Page 60 - مراقبة_merged_Neat4فنادق ثان

Quality and Food Safety Management in Food
Service Industry

Step1: Identify potential food safety hazards
Biological –
Chemical –
Physical
Step2: Identify critical control points (CCPs)

Time/Temperature -Cooking, cooling, reheating, holding
- Personal hygiene - Cross-contamination
Step3: Establish control procedures
Time –
PH –
Water activity –
Temperature
Step4: Establish monitoring procedures
Visual observation –
Chemical measurements –
Sensory evaluations –
Physical measurements
Step5: Establish corrective action
Identify the person responsible - Correct the cause of the
problem - Maintain records of corrective action taken
Step6: Establish procedures to verify that the HACCP process
is working
Step7: Establish effective record-keeping
Temperature logs - Copies of flow charts - Corrective