H.A.C.C.P 3

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H.A.C.C.P 3

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

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