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H.A.C.C.P

HAZARD ANALYSIS CRITICAL CONTROL POINT

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System which significant for food safety

• Identifies

• Evaluates

• Control Hazard

• Recording

• Monitoring

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Identify Hazards

• Review menu & recipes

• Observe employees

• Measure temperatures

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Review menu & recipes• Which food are produced in large quantities ?

• Are food prepared in advance ? How long?

• What foods have been associated with out break in the past?

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Critical Items

• Personel hygiene

• Cross contamination

• Prepared a head of time

• Other hazard

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Cross contamination

• Storage of raw foods with ready to eat foods• Employee practices leading to cross contamination• Preparing raw foods at same time and in same work area

with cooked foods• Using hands instead of utensils for raw foods that will be

further cooked foods• Failure to clean equipments properly• Failure adequately protect food from contamination• Employee working who have flu like symptoms• Improper storage of refuse in food preparation areas

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10IDENTIFYING POTENTIAL FOOD SAFTEY HAZARDS

BIOLOGICAL

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Other Hazards• Improper or inadequate cleaning and sanitation practices

• Inadequate use sanitizers

• Poor food preparation and handling practices

• Utensils of food contract surface made from improper or unimproved materials

• Inadequate documentation and record keeping

• Improper storage of chemicals or personal items

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Poor Food Preparation and Handling Practices

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Observe employee?

• Are employee hands washed?when ?

• What are the polices on illness,cuts,burns?

• Is there an employee food safety training programme?describe

• Food items handle by service staff?

• What is procedures are being followed for cleaning and sanitizing of equipments and utensils

• Are sanitizing solution and wiping cloths properly used?

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Measure temperatures

• How do the employee know how long a food has been stored?

• How do you tell when foods have finished cooking?

• How are the foods thawed?

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Identify potential food safety hazard

• Biological

• Physical

• Naturally

• Added chemical

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Biological Hazards

• Bacteria

• Viruses

• Parasites

• Fungi

• Molds

• yeasts

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Physical Hazard

• broken glass pieces

• Tooth picks

• Match sticks

• Nails,staples

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Added chemicals

• Pesticides

• Additives and preservatives

• Toxic metals

• Food service

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Cross contamination

• Keeps your nails trimmed

• Don't insert your finger in water service

• Handle the spoon in right way.

• Always stir sugar or salt with spoon

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Service staff

• Wash hands thoroughly with soap and water before and after every meal and after visiting the toilet.

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Mosquito

• ANOPHELES—MALARIA

• CULEX __FILARISIS,VIRAL ENCEPHALITIS

• AEDES __DENGUE,CHIKUNGUNYA,YELLOW

FEVER

• MANSONOIDS__FILARIASIS

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CAUSE DISEASES

• TYPHIOD• DYSENTARY• DIARRHEA• CHOLERA• GASTROENTERTIS

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ENVIRONMENTAL CONTROL

• Un necessary collection of water should be eliminated

• Used cans & bottle should not store• Water stagnation near water cooler and hand wash• Proper garbage disposal

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concern &Benefits

• High quality in food & service

• Labor saving• Convenience • Extended shelf life

Presentedby

Chef.BharathanCanan School Of Catering & Hotel Management

(American Hotel Lodging &Education)