Post on 07-Nov-2014
description
1
H.A.C.C.P
HAZARD ANALYSIS CRITICAL CONTROL POINT
3
System which significant for food safety
• Identifies
• Evaluates
• Control Hazard
• Recording
• Monitoring
4
Identify Hazards
• Review menu & recipes
• Observe employees
• Measure temperatures
5
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?
6
Critical Items
• Personel hygiene
• Cross contamination
• Prepared a head of time
• Other hazard
7
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
8
9
10IDENTIFYING POTENTIAL FOOD SAFTEY HAZARDS
BIOLOGICAL
11
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
12
Poor Food Preparation and Handling Practices
13
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?
14
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?
15
16
Identify potential food safety hazard
• Biological
• Physical
• Naturally
• Added chemical
17
Biological Hazards
• Bacteria
• Viruses
• Parasites
• Fungi
• Molds
• yeasts
18
Physical Hazard
• broken glass pieces
• Tooth picks
• Match sticks
• Nails,staples
19
Added chemicals
• Pesticides
• Additives and preservatives
• Toxic metals
• Food service
20
21
22
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
23
Service staff
• Wash hands thoroughly with soap and water before and after every meal and after visiting the toilet.
24
25
26
Mosquito
• ANOPHELES—MALARIA
• CULEX __FILARISIS,VIRAL ENCEPHALITIS
• AEDES __DENGUE,CHIKUNGUNYA,YELLOW
FEVER
• MANSONOIDS__FILARIASIS
27
CAUSE DISEASES
• TYPHIOD• DYSENTARY• DIARRHEA• CHOLERA• GASTROENTERTIS
28
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
29
30
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)