hygiene - amani -

apakah HACCP ?

• Hazard Analysis Critical Control Point

• Hazard Analysis & Critical Control Point

• Hazard Analysis Critical Center Point

• Hazard Analysis & Critical Center Point

Langkah-Langkah Dalam Membangunkan Plan HACCP kecuali

• Mewujudkan Pasukan HACCP

• Huraian Tentang HACCP

• Mengenalpasti Penggunaannya

• Merangka Carta Alir Pemprosesan dilokasinya

Log Book Necessary Information except :

• Date/Time

• Problem

• Action Taken

• Product

Choose the correct answer of Basic Rules of Kitchen Safety

• Store Knives in a wooden block

• Cook in loose clothes and untied hair

• Cook while wearing dangling jewelry

• Get a fire extinguisher for your kitchen

The GOAL of HACCP is to :

• Make the safest food possible

• Review the recipe and assess their risk

• Identify poor food handling process

• Make corrections to the processes

What is Monitoring ?

• Check on how project or programme activities are progressing

• Regular observation and recording of activities taking place in a project or programme

• Giving feedback about the progress of the project or programme

• Making decisions for improving project or programme performance

What are food hazards except :

• Biological

• Chemical

• Physical

• Mental

Always handle and store food except :

• In the right place

• In the right temperature

• For the right time

• In the right rules

The most important checklist of food item handling

• Food Safety Checklist ( Product )

• Food Safety Checklist

• Cleaning and Sanitizing Checklist

• Serving and Recycle Prepared Foods Checklist

Frozen Storage Temperature

• -17°C or below

• 8°C

• 17°C