2. Primary safety hazard with
food
Microbiological
contamination
Foodborne illness
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3. A Program
Of monitoring and adjusting
Procedures designed
To protect food
From becoming contamined
Before it is served
(IAMFES, 1991)
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4. Combined
Principles of
Food microbiology, quality control,
And risk assessment
To obtain as nearly as
Possible a fail-safe system
(IAMFES, 1991)
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5. Identify hazards and assess their severity and risks
Determine critical control points
Institute control measure and establish criteria to
assure control
Monitoring and record data
Take action whenever monitoring results indicate
control criteria are not met
Verify that the system is functioning as planned
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7. Unacceptable contamination
Unacceptable growth
Unacceptable survival of microorganisms of
concern to safety or spoilage
Unacceptable produstion or persistence in
foods or products of microbiological activity
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10. •Failure to rapidly reheat food
before serving4
•Improper hot holding5
•Contaminated raw foods or
ingredients6
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11. •Use of food from an
unapproved source7
•Improper cleaning of
equipment and utensils8
•Cross contamination from
raw to cooked food9
•Inadequate cooking10
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18. •Critical Control Point
CCP
Any point or step
in the preparation
of a spesific menu item
where some type of action
must be taken to prevent
or minimize a hazard
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19. CCP`s involve one or more of the hazards
discussed above. The severity and/or risk of the
situation must be high or at least moderate
Some action can be applied to prevent, control,
or at least minimize the hazards.
The type of control or solution to a problem has
been established beforehand
Can be measured and/or observed
Appropriate action can be taken when criteria are
not met.
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21. List the step involved in the preparation
Determine the hazards and the CCP`s
Decide the control/solution procedures which
can be used to provide safe food
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