CKCLEC001

I. HACCP SYSTEM FLOWCHART

II. CHARACTERISTIC OF BACTERIA ILLNESS

SUBMITTED TO: MS. ROSENDA SINGSON

SUBMITTED BY: GRACE A. DELOS SANTOS
SU6
JUNE 21, 2010
I. HACCP SYSTEM FLOWCHART

Identify potential hazards ad evaluate their

severity and risks.

Identify the critical control points, which are

steps where hazards can be reduced or

Establish procedures for controlling hazards and

correcting problems.

Monitor the critical control points and correct

problems as they arise.

Set up and use a record keeping system.

Verify that the system is working and adjust is as

needed.
 II. CHARACTERISTIC OF BACTERIA ILLNESSES

Common name Organism Form Common source

Staph Staphylococcus Toxin Starchy foods, cold

aureus meats, custard, milk
intoxication
products

Clostridium Clostridium Cells and toxin Reheated meats,

perfringens perfringens sauces, stews,
Toxin-mediated
casseroles, beans

Botulinum Clostridium Toxin, cells spores Cooked foods held

botulinum for an extended
intoxication
time at warm
temperatures with
limited oxygen; rice,
potatoes, smoked
fish, canned
vegetables, soil

Salmonella Salmonella Cells Poultry, eggs,

meats, fecal
infection
contamination

Streptococcus Streptococcus Cell Infected food

handlers
infection

E. coli Escherichia coli 0157- Cells and toxins Any food, especially
H7 (enteropathogenic raw milk, raw
Toxin-mediated
strains) vegetables, raw or
rare beef, humans

Listeria Listeria Cells Milk products, ice

monocytogenes cream, frozen
infection
yogurt, raw
vegetables, poultry,
meat, seafood,
humans, deli meats

Campylobacteriosis Campylobacter infection Raw chicken and

 raw milk

Bacilius cereus Bacillus cereus Infection Rice and grain

gastroenteritis products, dairy
products such as
milk, cream,
custards and dried
milk

Shigellosis Shigella Infection Salads, raw produce,

milk and dairy
products,

Cholera Vibrio cholerae Toxin-mediated Contaminated

water, fecal
contamination