HACCP (hazard analysis critical control point) enables evaluation of the operation.
It locates possible points of contamination, determines the severity of the hazard and takes preventive measures to protect against food borne illness outbreak
The HACCP is an assessment of all the hazards associated with each step of a catering organization. Staff needs to know the hazard, the degree of risk involved and that they apply the controls which have been introduced to reduce and eliminate the risk.
marto answered the question on May 16, 2019 at 05:29
- List the environmental hygiene requirements.(Solved)
List the environmental hygiene requirements.
Date posted: May 16, 2019. Answers (1)
- List the personal hygiene requirements.(Solved)
List the personal hygiene requirements.
Date posted: May 16, 2019. Answers (1)
- List the factors to consider when selecting kitchen equipment.(Solved)
List the factors to consider when selecting kitchen equipment.
Date posted: May 16, 2019. Answers (1)
- Give the classification of kitchen equipment.(Solved)
Give the classification of kitchen equipment.
Date posted: May 16, 2019. Answers (1)
- List the duties and responsibilities of kitchen staff.(Solved)
List the duties and responsibilities of kitchen staff.
Date posted: May 16, 2019. Answers (1)
- Outline examples of staff structures for different establishments.(Solved)
Outline examples of staff structures for different establishments.
Date posted: May 16, 2019. Answers (1)
- Define a work flow.(Solved)
Define a work flow.
Date posted: May 16, 2019. Answers (1)
- Discuss the types of Kitchen Layouts.(Solved)
Discuss the types of Kitchen Layouts.
Date posted: May 16, 2019. Answers (1)
- Define Kitchen layouts.(Solved)
Define Kitchen layouts.
Date posted: May 15, 2019. Answers (1)
- Define a kitchen design.(Solved)
Define a kitchen design.
Date posted: May 15, 2019. Answers (1)
- Define the term kitchen.(Solved)
Define the term kitchen.
Date posted: May 15, 2019. Answers (1)