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  • DIAGRAM ALIR HACCP - Revised

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    QHSE PSU-STM
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    The document outlines the process flow for food preparation from receiving raw materials to transport and delivery. There are ten operational prerequisite programs (OPRP) that cover storage, preparation, cooking, portioning, and transport of foods. Critical control points (CCP) include cooking foods to over 750C for more than 15 minutes and maintaining salad bar products below 40C.

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    DIAGRAM ALIR HACCP_Revised

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    The document outlines the process flow for food preparation from receiving raw materials to transport and delivery. There are ten operational prerequisite programs (OPRP) that cover storage, preparation, cooking, portioning, and transport of foods. Critical control points (CCP) include cooking foods to over 750C for more than 15 minutes and maintaining salad bar products below 40C.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    Download as pdf or txt
    9 views1 page

    DIAGRAM ALIR HACCP - Revised

    Uploaded by

    QHSE PSU-STM
    The document outlines the process flow for food preparation from receiving raw materials to transport and delivery. There are ten operational prerequisite programs (OPRP) that cover storage, preparation, cooking, portioning, and transport of foods. Critical control points (CCP) include cooking foods to over 750C for more than 15 minutes and maintaining salad bar products below 40C.

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    of 1

    QC INCOMING RAW RETURN/DISPOSE

    NO
    MATERIAL

    YES

    STORAGE

    OPRP 1 OPRP 2
    FREEZER CHILLER DRY
    -15⁰C s/d -18⁰C 4⁰C s/d 7⁰C ≤25⁰C

    YES YES NO DISPOSE NO YES


    DISPOSE NO

    OPRP 3 THAWING ROOM


    TEMPERATURE PREPARATION
    <25⁰C

    OPRP 4 CCP 2 CCP 1


    STORAGE BUTCHER COOKING ROASTING
    4⁰C s/d 7⁰C ≥75⁰C Product Tempt : ≥ +75⁰C
    At >15 minutes

    ORGANOLEPTIK ORGANOLEPTIK

    YES NO YES NO DISPOSE

    OPRP 6

    PORTIONING INTO STORAGE BAKERY


    INSERT DISH 4⁰C s/d 7⁰C

    OPRP 5
    Fruit and Vegetable RTE
    SERVING Preparation

    OPRP 8
    SALAD BAR
    Product Tempt : < 4 ⁰C

    OPRP 7
    OPRP 9
    BAIN MARIE
    PACKMEAL Product Tempt : >63 ⁰C

    OPRP 10
    TRANSPORT/DELIVERY
    Ambient Temp
    Time : Max 2 Jam

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