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HACCP Training (Part 1)

HACCP Training (Part 1)

Assessment

Presentation

Science

1st Grade

Medium

Created by

Ke Qian Cheang

Used 1+ times

FREE Resource

27 Slides • 12 Questions

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HACCP TRAINING

HILTON KUALA LUMPUR

Jae

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Objective:
We, serve safe food,

in Hilton KL,
Every Guest,
Every Time

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AGENDA

© 2022 Hilton Confidential and Proprietary

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Section 1:
HACCP

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© 2022 Hilton Confidential and Proprietary

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WHAT IS HACCP ?

© 2022 Hilton Confidential and Proprietary

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Preventive System

SAFETY

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IMPLEMENTING HACCP

© 2022 Hilton Confidential and Proprietary

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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© 2022 Hilton Confidential and Proprietary

WHAT ARE SAFE FOOD?

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Is this food safe to be consumed?

© 2022 Hilton Confidential and Proprietary

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How about this?

© 2022 Hilton Confidential and Proprietary

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and this?

© 2022 Hilton Confidential and Proprietary

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Safe Food:

Food without Hazards

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© 2022 Hilton Confidential and Proprietary

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

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PHYSICAL HAZARD

© 2022 Hilton Confidential and Proprietary

visible

touch

removable

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Physical Hazard - Hair

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Physical Hazard - Glass piece

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Physical Hazard - Stone

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Physical Hazard - chipped bowl

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Physical Hazard - Wire seal

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Physical Hazard - snail (pest) in vegetables

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Physical Hazard - Pest in food

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Physical Hazards negative impacts

Injury

Cuts

Bleedings

Infections

Choking

Trauma

Illness

Surgery if
required.

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Multiple Choice

What should you do to AVOID physical contamination?

1

use chipped utensil and equipment

2

serve raw vegetables without washing

3

cover food at all time

4

food handler works without a hair protector

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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

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Multiple Choice

which actions below carries the risk of chemical contamination?

1

rinse it with water thoroughly after washing with chemical

2

segregation of food and non-food

3

putting sanitizer spray bottle on working table

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Biological Hazard

Molds

Bacteria

Virus

Parasites

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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

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

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© 2022 Hilton Confidential and Proprietary

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

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Multiple Choice

Question image

if Purchasing a CCP?

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Yes

2

No

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Multiple Choice

Question image

is Receiving a CCP

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Yes

2

No

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Multiple Choice

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is Storage a CCP

1

Yes

2

No

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Multiple Choice

Question image

is Defrosting a CCP

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Yes

2

No

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Multiple Choice

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is Cooking a CCP

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Yes

2

No

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Multiple Choice

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is Cooling a CCP

1

Yes

2

No

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Multiple Choice

Question image

is Plating a CCP

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Yes

2

No

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Multiple Choice

Question image

is Hot Holding a CCP

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Yes

2

No

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Multiple Choice

Question image

is Reheating a CCP

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Yes

2

No

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Multiple Choice

Question image

is Cold Holding a CCP

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Yes

2

No

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HILTON HACCP DOCUMENTATION

© 2022 Hilton Confidential and Proprietary

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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HACCP TRAINING

HILTON KUALA LUMPUR

Jae

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