1

ACKNOWLEDGEMENT

First of all thanks to the lecturers food safety madam Nor Azizah for having guided us in

carrying out this task. She also helped when we handle problems in completing this

assignment.

Thanks also to the food kitchen Universiti Pendidikan Sultan Idris for giving an opportunity

to members of our group in an observation group to complete this task

Also thanks to the parents who have given moral support in our time of completion of this

task. parents taking the time to listen to the problems in the completion of this task.

Last but not least thanks to all members of the group who were desperately sweat and

sacrifice their time to complete the task in this group .

Also to the members of our class thanks for helping us to solve the problem this time

assignment .

2

INTRODUCTION

THE HAZARD ANALYSIS CONTROL POINT (HACCP)

The HACCP system is designed to anticipate and control problem before they happen.

HACCP is the preferred approach to retail food safety because it provides the most effective

and efficient way to ensure that food product are safe.

The HACCP system add two additional benefits over conventional inspections methods.

They are:

The HACCP system enables food managers to identify the food and processes that are

most likely to cause foodborne illness.

The HAACP system are more accurately describe the overall conditions of the

establishment that enables the food managers or regulatory agencies to track food –

handling practice over a period of time.

The HACCP approach is based on controlling, time, temperature and specific factors that

are known to contribute to foodborne illness.

THE SEVEN PRINCIPLES IN HACCP SYSTEMS

1 HAZARD ANALYSIS

2 IDENTIFY THE CRITICAL HAZARD POINTS (HACCP)

IN FOOD PREPARATION

3 ESTABLISH CRITICAL LIMITS WHICH MUST MET AT EACH IDENTIFIED

CCP

4 ESTABLISH PROCEDURES TO MONITORS CCPs

5 ESTABLISH THE CORRECT ACTION TO BE TAKEN WHEN MONITORING

INDICATES THAT A CRITICAL LIMIT HAS BEEN EXCEEDED

6 ESTABLISH PROCEDURES TO VERIFY THAT THE HACCP SYSTEM IS

WORKING

7 ESTABLISH EFFECTIVE RECORD KEEPING THAT WILL DOCUMENT THE

HACCP SYSTEM

3

The Seven Principals of The Hazard Analysis Critical Control Point (HACCP):

1. Analyze hazards. Potential hazards associated with a food and measures to control

those hazards are identified. The hazard could be biological, such as a microbe;

chemical, such as a toxin; or physical, such as ground glass or metal fragments.

2. Identify critical control points. These are points in a food's production--from its raw

state through processing and shipping to consumption by the consumer--at which the

potential hazard can be controlled or eliminated. Examples are cooking, cooling,

packaging, and metal detection.

3. Establish preventive measures with critical limits for each control point. For a

cooked food, for example, this might include setting the minimum cooking

temperature and time required to ensure the elimination of any harmful microbes.

4. Establish procedures to monitor the critical control points. Such procedures might

include determining how and by whom cooking time and temperature should be

monitored.

5. Establish corrective actions to be taken when monitoring shows that a critical

limit has not been met. For example, reprocessing or disposing of food if the

minimum cooking temperature is not met.

6. Establish procedures to verify that the system is working properly. For example,

testing time-and-temperature recording devices to verify that a cooking unit is

working properly.

7. Establish effective record keeping to document the HACCP system. This would

include records of hazards and their control methods, the monitoring of safety

requirements and action taken to correct potential problems.

No. Evidence of the hazard identified Potential hazard at an Correct action

4

establishment

1 -Do not cover the container

that contain drink water.

-it can cause physical hazard.

-for example hair or small

pieces can get into the

container and mix with the

drink water.

-Do not let the drink water

in the container without the

cover.

2 -Do not arrange cleaning

tools properly.

-it can cause chemical hazard.

-such as alcohol, ammonia,

bleach, cleaning solutions,

dishwashing liquid, polishes,

and solvents, enter the food

supply because of simple

human error

-Arrange cleaning tools

properly at the suitable

place such as store room.

- Chemicals should always

be kept separate from food

supplies, preferably in a

separate cabinet, and bottles

should be clearly labeled as

containing chemicals.

3 -vegetables left exposed and

left long in the refrigerator.

- it may cause biological food

hazards.

- Discard any meats, dairy

products, cut vegetables, or

cut fruits suspected of being

contaminated or that haven’t

undergone proper

refrigeration.

5

4 -Pots should not be arranged

under the sink.

-Garbage is left full and

located near the pots.

-Pot which has been used not

washed and left in the sink.

-it may cause cross-

contamination.

-All containers, pots, and

pans should be thoroughly

washed and rinsed using

cleaning solutions before

beginning new food

preparations.

5 -Ready- to -eat food is left

open and exposed to the air.

-Some bacteria can grow

relatively well under

refrigeration, such as Yersinia

enterocolitica, which often

are found in contaminated

dairy products, water and

tofu.

- check refrigerators daily to

verify that foods are date

marked and that foods

exceeding the 7-day time

period are not being used or

stored.

6 -rusty tools were left on the

table.

- do not let things that are

not in use are on the table.

6

7 -gloves that have been used

not washed

-it may cause foodborne

viruses, which primarily are

transmitted when people fail

to properly wash their hands

after using the bathroom and

use the dirty gloves.

- When preparing food,

gloves should be worn to

cover any finger cots or

bandages.

-Make sure the gloves has

been washed.

8 - tables not cleared

-trash in the middle of the

route

- Carefully wash cooking

equipment, utensils, and

food surfaces both before

and after food preparation

using soap and water hot

enough to tolerate or in a

dishwasher that uses water

at a temperature that kills

microorganisms.

7

Bibliography

CHARISIS, D. N. (2005). Certification SystemsCCP Critical Control PointCM Control MeasuresFAO Food. ATHENS: ABBREVIATIONSCAC .

Charisis, N. (2004 ). HAZARD ANALYSIS &CRITICAL CONTROL POINT SYSTEMS. Charisis Athens, Greece: WHO/MZCC, Stournari.

Sprenge, R. A. (2015, 5th Edition). The (Level 2) HACCP. UK: firmback.