Kevin M. Atienza Prof.

Edna Muhammed
HRS1-1 Sanitation and Hygiene

Based on my experience on Mang inasal we ordered a PM2 which is unli rice and a grilled chicken. When
the food arrived we excited to eat the food but when I cut the chicken there still have a blood so I call
some staff to replace my food and they respond and change the chicken quickly.

ISHIKAWA (FISHBONE) DIAGRAM

COOKING
EQUIPMENT PERSONNEL

Grilling equipment training

Storage customer preferences

Refrigeration equipment

Uncooked food

Preparation of the food freshness

Container

Raw materials

METHOD MATERIALS

Codex Logic sequence

Step 2: describe the product

 Make sure that all of the raw materials are properly handled and stored.
 Equipment to be used are prepared.
Step 4: construct a flow diagram

Step 6: list of potential and hazards control measure

 Make sure that all the ingredients and the chicken are clean before it proceeds in marinating
 Make sure that the equipment to be used such as metal stand that stick to chicken is also clean.

Step 7: determine critical points

Step 8: establish a critical limit