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FTECH4426 - Lab Act 2 HACCP

The document outlines the steps of a hazard analysis critical control point (HACCP) plan for a catering company providing a meal for 1,000 people, including purchasing ingredients, cooking, assembly, packaging, and serving. It identifies potential biological, chemical, and physical hazards at each step and establishes critical limits, monitoring, and verification procedures to control the hazards. The table provides an example HACCP analysis for the catering job covering the critical control points from purchasing to serving.

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Tuts Valdez
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46 views2 pages

FTECH4426 - Lab Act 2 HACCP

The document outlines the steps of a hazard analysis critical control point (HACCP) plan for a catering company providing a meal for 1,000 people, including purchasing ingredients, cooking, assembly, packaging, and serving. It identifies potential biological, chemical, and physical hazards at each step and establishes critical limits, monitoring, and verification procedures to control the hazards. The table provides an example HACCP analysis for the catering job covering the critical control points from purchasing to serving.

Uploaded by

Tuts Valdez
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Laboratory Activity No.

HACCP from purchasing, receiving, storage, cooking and serving

INTRODUCTION

Hazard Analysis Critical Control Points (HACCP) is an internationally recognized management system of identifying food
safety related risk which is addressed through the analysis and control of biological, chemical, and physical hazards from
raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished
product (Safe Food Alliance).

Objectives:
1. Apply the HACCP method in a given situation.
2. Explain the importance of HACCP in ensuring food safety.

Situation:
Supposed you are a prominent caterer in your locality and you got a job order of catering service for a packed lunch of
1000 individuals in a seminar consisting of a complete meal with meat dish, vegetable dish, and rice. Using the prescribed
template:

1. Perform hazard analysis in every step of the process from purchasing of ingredients to food serving.
2. Identify the potential hazard/s
3. Identify the critical point limit
4. Establish the monitoring of critical points
5. Establish the verification procedure

Table 1. Hazard Analysis Critical Control Point on food service preparation


Critical Potential Hazards Critical Limit Critical Point Course of Action Verification
Control Point (Biological, Monitoring Procedure
chemical, physical)
Purchasing of Biological Ensure ingredients Regular audits of Make sure to use Keep records of
Ingredients (pathogenic are sourced from suppliers, visual trustworthy ingredient
bacteria, viruses), reputable inspection of suppliers and inspection reports
chemical (allergens, suppliers and meet ingredients. thoroughly and supplier audits.
toxins), physical quality standards. inspect
(foreign objects). ingredients.
Cooking of Biological (bacterial Follow proper Temperature Teach staff how Keep temperature
foods growth), chemical cooking monitoring, visual to control records, and check
(improper use of temperatures and inspection of food. temperature and the kitchen
additives), physical times, ensure safe use proper frequently.
(foreign object cooling and cooking
contamination). reheating methods.
practices.
Meal Biological (cross- Assure that Visual inspection, Establish strict Regular visual
assembly contact of allergens, distinct utensils proper labeling of regulations to inspections,
pathogens), and work places allergens. avoid cross- allergen labeling
chemical (improper are used for contamination checks.
use of cleaning various meal
agents). components.
Food Biological Ensure food is Visual inspection Utilize packing Regular visual
packaging (insufficient properly sealed of packaging, materials made inspections of
and labeling packaging leading to and labeled. proper labeling. of food-grade packaging, review
contamination), materials, and labeling records.
chemical (improper precisely identify
labeling), physical every package.
(packaging
integrity).
Food Serving Biological (improper Adhere to safe Staff training, Provide Documents
hand hygiene, food handling temperature comprehensive pertaining to
temperature practices, maintain monitoring. training on food employee training,
abuse), physical proper serving safety, monitor frequent
(foreign objects). temperatures. temperature temperature
during service. checks.

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