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.
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.
Did you find the soy sauce kept at your home spoiled? You made sure that it is kept in the desired storage conditions but still found the soy sauce without it's characteristic flavor. Have a look at this presentation to know the reason behind the spoilage of Soy Sauce & the various microbiological aspects responsible for the spoilage.
This presentation explains about the concept of food intoxication. The toxins produced by the microbes in food (fungal) and toxins present in the food stuff were provided. The information about the diseases caused by such toxins were disclosed.
Micro-organisms important in Food Microbiology. Bacteria, Yeast, MoldsSt Xaviers
Here is a ppt on food microbiology. consisting information for molds, bacteria and yeast. information on types of good and bad components in each category.
suitable for demonstration to medical and para medical students and also for health education which is the most powerful method for prevention of diseases in the community.
Did you find the soy sauce kept at your home spoiled? You made sure that it is kept in the desired storage conditions but still found the soy sauce without it's characteristic flavor. Have a look at this presentation to know the reason behind the spoilage of Soy Sauce & the various microbiological aspects responsible for the spoilage.
This presentation explains about the concept of food intoxication. The toxins produced by the microbes in food (fungal) and toxins present in the food stuff were provided. The information about the diseases caused by such toxins were disclosed.
Micro-organisms important in Food Microbiology. Bacteria, Yeast, MoldsSt Xaviers
Here is a ppt on food microbiology. consisting information for molds, bacteria and yeast. information on types of good and bad components in each category.
suitable for demonstration to medical and para medical students and also for health education which is the most powerful method for prevention of diseases in the community.
Food Safety Management system details and all the 7 priciples are disscussed in this power point slide show. you can learn a lot of content from this slide. here are the 7 basic principles of HACCAP. You can also learn about FSMS.
Introduction to HACCP, Its Principles and EstablishmentUnni Sreenivas
This presentation deals with the introduction of HACCP, when it was intially started and how. It showcases the goal of HACCP, the history of HACCP. This slides mainly concentrates on the seven principles of HACCP which are clearly explained
Key Features of The Italian Restaurants.pdfmenafilo317
Filomena, a renowned Italian restaurant, is renowned for its authentic cuisine, warm environment, and exceptional service. Recognized for its homemade pasta, traditional dishes, and extensive wine selection, we provide a true taste of Italy. Its commitment to quality ingredients and classic recipes has made it a adored dining destination for Italian food enthusiasts.
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
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.
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
Piccola Cucina is regarded as the best restaurant in Brooklyn and as the best Italian restaurant in NYC. We offer authentic Italian cuisine with a Sicilian touch that elevates the entire fine dining experience. We’re the first result when someone searches for where to eat in Brooklyn or the best restaurant near me.
3. 1.Conduct a hazard analysis
*Identify potential hazards in the food you prepare. Look at
your menu and identify TCS products.
4.
5. 2. Determining Critical
Control Points(CCPS)
*Find places where hazards can be eliminated,reduced to
safe levels, or prevented.
*There maybe can be more than 1 critical control point. For
example, the hazard can occur during receiving, storage,
preparation, etc.
6.
7. 3. Establishing critical limits
*For every CCP, create the lowest or highest limits.
*Each limit must reduce the hazard to safe levels or
eliminate or prevent the hazard.
8.
9. 4. Monitor CCP’s
*Once a limite has been established, find the best way to
meet them.
*These limits are very important so make sure they are all
met.
13. 6. Verifying that the System
Works
*Check often to make sure your system works
*Use monitoring charts, records, etc
14.
15. 7. Establishing Procedures for
Record keeping and
Documentation
*Keep your HACCP plan and maintain files of all paperwork
used in the development of that plan
*File documentation supporting your implementation of the
plan.