2. HACCP- Hazard analysis and critical control
point
Compiled by Mrs. Vandana Mahajani2
Principle 1. conduct a hazard analysis. Like
presence of pests, chemicals, hair, mucus etc.
Principle 2. Identify critical control points
Identifying areas where control can be applied for eg.
At what temp the food is cooked.
Principle 3. Establish critical limits for each critical
point for eg. a critical limit is the max. or min. value
at which at which physical, biological or chemical
hazard must be controlled at a critical point to
eliminate hazard.
3. Compiled by Mrs. Vandana Mahajani3
Principle 4. establish critical control point monitoring
requirements. Monitoring at all stages will help to establish
control over actions.
Principle 5. Establish corrective actions. These actions
when taken during monitoring indicate deviations from
critical limit. It may lead to
rejecting a product, Evaluating, adjusting, moving or
covering a product
4. Compiled by Mrs. Vandana Mahajani4
Principle 6. Establish record keeping procedures.
Maintaining record documents helps in handling of
processes by verification
Principle 7. Establish procedures for ensuring that
the HACCP system is working as intended.
HACCP is the system approach which covers the
food product safety parameters on all stages of its
life cycle.
5. BIS – Bureau of Indian Standards
Compiled by Mrs. Vandana Mahajani5
ISI - Indian standard institute
PFA – Prevention of food adulteration act
AGMARK- Agriculture grading and marketing
Taj Presidents food production processes are
HACCP certified
Food safety act 2009
FDA- Food and drug administration
FIFO- First in first out
6. Compiled by Mrs. Vandana Mahajani6
Food must be cooled from 63 deg to 5 deg within 6 hrs.
Poultry/ meat – 74 deg C
Whole beef/ pork roast – 68 deg C
Ground fish and meat – 63 deg C
Holding temp
Hot food – 60 deg C
Cold food – 5 deg C
7. Compiled by Mrs. Vandana Mahajani7
Reheating must be done within 2 hours of
thawing
Reheated food should not be refrigerated again
8. Compiled by Mrs. Vandana Mahajani8
Hygiene is derived from the Greek word Hygiea
which means goddess of cleanliness.
Significance of hygiene
1 Prevents contamination of food
2.Prevents cross contamination
3. Kill pathogens
4. Maintain proper temperature
5. Safe guarding raw material
6. Building confidence in employer, employee and
customer
7.Legal and moral responsibility
9. Types of Hygiene
Compiled by Mrs. Vandana Mahajani9
Personal hygiene
Workplace hygiene
Food hygiene
