NCC-IMS-FM-05-01 - Food Hazard Analysis Record Is7.0

NATIONAL CATERING COMPANY LIMITED – SOLE PROPRIETORSHIP L.L.C. Doc. No.
NCC-IMS-FM-05-01
Rev./Issue 00/07
INTEGRATED MANAGEMENT SYSTEM
ISO 9001:2015, ISO 22000:2018, HACCP, ISO 45001:2018, ISO 14001:2015 & OSHAD SF Date 10-06-2023
FOOD HAZARD ANALYSIS RECORD Page 1
Process 1 –Hot Serving Food Process

HAZAR
D DECISION
ANALYS TREE IS IT
STEP HAZARD IS CONTROL MEASURES CCP JUSTIFICATION
?
L S Q Q Q Q
1 2 3 4
Purchasing of Dry / Biological L M Purchase only from approved Y N N - NO Effective control procedures are in
Frozen / Chilled Food Contamination or Multiplication suppliers. place. So the Contamination with the
Items and Packing of Pathogenic Micro organisms Supplier Assurance identified hazard will not increase to
Materials. Supplier’s declaration confirming unacceptable levels
Chemical L L company’s raw material acceptance Y N N - NO Effective control procedures are in
Presence of Pesticide residue, criteria. place. So the Contamination with the
preservatives, hormones, Evaluation and selection of suppliers. identified hazard will not increase to
antibiotic, natural toxin, metals, Purchasing and Supplier Evaluation unacceptable levels
etc. Procedure are in place.
Physical L L Food Grade approval for packing Y N N - NO Effective control procedures are in
Presence of foreign bodies material. place. So the Contamination with the
identified hazard will not increase to
unacceptable levels
Receiving of Dry Biological L M Purchase only from approved Y N N - NO Effective control procedures are in
Food Items Contamination of Pathogenic suppliers. place. So the Contamination with the
Micro organisms Check Production/Expiry dates. identified hazard will not increase to
Vehicle Cleanliness. unacceptable levels
Chemical L L Make sure the vehicle maintaining the Y N N - NO Effective control procedures are in
Presence of Pesticide residue, temperature less than 25°c. place. So the Contamination with the
preservatives, antibiotic, natural Good Personal Hygiene. identified hazard will not increase to
toxin, migration, metals, etc. Maintain high standard of cleanliness. unacceptable levels
Physical L L Do the de-boxing while receiving. Y N N - NO Effective control procedures are in
Presence of foreign bodies place. So the Contamination with the
unacceptable levels
Receiving of Chilled Biological M M Purchase on from approved suppliers. Y N Y Y NO Later Step on the process will reduce
Food Items Multiplication of Pathogenic Check Production/Expiry dates. the hazard to acceptable levels or
Micro organisms Vehicle Cleanliness. eliminate it completely
NATIONAL CATERING COMPANY LIMITED – SOLE PROPRIETORSHIP L.L.C. Doc. No. NCC-IMS-FM-05-01
Rev./Issue 00/07
Chemical L L Good Personal Hygiene. Y N N - NO Contamination with the identified

Presence of Pesticide residue, Maintain high standard of cleanliness. hazard will not increase to
preservatives, hormones, Make sure the product and vehicle unacceptable levels
antibiotic, natural toxin, temperature between 1°C to 5°C.
migration, metals, etc. Minimize time for unloading.
Physical L L Y N N - NO Contamination with the identified
Presence of foreign bodies hazard will not increase to
unacceptable levels
Receiving of Frozen Biological M M Purchase only from approved Y N Y Y NO Later Step on the process will reduce
Food Items Multiplication of Pathogenic suppliers. the hazard to acceptable levels or
Micro organisms Check Production/Expiry dates. eliminate it completely
Chemical L L Vehicle Cleanliness. Y N N - NO Contamination with the identified
Presence of Pesticide residue, Good Personal Hygiene. hazard will not increase to
preservatives, hormones, Maintain high standard of cleanliness. unacceptable levels
antibiotic, natural toxin, Make sure the product and vehicle
migration, metals, etc. temperature below -18°C
Physical L L Minimize time for unloading. Y N N - NO Contamination with the identified
unacceptable levels
Receiving of Biological L M Purchase only from approved Y N Y Y NO Later Step on the process will reduce
Vegetables & Fruits Contamination / Multiplication of suppliers. the hazard to acceptable levels or
Pathogenic Micro organisms Vehicle Cleanliness. eliminate it completely
Chemical L L Make sure the delivery vehicle Y N N - NO Contamination with the identified
Presence of temperature between 1°C to 5°C. hazard will not increase to
Pesticide/herbicide/fungicide Segregate spoilt items while unacceptable levels
residue, natural toxin, metals, etc. receiving.
Physical L M Good Personal Hygiene. Y N N - NO Contamination with the identified
Presence of foreign bodies Maintain high standard of cleanliness. hazard will not increase to
Minimize time for unloading. unacceptable levels
Remove all supplier crates/ cartoon
boxes while receiving.
Use only clean crates for receiving.
Rev./Issue 00/07
Receiving of Packing Biological L L Purchase only from approved Y N N - NO Contamination with the identified
Material Contamination of Pathogenic suppliers. hazard will not increase to
Micro organisms Vehicle Cleanliness. unacceptable levels
Presence of chemical residues, Make sure it is food grade. hazard will not increase to
migration from packing materials, Third party test report done for unacceptable levels
etc. packing materials.
unacceptable levels
Dry/ Ambient Food Biological L M Keep the area dry and cool. Y N Y Y NO Effective control procedures are in
Storage Contamination / Multiplication of Maintain the temperature between place. So the Contamination with the
pathogenic Micro organisms 15°C to 25°C identified hazard will not increase to
Maintain Proper ventilation. unacceptable levels
Chemical L L Store all items 6 inch away from floor Y N N - NO Effective control procedures are in
Contamination with cleaning and wall. place. So the Contamination with the
chemicals, pesticides, etc. Follow proper stock rotation - FEFO. identified hazard will not increase to
Proper cleaning practices. unacceptable levels
Physical L L Maintain Good Personal Hygiene. Y N N - NO Effective control procedures are in
Contamination with foreign Follow good Hygienic Practices. place. So the Contamination with the
bodies Do not store any non-food items in identified hazard will not increase to
dry store. unacceptable levels
Always keep the open packet closed
or transfer to food grade containers.
Make sure all food items are labeled
with production and expiry date.
Proper Pest control
Chilled Storage Biological M H Maintain the chiller temperature Y N Y N CCP Since the temperature very close to
Multiplication of pathogenic between 1°C to 5°C. 1 danger zone, multiplication can
Micro organisms Separation of raw material and high happened very quickly and Further step
risk food. in the process may not reduce the
Proper Cleaning & Sanitation. hazard to acceptable levels
Rev./Issue 00/07
Chemical L L Maintain proper Air circulation. Y N N - NO Effective control procedures are in

Contamination with cleaning Follow proper stock rotation - FEFO. place. So the Contamination with the
chemicals Always keep all items covered. identified hazard will not increase to
Make sure all food items are labeled unacceptable levels
Physical L L with production and expiry date. Y N N - NO Effective control procedures are in
Contamination with foreign Maintain Good Personal Hygiene. place. So the Contamination with the
bodies Follow good Hygienic Practices. identified hazard will not increase to
Proper preventive maintenance of unacceptable levels
chiller.
Frozen Storage Biological M M Maintain the chiller temperature Y N Y Y NO Further step in the process will reduce
Multiplication of pathogenic between -18°C to -22°C. the hazard to acceptable levels since
Micro organisms Separation of raw material and high there time taken for getting defrosting
Chemical L L risk food. Y N N - NO Effective control procedures are in
Contamination with cleaning Proper Cleaning & Sanitation. place. So the Contamination with the
chemicals Maintain proper Air circulation. identified hazard will not increase to
Follow proper stock rotation - FEFO. unacceptable levels
Physical L L Always keep all items covered. Y N N - NO Effective control procedures are in
Contamination with foreign Make sure all food items are labeled place. So the Contamination with the
bodies with production and expiry date. identified hazard will not increase to
Maintain Good Personal Hygiene. unacceptable levels
Follow good Hygienic Practices.
Proper preventive maintenance of
freezer.
Biological L M Keep the area dry and cool. Y N N - NO Contamination with the identified
Packing Material Contamination with pathogenic Maintain the temperature between hazard will not increase to
Storage Micro organisms 15°C to 25°C unacceptable levels
Chemical L L Maintain Proper ventilation. Y N N - NO Contamination with the identified
Contamination with cleaning Store all items 6 inch away from floor hazard will not increase to
chemicals, migration from and wall. unacceptable levels
packing, Ink, pesticide, etc. Follow Proper cleaning practices.
Rev./Issue 00/07
Physical L L Follow good Hygienic Practices. Y N N - NO Contamination with the identified

Contamination with foreign Do not store any chemicals with hazard will not increase to
bodies packing materials. unacceptable levels
Always keep the open packet closed.
Proper Pest control
Vegetable & Fruit Biological M M Separate root and leafy vegetables. Y N Y Y NO Further step in the process will reduce
Pre Washing / Contamination with pathogenic Separate hard and soft skin fruit and the microbial hazard to acceptable
Cleaning Micro organisms vegetables. levels since sanitation process is
Prior to wash, pre clean all vegetables remained.
Chemical L L and fruits. Y N N - NO Contamination with the identified
Contamination with cleaning Wash thoroughly with potable water. hazard will not increase to
chemicals If the temperature of water is high, unacceptable levels
put ice.
Use clean crates for transferring pre
Physical L M washed items. Y N N - NO Contamination with the identified
Contamination with foreign Maintain high standard of cleanliness. hazard will not increase to
bodies Maintain Good Personal Hygiene. unacceptable levels
Separation of raw material and high
risk food.
Store the chemicals out of washing
area, if any.
Defrosting / Thawing Biological M M Use Separate chiller for defrosting Y N Y Y NO Effective control procedures are in
of Frozen Foods Contamination / Multiplication of items. place. So the Contamination with the
pathogenic Micro organisms Maintain the temperature 1ºC to 5ºC identified hazard will not increase to
with maximum time of 48 hrs. unacceptable levels
Use Separate utensils for thawing.
Chemical L L Segregate thawed & thawing items. Y N N - NO Contamination with the identified
Contamination with cleaning Always label thawing item with date hazard will not increase to
chemicals In and out. unacceptable levels
Rev./Issue 00/07
Physical L L Proper Cleaning & Sanitation. Y N N - NO Contamination with the identified

Contamination with foreign Follow proper stock rotation - FEFO. hazard will not increase to
Always keep thawing items in a
container with blood strainer.
If thawing is doing in running water,
make sure the water temperature is
below 20 ºC and item temperature
should not exceed 5ºC.
Never Re-freeze the thawed / de-
frosted food.
Preparation / Biological M M Use Separate area for preparation. Y N Y Y NO Effective control procedures are in
Marination Contamination of pathogenic Follow separate color coding for place. So the Contamination with the
Micro organisms utensils & cleaning tools identified hazard will not increase to
Room temp. < 25ºC and preparation unacceptable levels
time will be maximum 90 minutes.
Chemical L L All prepared items should be used Y N N - NO Contamination with the identified
Contamination with cleaning within 24 hours. hazard will not increase to
chemicals Prepare items batch wise. unacceptable levels
Physical L L Use only food grade color and Y N N - NO Contamination with the identified
Contamination with foreign ingredients. hazard will not increase to
bodies Once the preparation is over, transfer unacceptable levels
the item to chiller or take it for further
process.
Always keep it covered.
Always label the item with
production and expiry date.
Proper Cleaning & Sanitation.
Follow proper stock rotation - FEFO.
Maintain Good Personal Hygiene.
Limit the other’s access
Rev./Issue 00/07
Cooking Biological M H Make sure the minimum Internal Y Y - - CCP Specially designed step to eliminate or
( Boiling / Frying / Survival of pathogenic Micro Cooking Temp ≥70°C for 2 minutes). 3 reduce the hazard.
Roasting / organisms Separation of raw material and
Grilling .Baking / cooked food.
Reheating ) Chemical L L Use calibrated probe thermometer for Y N N - NO Contamination with the identified
Contamination with cleaning monitoring temperature of cooking hazard will not increase to
chemicals items. Insert Thermometer in food at unacceptable levels
Physical L L least a minimum of 30 sec. Y N N - NO Contamination with the identified
Contamination with foreign Do not keep any cooked items hazard will not increase to
bodies outside, immediately transfer all unacceptable levels
items to designated hot cabin.
Always cover the cooked items and
labeled with production and expiry
date.
Use only food grade color and
ingredients.
Hot Holding Biological M H Hot food should be kept at >63 ºC Y N Y N CCP Further steps will not eliminate
Multiplication of Pathogenic Keep separate from raw food. 4 identified hazard. Temperature control
micro organisms Always keep the food covered and is essential.
Chemical L L date. Y N N - NO Contamination with the identified
Contamination with cleaning Maintain high standard of cleanliness. hazard will not increase to
chemicals Follow proper stock rotation - FEFO. unacceptable levels
Physical L L Maintain Good Personal Hygiene. Y N N - NO Contamination with the identified
Contamination with foreign Follow Good Hygienic Practices. hazard will not increase to
bodies unacceptable levels
Rev./Issue 00/07
Meal Packing Biological M M After cooking Complete the meal Y N Y Y NO Effective control procedures are in
Multiplication/Contamination of packing within 30 minutes and place. So the Contamination with the
Pathogenic micro organisms consume within 90 minutes. identified hazard will not increase to
Always keep the hot food >63 ºC unacceptable levels
Maintain high standard of personal
Chemical - Cleaning chemical L L hygiene. Y Y N - NO Contamination with the identified
residues Proper Cleaning & Sanitation. hazard will not increase to
Use cleaned and sanitized utensils for unacceptable levels
packing.
Use only food grade packing material
Physical - Extraneous bodies for packing food items. Contamination with the identified
present Follow Good Hygienic Practices. Y N N - NO hazard will not increase to
L M If unable to maintain food >63 ºC, unacceptable levels
consume within 2 hours.
Transportation Biological L M Always transport hot food items in Y N N - NO Effective control procedures are in
Multiplication/Contamination of cabroo box or hot holding cabins. place. So the Contamination with the
Pathogenic micro organisms (Alto sham) identified hazard will not increase to
Keep all food covered. unacceptable levels
Maintain proper vehicle temperature.
Chemical L L Proper cleaning and sanitation. Y N N - NO Contamination with the identified
Contamination with cleaning Maintain Personal Hygiene. hazard will not increase to
chemicals Good Hygienic Practices. unacceptable levels
Physical L L Do not transport any raw or non-food Y N N - NO Contamination with the identified
Contamination with foreign items with cooked food. hazard will not increase to
bodies Always label the item with name, unacceptable levels
production and expiry date and place
of delivery.
Do not keep the food in floor during
transportation, use proper pallet or
holding stand.
Rev./Issue 00/07
Hot Service Biological M H Hot food should be kept at >63 ºC Y N Y N CCP Further steps will not eliminate
Multiplication of Pathogenic Keep separate from raw food. 4 identified hazard. Temperature control
micro organisms Always keep the food covered and is essential.
Chemical L L date. Y N N - NO Contamination with the identified
Contamination with cleaning Proper Cleaning & Sanitation. hazard will not increase to
Follow Good Hygienic Practices.
Physical L L Discard potentially hazardous food Y N N - NO Contamination with the identified
Contamination with foreign (PHF) after four hours of display. hazard will not increase to
Rev./Issue 00/07
Process 2 - Cold Serving (No Cook) Food Process

HAZAR
D DECISION
ANALYS TREE IS IT
?
L S Q Q Q Q
1 2 3 4
unacceptable levels
Rev./Issue 00/07

unacceptable levels
unacceptable levels
unacceptable levels
Rev./Issue 00/07

unacceptable levels
Proper Pest control
Rev./Issue 00/07
chiller.
freezer.
Rev./Issue 00/07
Chemical L L Y N N - NO Contamination with the identified

Contamination with cleaning hazard will not increase to
chemicals, migration from unacceptable levels
packing, Ink, pesticide, etc.
Contamination with foreign hazard will not increase to
Contamination with cleaning Wash thoroughly with potable water. hazard will not increase to
chemicals If the temperature of water is high, unacceptable levels
put ice.
Physical L M washed items. Y N N - NO Contamination with the identified
risk food.
area, if any.
Vegetable & Fruits Biological M H Always follow manufacturer Y Y - - CCP Further step in the process will not
Sanitation Survival of pathogenic Micro instruction. 2 reduce the microbial hazard to
organisms Use 100 ppm chlorine for sanitation - acceptable levels and it is specially
1 tablet per 10 litters’ water, 10 min designed step to eliminate or reduce
contact time. (For ARPAL Chemical) hazard in safe level.
Chemical L L Separate root and leafy vegetables. Y N N - NO Contamination with the identified
Contamination with cleaning / Separate hard and soft skin fruit and hazard will not increase to
sanitation chemicals vegetables. unacceptable levels
Rev./Issue 00/07
Physical L M If the temperature of water is high, Y N N - NO Contamination with the identified

Contamination with foreign Use ice to bring down the temperature hazard will not increase to
bodies of water to normal. unacceptable levels
Maintain high standard of cleanliness.
risk food.
Store the sanitation chemicals
separate.
Defrosting / Thawing Biological M M Follow manufacturer instruction for Y N Y Y NO Effective control procedures are in
of Frozen Foods Multiplication of pathogenic defrosting ready to eat items. place. So the Contamination with the
(Ready to eat) Micro organisms Use separate chiller / area for identified hazard will not increase to
defrosting ready to eat frozen items. unacceptable levels
Maintain the temperature 1ºC to 5ºC
Chemical L L with manufacturer recommended Y N N - NO Contamination with the identified
Contamination with cleaning time. hazard will not increase to
chemicals Always label thawing item with date unacceptable levels
Physical L L in and out. Y N N - NO Contamination with the identified
bodies Follow proper stock rotation - FEFO. unacceptable levels
frosted food.
Pre - Preparation / Biological M M Use Separate area for preparation. Y N Y Y NO Effective control procedures are in
Preparation Contamination of pathogenic Follow separate color coding for place. So the Contamination with the
Chemical L L Prepare items batch wise. Y N N - NO Contamination with the identified
Contamination with cleaning Use only food grade color and hazard will not increase to
chemicals ingredients. unacceptable levels
Rev./Issue 00/07
Physical L L Once the preparation is over, transfer Y N N - NO Contamination with the identified
Contamination with foreign the item to chiller or cold holding hazard will not increase to
bodies unit. unacceptable levels
Cold Holding Biological M H Maintain the chiller temperature Y N Y N CCP Since the temperature very close to
chiller.
Meal Packing Biological M M Always keep the cold food between Y N Y Y NO Effective control procedures are in
Multiplication/Contamination of 1°C to 5°C during packing. place. So the Contamination with the
Pathogenic micro organisms Maintain high standard of personal identified hazard will not increase to
hygiene. unacceptable levels
Rev./Issue 00/07
Chemical - Cleaning chemical L L Use cleaned and sanitized utensils for Y Y N - NO Contamination with the identified
residues packing. hazard will not increase to
Use only food grade packing material unacceptable levels
for packing food items.
Physical - Extraneous bodies If unable to maintain food between Contamination with the identified
present 1°C to 5°C., consume within 2 hours. Y N N - NO hazard will not increase to
L M unacceptable levels
Transportation Biological L M Always maintain vehicle temperature Y N N - NO Effective control procedures are in
Multiplication/Contamination of between 1°C to 5°C place. So the Contamination with the
Pathogenic micro organisms Keep all food covered. identified hazard will not increase to
Maintain high standard of cleanliness. unacceptable levels
Chemical L L Good Hygienic Practices. Y N N - NO Contamination with the identified
Contamination with cleaning Do not transport any raw or non-food hazard will not increase to
chemicals items with ready to eat cold food. unacceptable levels
Physical L L Always label the item with name, Y N N - NO Contamination with the identified
Contamination with foreign production and expiry date and place hazard will not increase to
bodies of delivery. unacceptable levels
holding stand.
Cold Service Biological M H Maintain the food temperature Y N Y N CCP Since the temperature very close to
Micro organisms Keep separate from raw food. happened very quickly and Further step
Always keep the food covered and in the process may not reduce the
labeled with production and expiry hazard to acceptable levels
Chemical L L date. Y N N - NO Effective control procedures are in
chemicals Follow proper stock rotation - FEFO. identified hazard will not increase to
Rev./Issue 00/07
Physical L L Follow Good Hygienic Practices. Y N N - NO Effective control procedures are in

Contamination with foreign Discard potentially hazardous food place. So the Contamination with the
bodies (PHF) after four hours of display. identified hazard will not increase to
unacceptable levels
Process 3 - Complex Food Process

HAZAR
D DECISION
ANALYS TREE IS IT
?
L S Q Q Q Q
1 2 3 4
unacceptable levels
Rev./Issue 00/07
unacceptable levels
unacceptable levels
unacceptable levels
Rev./Issue 00/07
unacceptable levels
Rev./Issue 00/07

Proper Pest control
chiller.
Rev./Issue 00/07
freezer.
Chemical L L Maintain Proper ventilation. Y N N - NO Contamination with the identified
Contamination with cleaning Store all items 6 inch away from floor hazard will not increase to
chemicals, migration from and wall. unacceptable levels
packing, Ink, pesticide, etc. Follow Proper cleaning practices.
Physical L L Follow good Hygienic Practices. Y N N - NO Contamination with the identified
Contamination with foreign Do not store any chemicals with hazard will not increase to
bodies packing materials. unacceptable levels
Always keep the open packet closed.
Proper Pest control
Contamination with cleaning hazard will not increase to
chemicals unacceptable levels
Rev./Issue 00/07
Physical L M Wash thoroughly with potable water. Y N N - NO Contamination with the identified
Contamination with foreign If the temperature of water is high, hazard will not increase to
bodies put ice. unacceptable levels
washed items.
Maintain high standard of cleanliness.
risk food.
area, if any.
Vegetable & Fruits Biological M H Always follow manufacturer Y Y - - CCP Further step in the process will not
Sanitation Survival of pathogenic Micro instruction. 2 reduce the microbial hazard to
organisms Use 100 ppm chlorine for sanitation - acceptable levels and it is specially
1 tablet per 10 litters’ water, 10 min designed step to eliminate or reduce
contact time. hazard in safe level.
Chemical L L Separate root and leafy vegetables. Y N N - NO Contamination with the identified
Contamination with cleaning / Separate hard and soft skin fruit and hazard will not increase to
sanitation chemicals vegetables. unacceptable levels
If the temperature of water is high,
Physical L M Use ice to bring down the temperature Y N N - NO Contamination with the identified
Contamination with foreign of water to normal. hazard will not increase to
bodies Maintain high standard of cleanliness. unacceptable levels
risk food.
Store the sanitation chemicals
separate.
Rev./Issue 00/07
Defrosting / Thawing Biological M M Follow manufacturer instruction for Y N Y Y NO Effective control procedures are in
of Frozen Foods Multiplication of pathogenic defrosting ready to eat items. place. So the Contamination with the
(Ready to eat) Micro organisms Use separate chiller / area for identified hazard will not increase to
defrosting ready to eat frozen items. unacceptable levels
Maintain the temperature 1ºC to 5ºC
Chemical L L with manufacturer recommended Y N N - NO Contamination with the identified
Contamination with cleaning time. hazard will not increase to
chemicals Always label thawing item with date unacceptable levels
Physical L L In and out. Y N N - NO Contamination with the identified
bodies Follow proper stock rotation - FEFO. unacceptable levels
frosted food.
Pre - Preparation / Biological M M Use Separate area for preparation. Y N Y Y NO Effective control procedures are in
Preparation Contamination of pathogenic Follow separate color coding for place. So the Contamination with the
chemicals ingredients. unacceptable levels
Rev./Issue 00/07
Physical L L Once the preparation is over, transfer Y N N - NO Contamination with the identified
Contamination with foreign the item to chiller or cold holding hazard will not increase to
bodies unit. unacceptable levels
Use Proper PPE
Mixing / Portioning / Biological M M Use Separate area for preparation. Y N Y Y NO Effective control procedures are in
Filling Contamination of pathogenic Follow separate color coding for place. So the Contamination with the
Microorganisms. utensils & cleaning tools identified hazard will not increase to
chemicals. ingredients. unacceptable levels
Physical L L Always keep it covered. Y N N - NO Contamination with the identified
Contamination with foreign Always label the item with hazard will not increase to
bodies. production and expiry date. unacceptable levels
Limit the other’s access.
Use only potable water.
Use proper PPE.
Rev./Issue 00/07
Fermentation / Biological M M Use Separate area for fermentation. Y N N - NO Effective control procedures are in
Proofing Contamination of pathogenic Keep the dough for fermentation as place. So the Contamination with the
Micro organisms per items process description. identified hazard will not increase to
Use only food grade oil/grease for unacceptable levels
pan.
Chemical L L Follow separate color coding for Y N N - NO Contamination with the identified
Contamination with cleaning utensils & cleaning tools. hazard will not increase to
chemicals Prepare items batch wise. unacceptable levels
Physical L L Use only food grade color and Y N N - NO Contamination with the identified
Contamination with foreign ingredients. hazard will not increase to
bodies Always keep it covered. unacceptable levels
Use only potable water.
Use proper PPE.
Cooking Biological M H Make sure the minimum Internal Y Y - - CCP Specially designed step to eliminate or
(Boiling / Frying / Survival of pathogenic Micro Cooking Temp ≥70°C for 2 minutes). 3 reduce the hazard.
Roasting / organisms Separation of raw material and
Grilling .Baking / cooked food.
Reheating) Chemical L L Use calibrated probe thermometer for Y N N - NO Contamination with the identified
Contamination with cleaning monitoring temperature of cooking hazard will not increase to
chemicals unacceptable levels
Rev./Issue 00/07
Physical L L items. Insert Thermometer in food at Y N N - NO Contamination with the identified

Contamination with foreign least a minimum of 30 sec. hazard will not increase to
bodies Do not keep any cooked items unacceptable levels
outside, immediately transfer all
items to designated hot cabin.
Always cover the cooked items and
date.
Use only food grade color and
ingredients.
Room Temperature Biological L M Use Separate area for cooling. Y N Y Y NO Effective control procedures are in
Cooling (of baked Germination of pathogenic Micro Keep the area protected/secured. place. So the Contamination with the
products) organisms Maintain Room temp. < 25ºC. identified hazard will not increase to
Follow separate color coding for unacceptable levels
utensils & cleaning tools
Chemical L L Always keep it covered. Y N N - NO Contamination with the identified
Contamination with cleaning Always label the item with hazard will not increase to
chemicals production and expiry date. unacceptable levels
Physical L L Proper Cleaning & Sanitation. Y N N - NO Contamination with the identified
Contamination with foreign Follow proper stock rotation - FEFO. hazard will not increase to
Limit the other’s access.
Use Proper PPE
Cooling (chilling of Biological L M Use blast chiller for cooling rapidly - Y N Y Y NO Effective control procedures are in
cooked food) Germination of pathogenic Micro Rapid cooling of food to <5°C with place. So the Contamination with the
organisms maximum of 90 minutes. identified hazard will not increase to
Decrease the cooking temperature by unacceptable levels
using Ice bath – decrease the
Rev./Issue 00/07
Chemical L L temperature from 63 °C to 21 °C in a Y N N - NO Contamination with the identified

Contamination with cleaning maximum of 2 hours & from 21 °C to hazard will not increase to
chemicals 5 °C in a maximum of 4 hours. unacceptable levels
Physical L L Always keep it covered. Y N N - NO Contamination with the identified
Contamination with foreign Always label the item with hazard will not increase to
bodies production and expiry date. unacceptable levels
Proper Cleaning & Sanitation
Maintain Good Personal Hygiene
Use Proper PPE
Meal Packing Biological M M Always keep the hot food above 63°C Y N Y Y NO Effective control procedures are in
Multiplication/Contamination of and cold food between 1°C to 5°C place. So the Contamination with the
Pathogenic micro organisms during packing. identified hazard will not increase to
Maintain high standard of personal unacceptable levels
hygiene.
Chemical - Cleaning chemical L L Proper Cleaning & Sanitation. Y Y N - NO Contamination with the identified
residues Use cleaned and sanitized utensils for hazard will not increase to
packing. unacceptable levels
Use only food grade packing material
for packing food items.
Physical - Extraneous bodies Follow Good Hygienic Practices. Contamination with the identified
present If unable to maintain hot food above Y N N - NO hazard will not increase to
L M 63°C and cold food between 1°C to unacceptable levels
5°C, consume within 2 hours.
Transportation Biological L M Always maintain vehicle temperature Y N N - NO Effective control procedures are in
Multiplication/Contamination of between 1°C to 5°C place. So the Contamination with the
Pathogenic micro organisms Always transport hot food items in identified hazard will not increase to
cambro box or hot holding cabins. unacceptable levels
(Alto sham)
Chemical L L Keep all food covered. Y N N - NO Contamination with the identified
Contamination with cleaning Maintain high standard of cleanliness. hazard will not increase to
chemicals Maintain Good Personal Hygiene. unacceptable levels
Rev./Issue 00/07
Physical L L Good Hygienic Practices. Y N N - NO Contamination with the identified

Contamination with foreign Do not transport any raw or non-food hazard will not increase to
bodies items with ready to eat food. unacceptable levels
Always label the item with name,
production and expiry date and place
of delivery.
holding stand.
Hot and Cold Service Biological M H Maintain the cold food temperature Y N Y N CCP Since the temperature very close to
Micro organisms Maintain the hot food temperature happened very quickly and there is no
63°C. further step to control this hazard.
Chemical L L Minimize handling. Y N N - NO Effective control procedures are in
Contamination with cleaning Keep separate from raw food. place. So the Contamination with the
chemicals Always keep the food covered and identified hazard will not increase to
labeled with production and expiry unacceptable levels
Physical L L date. Y N N - NO Effective control procedures are in
Contamination with foreign Proper Cleaning & Sanitation. place. So the Contamination with the
bodies Follow proper stock rotation - FEFO. identified hazard will not increase to
Discard potentially hazardous food
(PHF) after four hours of display.
Room Temperature Biological L M Use Separate area for service. Y N N - NO Effective control procedures are in
Service Germination of pathogenic Micro Minimize Handling. place. So the Contamination with the
organisms Maintain Room temp. < 25ºC. identified hazard will not increase to
Always keep it covered. unacceptable levels
Chemical L L production and expiry date. Y N N - NO Contamination with the identified
Contamination with cleaning Proper Cleaning & Sanitation. hazard will not increase to
Rev./Issue 00/07
Physical L L Maintain Good Personal Hygiene. Y N N - NO Contamination with the identified

Contamination with foreign Follow good Hygienic Practices. hazard will not increase to
bodies Limit the other’s access. unacceptable levels
Use Proper PPE

NCC-IMS-FM-05-01 - Food Hazard Analysis Record Is7.0

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NCC-IMS-FM-05-01 - Food Hazard Analysis Record Is7.0

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NATIONAL CATERING COMPANY LIMITED – SOLE PROPRIETORSHIP L.L.C. Doc. No.

FOOD HAZARD ANALYSIS RECORD Page 1

Process 1 –Hot Serving Food Process

FOOD HAZARD ANALYSIS RECORD Page 2

Chemical L L Good Personal Hygiene. Y N N - NO Contamination with the identified

FOOD HAZARD ANALYSIS RECORD Page 3

FOOD HAZARD ANALYSIS RECORD Page 4

Chemical L L Maintain proper Air circulation. Y N N - NO Effective control procedures are in

FOOD HAZARD ANALYSIS RECORD Page 5

Physical L L Follow good Hygienic Practices. Y N N - NO Contamination with the identified

FOOD HAZARD ANALYSIS RECORD Page 6

Physical L L Proper Cleaning & Sanitation. Y N N - NO Contamination with the identified

FOOD HAZARD ANALYSIS RECORD Page 7

FOOD HAZARD ANALYSIS RECORD Page 8

FOOD HAZARD ANALYSIS RECORD Page 9

FOOD HAZARD ANALYSIS RECORD Page 10

Process 2 - Cold Serving (No Cook) Food Process

FOOD HAZARD ANALYSIS RECORD Page 11

Physical L L Do the de-boxing while receiving. Y N N - NO Effective control procedures are in

FOOD HAZARD ANALYSIS RECORD Page 12

Physical L M Good Personal Hygiene. Y N N - NO Contamination with the identified

FOOD HAZARD ANALYSIS RECORD Page 13

FOOD HAZARD ANALYSIS RECORD Page 14

Chemical L L Y N N - NO Contamination with the identified

FOOD HAZARD ANALYSIS RECORD Page 15

Physical L M If the temperature of water is high, Y N N - NO Contamination with the identified

FOOD HAZARD ANALYSIS RECORD Page 16

FOOD HAZARD ANALYSIS RECORD Page 17

FOOD HAZARD ANALYSIS RECORD Page 18

Physical L L Follow Good Hygienic Practices. Y N N - NO Effective control procedures are in

Process 3 - Complex Food Process

FOOD HAZARD ANALYSIS RECORD Page 19

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FOOD HAZARD ANALYSIS RECORD Page 21

Physical L L Maintain Good Personal Hygiene. Y N N - NO Effective control procedures are in

FOOD HAZARD ANALYSIS RECORD Page 22

FOOD HAZARD ANALYSIS RECORD Page 23

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FOOD HAZARD ANALYSIS RECORD Page 25

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Physical L L items. Insert Thermometer in food at Y N N - NO Contamination with the identified

FOOD HAZARD ANALYSIS RECORD Page 28

Chemical L L temperature from 63 °C to 21 °C in a Y N N - NO Contamination with the identified

FOOD HAZARD ANALYSIS RECORD Page 29

Physical L L Good Hygienic Practices. Y N N - NO Contamination with the identified

FOOD HAZARD ANALYSIS RECORD Page 30

Physical L L Maintain Good Personal Hygiene. Y N N - NO Contamination with the identified

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