H.A.C.C.P 3

H.A.C.C.P HAZARD ANALYSIS CRITICAL CONTROL POINT

[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],Hazard analysis critical control point

Identify Hazards ,[object Object],[object Object],[object Object]

Review menu & recipes ,[object Object],[object Object],[object Object]

Critical Items ,[object Object],[object Object],[object Object],[object Object]

Cross contamination ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

IDENTIFYING POTENTIAL FOOD SAFTEY HAZARDS BIOLOGICAL

Other Hazards ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Poor Food Preparation and Handling Practices

Observe employee? ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Measure temperatures ,[object Object],[object Object],[object Object]

Identify potential food safety hazard ,[object Object],[object Object],[object Object],[object Object]

Biological Hazards ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Physical Hazard ,[object Object],[object Object],[object Object],[object Object]

Added chemicals ,[object Object],[object Object],[object Object],[object Object]

Cross contamination ,[object Object],[object Object],[object Object],[object Object]

Service staff ,[object Object]

Mosquito ,[object Object],[object Object],[object Object],[object Object]

CAUSE DISEASES ,[object Object],[object Object],[object Object],[object Object],[object Object]

ENVIRONMENTAL CONTROL ,[object Object],[object Object],[object Object],[object Object]

concern &Benefits ,[object Object],[object Object],[object Object],[object Object]

Presented by Chef.Bharathan Canan School Of Catering & Hotel Management ( American Hotel Lodging &Education )

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