HACCP

KNOWLEDGE
Meaning of HACCP

IS A SYSTEMATIC PREVENTIVE APPROACH TO FOOD

SAFETY FROM BIOLOGICAL, CHEMICAL, AND PHYSICAL
HAZARDS IN PRODUCTION PROCESSES THAT CAN CAUSE
THE FINISHED PRODUCT TO BE UNSAFE, AND DESIGNS
MEASUREMENTS TO REDUCE THESE RISKS TO A SAFE
LEVEL.
HACCP Basic Knowledge
1. Characteristic of potentially hazardous food
Food is often Moist
High in Protein
Has a Neutral or Slightly acidic pH
2. Identify three types of Hazzard
Biological Hazard
Chemical Hazard
Physical Hazard
3. How Food Become un-safe
Time-temperature Abuse
Cross Contamination
Poor Personal Hygiene
Bacteria (Microbiological)

“F-A-T-T-O-M”

1. FAT
2. ACID
3. TEMPERATURE
4. TIME
5. OXYGEN
6. MOISTURE
 HACCP Basic Knowledge
4. DANGER ZONE: 5C-65C
5. BACTERIA MULTIPLY EVERY 20 MINS
(1-2-4-8-16-32-64 ETC)
6. CLEAN AS YOU GO
7. ALWAYS CLEAN WITH DISPOSABLE TISSUE NOT
WITH TOWEL
8. ANY FOOD ITEMS IS PROHIBITED TO BE PLACE ON FLOOR
Personal Hygiene:
1. ALWAYS HAVE SHORT HAIR AND NAIL
2. WASH HAND EVERY 20 MIN, WASH HAND FOR 20 SEC WITH WARM SOAP
WATER
3. ALWAYS CHANGED CLOTH AND SOCKS EVERYDAY
4. ALWAYS WEAR HAIRNET OR HAIR COVER
5. NO MOUSTACHE OR BEARD ALLOWED
6. ALWAYS POLISH YOUR SHOES
7. ALWAYS USE PLASTIC SPOON FOR TASTING FOOD
8. ALWAYS WEAR HAND GLOVES
9. USE BLUE BAND AID TO COVER WOUND
10. EAT/DRINK AT KITCHEN PREMISES IS PROHIBITED
11. WASH YOUR HAND AFTER TOUCH NOSE,HAIR, FACE, AND COME FROM
REST ROOM
12. ALL JEWELLERY IS PROHIBITED
13. TOWEL IS USED TO HANDLE HOT FOOD, NOT TO WIPE OR CLEAN TABLE
Suppliers:

1. LICENSED APPROVED SUPPLIER ONLY

2. EVERY 6/12 MOS - AUDIT IN THEIR PREMISES
 Receiving Area:
1. 9-11AM TIME FOR RECEIVING FRESH PRODUCT
2. 1-3PM TIME FOR RECEIVING DRY ITEM
3. RECEIVING AREA TEMP MUST BE 22C-25C
4. TRUCK MUST BE CLEAN AND WASH PERIODICALY
5. FROZEN TRUCK TEMP MUST BE -18C -15C
6. CHILLER TRUCK TEMP MUST BE 0C-5C
7. APPROVED TEMPERATURE FOR DAIRY PRODUCT: 0C-5C
8. VEGETABLE ITEM: 5C-
8C
9. MEAT/FISH/SEAFOOD:
0C-5C
10. FROZEN ITEMS -18C -
12C
11. CAN/JAR OR ANY DRY ITEM NEED TO BE CLEAN AND IN GOOD SHAPE (NO CHIP, TEAR,
BROKEN)
12. ALL ITEMS MUST HAVE LABEL (PRODUCTION, EXPIRY, MADE IN PLACE)
13. ALL VEGETABLE MUST BE SANITIZE AT THE RECEIVING AREA
14. ALL EGGS MUST BE SANITIZED AND TRANSFER TO PLASTIC RACK BEFORE ENTERING
PREMISES
15. ALWAYS BRING INSIDE HIGH RISK FOOD 1ST THEN THE REST
 Storing:
1. ALL CHILLER TEMP MUST BE 0C-5C
2. ALL FREEZER TEMP MUST BE -18 -15C
3. DRY STORE TEMP MUST BE 22C-25C
4. FOOD MUST BE KEPT MINIMUM 15CM FROM FLOOR AND CEILING, 5CM FROM WALL,
30CM FROM COMPRESSOR
5. EGG MUST BE KEPT SEPARATE IN DESIGNATED CHILLER TEMP 0C-5C
6. NO CARTOON ALLOWED ENTERING KITCHEN (EXPECT DESIGNATED AREA @DRY
STORE)
7. ALL FOOD TO BE STORE AT CHILLER MUST BE COVERED WITH CLING FIL OR PLASTIC
COVER
8. DO NOT OVERLOAD CHILLER AS IT WILL MAKE AIR FLOW DOESNT WORK PROPERLY
PLEASE SEE DIAGRAM BELOW
herbs
salad/lettuce
fruits
vegetable
root vegetable
9. BEEF, CHICKEN, POULTRY MUST BE KEPT IN SEPARATE RACK DO
NOT STACK EACH OTHERS
10. ALWAYS DO FIFO (FIRST IN FIRST OUT)
11. STORE FOOD IN CHILLER FOR 2 DAYS WITH LABEL (NAME, PROD, EXP)
12. DRY FOOD CAN BE KEPT FOR MAX 1 MONTH AFTER OPENING
13. GLASS AND ANY BROKEN ITEMS SHOULD BE KEPT AT THE VERY BOTTOM PART

small package items

canned/jar items
glass items
 Thawing:
1. ALL THAW FOOD MUST BE KEPT IN CHILLER WITH 0C-5C
2. THAW FOOD IN A CONTAINER SO WATER WONT DRIP
3. ALWAYS THAW IN SMALL BATCH TO LET DEFROST FASTER
4. ALWAYS PUT LABEL DATE,TIME OF STARTING
5. ALWAYS PLACE THAW ITEMS AT THE BOTTOM SHELVES OF THE RACK
6. COOK FOOD DIRECTLY AFTER THAWED
7. MAXIMUM THAW FOOD IS 4 DAYS IN CHILLER
8. TIME THAWING FOOD SEE BELOW:
9. DO NOT DEFROST AT ROOM TEMPERATURE
10. IN URGENT MATTER IT IS ALLOWED TO THAW FOOD UNDER RUNNING

WATER WITH 4HR MAXIMUM FOOD SHOULD BE COOKED

Items Min Max

X
Whole Beef Cut (rump/sirloin/ribeye) 2 days 4 days
Whole Chicken 1 day 3 days
Chicken Fillet 1 day 2 days
Whole fish 1 day 3 days
Fish Fillet 1 day 2 days
Cut Vegetables 1 day 1 day
Preparation:
1. SANITIZED WORKING AREA BEFORE WORK
2. MAKE SURE ONLY PREPARE ITEMS THAT WONT CONSUME

TIMING MORE THAN 20 MINS

3. ON BIGGER QUANTITY TO BE PREPARED, TAKE ITEMS
LITTLE
BY LITTLE
4. USE COLOR CODED FOR CHOPPING BOARD, KNIFE AND
5. Make sure temperature of working area
CONTAINER
between 22c-25c
6. Cut items equally so it will have the same time
on cooking progress
7. Always wear gloves in every task
8. Change glove when touching different food to
prevent cross contamination
Cross Contamination
TRANSFER OF BACTERIA FROM ONE PLACE TO ANOTHER

HOW TO PREVENT CROSS

CONTAMINATION:
1.Wash your hand frequently
2.Always Prep with Color Coded
3.Always Wash your Utensils each every Batch of Preparation
4.Check Pest Manifestation
5.Keep Food Closed with Proper Lid
Cooking:
1. PLEASE SEE TEMPERATURE BELOW:

55 c Roast Beef/Steak
63 c Seafood/Beef/Lamb/Pork
69 c Ground Product: Nugget, Burger
74 c Chicken, Stuffed Meat, Pasta with Egg
2. ALWAYS USE INFRARED AND PROBE THERMOMETER TO
DOUBLE CHECK
Cooling Down
1. COOL DOWN HOT FOOD WITH ICE BATH AND STAINLESS
STEEL CONTAINER WITH COVER
2. TEMPERATURE SHOULD COOL DOWN TO >5C IN 90 MINUTES
3. KEEP STIRRING WHILE COOLING DOWN TO MIX TOP
SURFACE WITH DEEP INSIDE
Re-heating

1. ALWAYS RE HEAT COOKED FOOD AT MIN

TEMPERATURE 75C FOR 15MIN
2. DISCARD 4 HRS AFTER REHEATED
Cold/Hot Holding:
1. MAKE SURE FOOD WARMER SET AT TEMPERATURE OF 75C
2. MAKE SURE FOR COLD AREA BUFFET CHILLER SHOW
TEMPERATURE
OF 0C-5C
3. SAFE TEMPERATURE FOR HOT FOOD MIN 65C
4. SAFE TEMPERATURE FOR COLD FOOD BETWEEN 3C-8C
5. CHECK TEMPERATURE EVERY 2 HRS
6. DISCARD FOOD AT BUFFET DISPLAY AFTER 4 HR (NO EXCEPTION) –

FOR HOT BUFFET

7. DISCARD FOOD AT BUFFET DISPLAY AFTER 2 HR (NO EXCEPTION) –

FOR COLD BUFFET

8. USE CLEAN AND SANITIZED THERMOMETER TO CHECK THE
TEMPERATURE/OR USE INFRARED THERMOMETER
9. ALWAYS WEAR GLOVE IN SERVING READY TO EAT FOOD OR
SERVING GUEST
10. MAKE SURE DISPOSABLE TOWEL IS AVAILABLE
Potwashing:

1. USE 3 SINK (WASH,RINSE, SANITIZE)

2. WASH WITH WATER TEMP 43C-49C
3. RINSE WITH WATER TEMP 43C-49C
4. SANITIZE WITH WATER TEMP 24C-49C
5. THEN AIR DRY, PLACE ON RACK UPSIDE DOWN OR HANG
Dishwashing:
1. MAKE SURE WASH TEMPERATURE 55C-65C
2. MAKE SURE FINAL RINSE 82C-86C
3. PLATE EXIT FROM DISHWASHING AREA MUST HAVE 71C
TEMPERATURE AT SURFACE
4. CLEAN DISHWASHING MACHINE EVERYDAY
5. PLACE ON PLATE RACK BEFORE POLISHING
Clean your Work Area:
1. USE SOAP TO CLEAN YOUR TABLE AND WIPE AFTER
2. AND USE SANITIZER BEFORE USE AGAIN
Using Ice Machine
1. ALWAYS PLACE ICE SCOOP WITH SANITIZER CONTAINER
NEXT TO MACHINE
2. ALWAYS USE ICE SCOOP TO TAKE ICE CUBE
3. DO NOT PLACE CONTAINER FOR ICE ON FLOOR
Pest Infestation:
1. ALWAYS HAVE 1 MONTH OR REGULAR CHECKING FROM
PEST MANAGEMENT
2. CALL PEST CONTROL DIRECTLY IF ANY PEST PRESENCE
3. PEST (ANT, COCKROACH, BEE, FLY, RAT, CAT, ETC)

X X X X
Thermometer Calibration:
1. USE BOILING WATER AND PLACE THERMOMETER FOR
ABOUT 3 SECOND AND TEMPERATURE SHOULD SHOW 100C-101C
2. USE ICE AND LITTLE WATER MIX IN A CONTAINER AND TEMPERATURE
SHOULD SHOW 0C-1C
Allergen:

A SUBSTANCE THAT CAUSES AN

ALLERGIC REACTION.
Common Cause of Allergen:
1. CEREAL CONTAIN GLUTEN
2. CRUSTACEAN,FISH MOLLUSC
3. EGG
4. SOYBEAN
5. MILK AND PRODUCT
6. GROUND NUT (PEANUT)
7. TREE NUT (MACADAMIA, ALMOND, HAZELNUT, WALNUT, CASHEW,
PECAN, BRAZIL, PISTACHIO, QUEENSLAND NUT)
8. CELERY
9. MUSTARD
10. SESAME SEED
11. SULPHUR DIOXIDE AN SULPHITES AT CONCENTRATION >10MG/KG
How to Handle Allergen products:
1. MAKE SURE ALWAYS USE SEPARATE UTENSIL AND
EQUIPMENT
2. ALWAYS HAVE SEGREGATION WORK AREA (ALLERGEN AND
NON ALLERGEN ITEMS)
3. WEAR GLOVES ALL THE TIME
4. DOUBLE CHECK ALL VEGETABLE BEEN WASHED PROPERLY
 HACCP Test
TRUST YOURSELF, AND BE PROUD OF
YOURSELF