|
|
|
|
|
Updated May 14 2005 |
|
|
Browse
Cookingsite - Breakfast
|
HACCP Food Safety
Systems: Many food
operations have designed food safety systems, that
enable them to monitor the food production whenever there is a risk of
contamination, in the most effective systems nothing is left to a
chance. The HACCP: HACCP stands for the Hazard
Analysis Critical Control Point It begins with a concept called the flow of food; it means the movement of food through various stages of handling, such as storage preparation and service.
At each of the steps(receiving, preparing, cooking, reheating serving..) there are risks that can lead to dangerous conditions which are called hazards, these hazards can be divided into 3 categories: · Contamination, such as working on food without washing hands… · Growth of bacteria, due to inadequate temperatures. · Survival of bacteria, or the continuing presence of bacteria, such as not cooking pork to adequate temperatures At each step where there’s a risk action that will eliminate the hazard or reduce it to a minimum should be taken. The next step is setting up procedures for critical control points, at each CCP, workers must know what standards to be met, some procedures are general ones, such as general sanitation rules… Then comes the observation of the system, where corrective actions should be taken in case procedures are not strict, thus verifying that the system is well working. |
|
|
Visit
Amazon.com Earth's Biggest Selection! |
|
|
|
||
|
|
|
|
|
Copyright
© 2002 Cookingsite.net . All rights reserved. |