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FATIN BINTI AHAMAD SALINA BINTI HANG JEBAT NURHUDAYANTI BINTI MOHD YUSUF WAN NURELISHA FIFIYANA BINTI

W. MAHAMAD

A

scientific and systematic approach for enhancing the safety of foods from primary production to final consumption through identification, evaluation and control of hazards which are significant for food safety. Objective:
 To improve the safety of food produced  To investigate food handling practise  Promote training for both food inspectors and

hawkers  Can be used to give campaigns for the public.

health

education

INGREDIENTS flour sugar salt condensed milk eggs margarine water

 Dissolve sugar and salt in water. Add milk, egg

and flour and blend well. Add the margarine.  Knead the dough until smooth and no longer sticky. Divide dough into 70 g pieces.  Shape the dough into balls and coat with margarine. Cover the dough and leave for about five hours or overnight.  Gently press the dough with palm, stretching it slightly. Hold the dough and stretch to expand the dough piece. Repeat this step for about eight times.  Finally you should get a piece of thin sheet of dough. Fold up or coil into a lump.

salt

suga r CCP dissolv e

water

flour

eggs CCP mixin g

Condens ed milk CCP

margarin e CCP

CCP CCP CCP CCP CCP CCP CCP CCP

kneading dividing & shaping storage Pressing, stretching & holding frying storage serving

CRITICAL OPERATIO N

POTENTI AL RISK

CCP

MONIT ORING PROCE DURE

RECORDE D

FREQUEN CY

SPECIF ICATIO N •Food Reg. 1985, Part viii (sec 43, 82, 118, 171, 283, 185)

RAW MATERIA L •Flour •Sugar •Salt

PHYSICAL

• foreign matter ex: dust, hair, dirt

•Storage sanitatio n -Stored in unhygie nic place

• visual
inspecti on •Stock checkin g

•Stock list

• daily •monthl y

PERSO N RESPO NSIBLE • food handler •supervi sor •AEHO

CORRECTI VE •ACTION • stored in closed cabinet •Spread in different closed container

•Condens ed milk

PHYSICAL • damage can •Storage temp. •Exposure time to room temp. CHEMICA L •Can surface reaction with

•Storage system - Stored in specific temp. & limit the exposur e period to environ ment

•visual inspec tion
•Stock checkin g

•Stock list •Time & temp.

•Daily •Monthl y

•refrig eratio n

•Food Reg. 1985, Part viii (sec 43, 82, 118, 171, 283, 185)

• food handler •supervi sor •AEHO

• check can before purchase stock • stored in suitable condition

Margarine

PHYSICAL • foreign matter ex: dust, hair, dirt
BACTERIOLOGICA L

• storage containe r Uncover containe r

•Visual inspection •sampling

• analysis result

•monthly

•Food Reg. 1985, Part viii (sec 43, 82, 118, 171, 283, 185)

• food handler •AEHO

•store material in the proper container

• mould

•eggs

PHYSICAL • faeces BACTERIOLOGIC AL • salmonella thyphi

• cleanin g process

•Visual inspection

• storage procedure

•Daily •monthly

Food Reg. 1985, Part viii (sec 43, 82, 118, 171, 283, 185)

•Food handler •AEHO

• wipe with wet napkin

•water

PHYSICAL • foreign matter ex: dust, hair, dirt CHEMICAL •Detergent BACTERIOLOGIC AL •E.Coli •S. Aureus

•Water supply sanitati on

•Visual inspecti on •Water sample

• investig ation report

•Daily •Monthly

• Food
Reg. 1985, Part viii (sec 43, 82, 118, 171, 283, 185)

•Food handler •AEHO

•Use clean and treated water supply

PREPAIRATION •dissolvi ng •mixing •kneadin g

PHYSICAL • foreign matter ex: dust, hair, dirt CHEMICAL •Detergent residue
BIOLOGIC

•Cross contami nation from food handler •Introduc e of foreign material •Utensil contami nation

•Sample analysis •Food handler hygiene •Utensils sanitatio n& hygiene

•investig aon report

-daily -monthly

-Food Act 1983 (sec. 10 --Comply with food hygiene practice

Food Handler AEHO

AL •E.coli •S.aureus

-wash hand before handling Food and often during food preparatio n -wash and sanitize all the equipmen t -wash hand before handling Food and often during food preparatio n -wash and sanitize all the equipmen t

•Dividing & shaping •Pressing , Stretchin g& Holding

PHYSICAL • foreign matter ex: dust, hair, dirt CHEMICAL •Detergent residue BIOLOGIC AL •E.coli •S.aureus

•Cross contami nation from food handler •Introduc e of foreign material •Utensil Contami nation

•Sample analysis •Food handler hygiene •Utensils sanitatio n& hygiene

•investig aion report

-daily -monthly

-Food Act 1983 sec. 10 --Comply with food hygiene practice

Food Handler AEHO

•Frying

PHYSICAL • dust
CHEMICAL

• reuse oil

• introduci ng of foreign matter • reuse oil lead to cancer

•Sample analysis

•Analysis report

•daily

•Limitati on of using oil

Food handler

limit the use of oil •Monitor the environme nt

STORAGE & SERVING

PHYSICAL

•foreign matter •dust BIOLOGI CAL •E.coli •S.Aureu s

•Cross contami nation from food handler •Introduc e of foreign material •Utensil contami nation •Time and temperat ure

•-sample analysis •Utensil o hygiene and sanitatio n •Temper ature and time control •Food handler SOP

•Time & temperat ure schedule •Analysis result

•daily •monthly

-Food Act 1983 (sec. 10 --Comply with food hygiene practice

•Food handler •AEHO

•Serve in correct way •Stored in proper way -Use containe r which is can retain the temperat ure -Maintain the hygeine and sanitatio

INGREDIENTS  Toor dal  Tomatoes  Onion  Garlic  Ginger  Green chili  Curry powder  Turmeric powder  Chili powder  Curry leaves  Oil  Salt

DHAL GRAVY PROCESS
Boil the toor dhal in the cooker. In the blender, grind together two onions,

garlic, ginger, curry leaves, tomatoes, curry powder and the red chillies or powder. Slice the other onion finely. Melt the butter in a pan and fry the sliced onion . When the onions are turning a little brown. All the water should have evaporated and the paste should be dry. Now add the boiled dhal to it Add a little water to make a gravy. Add salt to taste and boil for a while till you get the required consistency.

toor dal onion garli c ginge r Curry leave tomatoe s Curry powde r Turmeri c powder Gree n chili Chili powde r
CC P CC P e

CC P

boil

slic

CC P

blende d

fr y
CC P

CC P

wate r

salt

oil

boil

CC P

servin g

CC P

storag e

CC P

CRITICA L OPERAT ION 1)RAW MATERIA L -Toor dal -Union -Garlic -Ginger -Green chili -Curry powder -Turmeri c powder -chili powder -curry leaves -Salt -Tomato es -Oil

POTENT IAL RISK

CCP

MONITO RING PROCED URE -sample analysis -visual inspectio n

RECORD ED

FREQUE NCY

SPECIFI CATION

PERSON RESPON SIBLE

CORREC TIVE •ACTION

PHYSICA L -hair -dust -rodent -pest CHEMICA L -cleaning chemical -metal and environ ment pollution BIOLOGI CAL E.coli S.Aureus

-storage condition -Poor water supply during washing -Processi ng procedur e

-Stock list

-Daily (food handler) -Monthly (AEHO)

- Food Reg. 1985, Part viii (sec 43, 82, 118, 171, 283, 305,308)

-AEHO - Food handler

-food handler follow the SOP. -store material in the proper containe r and place -Separat e wet and dry food -Use clean and treated water supply

BLENDIN G

PHYSICA L -contami nation from blender (dust, foreign matter, Insect) CHEMICA L -washing detergen t on the blended or knife. BIOLOGI CAL -E.coli -S. aureus

-Contami nation from improper washing -Introduc e of foreign material -Use untreate d water or contami nated water to wash the blender or it doesn’t wash anymore

-Sample analysis -SOP -Utensils hygienic and sanitatio n --visual inspectio n

--analysi s result

-daily -monthly

-Comply with food hygiene practice

-AEHO -food handler

-wash hand before handling food and often during food preparati on -wash and sanitize all surface and equipme nt

SLICING

PHYSICA L -knife -contami nation on copping board during slicing. -washing detergen t on knife BIOLOGI CAL -E.coli -S. aureus

-Procesi ng procedur e -Working surface conditio n -Water supply

-Sample analysis -Food handler hygiene -Working surface conditio n -Utensils sterilizat ion

-Analysis result

-daily -mounthl y

-Food Act 1983, Part ii (sec 10)

-AEHO - Food handler

-wash hand before handling food and often during food preparat ion -wash and sanitize all surface and equipme nt

BOIL FRY

PHYSICAL -foreign matter CHEMICAL -dish washing detergent -reuse oil (trans fat) BIOLOGICA L -E.coli -salmonella -S.aureus

-Contamina ted pan or pot -Processin g procedure

-sample analysis -temperatu re

-condition of equipment -temperatu re

-Daily (food handler) -Monthly (AEHO)

- Food Act 1983, Part ii (sec 10)

-AEHO - Food handler

-withstand boiling at least 30 minutes -center temperatur e of 75°C. -food reheated for immediate consumptio n should be heate to at least 82°C

STORAGE SERVING

PHYSICAL -foreign matter -dust CHEMICAL -dish washing detergent BIOLOGICA L -E.coli -salmonella -S.aureus

-cross contaminat ion from refrigerator -Expose to environme nt(uncover ed container)

-sample analysis -Temperatu re control

-Time & temperatur e

-daily -monthly

- Food Act 1983, Part ii (sec 10)

-AEHO - Food handler

-keep at safe temperatur e -separaed raw material and cooked food -keep kitchen clean -serving utensils must be stored properly -always cover the food

THANK YOU..