Hospitality Management 104

Risk Management as Applied to

Safety Security and Sanitation
Batch 1 Group 2
 Today’s
Presenters
Alemania, John Clervin
Almirante, John Karl
Catarroja, Richard
Clemente, Norleen
Dancalan, Crystaline
Dejesus, Lenard
KFC’s HACCP

Catarroja
KFC’s HACCP
KFC establish Hazard Analysis Critical Control Programme (HACCP)
Hazard Analysis Critical Control Point (HACCP) is a management
system that includes identifying, evaluating and controlling physical,
biological and chemical hazards to ensure food safety. KFC KLCC is the
first restaurant to have been audited and certified in HACCP by a
reputable certification body, since 2005. The Critical Control Points
(CCPs), good practices and checklists are then incorporated into our
Daily Operations Checklist which is used by the rest of KFC restaurants
in the country. It is the management system for the assurance of food
safety it includes indentifying, evaluating and controlling hazard i.e
physical, biological, and chemical to ensure food safety.
KFC’s HACCP
Quality Assurance
• Temperature and Shelf-Life Control
• Product Handling
• Nutrition & Health Assurance
• New Flavors and Concepts
Supplier Quality
Restaurant Quality
Sanitation & Handling
Pest Control
I. Assemble the HACCP team

Dancalan
I. Assemble the HACCP team
FQM, CEM and PDM are the group of managers in HACCP
TEAM who have adequate skills and knowledge applicable to
the development and implementation of a food safety
program. Their role is to manage, develop and implement the
Human Accelerated Capacity for Production and Conservation
(HACCP) system. The responsibilities of the HACCP team are
to organize, document and review deviation from critical
limits.
II. Describe the Product

Clemente
 KFC’s
Fried Chicken
The founder of the KFC
selected chicken rather
than lamb, mutton or
beef as a product. Since
that KFC
provides the goods and
services to the customer.
To maximize success,
each of every company
focus on
limited product such as
Honda and Michelin.
Ingredients:
• 1tablespoon paprika
• 2teaspoons onion salt
• 1teaspoon chili powder
• 1teaspoon black pepper
• 1/2teaspoon celery salt
• 1/2teaspoon dried sage
• 1/2teaspoon garlic powder
• 1/2teaspoon ground allspice
• 1/2teaspoon dried oregano
• 1/2teaspoon dried basil
• 1/2teaspoon dried marjoram
• 1 1/2cups Gold Medal™ all-
purpose flour
• 1tablespoon brown sugar
• 1tablespoon kosher salt
• 1whole chicken (2 breasts, 2
thighs, 2 drumsticks, 2 wings)
• 1egg white
• 2quarts neutral oil, for frying
Process
1. Preheat fryer to 350°F. Thoroughly mix together all spices.
2. Combine spices with flour, brown sugar and salt.
3. Dip chicken pieces in egg white to lightly coat them, then transfer to
flour mixture. Turn a few times and make sure the flour mix is really
stuck to the chicken. Repeat with all the chicken pieces.
4. Let chicken pieces rest for 5 minutes so crust has a chance to dry a bit.
5. Fry chicken in batches. Breasts and wings should take 12-14 minutes,
and legs and thighs will need a few more minutes. Chicken pieces are
done when a meat thermometer inserted into the thickest part reads
165°F.
6. Let chicken drain on a few paper towels when it comes out of the
fryer. Serve hot.
Production Environment
KFC is a brand that specializes in fried chicken which utilizes the product
selection, product definition and product design strategies. KFC has the
special raspy for chicken products that’s why, KFC known as a chicken
specialist all over the globe. The ingredients and taste make the distinct
and high-quality product that represents a trade secret.

Layout
KFC uses various tools and techniques to determine the best selection of
its location. They ensure their proximity to the consumers, so that they
can be easily approached. Since they are operating in a saturated and
highly competitive market, they need to keep the prices low. KFC’s
facility layout decisions are influence by the volume of production.
III. Identify Intended use

Almirante
 III. Identify Intended use
Supply chain management (SCM) is the combination of activities that purchase,
outsource or hire materials or services, later transform them into intermediate goods as
sell able final product for consumer (The supply chain council cited in Millar, 2015).
IV. Construct Flow Diagram

Dejesus
IV. Construct Flow Diagram
Ordering
Process

Making Process Distribution

Process
V. Confirm On-site
Flow Diagram

Alemania
Making Process
Ordering
Process
Distribution Process
VI. Potential Hazard and
Control Measures

Dancalan
VI. Potential Hazard and
Control Measures
• Lack of Personal Safety
• Thermal Discomfort
• Air Pollution
• Noise
• Disease/illness/Injury
• Chemicals
• Burns
• Taking Rubbish to Bins
• Breaks, Holidays, Sickness
VII. Critical Points Decision
Tree

Alemania
 CCP
Decision Tree
VIII. Establish Critical Limits
for each CCP
VIII. Establish Critical Limits
for each CCP
Critical unit represents the boundaries that are
used to ensure that an operation procedure are
safe products. Each CCP must have one or more
critical limits for each food safety hazard. KFC
choosing critical limits that our suitable in their
establishment just to make sure that the control
measures are selected to ensure food safety.
IX. Establish a Monitoring
System for each CCP

Almirante
 IX. Establish a Monitoring
System for each CCP
Monitoring is the scheduled measurement or observation of a CCP relative to
its critical limits. The monitoring procedures must be able to detect loss of
control at the CCP. Therefore, it is important to specify fully how, when and by
whom monitoring is to be performed.

The purposes of monitoring include the following:

• To measure the performance level of the system’s operation at the CCP

(trend analysis)
• To determine when the performance level of the system results in a loss of
control at the CCP, e.g. when there is deviation from a critical limit (see Task
10)
• To establish records that reflect the performance level of the system’s
operation at the CCP to comply with the HACCP plan
 X. Establish Corrective
Actions-Specify corrective
actions needed

Dejesus
 Immediate corrective action fixes an existing
Problem or deviation from a critical limit.
For example:
• Throwing fried items that show signs of spoilage
• Rejecting a food delivery with bite marks on the packaging or other
signs of pest infestation
• Transferring unrefrigerated perishable food items into cold storage
• Disposing of food items that have been in the Temperature Danger
Zone for more than four hours.
• Sending an employee home if they are experiencing symptom of
food borne illness such as fever, nausea and diarrhea
 A preventative corrective action prevents a
potential problem from happening. For example:
• Repairing broken, cracked or chipped equipment, dishware, or
glassware
• Replacing food preparation surfaces including chopping board and
countertop with cracks or deep scratches
• Changes work procedures to improve food safety and/or quality
• Appointing a food safety supervisor to manage food safety risks in
the business
• Ensuring that all staff receive comprehensive food safety training