HACCP ( A FOOD PROTECTION SYSTEM) - CHAPTER 3 - CLASS ACTIVITY - GROUP

What is HACCP ?
HACCP is Hazard Analysis and Critical Control Point, a systematized approach to preventing food borne illness during the production and preparation of food.

What is Critical Control Point (CCP) ?
A point in the HACCP process that must be controlled to ensure the safety of the food

SEVEN HACCP PRINCIPLES
1. Identify Hazard
        *Review you menu of product list to identify all the potentially hazardous foods you serve.
       * Potentially hazardous foods include; meats, dairy products, poultry, eggs and cooked fruit such as pasta, rice.
        - Biological hazards
        - Chemical hazards
        - Physical hazards

2. Determine (Identify) Critical Control Points (CCPs)
* A critical control point is an operation in the flow food which will prevent, eliminate, of reduce hazards to acceptable levels.
- Cooking, reheating and hot-holding
- Chilling, chilled storage and chilled display

3. Determine Safety Limits For CCPs
* Considering what should be done to reduce the hazard risk to safe levels
       * Should be specific as possible
       * Control time & temperature
- Ground beef must be hated to an internal temperature of 155 F (68 C) or greater for at least 15 seconds

4. Monitor CCPs

* In each food establishment, someone should be responsible for monitoring critical control points.
* The risk of food borne illness increases when a CCP is not met
- Monitoring tells you whether or not the internal temperature of poultry has reached 165 F (74 C) or above for 15 seconds.

5. Establish the Corrective Action To Be Taken When Monitoring Shows That a Critical Limit Has Been Exceeded
* Serious problems can occur when critical limits are not met yet
* The flow of food should not continue until all CCPs have been met
- If the temperature of the BBQ chicken on the steam table is not 135 F (57 C) or higher, check the steam table to make sure it is working properly and will keep food hot. Put the chicken on stove and reheat it rapidly to 165 F (74 C), on temperature danger zone for 4 hours or more.

6. Establish Procedures To Verity That The HACCP System Is Working
         * The verification process typically consists 2 phases
- Verify the critical limits that have been established for CCPs will prevent, eliminate or reduce hazards to acceptable levels.
- Verity the overall HACCP plan is functioning effectively.

7. Establish An Effective Record Keeping System That Documents The HACCP System
* Written HACCP plan that provide as much information as possible about hazards associated with each individual food item or group of food covered by the system.
* Clearly identify each CCP and the critical limits that have been set for each CCP.
* The procedures for monitoring CCP and record maintenance must also be contained in the establishment’s HACCP plan.


Comments

Post a Comment

Popular posts from this blog

RECIPE OF TUNA CANAPE, BRUS CHETTA & QIUCHE LORRAINE - WEEK 2&3

Image
For week 2 and 3, we study about Hors d’oeuvre and Canape. Means of Hors d’oeuvre is the outside of work and the means of Canape is open sandwich. I want to share 3 recipes that is Tuna Canape, Brus Chetta and Quiche Lorrraine   Tuna canapé Recipe of Tuna Canape Ø   Japanese cucumber  Ø   Carrot   Ø   Mixed Coral Ø   Cheese Checker  Filling Ø   Tuna  Ø   Mayonnaise  Ø   Onion  Ø   Green Capsicum  Ø   Salt & Pepper – for taste Method 1.       First mix together mayonnaise, onion and tuna into bowl. 2.       Cut the Japanese cucumber by your own creativity. 3.       Put the cheese checker into the plate, spread using the mayonnaise add the filling its mayonnaise mix with tuna and onion. 4.       Garnish with your own creativity.     BRUS ...
Read more

INTRODUCTION OF GARDE MANGER - WEEK 1

Image
 Hello guys, we meet again in this semester. For this semester I want to share to you about my subject for this semester its is Garde Manger.  For the first week our chef just introduce about that subject, assessment and He ask us to do the task its present about the equipment and utensils that use in Garde Manger and the rules in the kitchen and the last task that chef ask us to do is cleaning the kitchen. About Garde Manger  Garde Manger is a cook who specializes in the preparation of cold foods (such as meats, fish, and salads). Assessment for this subject Assignment 1 – Individual (10%) Assignment 2 – COD Evaluation (10%) Assignment 3 – Mid Term (10%) Assignment 4 – ATP (10%) Assignment 5 – Weekly & COD Report (20%) Final Exam     - Individual (40%) Tool and equipment for garde manger ·          Chiller ·       ...
Read more

WEEK 11 - CHOCOLATE SPONGE CAKE AND BUTTER CAKE

Image
I would to share the recipe of Chocolate sponge cake and Butter cake. CHOCOLATE SPONGE CAKE RECIPE Ingredient A 4 nos – Eggs 125 gm – Cake Flour ½ tsp – Baking Powder 25 gm – Cocoa Powder 50 ml – Water ½ tsp – Vanilla Essence Ingredient B 15 gm – Ovalette/Jilk Ingredient C 65 gm – Corn Oil METHOD 1.       Sift the flour, baking powder and cocoa powder. 2.       In the mixing bowl, mix well the sifted cake flour, baking powder and cocoa powder and castor sugar. 3.       Slowly pour in egg, water and vanilla essence, then beat at high speed until the mixture fluffy. Add in ovalette/jilk. 4.       Lastly, slowly pour in the corn oil and mix well. 5.       Bake at 180 0 C for 30 minutes.   BUTTER CAKE RECIPE Ingredient A 125 gm – Fat 125 gm - Castor Sugar Ingredient B 3 nos – Eggs Ingredient C 125 gm – ...
Read more