HACCP kitchen basic

HACCP SAFETY MANAGEMENT

[Pick the date]

AUREUM PALACE RESORT


SAFETY MANAGEMENT

1. Plastic Cutting Chopping Board

2. Health Hazard (Ban On Food Products)

3. Health Hazard (Ban On Food Products)

1 st Review

4. Deviation Form

5. Hand Washing

6. Hand Wash Station

7. Disposable Gloves

8. Knife Hygiene & Storage

9. Chilling Hot Food

10. Hygiene Transfer, Receiving

11. First Aid – Wounds and Sores

12. Ice Machine

13. Slicers –Rotary

14. Dishwashing Machine

15. Thaw- In Refrigerator

16. Thawing - Ambient Temperature

17. Thawing – in Running Water

18. Priority of Products Storage

19. Piping Bag

20. Chinese Wooden Cutting Boards

21. Transfer of Hot Food

22. Hot Holding Food

23. Preparation Food Table

24. Hamburger Cooking & Service

25. Secondary Shelf Life

26. Secondary Shelf Life -1st Review

27. FIFO (First-in-first-out)

28. FIFO (First-in-first-out)

29. Deep Fryers Temperature

30. Whipped Cream Machine

31. Freezer Storage

32. Freezer Temperature

33. Refrigerator Stocking

34. Use of Left Over ( Re- Heating Food)

35. Chiller & Freezer Maintenance

36. Food Porters

37. Allergy responsibilities of Outlet Chef

38. Cooling and Drying Animals for Asian

BBQ

39. Mayonnaise Awareness

40. Can opener

41. Bar Counter Inspection

42. Cold Holding Food

43. Receiving Freshly Slaughtered Meat

44. Vacuum Packaging

45. Dry Storage

46. Personal Hygiene in Kitchen

47. Personal Habits

48. Pot Wash Station

49. Kitchen Waste Bin and Garbage/

Compactor Room

50. Ice –Cream Machine

51. Ice – Cream Freezer Box

52. Chemical Storage

53. Color Coding Label


TITLE: P1- PLASTIC CUTTING & CHOPPING BOARDS

Red

Sashimi Blue

Green

White

TITLE: P4- HAND WASHING

Kitchen Kitchen

Toilet

Store Food Item

Raw Food

Butchery, Pastry Sushi / Sashimi

Break Time

Hand Washing Procedure

Second 20 )

Nail Brush

Paper Towel Dryer

Sanitizer

TITLE: P5 - HAND WASH STATION

Hand Free


Paper Towel , Hand soap and Nail Brush

Paper Towel


TITLE: P6 - DISPOSABLE GLOVES

Disposable Glove


Task

Non Food Contact Telephone,

Paper Towel

TITLE: P 7 - KNIFE HYGIENE AND STORAGE

Knife Chopping Board

Knife

Knife

Knife

TITLE P 8 - CHILLING HOT FOOD

- C C

-

- Hot food C C

- Cover & Label C

TITLE: P9- Hygiene Transfer From Receiving

- Receiving Area Food

Hotel Container Basket

- Outlet Carton Chiller

- Clean Original Carton Central Storage Chiller

- Original

Containers

- Trolley

- Raw Meats, Poultry Seafood

Container/ Basket


TITLE P10- First Aid - Wounds & Sores

- First Aid Box Brightly,Colored water Proof Plaster

- Open or infected wound

- Brightly Colored Waterproof Plaster

- Plaster

TITLE: P11- Ice Machine

- Ice Machine

- Ice Machine

- Ice Machine

- Ice Scoop Sanitizing Solution Sanitary

Container

- Ice Bin

- Ice Bin Rubber Gasket Sponge

- Cleaning and Sanitizing of Ice Machine

- Cleaning Record Ice Machine Plastic File

TITLE: P12 - SLICERS – ROTARY

- Kitchen Slicer Spray Sanitizer

- Slicer

- Stewarding Slicer

- Slicing Machine Bolts and Nuts Container


TITLE: P 13 – DISH WASHING MACHINE

- C C

- C C

- Plate Greater than C for Seconds

- Waste Tank

- Clean & Dirty Item

- Clean Item

- Plate

TITLE: P14 - THAWIMG – IN REFRIGERATOR

- Thawing Food 2nd shelf life Thawing

(Date, Day, Color, Label )

- Thaw Food C C

- Thawing Meat , Poultry Fish

TITLE: P15 - THAWING AMBIENT TEMPATURE

- Thawing Item Time & date Label

- Thawing

- Food C

- Thawing Food

TITLE: P16 - THAWING –IN RUNNING WATER

- Thawing Food Item Date & Time Label

- Thawing In Running Water Shelf Fish & Sea Food

- Thawing In Running Water

- Water Container

- Plastic

- Thawing Sink

- Thawing Food


TITLE: P17 –PRIORITY OF PRODUCT STORAGE

- Frozen Refrigerated Food

Storage

- New Product Product

FIFO

TITEL: P18-Piping Bag

- Pastry all high-risk food Piping Bag

- Disposal Piping Bag

- Cloth Bag Dough Heavy food

- Bag Sanitizer

-

TITLE: P19 – Chinese Wooden Cutting Boards

- Red Label – Raw meat, Poultry

- White Label – ready –to – Eat Food

- Blue Label – Raw Fish Seafood

- Knife Chopping Board

- Chopping Board

- Board

disinfectant

TITLE: P20- Transfer of Hot Food

- Transfer Display Service Hot Food

C

- C Hot Food

- C Hot Food

Transfer Display Service

- Service Dish New Food Holding Time


- Food C

TITLE P 21 - HOT HOLDING FOOD

- All Hot Food C

- Chaffing Dish All Hot Food

- Hot Food New Food Food

- Hot Food Equipment C Hot

Food C

- Bains Marie Water level Chaffing Dish

Level

TITLE: P 22 – PREPARATION TABLE

- Food

-

- Raw Food

- Condiments Refrigerator

- Food Paper Towel Sanitizer

- Mis-en-place Station Paper towel Spray Sanitizer Bottle

- Preparation Table Raw Food RTE Food

- RTE Food Preparation Table

TITLE: P -23 – HAMBURGER COOKING & SERVICE

- Rare Hamburgers Log

- Rare Hamburger

- Hamburger

C

- Service Staff

- ( The Hotel Prefers to Service Hamburgers Cooked Well-done )


TITLE: P 24 - SECOMDARY SHELF LIFE

- Refrigerator (Chiller) All Open Food

Secondary Shelf Life

- Food Item Production Date Label

- Prepared Cold Food Secondary Shelf Life

- Prepared Hot Food Secondary Shelf Life

TITLE: P25 - FIRST IN FIRST OUT (FIFO)

- Refrigerated frozen and dry foods

Item

- All Produce

- Product

TITLE: P 26 - DEEP FRYERS TEMAPTURE

- Fryer Basket

- Basket

- Basket

- Fried Product Internal Temperature Digital

- Needle Probe

- Fryer

TITLE: P 27 –WAHIPPED CREAM MACHINE

- Cream C

- Nozzle

- Nozzle Record

- Cream

- Cream


- Machine

TITLE: P 28 – FREEZER STORAGE

- Food Cover Sheet Food Grade Container

- Original Boxes, Cartons Original Box

- Air Circulation and Hygiene Food (Floor 15 cm - 6Inches

Ceiling 15 cm - 6 inches

- Evaporator 30 cm -12inches

- Wall 5 cm - 2 inches

- Food Boxes 2.5 cm

- Freezer

- FIFO

TITEL: P 29- Freezer Temperature

- Cbelow – Frozen food Correct Temperature

- Between C To C – Storage Temperature

- C and above – Food Storage

TITEL: P30- Refrigerator Stocking

- All Products Shelf Life Control Label

- RTE Food Raw Food

- Food Cling Film, Aluminum Foil food Grade

Container

- Cover

- Raw Food Cooked Food

- Fruits , Vegetables ,Seafood ,Poultry and Meat

- Outer Carton

- Air Circulation and Hygiene

- FIFO


TITEL: P31- Use of Left Over food

- C Hot Food C

C Chiller

Food Reheated

- Reheated Food Internal Temperature C,

Reheat Micro Wave

TITLE: P32- Chiller and Freezer Maintenance

- Door gasket, doorplates

-

-

- Chiller, Freezer

TITLE: P33- Food Porters

- Food

TITLE: P 34- Awareness of Food Allergens

- Chef allergen

allergen Special Menu

TITLE: P 35- Cooling & Drying Animals for Asian BBQ

- BBQ

- BBQ Room Food

- container

- BBQ C Reheat

TITLE: P 36- Mayonnaise Awareness

- Sauces, Salads, Sandwiches mayonnaise

approved supplier commercially package


- commercial mayonnaise Food Secondary Shelf

Life Policy

- Hotel made mayonnaise

TITLE: P 37- Can Opener - Can Opener Tin cans

- Kitchen Knife clean and

sanitize

Can opener

- Can opener steel plate

- Knife plastic brush

-

- Knife sanitizer

- Can opener steel plate Knife

TITLE: P- 38- Bar Counter Inspection - Check List

- Refrigerator (Chiller) temperature C

- Mixer Blender and shake Clean and Sanitize

- Food Item Cover

- In House made Juice Label

- Juice

- All Food Item Chiller Floor “ Inches

- Ice Scoop Sanitizer Container

- Green colored Cutting Board Knife

- Sanitizer Disposable Gloves

- Chemical

-

TITLE: P 39 -COLD HOLDING FOOD - Seafood , Smoked Fish , Shellfish , cold cut

Seafood, fish-eat Dressing Mixed Salad

Cream Pastry Item Buffet Food


Temperature C C

- Portion food

- Refilled Food food

- Cold Food Equipment Temperature C

Food Temperature TITLE: P 40– RECEIVING FRESHLY SALAUGHTERED MEAT

- Meat Slaughter 8C

Meat

- Meat Fresh Slaughter Meat

Label

- Fresh Meat

- Fresh meat Meat

Internal Temperature 8C 8C

TITLE: P 41 - VACCUM PACKAING

- Vacuum packaging portioning Raw Meat, Poultry, Fish

- packaging packaging

- Vacuum pack 2nd shelf life

- Vacuum pack 5 H C Frozen

TITLE: P 42 - Dry Storage

- Store Room Temperature C

-

- Product

- Cans

- package, tin, bottle, bag

-

- 15 cm (6”) off floor, * 15 cm (6 “) from ceiling * 5 cm (2 “) from walls

- Store

- FIFO

TITLE: P 43 - Personal Hygiene in Kitchen

-

- Kitchen employee

-

-

-


-

-

- Apron

- Paring Knife

TITLE: P 44- Personal Habits

-

-

-

- Sheet Wrapping paper

-

-

- Kitchen

-

TITLE: P 45 – Pot Wash Station

- Pot wash station sinks

- Steel wool metal brush

- Kitchen equipment

- equipment

- Pot wash station

-

- Pot wash

- dispenser dosing

- Sanitizer

- brush, sponge, scrapper

-

- Pots and Pans


TITLE: P 46- Kitchen Waste Bin & Garbage Compactor Room Kitchen Waste Bin Policy

-

-

- Polythene bag

- caster

- Food waste

- Paper

Garbage Compactor Room Policy

- Garbage room

- Garbage room Hand wash sink

- Insect Killing device

- Garbage Room Plastic

-

- Compactor Machine Area

- Compactor

- Garbage Chiller

TITLE P: 47 - ICE CREAM MACHINE

- Rubber Washer

- Ice Cream Scraper

- Sanitized

- Cleaning & Sanitizing

TITLE: P 48 - Ice Cream Freezer Box

- Ice Cream Wrapped Cover

- Freezer box

- Freezer box

- Ice Cream scoop Running water

- Scoop Container

- Ice Cream production date expirydate label

- Ice Cream Freezer Box Cleaning and Sanitizing

TITLE: P 49- Chemical Storage


- Chemical

- All chemical

- Chemical store

- Acid Alkaline product

Chemical Store Safety Gear

-

- Chemical MSDS

TITLE: P 50- Color Coding Label

- Color Coded label Poster Chiller & Freezer

- Products Colored day code Label

- P-24 Secondary shelf life policy day color label

Food items chiller 72 hours

- Color-coded sticker Sous Chef

Mon – Purple

Tue – Grey

Wed – Red

Thus – Brown

Fri – Green

Sat – Blue

Sun – yellow

TITLE: P – 51 MOON CASKE PRODUCTION

- Moon cake lotus seed paste,

License

-

Hotel

Hotel


- Moon Cake Moon Cake C

- Moon Cake Moon Cake

SFSMS Policies

- Moon cake Secondary shelf life

HACCP

Knowledge is a vital segment of the success

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Hazard

H/M/L Food Type Secondary

Shelf-life

Molluse, Crustacean and Fish

H Cooked Crustacean – Shrimp, Lobster, Etc

H Cured Fish – sliced 12 hrs

H Cured Fish – whole fish 72 hrs

H Live Molluse – mussels 72 hrs

H Live Molluse oyster, clan, etc 7 days

H Raw Crustacean – shrimp, prawn 48 hrs

H Raw Fish portioned, cut 48 hrs

H Raw Fish – Raw whole, and gutted 72 hrs

H Raw Fish – sliced for Sashimi 4 hrs

Smoked Fish – sliced 48 hrs

H Smoked Fish – Whole, Open Package Meat

and Poultry 96 hrs

H Cold Cuts – sliced 24 hrs

H Cold Cut whole, open package 72 hrs

H Raw Meat – ground 48 hrs

H Raw Meat portioned 48 hrs

H Raw Meat whole muscle 72 hrs

H Raw Poultry – portioned 48 hrs

Hazard

H/M/L Food Type Secondary

Shelf-life

Cold kitchen preparation

Sauce and dressing with commercial mayonnaise

M Cooked – fish terrine 96 hrs

M Cooked – meat terrine 7 days

M Cooked – vegetable trine 72 hrs

M Cut – fruit and vegetables, ready-to eat 24 Hrs

M Jellied – fish terrine 72 hrs

M Jellied meat terrine jelled 96 hrs

M Jellied – vegetable terrine 48 hrs

M Salads – vegetables, meat, fish pasta, rice,

beans, etc

Sauce and salsa – fresh fruit and Vegetables

M pastry separation 12 hrs

H Whipped cream – prepare on demand 0

L Pastry cream 72 hrs

L Butter cream 96 hrs

L Butter cream 96 hrs

H Custard cream 48 hrs


Documents

HACCP kitchen basic