Author: ARobinson

GCSE
Catering
&
Hospitality
Revision
Week One
BBQ/ Hygiene/ HACCP/
Equipment

BBQ facts/ tips
http://www.fireservice.co.uk/safety/barbecue

Understanding and using HACCP
What is HACCP?
HACCP is a food safety system. It was first developed by the Pilsbury Company and NASA (National Aeronautics and Space Administration) in 1960 to make sure that astronauts had safe food to eat on the space missions.
What does HACCP stand for?
HACCP stands for: H = Hazard A = Analysis C = Critical C = Control P = Point
What does it do?
HACCP is a system to identify specific hazards and risks associated with food production and describe ways to control these hazards.
HACCP identifies Critical Control Points in the making of a food product and identifies ways to reduce or eliminate the hazard.
HACCP is really a quality control programme, it lays down the foundations of producing safe food.
What is a hazard?
A hazard is anything that may cause harm to the consumer. Hazards can be:
Biological – such as the Salmonella bacteria found in eggs and poultry.
2. Chemical – such as cleaning chemicals in food.
3. Physical – such as metal or glass in food.
What is a Critical Control Point?
A control point is a step in the making of the food product where hazards must be controlled. It is essential that the hazard is removed or reduced. For example in the production of bread at a bakery such a Fosters in Barnsley, the baked products are passed through a metal detector during the packaging process. Therefore the hazard must be physical and the critical control point is packaging. They are trying to eliminate the risk of someone getting metal in one of their products.