Generated Deck

Hazard Analysis and Critical Control Points

To identify, control and monitor food safety hazards

Conduct a hazard analysis

A stage where a hazard can be prevented, eliminated or reduced to a safe level

A measurable boundary that must be controlled at a CCP

Hazard analysis, identify CCPs, establish limits, monitor CCPs, corrective actions, verification, documentation

It provides evidence food safety procedures are followed and allows monitoring

A hazard caused by microorganisms such as bacteria, viruses or parasites

Contamination caused by chemicals such as cleaning agents or pesticides

Foreign objects contaminating food such as glass, metal or hair

The entire food journey from production to consumption

Production, processing, transport, storage, preparation, cooking, service and disposal

It ensures food safety is considered throughout the entire supply chain

The transfer of harmful microorganisms from one food, surface or person to another

Separate raw and cooked foods, wash hands, sanitise surfaces and use separate equipment

Cleaning removes dirt and debris, sanitising reduces microorganisms to safe levels

It reduces bacteria that can cause food-borne illness

Preparation and organisation of ingredients, equipment and workstations before cooking

Improves efficiency, organisation, quality and reduces mistakes during service

It can cause delays, poor workflow, stress and reduced customer satisfaction

First In First Out stock rotation system

To reduce food waste and prevent expired products being used

Quality, temperature, packaging condition, expiry dates and quantity

They prevent bacterial growth and food spoilage

The temperature range where bacteria multiply rapidly

A guideline for how long potentially hazardous food can remain between safe temperatures

Food that supports rapid bacterial growth and requires temperature control

Meat, poultry, seafood, dairy products and cooked rice

Nausea, vomiting, diarrhoea, stomach cramps and fever

Poor hygiene, undercooked food or contaminated poultry and eggs

Contaminated ready-to-eat foods, dairy products and refrigerated foods

A documented system identifying hazards and controlling food safety risks

Hazard identification, control measures, monitoring, corrective actions, review and records

They ensure hygiene tasks are completed consistently and prevent contamination

An incident is an event that may cause harm, while an accident results in injury or damage

Human, social, economic and organisational costs

Anything that has the potential to cause harm

The likelihood and consequence of harm occurring from a hazard

Eliminate, substitute, isolate, engineering controls, administrative controls, PPE

It relies on correct worker use and does not remove the hazard

Cooking using hot air, fat or direct heat without water

Baking, roasting, grilling, frying

Cooking using water, steam or liquid

Boiling, steaming, poaching, braising

Heat transfer through movement of liquids or gases

Heat transfer through direct contact between substances

Heat transfer through electromagnetic waves

It affects food safety, texture, moisture and quality

It ensures harmful microorganisms are destroyed and desired qualities are achieved

Cooking food vacuum sealed at a controlled low temperature for an extended time

Consistent results, moisture retention and precise temperature control

A menu where each item is individually priced and selected separately

A fixed menu with limited choices and a predetermined price

To improve customer experience, appeal and perceived quality

Colour, arrangement, portion size, temperature, crockery and garnishes

To demonstrate application of knowledge in realistic workplace situations