Professional Documents
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Food Safety Manager PowerPoint Slides
Food Safety Manager PowerPoint Slides
Food Safety Manager PowerPoint Slides
Training Program
Name of trainer
• Abdominal pain
• Diarrhea
• Vomiting
• Nausea
• Headache
• Fever
• Chill
• Numbness
• Paralysis
Conditions needed:
F – food
A – acidity/alkalinity
T – temperature
T – time
O – oxygen
M – moisture
Time/hours
danger zone
• Before:
– starting work
– handling any food
• Regularly during food preparation tasks
• When switching between:
– handling raw and cooked or ready-to-eat food
– handling raw and TCS food
2
3
4
5
• Warmth • Shelter
– from cooking activities – under equipment
– from heating systems – in undisturbed areas
– from refrigeration units – in packaging
1. Identify hazards
2. Identify the critical control points (CCPs)
3. Set up critical limits for each CCP
4. Monitor the CCPs
5. Establish corrective actions
6. Verify that the HACCP system is working
7. Document the HACCP system
STORAGE
UNPACKING, PORTIONING,
PRICING ETC SLICING (DELI)
DISPLAY
STORAGE
THAW
Decision YES
THIS IS NOT A CRITICAL CONTRL POINT.
CONSIDER THE NEXT HAZARD.
tree YES
NO CHANGE THE PROCESS OR MODIFY THE
PRODUCT.
NO YES
YES
YES