HACCP 食品卫生法.doc

StepHazardActionMonitoring procedures1.PurchaseHigh-risk foodscontaminated with food-poisoning bacteria or toxins.Physical/chemicalcontaminationBuy from reputable supplier. Specify time and temperature of delivery.Product specificationHACCP procedures of suppliersAudit suppliers2.ReceiptHigh-risk foodscontaminated withfood-poisoning bacteria or toxins.Physical/chemicalcontaminationVisual/sensory checks.Temperature checks. Specify time and temperature to storageKeep area clean. Goodpersonal hygiene from staffTemperature control chartStaff trainingCleaning schedulesPest control policyTraining of staff3.StorageGrowth of food- poisoning bacteria and toxins on high-risk foods. Further contamination.Chemical/physicalcontaminationHigh-risk foods stored at safe temperature. Store wrapped. Date label high-risk foods. Rotate stock and use by recommended date. Dispose of food which may be contaminated.Visual checks. Good personal hygiene from staff. Correct use of cleaning materialsTemperature control chartCleaning schedulesWaste food policyStock cardsPest control policyTraining of staff4.PreparationContamination of high-risk foods.Growth ofPathogenic bacteria.Physical/chemical contaminationLimit exposure to ambient temperatures during preparation. Prepare with clean equipment used for high- risk foods only. Separate cooked and raw foods. Wash hands before handing food.Visual checksClean as you goCorrect use of cleaning materials Equipment in good working order. Good personal hygieneTraining of staffRecipe specificationsCleaning scheduleMaintenance ofequipmentWaste food policyPest control policyMaintenance policy5.CookingSurvival ofpathogenic bacteria.Physical/chemicalcontaminationUse of temperature probe core temperature to above 75.Visual checks. No contact with raw food. Visual check. Good personal hygieneTemperature control chartTraining of staffCleaning schedulesEquipmentMaintenanc36.CoolingGrowth of any surviving spores or pathogens.Contamination with pathogenic bacteria.Physical/chemicalcontaminationCool foods as quickly as possible. Do not leave out at room temperature to cool. Keep covered. No contact with raw food. Good personal hygiene.Visual checksTraining of staffTemperature control chartCleaning schedulesPest control policyEquipment maintenance7.Hot HoldingGrowth of pathogenic bacteria. ToxinproductionPhysical/chemicalcontaminationKeep food hot above 63.Keep food covered. Good personal hygieneVisual checksTraining of staffTemperature control chartCleaning schedules8.ReheatingSurvival of sporesand pathogenicbacteriaPhysical/chemicalcontaminationReheat to above 82 and serve immediately. Good personal hygiene.Visual checksTraining of staffTemperature control chart9.Chilled storageGrowth of pathogenic bacteriaPhysical/chemicalcontaminationTemperature control 1-4. Date code high-risk foods. Separate raw and cooked foods. Use in rotation and always within shelf life. Visual checks. Good personalhygieneTraining of staffTemperature control chart10.ServiceGrowth ofpathogens ToxinproductionChemical/physicalcontaminationCold service serve high-risk foods as soon as possible after removing from refrigerated storage(1-4)Hot foods serve quickly. Minimum temperature of 6