HACCP Training (Part 1)

HACCP TRAINING

HILTON KUALA LUMPUR

Jae

Objective:
We, serve safe food,

in Hilton KL,
Every Guest,
Every Time

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AGENDA

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Section 1:
HACCP

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WHAT IS HACCP ?

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Preventive System

SAFETY

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IMPLEMENTING HACCP

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Identify Hazards

Identify Critical Control Point

Establish Critical Limits

Establish Monitoring at CCPs

Establish Corrective Actions

Establish Verification and Review

Documents and Records

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WHAT ARE SAFE FOOD?

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Is this food safe to be consumed?

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How about this?

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and this?

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Safe Food:

Food without Hazards

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Food that contain foreign object - anything in the food that should not be there.

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PHYSICAL HAZARD

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visible

touch

removable

Physical Hazard - Hair

Physical Hazard - Glass piece

Physical Hazard - Stone

Physical Hazard - chipped bowl

Physical Hazard - Wire seal

Physical Hazard - snail (pest) in vegetables

Physical Hazard - Pest in food

Physical Hazards negative impacts

Injury

Cuts

Bleedings

Infections

Choking

Trauma

Illness

Surgery if
required.

Multiple Choice

What should you do to AVOID physical contamination?

• use chipped utensil and equipment

• serve raw vegetables without washing

• cover food at all time

• food handler works without a hair protector

Chemical Hazard examples

Supplier

• Pesticides
• Herbicides
• Hormone

injection

• Additives
• Coloring

Cleaning
chemicals

• Cleaning

agent

• Soap
• Detergent
• Sanitizer

Equipment

• Lubricants
• Copper

pipe
fittings

Storage

• Metal at tin

lining

Multiple Choice

which actions below carries the risk of chemical contamination?

• rinse it with water thoroughly after washing with chemical

• segregation of food and non-food

• putting sanitizer spray bottle on working table

Biological Hazard

Molds

Bacteria

Virus

Parasites

Principle #1 – Identify hazards
- possible risk to introduce hazards into food

Microbiological

•Present in Raw Materials

•Contamination – Pathogens

•Multiplication / Toxin Production

•Survival of Pathogens / Spores / Toxins

Chemical

•Contamination

•Excess additives

Physical

•Present in raw material

•Contamination – foreign bodies

Hazards
- multiple hazards could coexist in food if we do not handle it properly

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If lose control at this
step, is it likely that
food spoilage will

result?

• Not a CCP

Will a subsequent
step eliminate or

reduce the hazards to
an acceptable level?

It is a CCP

• Not a

CCP

NO

NO

YES

YES

PRINCIPLE #2 – IDENTIFY CRITICAL CONTROL POINTS

Multiple Choice

if Purchasing a CCP?

• Yes

• No

Multiple Choice

is Receiving a CCP

• Yes

• No

Multiple Choice

is Storage a CCP

• Yes

• No

Multiple Choice

is Defrosting a CCP

• Yes

• No

Multiple Choice

is Cooking a CCP

• Yes

• No

Multiple Choice

is Cooling a CCP

• Yes

• No

Multiple Choice

is Plating a CCP

• Yes

• No

Multiple Choice

is Hot Holding a CCP

• Yes

• No

Multiple Choice

is Reheating a CCP

• Yes

• No

Multiple Choice

is Cold Holding a CCP

• Yes

• No

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HILTON HACCP DOCUMENTATION

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CCP

Dried
Foods

Dairy and

Bakery

Fruits and
Vegetables

Meat, Poultry
and Seafood

CCP1: Receiving

X

X

X

X

CCP2: Storage

X

X

X

X

CCP3: Defrosting

X

CCP4: Cooking

X

X

X

CCP4: Reheating

X

X

X

CCP5: Cooling

X

X

X

CCP6: Plating

X

X

X

CCP7: Hot
Holding

X

X

X

CCP8: Cold
Holding

X

X

X

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