CCP TRAINING FOR FOOD HANDLERS

Prepared by
Mohammad Irfan
1
 CCP-1
Fruits & Vegetables Washing
& Disinfecting Guide

Colorimeter
 1

2 3
Register the chlorine level in the Fruits
Instructions & Vegetables Disinfection Monitoring
1-Fill the sanitizing sink with clean water. Sheet
5- Add the desired vegetables allow10
2- Add the desired quantity of ice as required till the temp of
minutes contact time.
water reaches 15°C to 20°C and register the result in the
“Fruits & Vegetables Monitoring Sheet”.
6- Remove when finished.
7-Rinse thoroughly in potable water.
3- Add the "ENDBAC" chlorine tablets. Dilute 1 tablet in 5
8- Re-check the
liters of water for 120 ppm chlorine concentration.
concentration before adding another
batch.
4- Check chlorine concentration using the "precision test 9- Add chlorine to adjust the
paper" and compare the color and register the result in the concentration. NB: Do not use
“Fruits & Vegetables Monitoring Sheet”. the same water for more than 3 rounds.
 Preparing the Sanitizing Solution
1 2 3 4

Check chlorine concentration using the "precision

Fill the sanitizing sink Add the needed number
test paper" and compare the color and register the
with clean water of chlorine tablets
result in the “Fruits & Vegetables Monitoring Sheet”.
If strip result > 120 ppm water should be added and the QC/Staff should recheck chlorine level.
If strip result < 120 ppm chlorine tablets should be added and the QC/Staff should recheck chlorine level
4
 CCP-2
Cooking
Temperature
Monitoring
Guide
 Cooking
75
*C
The cooking step is a Critical Control
Point (CCP).

Always check the cooking temperature

before removing the item from the CCP 2
griller/the oven/the pan… and write the
result in the “Cooking temperature
monitoring sheet”. The cooking
temperature should be above 75 *C. If
not continue cooking.

6
 Cooking Temperature Checking -1-
1 2 3 4

Disinfect your Insert the thermometer in the biggest

calibrated If the food is in a
part of the cooked items without
thermometer trolley, Check all
touching the bones (if present) and
with H2O2 or the trays’
any surfaces. Wait few seconds till the
with disinfectant temperature
reading stabilizes
soap

7
 Cooking Temperature Checking -2-

5 6 8
7
If the temperature
is above 75 *C items
can be removed but
if the checked
temperature is
below 75 * C
continue cooking.

if the food is on the Register the reading in Disinfect the

griller, take 5 the “Cooking thermometer.
readings and check Temperature
the 5 points of the Monitoring Sheet”.
griller.

8
 CCP-3
Cooling
Monitoring
Guide
 Cooling Monitoring Guide
The cooling step is a Critical Control Point
(CCP). Always monitor the cooling and
register the results in the “cooling CCP 3
monitoring sheet”.
Don’t put hot items inside the chiller.

10
 Cooling Procedure -1-
1 2 3 4

Follow the timing

table, 90 min in the
blast chiller and 2h at
room temperature.

Disinfect your Leave the food after the cooking

Press ON the
calibrated step to cool down at ambient
blast chiller-
thermometer temperature. When the
freezer
with H2O2 or temperature reaches 64 *C put it
with in the blast chiller or freezer or
disinfectant leave it at ambient.
soap. 11
 Cooling Procedure -2-
6 7 8

When the temperature reaches 10 ˚ C

Transfer the
in the blast chiller-freezer and 20˚C at
food to the
ambient temperature cover and label
chiller.
the food.

12
 CCP-4
Chilled Storage
 CCP 4 Always keep the
chiller temperature
between 1˚C and
The chilled Storage is 4˚C and the freezer
a Critical Control below -18˚C
Point (CCP).
Measure chiller temperature
every 2 hours and register the
reading in the “chiller/freezers
temperature monitoring sheet”
& inform the manager in case Don’t leave the food more then
of deviation. 20 minutes outside the chiller.

Only open the doors when needed and close immediately.

Chiller temp is to be kept below 4°C and freezers temp below
-18°C all the time.
If chiller temperature is > 5 ˚C check time of the last temperature
monitoring
If < 4 hours, food can be transferred to another chiller
If > 4 hours, the stored food must be discarded
Don’t break the cold chain