HACCP 食品卫生法.doc

Step Hazard Action Monitoring procedures 1.Purchase High-risk foods contaminated with food-poisoning bacteria or toxins. Physical/chemical contamination Buy from reputable supplier. Specify time and temperature of delivery. Product specification HACCP procedures of suppliers Audit suppliers 2.Receipt High-risk foods contaminated with food-poisoning bacteria or toxins. Physical/chemical contamination Visual/sensory checks. Temperature checks. Specify time and temperature to storage Keep area clean. Good personal hygiene from staff Temperature control chart Staff training Cleaning schedules Pest control policy Training of staff 3.Storage Growth of food- poisoning bacteria and toxins on high-risk foods. Further contamination. Chemical/physical contamination High-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 materials Temperature control chart Cleaning schedules Waste food policy Stock cards Pest control policy Training of staff 4.Preparation Contamination of high-risk foods. Growth of Pathogenic bacteria. Physical/chemical contamination Limit 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 checks Clean as you go Correct use of cleaning materials Equipment in good working order. Good personal hygiene Training of staff Recipe specifications Cleaning schedule Maintenance of equipment Waste food policy Pest control policy Maintenance policy 5.Cooking Survival of pathogenic bacteria. Physical/chemical contamination Use of temperature probe core temperature to above 75℃. Visual checks. No contact with raw food. Visual check. Good personal hygiene Temperature control chart Training of staff Cleaning schedules Equipment Maintenanc3 6.Cooling Grow