Tabel Hazard dan Critical Control Point (CCP)

Pengolahan s
No. Proses Bahaya (Hazards) Critical Control Point Control Measure Critical Limit
1 Distribusi Bahan Bacteria, human contact,  cooking preparation  labeling materials based on type  the beef must be fresh
street pollution  bring material outside  name the dish, serving function  check the quality of cauliflower and other veggies
kitchen make sure its not withered
 cleaning the materials  Packed Seasoning and devided it based on type
properly

2 Penyimpanan bahan Human contamination, When storing the material Storing the material based on the type and keep meat in temperature of 28-30 f, meat should store in
contamination from other especially meat place, ex: meat-freezer, veggies-chiller the coldest part of refrigerator, since bacteria begins growth
materials at about 40-50f

3 Membersihkan Bacteria and viruses Opening package, wash it and Devide the wet and dry ingredients, not all Meat shouldnot be soaked especially for steak, always keep
contaminated from human store it ingredients can be washed to clean. it dry
contact and other chemical
4 memasak Contamination from cooks Cooked the veggies with out Wear proper uniform, cooked the meat in Not cooking the meat when its still freezing, let it cool
washing it propper temperature Give seaosening and grill

Wash the veggies and cooked in proper way

5 Penyimpanan hangat Contamination insect and Store food in proper storage Maintain the storage, makesure to use Store cooked meat in chiller only for 1-2 days
mouister clean container that haven’t use for other
ingredients related
6 Plating human contamination Use gloves for serves

7 Delivery to customer Human contamination When arraging food to buyer Use clean gloves