What is HACCP? (Hazards Analysis Critical Control Point). This presentation provides a basic understanding of HACCP plus a history of its beginnings and how it became adopted by the food international food industry.
this presentation contains information about HACCP implementation in food industry. with example, easy to understand comment below how is this presentation
What is HACCP? (Hazards Analysis Critical Control Point). This presentation provides a basic understanding of HACCP plus a history of its beginnings and how it became adopted by the food international food industry.
this presentation contains information about HACCP implementation in food industry. with example, easy to understand comment below how is this presentation
Food safety is the utilization of various resources and strategies to ensure that all types of food are properly stored, prepared, and preserved so they are safe for consumption. The EXIM Policy is the Export-Import policies regulating international commerce in India.
Exim Policy is also known as the Foreign Trade Policy.
EXIM policy is import export policy that contains rules and regulations regarding doing imports and exports.
Hazard analysis critical control point (haccp)Allwyn Vyas. G
Hazard analysis and critical control points or HACCP is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level.
Current Good Manufacturing Practices in Food IndustryPECB
Good manufacturing practice (GMP) is a system for ensuring that products are consistently produced and controlled according to the quality standards. There are many risks: unexpected contamination of products, causing damage to health or even death; incorrect labels on container, etc. This webinar will guide you through all of the requirements, steps you need to take going from concepts to implementation of appropriate measures.
Main points covered:
• Current good manufacturing practice (CGMP) requirements
• A Quality Management System for medical devices Required By FDA (Food & Drug Association) USA
• From Concepts to implementation
Presenter:
This webinar was presented by PECB Certified Trainer, who is also a senior consultant, trainer and coach in Occupational Health and Safety, Mr. Raza Shah.
Link of the recorded session published on YouTube: https://youtu.be/9ZTtnAQn3HQ
Food safety is the utilization of various resources and strategies to ensure that all types of food are properly stored, prepared, and preserved so they are safe for consumption. The EXIM Policy is the Export-Import policies regulating international commerce in India.
Exim Policy is also known as the Foreign Trade Policy.
EXIM policy is import export policy that contains rules and regulations regarding doing imports and exports.
Hazard analysis critical control point (haccp)Allwyn Vyas. G
Hazard analysis and critical control points or HACCP is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level.
Current Good Manufacturing Practices in Food IndustryPECB
Good manufacturing practice (GMP) is a system for ensuring that products are consistently produced and controlled according to the quality standards. There are many risks: unexpected contamination of products, causing damage to health or even death; incorrect labels on container, etc. This webinar will guide you through all of the requirements, steps you need to take going from concepts to implementation of appropriate measures.
Main points covered:
• Current good manufacturing practice (CGMP) requirements
• A Quality Management System for medical devices Required By FDA (Food & Drug Association) USA
• From Concepts to implementation
Presenter:
This webinar was presented by PECB Certified Trainer, who is also a senior consultant, trainer and coach in Occupational Health and Safety, Mr. Raza Shah.
Link of the recorded session published on YouTube: https://youtu.be/9ZTtnAQn3HQ
How is Haccp used in the food industry?
What is Haccp in food service?
What are the seven principles of Haccp?
What is Haccp and why is it used in food production?What is HACCP? What are its 7 Principles?
Food Businesses and Food Safety in INDIA
Seven Principles of Hazard Analysis Critical Control Point for food safety management system based on the principles of will enable hazards to be identified and controlled
Hazard analysis and critical control points, or HACCP (/ˈhæsʌp/), is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level. In this manner, HACCP attempts to avoid hazards rather than attempting to inspect finished products for the effects of those hazards. The HACCP system can be used at all stages of a food chain, from food production and preparation processes including packaging, distribution, etc. The Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) require mandatory HACCP programs for juice and meat as an effective approach to food safety and protecting public health. Meat HACCP systems are regulated by the USDA, while seafood and juice are regulated by the FDA. All other food companies in the United States that are required to register with the FDA under the Public Health Security and Bioterrorism Preparedness and Response Act of 2002, as well as firms outside the US that export food to the US, are transitioning to mandatory hazard analysis and risk-based preventive controls (HARPC) plans.
Dr Sunil Kumar PPT and Document Link details - Google Sheets.pdfDr. Sunil Kumar
All PPT Link to Download
title
Hunar se rozgar in f & b service theory manual
Co operation to other department on hotel
Upselling methods
Checkout system
Bell boys
Bell desk
Arrival & departure
Career in tourism
Careers in the hospitality industry
Check out procedure
Classification of hotels
Club service facilities in hotels
Concierge functions
Concierge
Definition of hospitality
Effective complants handling
Eva floor
front office basic
Functions of reservation &porters
Grooming standards
Group check in
Guest check out
How to hadle complaints
How to write job descriptions
Introduction to the hospitality industry
Jobspecification
Mail handling
Mission statement
Notes on duties of f.o staff
Registration
Reservation channels
Reservation modes
Reservation sources
Reservation&room selling procedures
Reservation
Reservations
Rooms all type
Sections of front office department in hotels
Skills of f.o
Telephone techniques
Time share
Types of hotels
Types of hotels
Types of rack rates
Types of reservation
Types of tourism
career path in hospitality
Yield management
Job interview attire slide show
Food and bevarage sections in hotels
G.d techniques
Group discussion
House keeping basics
Importance of h.k deptt
Improving communication
Interview presentation1
Interview questions
Interview questions
Interview
Interview preparation for_website_68141_72873
Interviewing skills
Interviewing skills
Interviewing powerselling
Inventory of linen
Laundry equipment notes
Laundry location
Laundry
M.p tourism
Manager skills ppt
Moments of truth
Motivation
Opl
Personal hygine
Personality devolopment
Ppt mtivation
Ppt on managerial skills
fish ppt
Providing execeptional service
Quality service delivery
Quality service
Research project on medical tourism
Resources successful interviews
Resume &interview
Resume&interview preparation
Room status
Safety by h.k deptt
Self introduction
Service types
Service
Solving the mystique of interviewing
Table setting
Types of interview
Uniforms
Various tourism
Wash cycle
What towear
state institute of hotel management , tilyar lake , rohtak News
state institute of hotel management , tilyar lake , rohtak
Body language
introduction to hk_dept.
Wines of port & spain
1 beer and beer service
2 wine service
Alcoholic beverage
Alcoholic beverages
American whicky
Armagnac
Basic of wine
Beer ok
Beer1
Bitters
Brandy
Brandy2
Champagne
Cocktail
Cocktails
Cognac
Dine with wine
Distillation
English gin
French wines
Gin
Gin
Gin2
Irish whiskey
Italain win
Italy win (2)
Ital y win
Liqueur
Liqueurs
Eating market dynamics
the leela kempinski gurgaon delhi ncr
3 deptt of hotels
Advertisements
INTRODUCTION OF HOSPITALITY INDUSTRY
Banquet
Banquets
Bar operations
Bar operatioon
Basicskill
Beverage service
Body language new
Body language
Body language
Breakfast ok
Buffet
C.v&interview preparation
Calcutta times bash
Career planning1
Cheese ok
Wine project
01 menage
02 preparation of table
03 standard cover
04 sequence of service
05 silver service
Resort Management is the comprehensive and strategic oversight of all operations within a resort property, aimed at delivering exceptional guest experiences and maximizing profitability. It involves the efficient coordination of various departments, including accommodations, food and beverage, recreational facilities, guest services, and administration.
A successful resort management team ensures that all aspects of the resort are functioning seamlessly to create a welcoming and enjoyable environment for guests. This includes maintaining the highest standards of customer service, implementing effective marketing and sales strategies, managing reservations and bookings, coordinating housekeeping and maintenance services, and overseeing financial operations.
Resort managers are responsible for setting the overall vision and direction of the property, developing strategic plans to attract and retain guests, and ensuring that the resort meets or exceeds guest expectations. They work closely with department heads and staff to provide ongoing training and guidance, fostering a culture of exceptional service and professionalism.
In addition to guest satisfaction, resort management also focuses on financial performance. Managers are responsible for budgeting, cost control, and revenue management to optimize profitability. They analyze market trends, monitor competitors, and make informed decisions to drive revenue growth and operational efficiency.
Resort management also involves maintaining and enhancing the resort's physical infrastructure, including buildings, landscapes, and amenities. This includes regular maintenance, renovations, and upgrades to ensure a visually appealing and well-maintained property.
Furthermore, resort managers must stay abreast of industry trends, technological advancements, and evolving guest preferences. They leverage this knowledge to implement innovative practices, adopt sustainable initiatives, and deliver unique experiences that set their resort apart from competitors.
Digital Marketing All Module Sunil Kumar.pptxDr. Sunil Kumar
Slide 1: Introduction
Welcome to the Digital Marketing Presentation
Overview of the power and potential of digital marketing
Slide 2: What is Digital Marketing?
Definition of digital marketing
Importance of digital marketing in today's business landscape
Slide 3: Key Components of Digital Marketing
Search Engine Optimization (SEO)
Pay-Per-Click Advertising (PPC)
Social Media Marketing
Email Marketing
Content Marketing
Influencer Marketing
Slide 4: Benefits of Digital Marketing
Increased brand visibility and recognition
Enhanced targeting and personalization
Improved customer engagement and interaction
Higher conversion rates and ROI
Real-time tracking and analytics
Slide 5: Digital Marketing Channels
Website and Landing Pages
Search Engines (Google, Bing, etc.)
Social Media Platforms (Facebook, Instagram, LinkedIn, Twitter)
Email Platforms (Mailchimp, Constant Contact, etc.)
Online Advertising Networks (Google Ads, Facebook Ads, etc.)
Slide 6: Developing a Digital Marketing Strategy
Identifying business objectives and goals
Understanding target audience and buyer personas
Selecting the right digital marketing channels
Creating compelling content and messaging
Implementing effective tracking and measurement
Slide 7: Digital Marketing Tools and Technologies
Analytics platforms (Google Analytics, Adobe Analytics)
Customer Relationship Management (CRM) software
Marketing Automation tools (HubSpot, Marketo, etc.)
Social media management and scheduling tools
Content management systems (CMS)
Slide 8: Best Practices for Digital Marketing Success
Consistent branding and messaging
Mobile optimization and responsive design
A/B testing and optimization
Data-driven decision making
Continuous learning and staying updated with industry trends
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
2. OBJECTIVES OF SESSION
Chef Sunil Kumar
2
INTRODUCTION
WHAT IS HAZARD? TYPES & FOOD BORNE ILLNESS
HACCP CONCEPT
STEPS OF HACCP
POTENTIAL FOOD SAFETY HAZARDS
CRITICAL CONTROL POINTS (CCP)
CONTROL PROCEDURES
MONITORING PROCEDURES
CORRECTIVE ACTION TAKEN
HACCP BENEFITS
3. INTRODUCTION
Chef Sunil Kumar
3
INITIATIVE TAKEN BY PILSBURY COMPANY, NASA
& U.S.ARMY TOOK INITIATIVE IN 1960 TO PROVIDE
SAFE FOOD FOR SPACE
INITIALLY THE SYSTEM WAS DEVELOPED FOR
ASTRONAUTS
TODAY U.S. AS WELL AS ALL OVER WORLD THE
ORGANISATIONS HAVE HACCP IN ORDER TO
ENSURE THE SAFETY OF THEIR PRODUCT
4. WHAT IS HAZARD?
Chef Sunil Kumar
4
HAZARD IS THE SITUATION THAT POSES A LEVEL OF
THREAT TO LIFE, HEALTH, PROPERTY OR ENVIRONMENT
HAZARD + POSSIBILITY = RISK
SEVERITY – SERIOUSNESS OF THE CONSEQUENCES OF
THE HAZARD
PRIORITIZATION OF HAZARD – SMUG
SERIOUSNESS, MANAGEABILITY, URGENCY, GROWTH
8. FACTORS FOR FOOD BORNE
ILLNESS
Chef Sunil Kumar
8
UNHYGIENIC CONDITIONS
IMPROPER STORAGE
ADVANCE PREPARATION
INFECTED PERSON
INADEQAUTE REHEATING
CONTAMINATED RAW FOOD
UNSAFE SOURCE
IMPROPER USE OF LEFTOVERS
CROSS CONTAMINATION
IMPROPER DISHWASHING
9. HACCP
Chef Sunil Kumar
9
HACCP PREDICTS RISKS TO FOOD SAFETY &
PREVENT THEM BEFORE THEY HAPPEN
HACCP IS AN EVALUATION SYSTEM TO IDENTIFY,
MONITOR & CONTROL THE CONTAMINATION
RISKS IN FOOD SERVICE
ISO 22000 IS THE STANDARD DESIGNED TO
REGULATE ISSUES RELATED TO SAFETY OF FOOD
10. CRITICAL CONTROL POINTS
(CCP)
Chef Sunil Kumar
10
A POINT, STEP OR PROCEDURE IN THE PRODUCT
HANDLING PROCESS WHERE CONTROLS CAN BE
APPLIED & A FOOD SAFETY HAZARD CAN BE
PREVENTED, ELIMINATED, OR REDUCED TO
ACCEPTABLE LEVELS
FAILURE IN MAINTAINING CCP COULD RESULT
HARM TO CUSTOMER & BUSINESS & LEADS TO
LOSS IN BUSINESS
11. CCP FACTORS
Chef Sunil Kumar
11
PERSONAL HYGIENE
TIME/TEMPERATURE
MOISTURE
pH LEVEL
COOKING/REHEATING
PREPARATION AHEAD OF TIME
CROSS CONTAMINATION
12. STEPS IN HACCP
Chef Sunil Kumar
12
1. IDENTIFY POTENTIAL HAZARDOUS FOODS
2. IDENTIFY CRITICAL CONTROL POINTS
3. ESTABLISH CONTROL PROCEDURES
4. ESTABLISH MONITORING SYSTEM
5. INITIATE CORRECTIVE ACTION
6. ESTABLISH RECORD KEEPING PROCEDURES
7. ESTABLISH VERIFICATION PROCEDURES
15. FLOW CHART OF CHICKEN
SOUP (C.C.P)
Chef Sunil Kumar
15
. RECEIVING & STORING (AT BELOW 5*C)
PREPARATION (HYGIENE)
REHEATING & SERVING (AT 165*/HYGIENE)
COOKING & HOLDING (165*F & 140*F)
COOLING(RAPID IN 2 HOURS FROM 140* TO 70*)
16. MINIMUM HAMBURGER COOKING TEMPERATURE
Chef Sunil Kumar
16
IN 1993, NORTHWEST UNITED STATES, A FOOD POISONING
OUTBREAK HAPPENED
604 PEOPLE GOT FOOD POISONING
43 PEOPLE HOSPITALISED
4 CHILDREN DIED
CAUSE WAS CONTAMINATED & UNDERCOOKED
HAMBURGERS
COOK GROUND BEEF AT 155*F
17. CONTROL PROCEDURES
Chef Sunil Kumar
17
CLEANING & SANITIZING
WASHING HANDS
COVERING FOOD CONTAINERS
SEPERATING RAW & COOKED PRODUCTS
RIGHT
AMOUNT OF TIME
TEMPERATUE
pH LEVEL
AMOUNT OF MOISTURE
18. MONITORING PROCEDURES
Chef Sunil Kumar
18
PHYSICAL MEASUREMENTS (TIME &
TEMPERATURE)
VISUAL OBSERVATION (WATCHING WORKERS
PRACTICES, INSPECTING RAW MATERIAL)
SENSORY EVALUATIONS (SMELLING FOR OFF
ODORS, OFF COLORS OR TEXTURE)
CHEMICAL MEASUREMENTS (Ph LEVEL,SALT &
WATER CONTENT)
19. HACCP MONITORING –
SEAFOOD SALAD
RECEIVING
PRE CHILLING
PREPARATION
DISHING
COLD STORAGE
SERVING
DISPLAYING
INSPECTION;
MEASURE/RECORD
TEMPERATURE
RECORD COOLER
TEMP
OBSERVE PRACTICES
OBSERVE PRACTICES
RECORD COOLER
TEMP
OBSERVE PRACTICES
RECORD TEMP IN 2
HRS
19
Chef Sunil Kumar
20. PROCEDURES FOR TAKING
CORRECTIVE ACTION
Chef Sunil Kumar
20
REJECTING PRODUCTS NOT MEETING BUYING
GUIDELINES/SPECIFICATION
CHECKING & ADJUSTING COOLER’S THERMOSTAT FOR TEMP.
CONTROL
PROPER COOKING TIME TO PRODUCT
RECOOKING OR REHEATING A PRODUCT TO RIGHT TEMPERATURE
MODIFY FOOD HANDLING PROCEDURES IF & WHEN REQUIRED
DESTROYING PRODUCTS THAT HAS RISK OF CONTAMINATION OR HAS
BEEN TOO LONG IN DANGER ZONE
21. RECORD KEEPING FOR HACCP
Chef Sunil Kumar
21
TIME/TEMPERATURE LOGS
CHECKLISTS
FORMS
FLOW CHARTS
CORRECTIVE ACTIONS CHECKLIST
EMPLOYEE TRAINING RECORDS
PRODUCT SPECIFICATION
22. BENEFITS OF HACCP
Chef Sunil Kumar
22
PROTECT PEOPLE FROM FOOD BORNE
DISEASES
INCREASED CONFIDENCE IN PRODUCTS
REDUCED LIABILITY
EFFECTIVE PROCESS MANAGEMENT
IMPROVED QUALITY & CONSISTENCY
BRAND IMAGE BUILDING