Professional Documents
Culture Documents
HACCP Training Module
HACCP Training Module
HACCP Training Module
KNOWLEDGE
Meaning of HACCP
“F-A-T-T-O-M”
1. FAT
2. ACID
3. TEMPERATURE
4. TIME
5. OXYGEN
6. MOISTURE
HACCP Basic Knowledge
4. DANGER ZONE: 5C-65C
5. BACTERIA MULTIPLY EVERY 20 MINS
(1-2-4-8-16-32-64 ETC)
6. CLEAN AS YOU GO
7. ALWAYS CLEAN WITH DISPOSABLE TISSUE NOT
WITH TOWEL
8. ANY FOOD ITEMS IS PROHIBITED TO BE PLACE ON FLOOR
Personal Hygiene:
1. ALWAYS HAVE SHORT HAIR AND NAIL
2. WASH HAND EVERY 20 MIN, WASH HAND FOR 20 SEC WITH WARM SOAP
WATER
3. ALWAYS CHANGED CLOTH AND SOCKS EVERYDAY
4. ALWAYS WEAR HAIRNET OR HAIR COVER
5. NO MOUSTACHE OR BEARD ALLOWED
6. ALWAYS POLISH YOUR SHOES
7. ALWAYS USE PLASTIC SPOON FOR TASTING FOOD
8. ALWAYS WEAR HAND GLOVES
9. USE BLUE BAND AID TO COVER WOUND
10. EAT/DRINK AT KITCHEN PREMISES IS PROHIBITED
11. WASH YOUR HAND AFTER TOUCH NOSE,HAIR, FACE, AND COME FROM
REST ROOM
12. ALL JEWELLERY IS PROHIBITED
13. TOWEL IS USED TO HANDLE HOT FOOD, NOT TO WIPE OR CLEAN TABLE
Suppliers:
X
Whole Beef Cut (rump/sirloin/ribeye) 2 days 4 days
Whole Chicken 1 day 3 days
Chicken Fillet 1 day 2 days
Whole fish 1 day 3 days
Fish Fillet 1 day 2 days
Cut Vegetables 1 day 1 day
Preparation:
1. SANITIZED WORKING AREA BEFORE WORK
2. MAKE SURE ONLY PREPARE ITEMS THAT WONT CONSUME
55 c Roast Beef/Steak
63 c Seafood/Beef/Lamb/Pork
69 c Ground Product: Nugget, Burger
74 c Chicken, Stuffed Meat, Pasta with Egg
2. ALWAYS USE INFRARED AND PROBE THERMOMETER TO
DOUBLE CHECK
Cooling Down
1. COOL DOWN HOT FOOD WITH ICE BATH AND STAINLESS
STEEL CONTAINER WITH COVER
2. TEMPERATURE SHOULD COOL DOWN TO >5C IN 90 MINUTES
3. KEEP STIRRING WHILE COOLING DOWN TO MIX TOP
SURFACE WITH DEEP INSIDE
Re-heating
X X X X
Thermometer Calibration:
1. USE BOILING WATER AND PLACE THERMOMETER FOR
ABOUT 3 SECOND AND TEMPERATURE SHOULD SHOW 100C-101C
2. USE ICE AND LITTLE WATER MIX IN A CONTAINER AND TEMPERATURE
SHOULD SHOW 0C-1C
Allergen: