FILAMER CHRISTIAN UNIVERSITY

5800, Philippines
COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT
Bachelor of Science in Hospitality Management

THC 2
Risk Management as Applied to Safety, Security, and Sanitation

CHAPTER 2
WORKPLACE HYGIENE PROCEDURE

HYGIENE RISKS

1. Poor Personal Hygiene

One of the leading causes of foodborne illness is poor employee hygiene. It also has a significant
impact on the overall perception of the cleanliness of the food establishment.

Five common foodborne pathogens spread by food handlers. According to the CDC, and FDA are:
 Hepatitis A
 Salmonellosis
 E. coli infection
 Shigellosis
 Norovirus

These illnesses are highly contagious, often spreading through food contamination by an infected person's
unwashed feces. This can occur during food preparation or through direct contact.

2. Poor Work Practices

Poor workplace hygiene and inadequate cleaning pose significant risks in any environment, especially in
food handling settings. Neglecting best practices can lead to employee infections, food contamination,
and health and safety issues.
Employees can be exposed to infection through various means:

 Airborne: Infected individuals can spread viruses and germs through sneezing or coughing.
 Direct Contact: Contact with an infected person's blood or bodily fluids can transmit infection.
Indirect Contact: Touching contaminated objects or surfaces can also lead to infection.
Importance of a Hygienic Workplace Policy: Implementing and maintaining a strict hygienic workplace
policy is crucial. This ensures all employees follow the same standards, creating a clean and safe
environment for everyone, including employees, guests, customers, and visitors.

3. Inappropriate Cleaning and Housekeeping Practices

Not all cleaning reduces contamination, and bad cleaning tends to increase contamination.

The following are indications of a weak cleaning system:

 Floors are not fully dry

 Spills are left unattended
 Cleaning product has built up residues
 Cleaning equipment is left on the walkways

4. Vermin

Flies and cockroaches are common pests in food establishments, posing a serious health risk as they can
carry diseases like typhoid, cholera, and dysentery.

Pest Control Essentials:

 Sanitation: Maintaining a clean and sanitary environment is crucial for pest control.
 Pest Management: A reliable pest management process is essential to address and prevent
infestations.
 Proactive Approach: Management must take a proactive approach to protect the business from
pests.
 Ongoing Cycle: Pest control is an ongoing process, requiring regular monitoring and action.

Here are some signs that pests may be present in your area:
 Flies: Larvae found around drains and garbage bins indicate a fly infestation. Flies reproduce
quickly, so prompt action is needed.
 Cockroaches: Strong, unpleasant odors and coffee ground-sized droppings are evidence of
cockroaches. They often hide behind or under kitchen equipment.
 Rodents: Tiny droppings, dark rub marks around baseboards, and gnawed food products are
signs of rodent activity.

GARBAGES AND CONTAMINATED WASTES

Incorrect disposal of waste from the kitchen, dining area, and storage areas could result in
contamination. They might invite vermin, flies, and other insects that could contaminate the food and
water supply by coming into contact with it.
IMPLEMENT AND CONTROL HYGIENE PROCEDURES

While every business has its own cleaning and sanitizing procedures, some general rules apply to ensure
food safety.
These rules come from three sources:
1. Laws and Regulations: Government-mandated standards for food safety.
2. Company Policies: Internal rules that may go beyond legal requirements.
3. Internal Systems: Additional practices implemented by some workplaces to optimize food safety.
Everyone involved in food handling must follow these guidelines to maintain a safe and healthy
environment.

GENERAL REQUIREMENTS ON HYGIENE PROCEDURES

1. Personal Hygiene

Every employee is responsible for ensuring that all prepared and served food is free of harmful
substances. As a result, they have specific responsibilities for their health and hygiene. These may include
the following:

• Taking a bath every day

• Hand washing with lukewarm water (approximately

100°F) on a regular basis, scrubbing vigorously for at least 20 seconds off their arms and hands•
Trimmed, cleaned, and unpolished fingernails

• The hair must be shampooed regularly and neatly tied up with hair ties.

• Brushing teeth daily, flossing, and using mouthwash are all examples of proper dental care.

• Clean-shaven or have neatly trimmed beards or mustaches.

• Wearing clean and fresh clothes every day.

• Not chew gum, smoke, or drink inside the working areas.

• Wearing single-used disposable gloves (when handling raw and ready-to-eat foods).

• Wear suitable clothing and PPE.

2. Safe and Hygienic Food Handling

• Inspect the food deliveries; this includes taking the appropriate temperature and performing a visual
inspection before accepting the food item. Accept only if the food items meet the receiving criteria and
reject if they do not meet the bare minimum.

• Inspect the food delivery vehicle - check that it is clean and is a dedicated food delivery vehicle.
• Potentially hazardous food must stay out of the danger zone.

• Practice the "First In, First Out" inventory method.

• Any contaminated food is thrown out; this includes contamination from customers coughing or sneezing
over the food.

• Use a color-coded cutting board for each food item.

3. Cleaning and Sanitation

• Conduct a regular cleaning schedule. This program includes the specific person in charge of cleaning,
how often a particular area needs to be cleaned, how it is to be cleaned, and what chemicals and
equipment are to be used when cleaning.

• Clean and sanitize equipment and utensils after every use.

• Utensils for eating and drinking must be clean and safe to use right before they are used.

• Use appropriate cleaning and sanitizing chemicals according to the manufacturer's instructions.

• Store cleaning and chemical products in their proper storage areas, away from the food storage and
preparation areas.

• Food-contact surfaces may need to be cleaned and sanitized if they have been used for long periods to
prepare or process potentially hazardous foods.

• Use PPE when using chemicals.

4. Vermin Control

• The food establishment's layout, design, and construction must be approved by legislation to permit
good hygiene practices. This includes protection against contamination and pests. It must be kept clean
and in good repair and condition.

• To avoid accumulation, food waste should be removed immediately and placed in a tightly closed,
sturdy container free of animals and pests.

• Food waste containers should be kept clean and sanitized.

• Make sure to inspect food supplies for the presence of insects and pests before accepting and placing
them in the storage area.

• Food establishments must acquire adequate screening to prevent pests from entering the vicinity.

5. Quality and Protection of Food

• All foods must be acquired from reputable suppliers approved by a local health authority.

• All food and food materials should be transported in sanitary vehicles equipped with tightly covered
containers.

• Perishable foods like meat, fish, and poultry should be kept at a temperature below 7°C (45°F). Hot
foods should be kept at 60°C (140°F) and above.

• All food items displayed at the counter must be contaminant-free.

• Food-contact utensils must be cleaned and sanitized after every use.

6. Food Service Spaces

• Floors, walls, and ceilings should be made from concrete or other impervious, easily cleaned materials.

• Ceilings should be dustproof and washable.

• Lighting should be free from glare and well distributed to avoid casting shadows.

• Colored lights and bulbs in the food display areas are prohibited.

• Adequate ventilation must be provided to prevent excessive heat and the formation of excess moisture.

7. Sanitary Facility Requirements

• A hand-washing facility should have an adequate and clean supply of water. It is installed in a location
accessible to the customers.

• Properly clean and sanitized toilet facilities for males and females should be provided in the properly
located areas.

It should be equipped with enough washbasins and an adequate supply of clean running water.

• Toilets must be well lighted and ventilated.

• Toilet doors must be self-closing and open outward.

8. Water Supply

• The water supply should be adequate, clean, and potable.

The quality of water should meet the Philippine National Standard for Drinking Water.

• Hot and cold running water should be provided in the food preparation areas, areas for utensils and
equipment.

• Bottled drinking water should be handled, stored, and protected from contamination.
9. Sewage Disposal and Drainage

• All sewage discharged from food establishments shall be disposed of in a public sewage system.

• A grease trap shall be used and installed outside the food establishment.

• Segregate waste in a washable, cleaning, impervious materials, and tight-fitting cover

• Dispose of garbage regularly by a municipal, city or private collection

• Open burning of refuse is prohibited.

• Refuse are separated as follows:

Recyclables (dry papers, cardboard, plastics, rubbers, glasses, metals and minerals.)
Trashes (ashes, rice hulls, husks, shells, cobs, paper, cardboard.)
Food Materials (food leftovers, kitchen/cooking wastes, food washings, vegetable trimmings, fruit
peelings, eggshells, bones, entrails, and fish gills.)
• Refuse should be stored in a manner that no insects, animals, and pests have no access.

• All waste receptacles should be cleaned, sanitized and dried regularly. It should be equipped with the
plastic lining.

10. Vermin Control

• Food storage, preparation, and service should be constructed and maintained to exclude vermin.

• All openings should have a protective screen made of non-corrosive materials.

• Doors should be self-closing, tight fitting.

• A regular vermin abatement program must be managed.

• Good housekeeping and cleaning must be observed at all times.

11. Equipment and Utensils

• A three-compartment sink should be provided for manual washing and sanitizing of utensils and
equipment.

• Sinks must be constructed of smooth, easy-to-clean, and noncorrosive materials.

• Old utensils, cracked glasses should not be used and should be discarded.

SUMMARY
This document outlines essential workplace hygiene procedures for food establishments to ensure food
safety and customer well-being. It covers a range of topics, including:

Hygiene Risks:
• Personal Hygiene: Emphasizes the importance of personal hygiene practices for food handlers,
including handwashing, bathing, clean clothing, and covering coughs and sneezes.
• Work Practices: Highlights the need for a hygienic workplace policy, proper food handling practices,
and a clean and organized work environment.
• Cleaning and Housekeeping: Stresses the importance of regular cleaning schedules, appropriate
cleaning chemicals, and proper storage of chemicals.
• Pest Control: Emphasizes the need for a comprehensive pest control program to prevent infestations.
Implementation and Control of Hygiene Procedures:
• General Requirements: Outlines general requirements for hygiene procedures, including personal
hygiene, safe food handling, cleaning and sanitation, vermin control, food quality and protection, food
service spaces, sanitary facilities, water supply, sewage disposal and drainage, vermin control, equipment
and utensils.

Key Points:
• Compliance: Adheres to all relevant legislation, company policies, and internal safe food handling
systems.
• Proactive Approach: Takes a proactive approach to hygiene and pest control.
• Ongoing Process: Hygiene and pest control are ongoing processes that require consistent attention and
maintenance.

Conclusion:
By implementing these practices, food establishments can create a safe and healthy environment for both
employees and customers.
 CONTROLLING HAZARD FOR STORAGE

DRY STORAGE

 Maintain proper air circulation and maintain storage temperature (500F-700F)

 Keep the storeroom clean, dry, and free from pests.
 Have a regular cleaning schedule for all surfaces, including floors, walls, and ceilings.
 Keep all foods and office supplies in one place. & inches above the floor and 6 inches.
away from the wall.
 Food should be stored in labeled, tight-fitting containers that include the name, date of
delivery, and expiration date.
 Use the 'First In, First Out' method of inventory. Store new products behind the old
products
 Protect food from contamination with regular pest control Chemicals must be stored
away from food.
 Look for damaged, spoiled foods, bluging cans, insfested packages, and foods
 Immediately and clean the area throughly. Discard or destroy all corrained food

COLD STORAGE
 Do not overload the refrigerator and arrange all foods. according to its kind and uses
 Allow air to circulate to prevent the growth of a harmful microorganism.
 Food should be labeled with the name of the food Item, date of storage, the date to be
consumed, and the temperature requirement.
 Store food in a clean, non-absorbent, covered container Make sure the container is
sealed correctly.
 Before putting food in the fridge, cool it in an ice bath while stirring it constantly.
Refrigerate only hot foods to keep other foods from entering the Temperature Danger
Zone.
 Store dairy products separately from foods with a strong odor, such as onions, cabbage,
and seafood Fruits and vegetables must have their own separate sections. To protect
the vegetables from rapid deterioration
 Raw foods and uncooked foods must be stored separately from cooked and ready-to-
eat foods
 Never allow fluids from raw poultry, fish, or meat to come into contact with other foods.

CONTROLLING HAZARD FOR PREPARATION

 Practice hand washing before preparing foods.
 Prepare in small batches and limit advance preparation if not necessary,
 Refrigerate immediately preparing and Wash fruits and vegetables prior to peeling and
cooking
 Separate raw products from ready-to-eat foods. Before and after preparation, clean and
sanitize utensils (the cutting board and knives).
 If there is any leftover batter or marinade for the meat, discard it. Use single-use gloves
properly and dispose of them af.
 Practice hand washing before preparing foods.
 Prepare in small batches and limit advance preparation if not necessary,
 Refrigerate immediately after preparing and positioning.
 Wash fruits and vegetables prior to peeling and cooking.
 Before and after preparation, clean and sanitize utensils (the cutting board and knives)
 Separate raw products from ready-to-eat foods.
 If there is any leftover batter or marinade for the meat, discard it. Use single-use gloves
properly and dispose of them after use.
 Use color-coded chopping boards.

CODED CUTTING BOARD

White -for dairy products only.

 Red-for raw meat only

Blue -for seafood only

Yellow-cooked meat

Brown-for vegetables only

Green -for fruit, herbs, and salads

THAWING FOOD

Foods to be cooked should be thawed properly. There are three proper methods of cooking
food

1.Inside the refrigerator, to prevent food from being exposed to the Temperature Danger Zone.
2. Under cold running water (less than 200C), suitable for small portions only, and not
recommend for breaded meat products.
3. When thawing food in the microwave, the food should be cooked immediately after thawing
to prevent the growth of pathogenic bacteria.

REMEMBER

 Do not re-freeze your food if it has been thawed.

 Do not thaw food on the countertop, bowl or sink
 Do not thaw food under a bowl of water.

CONTROLLING HAZARD FOR COOKING

 Always cook food to the proper internal temperature and time.

 Monitor temperature by using a clean and accurate food thermometer. A mercury
thermometer should not be used with food.
 Do not overload fryers for frying.
 Stir continuously to ensure heat distribution, especially in deep pots
 Meat and vegetables should be cut into uniform sizes and thicknesses to ensure even
cooking
  Never interrupt the cooking process. Partially cooked meat may encourage bacterial
growth
 Use a spoon or other utensils when tasting the food.
 Use a serving utensil or single-use glove to avoid cross-contamination.

CALIBRATING THE THERMOMETER

As a fundamental rule, follow the manufacturer's instructions for calibrating your workplace
food thermometer.

COLD CALIBRATION

The following procedure must be applied at least every six months (you can do it more
regularly) for the ice point calibration of thermometers:
 Allow ice and pre-cooled water (about half and half) to stand for about five minutes in a
container.
 Insert the probe of the thermometer into the ice-water mixture and allow it to stand for
two minutes.
 Record the temperature reading on the Equipment Calibration Log, the Independent
Thermometer Calibration Record (or something similar)-it should be DoC.
 If the temperature reading is 10C or higher, replace, repair, or have the thermometer
calibrated

HOT CALIBRATION

 Water must be brought to a boil before the thermometer probe is inserted.

 Give yourself two minutes to stand still Make a note of the temperature reading. which
should be 1000C, on the equipment calibration sheet.

COOKING REQUIREMENTS FOR SPECIFIC FOODS

PRODUCT MINIMUM INTERNAL COOKING
TEMPERATURE

Pultry (Whole & Ground) 165°F-121°F

Stuffing, Stuffed meat 165°F

Dishes combing raw & cooked food 165°F

Ground Meat (Beef, Park, Fish 155°F

Pork Beef veral.Lamb 145°F

Fish 145°F
Shell Eggs 145°F

CONTROLLING HAZARD FOR HOLDING & SERVING

HOOLDING HOT FOOD

 Keep food on hot-holding equipment to keep it hot all the time (not lower than 141 °F)
Place cold foods such as salad on top of the ice bath (not higher than 40°F).
 Stir food at regular intervals to distribute heat evenly while on hot holding equipment
 Keep food covered all the time.
 Monitor internal temperature at least every two hours using a clean, sanitized, and
calibrated thermometer.
 Do not serve food if it has exposed to Temperature Danger Zone (410F to 1400F) for
more than 4 hours.
 Never mix freshly cooked food with left-overs.
 Never use hot-hold equipment for reheating food.

CONTROLLING HAZARD FOR HOLDING COLD FOODS

 Only use cold-holding equipment that can keep food at 410 F or lower. Protect food
from contaminants with covers.

 Do not store food directly on ice. Place food in pans or on plates first

CONTROLLING HAZARD FOR SERVING FOOD

 Use serving utensils with long handles.

 Use clean and sanitized utensils for serving. Before serving food, wash your hands..
 Minimize bare-hand contact with cooked and ready-to-eat food.
 Handle glassware and dishes properly.
 Hold flatware and utensils by their handles or metal scoops or tongs.
  To obtain ice, use plastic Never use a cloth meant for cleaning food spills for any other
purpose.
 Never stack glassware or dishes when serving.
 If possible, do not assign employees to more than one job during a shift.

CONTROLLING HAZARD FOR COOLING AND REHEATING

 Food being cooled in the refrigerator should be loosely covered. Use shallow, pre-chilled
pans (not more than 4 inches deep). Stainless steel containers cool faster than plastic.
 Use a quick-chill unit rather than a refrigerator.
 foods in a freezer for about 30 minutes before refrigerating.
 Never cool food below room temperature. Food should only be reheated once at 1650F
for 15 seconds
 Never mix leftover food with freshly cooked food.

TWO-STEP RULE FOR COOLING HOT FOOD

Step 1: Hot food should be cooled down from 60°C(or above) to 21 "Cwithin 2 hours. Food
should be removed from the cooking unit, either the stove or oven.

Step 2: Immediately place the food inside the refrigerator once the food reaches 21 "Cand
allow to cool further to 5 °C(or below) and should be placed inside the freezer

THE USE OF SINGLE ITEMS

THE USE OFSINGLE-USE ITEMS

A single-use item is something intended to be used once only with food and then disposed.
Asingle-use items must not be re used even if they are cleaned in between uses

Examples:
Take-away food and drink containers Drinking straws
Disposable gloves Plastic cutlery
Food wrappers around items such as hamburgers and other take away menu items

1. Single-use items must not be used more than once by the business; customers are free to re-
use them at home as they see fit.

Note: Single-use containers may, however, be used for non-food activities, such as collecting or
storing dirty cutlery,
2. Single-use items must be stored and/or displayed to avoid contamination from sources such
as:

 Flies, pests, and vermin

 An infected food handler
 Airbome contamination
 Physical contamination Customers

3. If single-use items have been contaminated or there is a reasonable suspicion that they have
been contaminated they must not be used This may mean:

 Disposing of any single-use items handled by customers

 Getting rid of any single use items that have been dumped on the ground floor
 Disposing of any single-use items where the protective packaging they were delivered in
been compromised

4. Single used items must be clean for them to be safely used, meaning free from visible
contamination of any sort (including food).

 Not preparing takeaway containers (for example, pizza boxes) in advance and leaving
them "open"-this allows airborne and other contamination to settle inside the boxes on
the food contact area
 Providing drinking straws in containers that allow one straw to be dispensed at a time
without touching others in the container; an alternative is to only use individually
wrapped drinking straws.
 Storing takeaway food containers (for food and beverages). When the container is
upside down, the food contact surface of the container is not exposed.
 Storing the lids to take away containers safely protecting the side that comes into
contact with the drink or food. Disposable cutlery should be kept covered or Individually
wrapped.
 Toothpicks should be individually wrapped.
 Disposing any portion control units which have been damaged or already touched by
customers.

FOLLOW FOOD SAFETY PROGRAM

The safety program is pro-active approach to food safety in most commercial food
establishment.
A food business that serves or process potentially hardous food is required to comply with the
program.

A FOOD SAFETY PROGRAM (SFP)

 Analyze any potential hazards that may occur in the foodservice operations.
 Distinguish the proper approach to controlling the hazards.
 Keep a daily log of monitoring measurements and observations for each stage of
control.
 Provide methods and techniques for corrective action when a hazard is found to be
beyond control.
 Provide continious review analysis of the program to ensure adequacy

FOOD SAFETY

- Cleaning and sanitizing equipment

-work areas Personal Hygiene requirements Health status of food handlers.
-Equipment and property maintenance
-Pest Control
-Thermometer use and calibration
-Waste Disposal

DEVELOPING A FOOD SAFETY PROGRAM BASED ON HACCP

The Food Safety Program must have the support of the entire organization to be successful.
Standard Operating Procedures, which provide the underlying environmental and operational
conditions necessary for the plan's implementation, are already in place as a pre-requisite
program at the establishment

This will make sure that the Food Safety Program is put into place in a way that works well,

WHAT IS HACCP?

Hazard Analysis Critical Control Point is a food safety system implemented by food companies
to manage and control food hazards. It analyzes the potential problems that could arise at any
stage of the foodservice process and develops a plan to prevent, minimize.or reduce the
hazards to an acceptable level. A HACCP plan for a product prepared in one facility will differ
from a plan for the same product prepared in a different facility.
HACCP a control system for preventing potential hazards at each stage. through techniques of
continuous monitoring at critical points. Early in the 1980s, the HACCP approach was adopted
and accepted globally as a quality system for food safety.

PRE-REQUISITE PROGRAMS

Pre-requisite programs, also called Standard Operating Procedures (SOP), provide the basic
environmental and operating conditions that are necessary to implement the plan. The HACCP
system needs to build upon a solid foundation of pre-requisite programs that have been
practiced by the company.

Some examples of pre-requisite programs are:

1. Proper personal hygiene practices,

2. Proper facility design practices
3. Supplier selection
4. Cleaning & Sanitation program.
5. Equipment maintenance program.

7 HACCP PRINCIPLES

1. Conduct Hazard Analysis

2. Determine Critical Control Points
3. Establish Critical Limits
4. Establish Corrective Actions
5. Establish Monitoring Procedures
6. Establish Verification Procedures
7. Establish Record Keeping Procedures

PRINCIPLE 1: HAZARD ANALYSIS

Hazards may occur at any step in the food service flow and may vary from microbial
contamination caused by cross-contamination, poor personal hygiene, or time-temperature
abuse. It could be caused by physical contamination or chemical

CONDUCTING HAZARD ANALYSIS

- The ingredients used in the menu and any other raw materials added
- The type of equipment in contact with the food

-The process the food has undergone

- The employees who handle the food

-The type of storage used

SUPPLIER SELECTION
 Suppliers do not have the approval from the Food and Drug Administration
 The warehouse was not properly inspected
 Suppliers have no good safe practices

RECEIVING
 Receiving personnel did not inspect the food that was delivere
 Unauthorized personnel conducted the task Food was exposed to temperature danger
zone
 Recelving staff accepted a contaminated food
STORAGE
 The storage area is dirty
 Storage clerk did not follow the First In First Out procedure
 The storage area is infested with vermin
PREPARATION
 A food handler is not practicing good personal hygiene
 Food handler did not wash hand prior to preparation
 Food handler used bare hand to ready to eat food
COOKING
 Food was not cooked at the right temperature
 Food handler has a communicable disease
 A food handler is not practicing good personal hygiene:
HOLDING
 Food was not cooked at the right temperature
 Food has a communicable disease
 A food handler is not practicing good personal hygiene
SERVING
 Food handler did not wash hands prior to serving food
 Utensils were not properly sanitized
 The food handler used his hand in hand in handling food
PRINCIPLE 2 CRITICAL POINT

Principle one identifies and analyzes the possible hazards that may occur at every step in the
foodservice flow. If these hazards are not controlled, this will pose a danger to the consumer
and the establishment. Control measures are deterrents to reduce or eliminate hazards

A Control Pointis a control measure at any stepin the foodservice flow where food hazards
(physical, chemical, or biological) can be reduced or eliminated

A Critical Control Point is a stage or step in the food service flow at which defense measures can
be applied to eliminate, prevent, or reduce the hazard to an acceptable level

 If the control measure is necessary for safety

 If the control measure justifies, correctly reduces, or eliminates the hazard.
 Whether the identified risk could occur beyond the acceptable level.
 If the succeeding steps will remove or reduce the danger to an adequate level.

Determining a Critical Control Point (CCP) involves identifying and characterizing the hazards,
the type of control measures, and administering the steps of control, As a result, it is essential
that the HACCP team reassess and reexamine the hazard analysis as well as the flow diagram.

EXAMPLE OF CCP DETERMINATION IN DIFFERENT SCENARIOS

FOOD ITEM HAZARD CONTROL MEASURE

Ground beef Metal Fragments Visual inspection metal

detector
Freshly produced E-cool Invactiation using chemical
sanitation
Pork Parasites Thoroughly cook the meat to
a required internal cooking
temperature

PRINCIPLE 3 EATABLISH CRITICAL LIMIT

This principle refers to sets of standards that determine what is and is not acceptable in the
prevention of a hazard. Setting a critical limit should be measurable; examples of this are time,
temperature, humidity, water activity, and pH value

PRINCIPLE 4 ESTABLISH MONITORING PROCEDURES FOR CRITICAL CONTROL POINTS

This principle is very crucial for a HACCP system. Monitoring will maintain the control point, and
a critical limit set is within the bounds of the specified criterion. This principle is a planned
sequence of observations and measurements to determine whether a set of vital control points
is acceptable and can be used for future use..

FOLLOWING GUIDELINES MONITORING PROGRAM

The trained personnel are responsible for conducting the monitoring procedures.
The tools to be used for monitoring, such as a thermometer, timer, water activity andpH) The
critical limits established on each control point The number of Intervals necessary depends on
the volume

PRINCIPLE 5 ESTABLISH CORRECTIVE ACTIONS

Corrective actions are another preventive system for correcting problems before they occur;
these are pre-determined steps taken when the food does not meet the critical limit
 If a pot of mushroom soup is left in the Temperature Danger Zone for 4 hours, it will be
discarded
 If large crystals appear on a frozen ground beef delivery, it is rejected.
 Cooking the meat until the minimum internal temperature is reached.

PRINCIPLE 6 ESTABLISH VERIFICATION PROCEDURES

After developing The HACCP system,confirmimg and ensuring that thevsysem works according
to plan, verifying if the system works:

 If the CCP or critical limits are appropriate

 Employees are adhering to the established procedures.
 Monitoring procedures alert you immediately to impending hazards.
 Corrective actions are adequate to prevent foodborne illness from occurring.
 Menus, processes, suppliers, equipment, and products are adjusted.

PRINCIPLE 7: ESTABLISH A RECORD SYSTEM

When a problem arises, accurate recordkeeping and complete documentation of the HACCP
plan are required to identify and trace the history of the ingredient and in-process operations

REPORTING RISK BEYOND CONTROL

Once the hazard has been identified, a verbal report must be made to the appropriate authority
immediately, followed by written reports via e-mail, phone, face-to-face, and completed report
forms.

The information in a report must be based on facts obtained through personal observation or
personal experience. Provide as much information as possible, such as dates, times,
temperatures, the name of the supplier, the name of the food product, the name of the menu,
and the name of the staff.

THE FOLLOWING DOCUMENTS AND RECORD MUST BE ACOMPLISED ARE AS FOLLOWS

 List of approved list of suppliers
 Delivery/Receiving Forms
 Goods Rejected Form
 Ready to eat food Display Log based from daily temperature monitoring on food display.
 Hot display Temperature Log based from daily temperature monitoring of hot foods on
display.
 Cold display Temperature Logbased from daily temperature monitoring of cold foods. in
refrigerated display cabinets.
 Equipment Calibration Log.

SUMMARY

 Foodborne illnesses are one of the leading causes of health problems around the world.
 Foodborne Illnesses affect the performance and productivity of people that may result
in loss of income or additional expenses.
 There are three types of food hazards namely; biological contaminant caused by harmful
microorganisms such as bacteria, viruses, parasites or fungi; physical hazard caused by
foreign objects such as hair, plastic, metal shavings; and chemical hazard caused by
harmful chemicals such as pesticides, cleaning chemicals, and excessive food additives.
 Cross-contamination, Time Temperature Abuse, and poor personal hygiene are the
primary reasons why pathogens grow and multiply. Pathogens can be controlled and
can be prevented by practicing proper personal hygiene, sanitizing equipment, keeping
food away from Temperature Danger Zone.
 Hazard Analysis Critical Control is a proactive approach to food safety. It is a food safety
systern established by food businesses to control, and prevent food hazards to a safe
level.
 There are seven principles in HACCP namely; (1) Conducting Hazard Analysis (2)
Establishing Critical Control Point (3) Establishing Critical Limits Establishing Monitoring
Procedures for Critical Control Points (5) Establishing Corrective Actions (6) Establishing
Verification Procedures (7) Establishing Record Keeping.

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