Task Performance in

Risk Management as Applied to Safety, Security and Sanitation

Midterm

Leader:
Folleen Garcia

Members:
John Lorenz Valderrama
Matthew Ramos
Stephanie Lauron
Ryuguji Hyro Bendali-an

BSHM 0104
Sir Frederick Fillone
Contents
I. Assemble the HACCP team..................................................................................................................3
II. Describe the product...........................................................................................................................4
III. Identify intended use.......................................................................................................................5
IV. Construct flow diagram...................................................................................................................6
V. Confirm on-site flow diagram..............................................................................................................7
VI. List of all potential hazards and control measures..........................................................................8
VII. Determine Critical Control Points (CCP’s)........................................................................................9
VIII. Establish critical limits for each CCP..............................................................................................10
IX. Establish a monitoring system for each CCP..................................................................................11
X. Establish corrective actions...............................................................................................................12

2
I. Assemble the HACCP team

Management

Quality
Logistics
control/Assurance

HACCP TEAM

Sanitation Production
Supervisors

Maintenance/
Engineering

 Management: Leadership, Management skills

 Quality control/Assurance: Product description, product contamination and hazards, product
inspection and laboratory tests
 Sanitation: Hygiene, cleaning and disinfection, pest control
 Maintenance/Engineering: Machinery, maintenance, hygienic design, calibration
 Production Supervisors: Production processes, production development
 Logistics: Dispatch, picking, transport

3
 II. Describe the product

Today, Mang Inasal is the leading Pinoy branded outlet in the country, with its strong portfolio of
Chicken Inasal, Pork BBQ, Halo Halo, and Palabok. The Mang Inasal Pecho is one of the company’s
flagship products, alongside Paa. Chicken inasal is best eaten with chicken oil over plain or garlic rice. At
Mang Inasal stores, the chicken oil forms part of the condiment trio -- together with soy sauce and
vinegar – that allow customers to savor the meal at its most flavorful. Also, further reinforcing the
Filipino diners’ preference for rice, Mang Inasal has been offering unlimited rice with all its paborito
meals. It is the fun experience of mixing the condiments, and being able to fully satisfy their hunger
pangs via unli rice, that have endeared Mang Inasal to a number of Pinoy food enthusiasts. Mang Inasal
prides itself with its specially-marinated grilled chicken that offers “nuot sa ihaw sarap.” Among its
offerings of Filipino food products, their Chicken Inasal contributes a big chunk to the brand’s total sales.
This is the reason why Mang Inasal’s Chicken Inasal is the number one Pinoy grilled chicken brand.

Ingredients:

Processes:

Production environment:

Layout:

4
III. Identify intended use

5
IV. Construct flow diagram

6
V. Confirm on-site flow diagram

7
VI. List of all potential hazards and control measures

8
VII. Determine Critical Control Points (CCP’s)

9
VIII. Establish critical limits for each CCP

10
IX. Establish a monitoring system for each CCP

11
X. Establish corrective actions

12