Basic Food Safety Part 3-1683817675386.pdf

basif food safety

1. Basic Food Safety Training
Part 3

2. Review of Part 1
How many types of hazards? Ada berapajenisbahaya?
What is the most common cause of food poisoning?
Apapenyebabpaling umumterjadinyakeracunanmakanan?
What temperature is considered as danger zone?
Berapasuhuyang dianggapsebagaizona bahaya?
How to prevent the cross contamination?
Bagaimanamencegahkontaminasisilang?

3. https://www.youtube.com/watch?v=EzZ_rI4GFSU
Review of Part 2
Four steps to Food Safety
EmpatlangkahKeamananMakanan

4. What is HACCP ?
•HACCPis an acronym of Hazard Analysis Critical
Control Points
•HACCP is a system of risk assessment implemented to
prevent people from getting food poisoning or having
foodborne illness.
ApaituHACCP?
HACCP adalah singkatan dari Hazard Analysis Critical
Control Points (Titik Kendali Kritis Analisa Bahaya).
HACCP adalahsistempenilaianrisikoyang diterapkanuntuk
mencegahterjadinyakeracunanmakananataupenyakitkarena
makanan.

5. How is HACCP implemented?
•Identify & control the critical points
BagaimanaHACCP diterapkan?
Identifikasi & kontrol titik-titik kritis

6. Receiving & Storing Food
•Check the label
•Proper temperature
•Proper appearance
•Proper packaging
•Correct record
•Store in clean condition
•Proper temperature
•Practice FIFO
•Proper place & location/
separate food based on the
types of food

8. Ensure the proper procedure of:
•Defrosting & Thawing
•Preparing & Handling Foods
•Washing & Disinfecting Fruit and Vegetables
•Cooking & Reheating
•Frying
•Chilling

9. Ensure the proper condition of:
•Cooking Utensil
•Kitchen Equipment
•Kitchen Area
•Chillers & Freezers
•Garbage/ waste containers
Ensure daily & monthly checks required

10. Thank you!
Let’sensure the Food Safety implementation