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My'Kala's Spin On Culinary

Hazard Analysis Control PointMy'kala Evans-Ford
by

My'Kala Evans

on 26 September 2012

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Transcript of My'Kala's Spin On Culinary

Outline Of Culinary :-)
Chef Tomkinson (Period 6)
Culinary 2
My'Kala Evans-Ford There are three types of Hazards 1. Biological Hazard 2.Physical Hazard
3.Chemical Hazard There Are Seven principles of HACCP Principle 1. Hazard Analysis Principle 2. Identify Critical Control Point Principle 3. Establish Critical Limits Principle 4. Monitor the CCP's Principle 5. Establish Corrective Actions Principle 6. Record Keeping Principle 7. Verification Three (cc) photo by medhead on Flickr A hazard is a situation that poses a level of threat to life, health, property, or environmen t It can be considered as a danger or a risk! *TDZ* Four Hours Tops* TCS-Foods CCP ( Critical Control Point) Critical Control Point is a point where specific action can be taken to prevent, or eliminate a hazard! Chemical Hazards arises from contamination with harmful or potentially harmful chemicals. Physical Hazards is any extraneous object or foreign matter in a food item which may cause illness or injury to a person consuming the product. Biological Hazards refer to biological substances that pose a threat to the health of living organisms, primarily that of humans. This can include medical waste or samples of a microorganism, virus or toxin (from a biological source) that can impact human health. F-Food
A-Acidity
T-Temperature
T-Time
O-Oxygen
Moisture -Pathogens need six Conditions to grow- Time -&- Temperature Control for
Safety Acidity P.H level is ranged 0-14,
(*This measures the acidity*) 2005 2002 March (cc) image by jantik on Flickr TDZ-Tmperature Danger Zone 0 41 70 ____ 120 135 ---_____________--- FoodBorne Illness What causes this: FoodBorne Illness: A disease that is transmitted to people by food. FoodBorne Outbreak is when two or more people get the same illness after eating the same food. * Failure to properly cook the food
*Failure to cook food at the proper temperature
*Poor Hygiene from staff Cross-Contamination: The transfer of harmful substances. Who is at High Risk: *Young Children
*Pregeant Women
*Elders
*People with a weak Immune System Examples Of FoodBorne IIlness: *Bacillus Cereus Gastroenteritis:
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