Haccp
Autor: Saher Ahmad • February 14, 2015 • Coursework • 518 Words (3 Pages) • 663 Views
Produce and serve safe food is the key performance for food-service processes. Normally HACCP system have not been homogeneously implemented across all of the food business. The key steps are, critical control points that should be taken to reduce or eliminate the risk of the hazards being realized. It is very important for any food industry to categorise potential food safety hazards at all stages of food production and preparation processes.
The analysis and application of HACCP requires full assurance and involvement of management and the work team.
The three main HACCP steps are: | |
1. Perform hazard analysis | |
2. Determine the critical control points | |
3. Establish the HACCP plan |
This is how to prepare the HACCP to check and evaluate the food safety procedures in a fast-food restaurant;
For this we need to make an analysis of the following aspects
personal hygiene, cleaning and sanitizing, pest control, garbage disposal, receiving foods, storing foods, cooling& defrosting, cooking and holding.
- List all potential hazards associated with each aspects
- conduct a hazard analysis
- consider any measures to control identified hazards
In conducting the hazard analysis, the following point should be considered:
- The rate of occurrence of hazards and severity of their nature, and their effects on health.
- the qualitative and/or quantitative evaluation of the incidence of hazards;
- survival or multiplication of microorganisms of concern i.e. Biological hazards
- Production or persistence in foods of toxins, chemicals or any physical agents. I.e. Chemical hazards.
Hazard Analysis | |||
(Source: Canadian Food Inspection Agency - Reference Database for Hazard Identification) | |||
| Biological | Chemical | Physical |
Ingredients | |||
- Meat | Bacteria / fungi & moulds / parasites / virus | Nutrition | Choking / product tampering / extraneous material |
- Fruit and Vegetables | Bacteria / parasites / virus | Nutrition | Choking / product tampering / extraneous material |
- Buns | Bacteria / fungi & moulds / parasites / virus | Nutrition / allergy and intolerance | Choking / product tampering / extraneous material |
- Fish | Bacteria / fungi & moulds / parasites / virus | Nutrition / allergy and intolerance | Choking / product tampering / extraneous material |
- Egg | Bacteria / parasites / virus | Nutrition / allergy and intolerance | Choking / product tampering / extraneous material |
- Seasoning | Nutrition / allergy and intolerance | Product tampering / extraneous material | |
- Dairy | Bacteria / fungi & moulds / parasites / virus | Nutrition / allergy and intolerance | Choking / product tampering |
Processing | |||
- Washing | Extraneous material / physical injury | ||
- Dividing / Chopping | Outgrowth of bacteria / contamination from food contact surfaces | N/A | Extraneous material / physical injury |
- Cooking | Insufficient cooking | Contamination from cooling / heating medium or non-food chemicals | Extraneous material |
- Packaging | Bacterial growth, contamination | Chemical residue / inaccurate product information | Extraneous material |
- Storing | Bacterial or viral contamination | Contaminated by non-food chemicals | Extraneous or foreign material |
...