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Hazard analysis critical control point

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minimize or eliminate food safety hazards

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HACCP is a internationally used food safety system

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HACCP is a international food safety system

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HACCP is a food safety system.

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an international food safety system

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Food safety system

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HACCP is a food safety system

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Food safety system/ food management system

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HACCP is a food safety systems

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To prevent and reduce the safety hazards that are caused by food.

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HACCP is a food safety system and it is also a checklist and procedure.

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Haccp is international recognised system for safety hazards

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Food safety system

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Designed to identify health hazards and to establish strategies to prevent or reduce their occurrence

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Food safety system

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Food safety system

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It is to eliminate and minimise food safety hazards or reduce their occurence

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Food safety system

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HACCP is a international food safety system

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Food safety system

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Food safety system

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to prevent and reduce the safety hazard

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HACCP is a Food Safety System that ensures food safety in the production kitchen.

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Food safety systems

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Ensure food safety

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The purpose of HACCP is to identify health hazards , establish strategies to eliminate ,prevent and stop it from reoccurring.

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HCCP you is a International System that is recognized worldwide whereby they are known for to eliminate food safety hazards.

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To minimize food safety hazards in their products

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It is a management system for food safety

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A food safety system used to reduce the risk of safety hazards in foods

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Its to prevent food hazards from happening and to ensure food safety

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Eliminate and minimise food safety hazards

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Is to recognized system for reducing the risk of safety hazard in food.

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To ensure that the food being made is safe for consumption and also to make sure that it is HACCP approved.

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to check up on food industries on how they prepare their food and how clean their kitchen is. they also check the quality of the food and how it is delivered. for example, the food that is being delivered should not be in the danger zone (5-60degress)

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To reduce the risk to have food safety threat.

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The purpose of HCCP is that, to eliminate food safety issues and hazards.

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food safety system

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Designed to identify health hazards and to establish strategies to prevent, eliminate or reduce their occurrence

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eliminates food safety issues/hazards

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Reduce and prevent safety hazards

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To prevent unhygienic food safety

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Food safety system

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To eliminate health hazards and how to prevent it

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Conduct a hazard analysis

Determine the critical control points

Establish critical limits

monitoring procedures

corrective actions

Verification smt smt 😬

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Reduce their occurrence

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1. Set up HACCP members
2. Develop a process flow diagram
3. Describe the product and it's method of distribution
4. Identify the intended use and consumers of the product.
5. Verify the diagram in the operation it is meant to represent.

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To recognise unhygienic food

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To prevent cross-contamination during delivering.

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1. Set-up HACCP team members
2. Develop a process flow diagram
3. Describe product and its method of distribution
4. Identify the intended use and consumers of the product
5. Verify the diagram in the operation it is meant to represent

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Find a team of people
Then let them to take care and manage the system

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team members to take care of HACCP

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product and its method of distribution

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To let manage the product and the system

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Foood safety

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conduct hazard analysis, identify critical control points , establish critical limits

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Set-up a HACCP Team
Develop a process flow diagram to organize the workflow of the process
Describe the product and its method of distribution (e.g bread, soft)
Identify the intended use and consumers of the product
Verify the diagram in the operation it is meant to represent

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The team members need to know the limits
They need to find out where things might going wrong
They need to know and take care all the items of food

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Product and identify the use of the food products

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Check if there is any mistake that will be made by the food handler. the process the food goes through before serving and temerature

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1)Building a haccp team
2)The product and it’s distribution
3)The product intended use and target consumer
4)developing a diagram of the process flow
5) and verification need to be fulfilled in preparation
6

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groups of people take care of the products

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1. set up a HACCP team
2. develop a chart to know they need to do
3. describe product and method of distribution (ex. food should not have any non-edible/harmful items inside. delivery vehicle should have a built-in temperature regulator)
4. identify the intended use and consumers of the product (what the item/product is used for)
5. verify the diagram in the operation is meant to represent (not sure what this means)

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HACCP have teams that set ups the stations
Teams that conduct hazard analysis
That establish critical limit
Establish monitoring procedure
Establish record keeping
CCP

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Principal 1: check for the hazards and make up ways to counter them

Principal 2: make up a counter and apply it to stop the hazard

Principal 3: idk how to explain

Principal 4: set up a way to look out for the hazards in the establishment

Principal 5: principal 5 is applied when principal 2 has exceeded the limit

Principal 6: creates a way to collects all the data

Principal 7: yea

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1. The sandwich contains egg , mayo and lettuce
2. Different spoon has to be used for the egg and mayo to prevent cross contamination and a separate glove has to be used when touching the lettuce and bread
3. The mayo and egg can only be kept for 3 days before it has to be thrown away and a new batch has to be made
4. Several officers should be put in charge to ensure the chef's follow the food safety procedure when preparing and storing he food
5. Chef's who do not abide by the food safety procedure will be retrain and ensure that they understand the importance of upholding food safety and risk it hold if not abided to
6. HACCP officers has to ensure the egg and mayo is kept at the right temperature and that the food items is kept in the 3 day limit before it has to be thrown out
7.

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Egg mayo sandwich

1. Keep the sandwich in a cooled and chilled temperature area , maybe in a warmer bag etc.
2. The egg in the sandwich will likely cause salmonella if it is not kept in a chilled temperature .
3. The egg mayo sandwich can be kept for 3-4 days if it is stored in air tight container in the right temperature.
4. Several officers should be put in charge to follow the food safety procedure when preparing the food
5.HACCP officers have to monitor under the Chef's instruction to ensure the importance of food safety and the risks it holds if the steps are not abided.
6. HACCP members have to make sure that the sandwich is kept at the right temperature and if any food items is kept for longer than the 3 days should be thrown out
7. The members should keep records with details of their own HACCP plan with established critical control points and limits.

IDK CHEF I ANYHOW