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... needed where the cooking staff should be trained to arrange the dry ingredient and store it neatly and nicely. Besides, some treatment should be carried out to prevent the harbor of pest and rats. In addition, maintenance of the equipment is also needed to ensure the proper functioning of the equipment. For example, there is a need to check and maintain the proper functioning of the freezer and chiller. 4.0 Conclusion Eagle Café that we visited has no HACCP system. This can make the food not safe to consume. HACCP is a preventive system that focuses on the food safety. The implementation of this system is very important in order to ensure the food is safe for the customers’ consumption. However, to be effectively implementing HACCP, Good Manufacturing Practice should well apply as GMP is the prerequisite of HACCP.
HACCP Plan
This is an example of HACCP Plan constructed for accessing tumeric chicken rice in a cafe called Eagle cafe.
Details
| language |  | english |
| wordcount |  | 6044 (cca 17 pages) |
| contextual quality |  | N/A |
| language level |  | N/A |
| price |  | free |
| sources |  | 0 |
Table of contents
1.0 Introduction to HACCP
2.0 Suggestion for Constructing a HACCP Plan
2.1 Critical Control Point Decision Tree
2.2 Process design
2.3 Identify Hazards and Preventive Measures
2.4 Points of Critical Control Point
2.5 Critical Control Point Decision Tree
2.6 HACCP Plan Table
3.0 Comments and Suggestions For Eagle Cafe
4.0 Conclusion
Preview of the essay: HACCP Plan
1.0 Introduction Hazard Analysis and Critical Control Point (HACCP) is a systematic preventive approach to food safety that addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection. It is used in food industry to identify potential food safety hazards by knowing the Critical Control Point (CCP). Once the CCP is known, the risk of hazards can be eliminated or reduced to an acceptable level. HACCP is used at all stages of food chain including receiving, storage, preparing, packaging, distribution, etc. By applying HACCP in a food industry, the food safety can be guaranteed. There are 7 HACCP principles: a) Identify hazard (biological, chemical, and physical) and the respective preventive measures (temperature, pH, moisture level, etc.) b) Identify Critical Control Points (e.g.: cooking, acidification, drying, etc.) throughout processing steps c) Establish Critical Limes (operational boundaries of the CCPs which control the food safety hazard) to guarantee foods are safe d) Establish monitoring procedures to adjust the process and maintain control (critical limits are being met) e) Establish corrective action (pre-planned and written) when monitoring indicates that there is a deviation from an establish critical limit f) ...... needed where the cooking staff should be trained to arrange the dry ingredient and store it neatly and nicely. Besides, some treatment should be carried out to prevent the harbor of pest and rats. In addition, maintenance of the equipment is also needed to ensure the proper functioning of the equipment. For example, there is a need to check and maintain the proper functioning of the freezer and chiller. 4.0 Conclusion Eagle Café that we visited has no HACCP system. This can make the food not safe to consume. HACCP is a preventive system that focuses on the food safety. The implementation of this system is very important in order to ensure the food is safe for the customers’ consumption. However, to be effectively implementing HACCP, Good Manufacturing Practice should well apply as GMP is the prerequisite of HACCP.
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