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HACCEP - Essay Example

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Use properly sanitized wash water (Chlorinated at least 0.1%)

Food handlers must use properly sanitized mask, head gears, and gloves.

All utensils must be properly sanitized with hot water.

Monitor water chlorination level

Monitor use of food handlers’ gears

Monitor sanitization procedures
Monitor use of food handlers' gears

Monitor sanitization procedures
Adjust chlorination level to desired concentration

Require food handlers to use masks, caps, and gloves

Require sanitization
Step: Cooking
Pathogen survival and growth
Baking is at 180C for 45 minutes;

Heating of liquid below 80C;

Additional baking 180C for 5-10 minutes
Check oven and heating temperatures using sanitized thermometers

Record time and temperature settings
Adjust to the desired temperature. If lower temperature is used extend time of cooking

Discard if over-cooked
Step: Holding
Growth of pathogens
Refrigerate not more than 10C

Hold in chilled conditions up to 3 days
Check temperature settings

Record temperatures within storage duration
If storage temp is higher than desired for extended period,

Reheat in oven using reheating procedure.

Discard after 3 reheating cycles.
Step: Reheating
Pathogen survival
Heat in oven at 180 C for 5-10 minutes

Maximum of 3 reheating is allowed
Check temperature

Record number of times of reheating
Ensure right temperature and time

Discard if not consumed after 3rd reheating
Step: Serving
Serve hot about 40 C
Check serving temperature
Reheat if product is cold or below 30 ...Show more


Contamination of pathogens from wash water and food handlers…
Author : vicky34
HACCEP essay example
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