action
1 -Do not cover the container
that contain drink water.
-it can cause physical hazard.
-for example hair or small
pieces can get into the
container and mix with the
drink water.
-Do not let the drink water
in the container without the
cover.
2 -Do not arrange cleaning
tools properly.
-it can cause chemical hazard.
-such as alcohol, ammonia,
bleach, cleaning solutions,
dishwashing liquid, polishes,
and solvents, enter the food
supply because of simple
human error
-Arrange cleaning tools
properly at the suitable
place such as store room.
- Chemicals should always
be kept separate from food
supplies, preferably in a
separate cabinet, and bottles
should be clearly labeled as
containing chemicals.
3 -vegetables left exposed and
left long in the refrigerator.
- it may cause biological food
hazards.
- Discard any meats, dairy
products, cut vegetables, or
cut fruits suspected of being
contaminated or that haven’t
undergone proper
refrigeration.

5. 5
4 -Pots should not be arranged
under the sink.
-Garbage is left full and
located near the pots.
-Pot which has been used not
washed and left in the sink.
-it may cause cross-
contamination.
-All containers, pots, and
pans should be thoroughly
washed and rinsed using
cleaning solutions before
beginning new food
preparations.
5 -Ready- to -eat food is left
open and exposed to the air.
-Some bacteria can grow
relatively well under
refrigeration, such as Yersinia
enterocolitica, which often
are found in contaminated
dairy products, water and
tofu.
- check refrigerators daily to
verify that foods are date
marked and that foods
exceeding the 7-day time
period are not being used or
stored.
6 -rusty tools were left on the
table.
- do not let things that are
not in use are on the table.

6. 6
7 -gloves that have been used
not washed
-it may cause foodborne
viruses, which primarily are
transmitted when people fail
to properly wash their hands
after using the bathroom and
use the dirty gloves.
- When preparing food,
gloves should be worn to
cover any finger cots or
bandages.
-Make sure the gloves has
been washed.
8 - tables not cleared
-trash in the middle of the
route
- Carefully wash cooking
equipment, utensils, and
food surfaces both before
and after food preparation
using soap and water hot
enough to tolerate or in a
dishwasher that uses water
at a temperature that kills
microorganisms.

7. 7
Bibliography
CHARISIS,D.N. (2005). Certification SystemsCCPCriticalControlPointCMControlMeasuresFAO
Food. ATHENS:ABBREVIATIONSCAC.
Charisis,N.(2004 ). HAZARD ANALYSIS&CRITICALCONTROLPOINTSYSTEMS. CharisisAthens,
Greece:WHO/MZCC,Stournari.
Sprenge,R.A.(2015, 5th Edition). The(Level2) HACCP. UK: firmback.