H A C C P Hazard Analyze Critical

Control PointWhat is Hazard?

Four Types Hazards

Anything Present in the Food which can Harm Full01 Micro Biological Bacteria: Viruses, Molds Fungus, Yeast, Pastries

02 Physical Bacteria: Hair, Buttons, Glass, Pins, Stones, Fly’s

03 Chemical Bacteria: Cleaning, Chemical, Pesticides

04 Allergenic Bacteria: Peanuts, Eggs, Shell Fish, Milk, Cereals

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Food Poisoning:

Acute illness Caused by Consumption or Eating Contaminated or Poisonous

ALAMAT Symptoms of Food Poisoning

Abdominal Pain (PIAT MAIN DARD) Stomach Cramps (PIAT MAIN (MAROR)

Diarrhea, Vomiting, Nausea (MATLI HONA), Feeling Sick, Fever, Fall Down

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Contamination: (ALODIGI)

Presence or introduction of Micro Biological Hazard to Food

How to Control Contamination

Keep Raw and ready eat Food Separate / High Standard of Personal

Hygiene Effective Cleaning and Disinfection / Proper Food Storage

Well Designed Food Production Facility

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Multiplication of Bacteria

The Growth of Bacteria in Food under favorable Conditions like High

Moisture Nutrient GIZAIAT time & Danger Zone Temperatures 05 C”– 60 C”

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How to Control Multiplication

Food must be Store out said Danger Zone

Chilled Food below 05 C” Hot Food above 65 C”

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Cooked & Reheating Food Temperatures

Food to be cooked 75 C” above Food to be reheating 75 C” above

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Chiller Temperatures

Chiller below 05 C” Freezer -18 C” Blast Chilled below 05 C”

Meat thawing below 05 C”

Sources of Food Poisoning Bacteria

People, Raw Food, Water, Insects, Rodents, Soil (METI) Dust, Refuse

(KACHRA) Waste, Animals, Birds,

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Type of Cross Contamination (ALODIGI)

Direct Contamination: Cooked Food with Raw Food tighter

Indirect Contact: Surface of the Table top

In Direct Contamination: Dripping of the blood in Cooked Food

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How to Control Cross Contamination

Use Color Coded Chopping Board and Knife

Separation of raw and ready –to- Eat Food

Separate Washing Facilities

Effective Training of Food Handlers

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Sources of Physical Hazard

Raw Ingredients

Cleaning materials / Equipment

Maintenance Operative (CARWAI)

Food Handlers / Visitors

Packaging Materials

Notice Board Metallic Pins

Building Paints Flakes

Equipment Lubricants Screw (CHIKNA)

Pests / Dropping Hair

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Sources of Chemical Hazard

Deliveries / Packaging Materials /Maintenance Operative (CARWAI)

Cleaning Chemicals /Pesticides (KIRON KI DAWA)/Excess Additives (ZIADA)

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Fruits & vegetable SanitationHow to Sanitize Fruits & vegetable

First Stapes process is clean water Snick

Put All Fruits & vegetable in clean water and proper clean

2nd Stapes process is one Chlorine Tablets in 20 litter water in Snick

Put All Fruits & vegetables in Chlorine Tablets water leave 10 minutes in

said After 10 minutes you can put in chiller for two hours

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04 Most Common Bacteria

Salmonella (Chicken)

Baslus (Rice)

Clostridium (Curry)

E. coli (Beef)