HAZARD ANALYSIS CRITICAL CONTROL POINT

HACCP is a management system in which food STORAGE AND COOLING OF FOOD

safety is addressed through the analysis and
control of biological, chemical, and physical  Potentially hazardous food must be
hazards. stored at cold temperature.
 Potentially hazardous foods must be
HACCP was developed in the 1960/1970 in the cooled to an internal temperature of 45
USA for NASA space program. degree Fahrenheit.
 To cool large quantity of hazardous
HACCP two stages food quickly:
 Hazard analysis  Place food to shallow pans
more than 4 inches deep
 Identification of points
 Stir
Hazards  Quick chill in ice baths

 Salmonella
 Chemicals and Pesticides
Clean means to make a dish or surface free
 Toxins, alfatoxin and histamine
from visible food, crumbs, or dirt.
 Foreign bodies
 Biochemical changes Sanitize means to kill harmful germs with either
 Viruses high heat or a chemical solution.
 Glass
 Metals Disinfect means to wipe hard surfaces, such as
 Insects counters or tables, clean and then wipe with a
disinfecting solution, which is stronger than a
Selection of food sanitizing solution.

 Buy food only for reputable supplier CLEANING AND SANTIZING SOILED DISHES
 Select food that meet quality standards AND WARES
 Check supplier’s source of food
 PREWASH
Washing foods  WASHING
 RINSING
Meat – wash fresh meat in chlorinated chilled  SANITATION
water

Fish- eviscerate fish. Wash it thoroughly prior to

freezing PREPARED BY: MICHAEL VINCENT MANLUPIG

Eggs- wash them prior to cracking

Vegetables and fruits- wash thoroughly in

running water or by floating. Wash prior to
peeling and sorting

Canned items- wash soft drinks in can prior to

display at the counter or before chilling them.