Doc No: KCC/FSM07

Rev No: 0

HACCP ANALYSIS ( Food Cooking Date: 01/04/2021

Preparation) Page 1 of 28

A. Stirr Fry Cooking Processing

Potential Hazards Is this a Is this process step a

Rationale for inclusion or What measures can be applied to CCP?
No Process step (B: Biological, C: Chemical, Severity Likelihood significant
exclusion as a Hazard control this significant hazard?
P: Physical) hazard? Q1 Q2 Q3 Q4 C
8 Heat Up Oil B: Microbial growth or cross In: Due to poor personal hygiene 2 D 12  Practice Good Hygienic Practice
contamination such as practice & dirty equipment No (GHP) in the plant
coliforms, E. coli, S.aureus  Practice proper cleaning and - - - - No
sanitizing procedure and
inspection
C: Cross-contamination with In: Residue is not properly wash / 2 D 12  Practice proper cleaning and
cleaning detergent or sanitizer dry off No sanitizing procedure and - - - - No
inspection
P : Presence of foreign material In: Due to poor personal hygiene, 4 C 18  Practice staff hygiene, training and
e.g. dust, hair, metal pieces housekeeping practice & No GMP
- - - - No
equipment preventive  Ensure preventive maintenance is
maintenance carried out as per plan
9 Stirr Fry B: Microbial survival such as E. In: Due to insufficient roasting 2 D 12  Ensure proper roasting temperature
74-120C coli, coliform temperature No (>800C) and boiling time > 30 minutes CCP
Y Y - -
4-5min  Send thermometer for external 2
calibration annually
C: Nil Ex: Not likely to occur 2 D 12  NA
- - - - No
No
C: Nil Ex: Not likely to occur 2 C 8  NA
- - - - No
Yes
11 Add Seasoning - - -  Enforce good personal
hygiene practices
In: Due to improper hygiene
 Appropriate use of gloves and
B: Food pathogen growth practice and cross - - - - No
dispensing utensils.
contamination.
 Exclusion and restriction of ill
employees.
C: Nil Ex: Not likely to occur - - -  N/A - - - - No
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HACCP ANALYSIS ( Food Cooking Date: 01/04/2021

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Potential Hazards Is this a Is this process step a

Rationale for inclusion or What measures can be applied to CCP?
No Process step (B: Biological, C: Chemical, Severity Likelihood significant
exclusion as a Hazard control this significant hazard?
P: Physical) hazard? Q1 Q2 Q3 Q4 C
- - -  Enforce good personal
In: Due to improper hygiene
hygiene practices
P: Dust, hair practice and cross - - - - No
Premise & equipment
contamination.
cleanliness.
Decoration - - -  Enforce good personal
hygiene practices
In: Due to improper hygiene
 Appropriate use of gloves and
B: Food pathogen growth practice and cross - - - - No
dispensing utensils.
contamination.
 Exclusion and restriction of ill
employees.
C: Nil Ex: Not likely to occur - - -  N/A - - - - No
- - -  Enforce good personal
In: Due to improper hygiene
hygiene practices
P: Dust, hair practice and cross - - - - No
Premise & equipment
contamination.
cleanliness.
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B. Stewing Cooking Processing

Potential Hazards Is this a Is this process step a

Rationale for inclusion or What measures can be applied to CCP?
No Process step (B: Biological, C: Chemical, Severity Likelihood significant
exclusion as a Hazard control this significant hazard?
P: Physical) hazard? Q1 Q2 Q3 Q4 C
8 Add ingredients - - -  Enforce good personal
hygiene practices
In: Due to improper hygiene
 Appropriate use of gloves and
B: Food pathogen growth practice and cross - - - - No
dispensing utensils.
contamination.
 Exclusion and restriction of ill
employees.
C: Nil Ex: Not likely to occur - - -  N/A - - - - No
- - -  Enforce good personal
In: Due to improper hygiene
hygiene practices
P: Dust, hair practice and cross - - - - No
Premise & equipment
contamination.
cleanliness.
Saute Onion, B: Microbial growth or cross In: Due to poor personal hygiene 2 D 12  Practice Good Hygienic Practice
Garlic, Chilly contamination such as practice & dirty equipment No (GHP) in the plant
coliforms, E. coli, S.aureus  Practice proper cleaning and - - - - No
sanitizing procedure and
inspection
C: Cross-contamination with In: Residue is not properly wash / 2 D 12  Practice proper cleaning and
cleaning detergent or sanitizer dry off No sanitizing procedure and - - - - No
inspection
P : Presence of foreign material In: Due to poor personal hygiene, 4 C 18  Practice staff hygiene, training and
e.g. dust, hair, metal pieces housekeeping practice & No GMP
- - - - No
equipment preventive  Ensure preventive maintenance is
maintenance carried out as per plan
Boilinf 15 min 100- B: Microbial survival such as E. In: Due to insufficient Stewing 2 D 12  Checking of Food Core Temperature
coli, coliform temperature and time No CCP
110C  Send thermometer for external Y Y - -
2
calibration annually
C: Nil Ex: Not likely to occur 2 D 12  NA
- - - - No
No
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Potential Hazards Is this a Is this process step a

Rationale for inclusion or What measures can be applied to CCP?
No Process step (B: Biological, C: Chemical, Severity Likelihood significant
exclusion as a Hazard control this significant hazard?
P: Physical) hazard? Q1 Q2 Q3 Q4 C
P: Nil Ex: Not likely to occur 2 C 8  NA
- - - - No
Yes
Add Pess Ex: Not likely to occur 2 D 12  NA
B: Nil No
C: Nil Ex: Not likely to occur 2 D 12  NA
No
P: Nil Ex: Not likely to occur 2 C 8  NA
Yes
9 Seamer B: Nil Ex: Not likely to occur 2 D 12  NA
- - - - No
50- 60C No
15-20 min C: Nil Ex: Not likely to occur 2 D 12  NA
- - - - No
No
P: Nil Ex: Not likely to occur 2 C 8  NA
- - - - No
Yes
11 Seasoning - - -  Enforce good personal
hygiene practices
In: Due to improper hygiene
 Appropriate use of gloves and
B: Food pathogen growth practice and cross - - - - No
dispensing utensils.
contamination.
 Exclusion and restriction of ill
employees.
C: Nil Ex: Not likely to occur - - -  N/A - - - - No
- - -  Enforce good personal
In: Due to improper hygiene
hygiene practices
P: Dust, hair practice and cross - - - - No
Premise & equipment
contamination.
cleanliness.
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HACCP ANALYSIS ( Food Cooking Date: 01/04/2021

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Potential Hazards Is this a Is this process step a

Rationale for inclusion or What measures can be applied to CCP?
No Process step (B: Biological, C: Chemical, Severity Likelihood significant
exclusion as a Hazard control this significant hazard?
P: Physical) hazard? Q1 Q2 Q3 Q4 C
12 Hot Holding In: Due to improper hygiene
 Enforce good personal
practice and cross Yes
8 hygiene practices
B: Food pathogen growth contamination. 2 C Y N Y N CCP
Yes  Inspection of Food Core
In. Due to insufficient
Temperature
Holding Temperature
C: Nil Ex: Not likely to occur - - -  N/A - - - - -
 Enforce good personal
In: Due to improper hygiene
8 hygiene practices
P: Dust, hair practice and cross 2 C - - - - -
Yes Premise & equipment
contamination.
cleanliness.
13 Decoration - - -  Enforce good personal
hygiene practices
In: Due to improper hygiene
 Appropriate use of gloves and
B: Food pathogen growth practice and cross - - - - No
dispensing utensils.
contamination.
 Exclusion and restriction of ill
employees.
C: Nil Ex: Not likely to occur - - -  N/A - - - - No
- - -  Enforce good personal
In: Due to improper hygiene
hygiene practices
P: Dust, hair practice and cross - - - - No
Premise & equipment
contamination.
cleanliness.
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HACCP ANALYSIS ( Food Cooking Date: 01/04/2021

Preparation) Page 6 of 28

C. Steaming Cooking Processing

Potential Hazards Is this a Is this process step a
Rationale for inclusion or What measures can be applied to CCP?
No Process step (B: Biological, C: Chemical, Severity Likelihood significant
exclusion as a Hazard control this significant hazard?
P: Physical) hazard? Q1 Q2 Q3 Q4 C
Oven Preheating B: Microbial growth or cross In: Due to poor personal hygiene 2 D 12  Practice Good Hygienic Practice
contamination such as practice & dirty equipment No (GHP) in the plant
coliforms, E. coli, S.aureus  Practice proper cleaning and - - - - No
100-110C
sanitizing procedure and
8 -10min
inspection
C: Cross-contamination with In: Residue is not properly wash / 2 D 12  Practice proper cleaning and
cleaning detergent or sanitizer dry off No sanitizing procedure and - - - - No
inspection
P : Presence of foreign material In: Due to poor personal hygiene, 4 C 18  Practice staff hygiene, training and
e.g. dust, hair, metal pieces housekeeping practice & No GMP
- - - - No
equipment preventive  Ensure preventive maintenance is
maintenance carried out as per plan
9 Steaming 2 C 8  Enforce good personal
Yes
hygiene practices
In: Due to improper hygiene
 Appropriate use of gloves and CCP
B: Food pathogen growth practice and cross Y Y - -
dispensing utensils. 2
contamination.
 Exclusion and restriction of ill
employees.
C: Nil Ex: Not likely to occur - - -  N/A - - - - No
- - -  Enforce good personal
In: Due to improper hygiene
hygiene practices
P: Dust, hair practice and cross - - - - No
Premise & equipment
contamination.
cleanliness.
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Preparation) Page 7 of 28

Potential Hazards Is this a Is this process step a

Rationale for inclusion or What measures can be applied to CCP?
No Process step (B: Biological, C: Chemical, Severity Likelihood significant
exclusion as a Hazard control this significant hazard?
P: Physical) hazard? Q1 Q2 Q3 Q4 C
11 Decoration - - -  Enforce good personal
hygiene practices
In: Due to improper hygiene
 Appropriate use of gloves and
B: Food pathogen growth practice and cross - - - - No
dispensing utensils.
contamination.
 Exclusion and restriction of ill
employees.
C: Nil Ex: Not likely to occur - - -  N/A - - - - No
- - -  Enforce good personal
In: Due to improper hygiene
hygiene practices
P: Dust, hair practice and cross - - - - No
Premise & equipment
contamination.
cleanliness.
Cutting  Proper sanitation of  Proper sanitation of cutting - - -  Proper sanitation of cutting
cutting equipment. equipment. equipment.
- - - - No
 Proper personal hygiene  Proper personal hygiene  Proper personal hygiene
practice. practice. practice.
 N/A  N/A - - -  N/A - - - - No
 Scheduled maintenance of  Scheduled maintenance of - - -  Scheduled maintenance of
cutting machine cutting machine cutting machine
- - - - No
Check blades before and Check blades before and after Check blades before and after
after cutting. cutting. cutting.
Arranging On Plate B: Microbial growth or cross In: Due to poor personal hygiene 2 D 12  Practice Good Hygienic Practice
contamination such as practice & dirty equipment No (GHP) in the plant
coliforms, E. coli, S.aureus  Practice proper cleaning and - - - - No
sanitizing procedure and
inspection
C: Cross-contamination with In: Residue is not properly wash / 2 D 12  Practice proper cleaning and - - - - No
cleaning detergent or sanitizer dry off No sanitizing procedure and
inspection
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HACCP ANALYSIS ( Food Cooking Date: 01/04/2021

Preparation) Page 8 of 28

Potential Hazards Is this a Is this process step a

Rationale for inclusion or What measures can be applied to CCP?
No Process step (B: Biological, C: Chemical, Severity Likelihood significant
exclusion as a Hazard control this significant hazard?
P: Physical) hazard? Q1 Q2 Q3 Q4 C
P : Presence of foreign material In: Due to poor personal hygiene, 4 C 18  Practice staff hygiene, training and
e.g. dust, hair, metal pieces housekeeping practice & No GMP
- - - - No
equipment preventive  Ensure preventive maintenance is
maintenance carried out as per plan
Add sauce - - -  Enforce good personal
hygiene practices
In: Due to improper hygiene
 Appropriate use of gloves and
B: Food pathogen growth practice and cross - - - - No
dispensing utensils.
contamination.
 Exclusion and restriction of ill
employees.
C: Nil Ex: Not likely to occur - - -  N/A - - - - No
- - -  Enforce good personal
In: Due to improper hygiene
hygiene practices
P: Dust, hair practice and cross - - - - No
Premise & equipment
contamination.
cleanliness.
Garnishing - - -  Enforce good personal
hygiene practices
In: Due to improper hygiene
 Appropriate use of gloves and
B: Food pathogen growth practice and cross - - - - No
dispensing utensils.
contamination.
 Exclusion and restriction of ill
employees.
C: Nil Ex: Not likely to occur - - -  N/A - - - - No
- - -  Enforce good personal
In: Due to improper hygiene
hygiene practices
P: Dust, hair practice and cross - - - - No
Premise & equipment
contamination.
cleanliness.
Vege 100-110 C 8-10min
Fish 100-110C 15-20min
Egg 100-110C 8-10min
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D. Scrambling Cooking Processing

Potential Hazards Is this a Is this process step a

Rationale for inclusion or What measures can be applied to CCP?
No Process step (B: Biological, C: Chemical, Severity Likelihood significant
exclusion as a Hazard control this significant hazard?
P: Physical) hazard? Q1 Q2 Q3 Q4 C
Breaking Egg B: Microbial growth or cross In: Due to poor personal hygiene 2 D 12  Practice Good Hygienic Practice
contamination such as practice & dirty equipment No (GHP) in the plant
coliforms, E. coli, S.aureus  Practice proper cleaning and - - - - No
sanitizing procedure and
inspection
C: Nil Ex: Not likely to occur 2 D 12  NA
- - - - No
No
P : Presence of Egg Shell or In: Due to poor personal hygiene, 4 C 18  Practice staff hygiene, training and
foreign material e.g. dust, hair, housekeeping practice & No GMP
- - - - No
metal pieces equipment preventive  Ensure preventive maintenance is
maintenance carried out as per plan
Beating Egg B: Microbial growth or cross In: Due to poor personal hygiene 2 D 12  Practice Good Hygienic Practice
contamination such as practice & dirty equipment No (GHP) in the plant
coliforms, E. coli, S.aureus  Practice proper cleaning and - - - - No
sanitizing procedure and
inspection
C: Cross-contamination with In: Residue is not properly wash / 2 D 12  Practice proper cleaning and
cleaning detergent or sanitizer dry off No sanitizing procedure and - - - - No
inspection
P : Presence of foreign material In: Due to poor personal hygiene, 4 C 18  Practice staff hygiene, training and
e.g. dust, hair, metal pieces housekeeping practice & No GMP
- - - - No
equipment preventive  Ensure preventive maintenance is
maintenance carried out as per plan
8 Pouring B: Microbial growth or cross In: Due to poor personal hygiene 2 D 12  Practice Good Hygienic Practice
contamination such as practice & dirty equipment No (GHP) in the plant
coliforms, E. coli, S.aureus  Practice proper cleaning and - - - - No
sanitizing procedure and
inspection
C: Nil Ex: Not likely to occur 2 D 12  NA - - - - No
No
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Potential Hazards Is this a Is this process step a

Rationale for inclusion or What measures can be applied to CCP?
No Process step (B: Biological, C: Chemical, Severity Likelihood significant
exclusion as a Hazard control this significant hazard?
P: Physical) hazard? Q1 Q2 Q3 Q4 C
B: Microbial growth or cross In: Due to poor personal hygiene 2 D 12  Practice Good Hygienic Practice
contamination such as practice & dirty equipment No (GHP) in the plant
coliforms, E. coli, S.aureus  Practice proper cleaning and Y Y - - No
sanitizing procedure and
inspection
9 Stirring 2 C 8  Enforce good personal
74 -80C Yes
hygiene practices
8-10min In: Due to improper hygiene
 Appropriate use of gloves and CCP
B: Food pathogen growth practice and cross Y Y - -
dispensing utensils. 2
contamination.
 Exclusion and restriction of ill
employees.
C: Nil Ex: Not likely to occur - - -  N/A - - - - No
- - -  Enforce good personal
In: Due to improper hygiene
hygiene practices
P: Dust, hair practice and cross - - - - No
Premise & equipment
contamination.
cleanliness.
11 Decoration - - -  Enforce good personal
hygiene practices
In: Due to improper hygiene
 Appropriate use of gloves and
B: Food pathogen growth practice and cross - - - - No
dispensing utensils.
contamination.
 Exclusion and restriction of ill
employees.
C: Nil Ex: Not likely to occur - - -  N/A - - - - No
- - -  Enforce good personal
In: Due to improper hygiene
hygiene practices
P: Dust, hair practice and cross - - - - No
Premise & equipment
contamination.
cleanliness.
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E. Roasting Cooking Processing

Potential Hazards Is this a Is this process step a

Rationale for inclusion or What measures can be applied to CCP?
No Process step (B: Biological, C: Chemical, Severity Likelihood significant
exclusion as a Hazard control this significant hazard?
P: Physical) hazard? Q1 Q2 Q3 Q4 C
7 Preheating Oven B: Microbial growth or cross In: Due to poor personal hygiene 2 D 12  Practice Good Hygienic Practice
200 -220C contamination such as practice & dirty equipment No (GHP) in the plant
8-10 min coliforms, E. coli, S.aureus  Practice proper cleaning and - - - - No
sanitizing procedure and
inspection
C: Cross-contamination with In: Residue is not properly wash / 2 D 12  Practice proper cleaning and
cleaning detergent or sanitizer dry off No sanitizing procedure and - - - - No
inspection
P : Presence of foreign material In: Due to poor personal hygiene, 4 C 18  Practice staff hygiene, training and
e.g. dust, hair, metal pieces housekeeping practice & No GMP
- - - - No
equipment preventive  Ensure preventive maintenance is
maintenance carried out as per plan
8 Roasting B: Microbial survival such as E. In: Due to insufficient roasting 2 D 12  Inspection of Food Core Temperature
coli, coliform temperature and time No CCP
170 -180C  Send thermometer for external - - - -
1
20-30min calibration annually
C: Nil Ex: Not likely to occur 2 D 12  NA
- - - - No
No
C: Nil Ex: Not likely to occur 2 C 8  NA
Y Y - - No
Yes
9 Decoration 2 C 8  Enforce good personal
Yes
hygiene practices
In: Due to improper hygiene
 Appropriate use of gloves and CCP
B: Food pathogen growth practice and cross Y Y - -
dispensing utensils. 2
contamination.
 Exclusion and restriction of ill
employees.
C: Nil Ex: Not likely to occur - - -  N/A - - - - No
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Potential Hazards Is this a Is this process step a

Rationale for inclusion or What measures can be applied to CCP?
No Process step (B: Biological, C: Chemical, Severity Likelihood significant
exclusion as a Hazard control this significant hazard?
P: Physical) hazard? Q1 Q2 Q3 Q4 C
- - -  Enforce good personal
In: Due to improper hygiene
hygiene practices
P: Dust, hair practice and cross - - - - No
Premise & equipment
contamination.
cleanliness.
10 Cutting  Proper sanitation of  Proper sanitation of cutting - - -  Proper sanitation of cutting
cutting equipment. equipment. equipment.
- - - - No
 Proper personal hygiene  Proper personal hygiene  Proper personal hygiene
practice. practice. practice.
 N/A  N/A - - -  N/A - - - - No
 Scheduled maintenance of  Scheduled maintenance of - - -  Scheduled maintenance of
cutting machine cutting machine cutting machine
- - - - No
Check blades before and Check blades before and after Check blades before and after
after cutting. cutting. cutting.
Hot Holding In: Due to improper hygiene
 Enforce good personal
practice and cross Yes
8 hygiene practices
B: Food pathogen growth contamination. 2 C Y N Y N CCP
Yes  Inspection of Food Core
In. Due to insufficient 1.3
Temperature
Holding Temperature
 C: Nil  Ex: Not likely to occur - - -  N/A - - - - -
 Enforce good personal
In: Due to improper hygiene
8 hygiene practices
 P: Dust, hair practice and cross 2 C - - - - -
Yes  Premise & equipment
 contamination.
cleanliness.
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Potential Hazards Is this a Is this process step a

Rationale for inclusion or What measures can be applied to CCP?
No Process step (B: Biological, C: Chemical, Severity Likelihood significant
exclusion as a Hazard control this significant hazard?
P: Physical) hazard? Q1 Q2 Q3 Q4 C
11 Add Sauce - - -  Enforce good personal
hygiene practices
In: Due to improper hygiene
 Appropriate use of gloves and
B: Food pathogen growth practice and cross - - - - No
dispensing utensils.
contamination.
 Exclusion and restriction of ill
employees.
C: Nil Ex: Not likely to occur - - -  N/A - - - - No
- - -  Enforce good personal
In: Due to improper hygiene
hygiene practices
P: Dust, hair practice and cross - - - - No
Premise & equipment
contamination.
cleanliness.
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F. Pan Fry Cooking Processing

Potential Hazards Is this a Is this process step a

Rationale for inclusion or What measures can be applied to CCP?
No Process step (B: Biological, C: Chemical, Severity Likelihood significant
exclusion as a Hazard control this significant hazard?
P: Physical) hazard? Q1 Q2 Q3 Q4 C
Heat Up Pan B: Microbial growth or cross In: Due to poor personal hygiene 2 D 12  Practice Good Hygienic Practice
80-100C contamination such as practice & dirty equipment No (GHP) in the plant
1-2min coliforms, E. coli, S.aureus  Practice proper cleaning and - - - - No
sanitizing procedure and
inspection
C: Cross-contamination with In: Residue is not properly wash / 2 D 12  Practice proper cleaning and
cleaning detergent or sanitizer dry off No sanitizing procedure and - - - - No
inspection
P : Presence of foreign material In: Due to poor personal hygiene, 4 C 18  Practice staff hygiene, training and
e.g. dust, hair, metal pieces housekeeping practice & No GMP
- - - - No
equipment preventive  Ensure preventive maintenance is
maintenance carried out as per plan
Add Oil C: Nil Ex: Not likely to occur 2 D 12  NA
- - - - No
No
C: Nil Ex: Not likely to occur 2 C 8  NA
- - - - No
Yes
C: Nil Ex: Not likely to occur 2 C 8  NA
- - - - No
Yes
8 Pan Fry B: Microbial survival such as E. In: Due to insufficient grilling 2 D 12  Ensure proper boiling temperature
74-100C coli, coliform temperature No (>800C) and boiling time > 30 minutes CCP
- - - -
8-10min  Send thermometer for external 1
calibration annually
C: Nil Ex: Not likely to occur 2 D 12  NA
- - - - No
No
C: Nil Ex: Not likely to occur 2 C 8  NA
Y Y - - No
Yes
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Potential Hazards Is this a Is this process step a

Rationale for inclusion or What measures can be applied to CCP?
No Process step (B: Biological, C: Chemical, Severity Likelihood significant
exclusion as a Hazard control this significant hazard?
P: Physical) hazard? Q1 Q2 Q3 Q4 C
9 Turn Around 2 C 8  Enforce good personal
Yes
hygiene practices
In: Due to improper hygiene
 Appropriate use of gloves and
B: Food pathogen growth practice and cross - - - - No
dispensing utensils.
contamination.
 Exclusion and restriction of ill
employees.
C: Nil Ex: Not likely to occur - - -  N/A - - - - No
- - -  Enforce good personal
In: Due to improper hygiene
hygiene practices
P: Dust, hair practice and cross - - - - No
Premise & equipment
contamination.
cleanliness.
11 Decoration - - -  Enforce good personal
hygiene practices
In: Due to improper hygiene
 Appropriate use of gloves and
B: Food pathogen growth practice and cross - - - - No
dispensing utensils.
contamination.
 Exclusion and restriction of ill
employees.
C: Nil Ex: Not likely to occur - - -  N/A - - - - No
- - -  Enforce good personal
In: Due to improper hygiene
hygiene practices
P: Dust, hair practice and cross - - - - No
Premise & equipment
contamination.
cleanliness.
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G. Grilling Cooking Processing

Potential Hazards Is this a Is this process step a

Rationale for inclusion or What measures can be applied to CCP?
No Process step (B: Biological, C: Chemical, Severity Likelihood significant
exclusion as a Hazard control this significant hazard?
P: Physical) hazard? Q1 Q2 Q3 Q4 C
7 Preheating Grill B: Microbial growth or cross In: Due to poor personal hygiene 2 D 12  Practice Good Hygienic Practice
200-220C contamination such as practice & dirty equipment No (GHP) in the plant
15 -20min coliforms, E. coli, S.aureus  Practice proper cleaning and - - - - No
sanitizing procedure and
inspection
C: Cross-contamination with In: Residue is not properly wash / 2 D 12  Practice proper cleaning and
cleaning detergent or sanitizer dry off No sanitizing procedure and - - - - No
inspection
P : Presence of foreign material In: Due to poor personal hygiene, 4 C 18  Practice staff hygiene, training and
e.g. dust, hair, metal pieces housekeeping practice & No GMP
- - - - No
equipment preventive  Ensure preventive maintenance is
maintenance carried out as per plan
8 Grill B: Microbial survival such as E. In: Due to insufficient grilling 2 D 12  Ensure proper boiling temperature
coli, coliform temperature No (>800C) and boiling time > 30 minutes CCP
Y Y - -
 Send thermometer for external 1
calibration annually
C: Nil Ex: Not likely to occur 2 D 12  NA
- - - - No
No
C: Nil Ex: Not likely to occur 2 C 8  NA
Y Y - - No
Yes
Turn Over 2 C 8  Enforce good personal
Yes
hygiene practices
In: Due to improper hygiene
 Appropriate use of gloves and
B: Food pathogen growth practice and cross - - - - No
dispensing utensils.
contamination.
 Exclusion and restriction of ill
employees.
C: Nil Ex: Not likely to occur - - -  N/A - - - - No
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Potential Hazards Is this a Is this process step a

Rationale for inclusion or What measures can be applied to CCP?
No Process step (B: Biological, C: Chemical, Severity Likelihood significant
exclusion as a Hazard control this significant hazard?
P: Physical) hazard? Q1 Q2 Q3 Q4 C
- - -  Enforce good personal
In: Due to improper hygiene
hygiene practices
P: Dust, hair practice and cross - - - - No
Premise & equipment
contamination.
cleanliness.
9 Decoration 2 C 8  Enforce good personal
Yes
hygiene practices
In: Due to improper hygiene
 Appropriate use of gloves and
B: Food pathogen growth practice and cross - - - - No
dispensing utensils.
contamination.
 Exclusion and restriction of ill
employees.
C: Nil Ex: Not likely to occur - - -  N/A - - - - No
P: Dust, hair In: Due to improper hygiene - - -  Enforce good personal - - - - No
practice and cross hygiene practices
contamination. Premise & equipment
cleanliness.
11 Add Sauce B: Food pathogen growth In: Due to improper hygiene - - -  Enforce good personal - - - - No
practice and cross hygiene practices
contamination.  Appropriate use of gloves and
dispensing utensils.
 Exclusion and restriction of ill
employees.
C: Nil Ex: Not likely to occur - - -  N/A - - - - No
- - -  Enforce good personal
In: Due to improper hygiene
hygiene practices
P: Dust, hair practice and cross - - - - No
Premise & equipment
contamination.
cleanliness.
Grill – 180-200C 15-20min medium, 20-30min welldone 10-15 – rare – medium rare – Lamb Beef
180-200C 20-30min – chicken
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H. Deep Fry Cooking Processing

Potential Hazards Is this a Is this process step a

Rationale for inclusion or What measures can be applied to CCP?
No Process step (B: Biological, C: Chemical, Severity Likelihood significant
exclusion as a Hazard control this significant hazard?
P: Physical) hazard? Q1 Q2 Q3 Q4 C
Heat Up Oil B: Microbial growth or cross In: Due to poor personal hygiene 2 D 12  Practice Good Hygienic Practice - - - - No
80-100C contamination such as practice & dirty equipment No (GHP) in the plant
1-2min coliforms, E. coli, S.aureus  Practice proper cleaning and
sanitizing procedure and
inspection
C: Cross-contamination with In: Residue is not properly wash / 2 D 12  Practice proper cleaning and - - - - No
cleaning detergent or sanitizer dry off No sanitizing procedure and
inspection
P : Presence of foreign material In: Due to poor personal hygiene, 4 C 18  Practice staff hygiene, training and - - - - No
e.g. dust, hair, metal pieces housekeeping practice & No GMP
equipment preventive  Ensure preventive maintenance is
maintenance carried out as per plan
Batter Coating B: Microbial growth or cross In: Due to poor personal hygiene 2 D 12  Practice Good Hygienic Practice - - - - No
contamination such as practice & dirty equipment No (GHP) in the plant
coliforms, E. coli, S.aureus  Practice proper cleaning and
sanitizing procedure and
inspection
C: Cross-contamination with In: Residue is not properly wash / 2 D 12  Practice proper cleaning and - - - - No
cleaning detergent or sanitizer dry off No sanitizing procedure and
inspection
P : Presence of foreign material In: Due to poor personal hygiene, 4 C 18  Practice staff hygiene, training and - - - - No
e.g. dust, hair, metal pieces housekeeping practice & No GMP
equipment preventive  Ensure preventive maintenance is
maintenance carried out as per plan
8 Deep Fry B: Microbial survival such as E. In: Due to insufficient grilling 2 D 12  Inspection of Food Core Temperature - - - - CCP
coli, coliform temperature No  Send thermometer for external 1
calibration annually
C: Nil Ex: Not likely to occur 2 D 12  NA - - - - No
No
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Potential Hazards Is this a Is this process step a

Rationale for inclusion or What measures can be applied to CCP?
No Process step (B: Biological, C: Chemical, Severity Likelihood significant
exclusion as a Hazard control this significant hazard?
P: Physical) hazard? Q1 Q2 Q3 Q4 C
C: Nil Ex: Not likely to occur 2 C 8  NA
Y Y - - No
Yes
9 Garnishing B: Food pathogen growth In: Due to improper hygiene 2 C 8  Enforce good personal - - - - No
Yes
practice and cross hygiene practices
contamination.  Appropriate use of gloves and
dispensing utensils.
 Exclusion and restriction of ill
employees.
C: Nil Ex: Not likely to occur - - -  N/A - - - - No
P: Dust, hair In: Due to improper hygiene - - -  Enforce good personal - - - - No
practice and cross hygiene practices
contamination. Premise & equipment
cleanliness.
Heat Up Oil:

Deep Frying
Chicken Wing 40 -50C 4-5min
Fish 40-50C 3-4 min
Fun Fries 40 -50C 3-4min
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I. Boiling Cooking Processing

Potential Hazards Is this a Is this process step a

Rationale for inclusion or What measures can be applied to CCP?
No Process step (B: Biological, C: Chemical, Severity Likelihood significant
exclusion as a Hazard control this significant hazard?
P: Physical) hazard? Q1 Q2 Q3 Q4 C
8 Add ingredients - - -  Enforce good personal
hygiene practices
In: Due to improper hygiene
 Appropriate use of gloves and
B: Food pathogen growth practice and cross - - - - No
dispensing utensils.
contamination.
 Exclusion and restriction of ill
employees.
C: Nil Ex: Not likely to occur - - -  N/A - - - - No
- - -  Enforce good personal
In: Due to improper hygiene
hygiene practices
P: Dust, hair practice and cross - - - - No
Premise & equipment
contamination.
cleanliness.
Boiling B: Microbial survival such as E. In: Due to insufficient Boiling 2 D 12  Checking of Food Core Temperature
coli, coliform temperature and time No CCP
100-110C  Send thermometer for external Y Y - -
2
30-40min calibration annually
C: Nil Ex: Not likely to occur 2 D 12  NA
- - - - No
No
P: Nil Ex: Not likely to occur 2 C 8  NA
- - - - No
Yes
11 Seasoning - - -  Enforce good personal
hygiene practices
In: Due to improper hygiene
 Appropriate use of gloves and
B: Food pathogen growth practice and cross - - - - No
dispensing utensils.
contamination.
 Exclusion and restriction of ill
employees.
C: Nil Ex: Not likely to occur - - -  N/A - - - - No
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Potential Hazards Is this a Is this process step a

Rationale for inclusion or What measures can be applied to CCP?
No Process step (B: Biological, C: Chemical, Severity Likelihood significant
exclusion as a Hazard control this significant hazard?
P: Physical) hazard? Q1 Q2 Q3 Q4 C
- - -  Enforce good personal
In: Due to improper hygiene
hygiene practices
P: Dust, hair practice and cross - - - - No
Premise & equipment
contamination.
cleanliness.
12 Hot Holding In: Due to improper hygiene
 Enforce good personal
practice and cross Yes
8 hygiene practices
B: Food pathogen growth contamination. 2 C Y N Y N CCP
Yes  Inspection of Food Core
In. Due to insufficient
Temperature
Holding Temperature
C: Nil Ex: Not likely to occur - - -  N/A - - - - -
 Enforce good personal
In: Due to improper hygiene
8 hygiene practices
P: Dust, hair practice and cross 2 C - - - - -
Yes Premise & equipment
contamination.
cleanliness.
13 Decoration - - -  Enforce good personal
hygiene practices
In: Due to improper hygiene
 Appropriate use of gloves and
B: Food pathogen growth practice and cross - - - - No
dispensing utensils.
contamination.
 Exclusion and restriction of ill
employees.
C: Nil Ex: Not likely to occur - - -  N/A - - - - No
- - -  Enforce good personal
In: Due to improper hygiene
hygiene practices
P: Dust, hair practice and cross - - - - No
Premise & equipment
contamination.
cleanliness.
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J. Blanching Cooking Processing

Potential Hazards Is this a Is this process step a

Rationale for inclusion or What measures can be applied to CCP?
No Process step (B: Biological, C: Chemical, Severity Likelihood significant
exclusion as a Hazard control this significant hazard?
P: Physical) hazard? Q1 Q2 Q3 Q4 C
Boil Water B: Microbial survival such as E. In: Due to insufficient grilling 2 D 12  Ensure proper boiling temperature
coli, coliform temperature No (>800C) and boiling time > 30 minutes
- - - - No
 Send thermometer for external
calibration annually
C: Nil Ex: Not likely to occur 2 D 12  NA
- - - - No
No
C: Nil Ex: Not likely to occur 2 C 8  NA
- - - - No
Yes
Add Vegetable 2 C 8  Enforce good personal
Yes
hygiene practices
In: Due to improper hygiene
 Appropriate use of gloves and
B: Food pathogen growth practice and cross - - - - No
dispensing utensils.
contamination.
 Exclusion and restriction of ill
employees.
C: Nil Ex: Not likely to occur - - -  N/A - - - - No
- - -  Enforce good personal
In: Due to improper hygiene
hygiene practices
P: Dust, hair practice and cross - - - - No
Premise & equipment
contamination.
cleanliness.
8 Blanching B: Microbial survival such as E. In: Due to insufficient Blanching 2 D 12  Inspection of Food Core Temperature
coli, coliform temperature and Time No CCP
 Send thermometer for external - - - -
1
calibration annually
C: Nil Ex: Not likely to occur 2 D 12  NA
- - - - No
No
C: Nil Ex: Not likely to occur 2 C 8  NA
Y Y - - No
Yes
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Potential Hazards Is this a Is this process step a

Rationale for inclusion or What measures can be applied to CCP?
No Process step (B: Biological, C: Chemical, Severity Likelihood significant
exclusion as a Hazard control this significant hazard?
P: Physical) hazard? Q1 Q2 Q3 Q4 C
9 Remove 2 C 8  Enforce good personal
Yes
hygiene practices
In: Due to improper hygiene
 Appropriate use of gloves and
B: Food pathogen growth practice and cross Y Y - - No
dispensing utensils.
contamination.
 Exclusion and restriction of ill
employees.
C: Nil Ex: Not likely to occur - - -  N/A - - - - No
- - -  Enforce good personal
In: Due to improper hygiene
hygiene practices
P: Dust, hair practice and cross - - - - No
Premise & equipment
contamination.
cleanliness.
11 Seasoning - - -  Enforce good personal
hygiene practices
In: Due to improper hygiene
 Appropriate use of gloves and
B: Food pathogen growth practice and cross - - - - No
dispensing utensils.
contamination.
 Exclusion and restriction of ill
employees.
C: Nil Ex: Not likely to occur - - -  N/A - - - - No
- - -  Enforce good personal
In: Due to improper hygiene
hygiene practices
P: Dust, hair practice and cross - - - - No
Premise & equipment
contamination.
cleanliness.
Boiling 100-110C -5-10min

Blanching
Vegetable 100-110 C 5-6min
Seafood – 100-110 C 2-3min
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K. Pizza Cooking Processing

Potential Hazards Is this a Is this process step a

Rationale for inclusion or What measures can be applied to CCP?
No Process step (B: Biological, C: Chemical, Severity Likelihood significant
exclusion as a Hazard control this significant hazard?
P: Physical) hazard? Q1 Q2 Q3 Q4 C
Place Dough on B: Microbial growth or cross In: Due to poor personal hygiene 2 D 12  Practice Good Hygienic Practice
Pizza Pan contamination such as practice & dirty equipment No (GHP) in the plant
coliforms, E. coli, S.aureus  Practice proper cleaning and - - - - No
sanitizing procedure and
inspection
C: Cross-contamination with In: Residue is not properly wash / 2 D 12  Practice proper cleaning and
cleaning detergent or sanitizer dry off No sanitizing procedure and - - - - No
inspection
P : Presence of foreign material In: Due to poor personal hygiene, 4 C 18  Practice staff hygiene, training and
e.g. dust, hair, metal pieces housekeeping practice & No GMP
- - - - No
equipment preventive  Ensure preventive maintenance is
maintenance carried out as per plan
Add Topping 2 C 8  Enforce good personal
Yes
hygiene practices
In: Due to improper hygiene
 Appropriate use of gloves and
B: Food pathogen growth practice and cross - - - - No
dispensing utensils.
contamination.
 Exclusion and restriction of ill
employees.
C: Nil Ex: Not likely to occur - - -  N/A - - - - No
- - -  Enforce good personal
In: Due to improper hygiene
hygiene practices
P: Dust, hair practice and cross - - - - No
Premise & equipment
contamination.
cleanliness.
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Potential Hazards Is this a Is this process step a

Rationale for inclusion or What measures can be applied to CCP?
No Process step (B: Biological, C: Chemical, Severity Likelihood significant
exclusion as a Hazard control this significant hazard?
P: Physical) hazard? Q1 Q2 Q3 Q4 C
7 Preheating Oven B: Microbial growth or cross In: Due to poor personal hygiene 2 D 12  Practice Good Hygienic Practice
100150C 15-20min contamination such as practice & dirty equipment No (GHP) in the plant
coliforms, E. coli, S.aureus  Practice proper cleaning and - - - - No
sanitizing procedure and
inspection
C: Cross-contamination with In: Residue is not properly wash / 2 D 12  Practice proper cleaning and
cleaning detergent or sanitizer dry off No sanitizing procedure and - - - - No
inspection
P : Presence of foreign material In: Due to poor personal hygiene, 4 C 18  Practice staff hygiene, training and
e.g. dust, hair, metal pieces housekeeping practice & No GMP
- - - - No
equipment preventive  Ensure preventive maintenance is
maintenance carried out as per plan
8 Baking B: Microbial survival such as E. In: Due to insufficient roasting 2 D 12  Ensure proper roasting temperature
coli, coliform temperature No (>800C) and boiling time > 30 minutes CCP
- - - -
 Send thermometer for external 1
200-220C 8-10min
calibration annually
C: Nil Ex: Not likely to occur 2 D 12  NA
- - - - No
No
C: Nil Ex: Not likely to occur 2 C 8  NA
Y Y - - No
Yes
10 Cutting  Proper sanitation of  Proper sanitation of cutting - - -  Proper sanitation of cutting
cutting equipment. equipment. equipment.
- - - - No
 Proper personal hygiene  Proper personal hygiene  Proper personal hygiene
practice. practice. practice.
 N/A  N/A - - -  N/A - - - - No
 Scheduled maintenance of  Scheduled maintenance of - - -  Scheduled maintenance of
cutting machine cutting machine cutting machine
- - - - No
Check blades before and Check blades before and after Check blades before and after
after cutting. cutting. cutting.
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L. Tomato Sauce Preparation Processing

Potential Hazards Is this a Is this process step a

Rationale for inclusion or What measures can be applied to CCP?
No Process step (B: Biological, C: Chemical, Severity Likelihood significant
exclusion as a Hazard control this significant hazard?
P: Physical) hazard? Q1 Q2 Q3 Q4 C
8 Saute Onion Garlic B: Microbial survival such as E. In: Due to insufficient saute 2 D 12  Ensure proper sauté temperature and
coli, coliform temperature No time CCP
- - - -
 Send thermometer for external 1
calibration annually
C: Nil Ex: Not likely to occur 2 D 12  NA
- - - - No
No
C: Nil Ex: Not likely to occur 2 C 8  NA
Y Y - - No
Yes
Add Tomato Pure - - -  Enforce good personal
hygiene practices
In: Due to improper hygiene
 Appropriate use of gloves and
B: Food pathogen growth practice and cross - - - - No
dispensing utensils.
contamination.
 Exclusion and restriction of ill
employees.
C: Nil Ex: Not likely to occur - - -  N/A - - - - No
- - -  Enforce good personal
In: Due to improper hygiene
hygiene practices
P: Dust, hair practice and cross - - - - No
Premise & equipment
contamination.
cleanliness.
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Potential Hazards Is this a Is this process step a

Rationale for inclusion or What measures can be applied to CCP?
No Process step (B: Biological, C: Chemical, Severity Likelihood significant
exclusion as a Hazard control this significant hazard?
P: Physical) hazard? Q1 Q2 Q3 Q4 C
Add Seasoning - - -  Enforce good personal
and Herbs hygiene practices
In: Due to improper hygiene
 Appropriate use of gloves and
B: Food pathogen growth practice and cross - - - - No
dispensing utensils.
contamination.
 Exclusion and restriction of ill
employees.
C: Nil Ex: Not likely to occur - - -  N/A - - - - No
- - -  Enforce good personal
In: Due to improper hygiene
hygiene practices
P: Dust, hair practice and cross - - - - No
Premise & equipment
contamination.
cleanliness.
9 Cool Holding In: Due to improper hygiene
 Enforce good personal
practice and cross Yes
8 hygiene practices
B: Food pathogen growth contamination. 2 C Y N Y N CCP
Yes  Inspection of Food Core
In. Due to incorrect Holding
Temperature
Temperature
C: Nil Ex: Not likely to occur - - -  N/A - - - - -
2 D 12  Enforce good personal
In: Due to improper hygiene No hygiene practices
P: Dust, hair practice and cross - - - - -
Premise & equipment
contamination.
cleanliness.
11 Garnishing - - -  Enforce good personal
hygiene practices
In: Due to improper hygiene
 Appropriate use of gloves and
B: Food pathogen growth practice and cross - - - - No
dispensing utensils.
contamination.
 Exclusion and restriction of ill
employees.
C: Nil Ex: Not likely to occur - - -  N/A - - - - No
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Potential Hazards Is this a Is this process step a

Rationale for inclusion or What measures can be applied to CCP?
No Process step (B: Biological, C: Chemical, Severity Likelihood significant
exclusion as a Hazard control this significant hazard?
P: Physical) hazard? Q1 Q2 Q3 Q4 C
- - -  Enforce good personal
In: Due to improper hygiene
hygiene practices
P: Dust, hair practice and cross - - - - No
Premise & equipment
contamination.
cleanliness.

Saute 60-70C 20-30 min