System which significant for food safety • Identifies • Evaluates • Control Hazard • Recording • Monitoring
• Which food are produced in large quantities ? • Are food prepared in advance ? How long? • What foods have been associated with out break in the past?
Review menu & recipes
• Storage of raw foods with ready to eat foods • Employee practices leading to cross contamination • Preparing raw foods at same time and in same work area with cooked foods • Using hands instead of utensils for raw foods that will be further cooked foods • Failure to clean equipments properly • Failure adequately protect food from contamination • Employee working who have flu like symptoms • Improper storage of refuse in food preparation areas
• • • •
Improper or inadequate cleaning and sanitation practices Inadequate use sanitizers Poor food preparation and handling practices Utensils of food contract surface made from improper or unimproved materials • Inadequate documentation and record keeping • Improper storage of chemicals or personal items