Food Safety Hazard Analysis: Control Measures and Critical Limits

This report provides a detailed analysis of food safety hazards, focusing on temperature control, biological hazards, and physical hazards within a food service context, likely a hotel. It outlines critical control points (CCPs) and control measures, emphasizing the importance of temperature monitoring, proper food handling, and vendor certification to mitigate risks. The report includes a hazard audit table detailing specific hazards, control measures, monitoring procedures, critical limits, and corrective actions. A justification table further explains the rationale behind these measures, linking hazards to potential consequences. Additionally, a verification table outlines training programs, verification activities, and responsible personnel to ensure the effectiveness of the food safety plan. The report highlights the importance of staff training and record-keeping for maintaining a safe food environment.

PROCES
S STEP
HAZARD CONTROL MEASURE Q1 Q2 Q3 Q4 Q5 CCP
1 Temperature control
– The impact of
overcooked or
uncooked food items.
Cold food should be
stored at 41 F or less.
Food items such as fish
etc are stored at 145
degreeF or above for at
least 15 seconds. Time
and control of
temperature for food
safety should be at 165 F.
Critical control point means the steps in which
hazards can be reduced , eliminated or prevented
by taking necessary steps. For example – fishy
should be cooked under 38 degree Fahrenheit or
less than this. Further, final cooking temperature
for cooking fish should be 145 degree Fahrenheit
or more than this.
2 Biological hazards -
It involves viruses,
harmful bacteria etc.
that may cause injury
or long term
exposure.
The control measures to
prevent biological
hazards is that various
steps should be taken
before packaging food
items. Further,
technologies should be
used during the process
of production.
Factors that affects microbial growth should be
controlled. The more water available more will
be growth of bacteria. If, water activity is more
than 0.9 then product will be spoiled easily. If,
water activity is less than 0.78 then there is little
bacterial spoilage.
3 Physical hazards – It
means involvement of
objects that are
included in food items
that may harm the
consumer.
Measures should be
adopted such as vendor
certification, raw
material inspection etc.
Firm should conduct analysis of hazards and
identify measures to control hazards. It should be
controlled through prevention and anticipation
and testing.
2.6 Hazard Audit table

Step Hazard Control Measure Monitoring Procedures Critical Limits Corrective Action Records
Temperature
control
For cooking the
food, it is
essential do not
overcooked and
undercooked the
food .
What: Using thermometer
How: by using thermometer
into thickest part of and then
wait for five minutes.
When: at the time o cooking
food
Who: Chef
5 C or below and 60
C or above By proper monitoring In regsiter
Biological
hazards
Take care while
packing any food
material
What: use of packaging
material
How: take care of cleaning
When: during producing
food
Who: chef
Proper cleaning and
sanitation Books
Physical
Hazard
Measures should
be adopted such
as vendor
certification, raw
material
inspection etc.
What: vendor certification
How: Must use protective
equipments to protect from
physical hazard
When: before and after
cooking food
Who: Chef
Should use protective
equipment such as
gloves and hair caps
Risk register

2.6.1 Justification Table
Hazard/Control Measure Critical Limit Reference/Justification
Physical
The critical limit of the physical hazard ion the
hotel industry is high as it deals with machines and
equipments while preparing the food.
Causing any accident due to the heat, humidity,
light and temperature within the hotel reflects a
physical hazard.
Biological It exist in most of the workplaces as specially in
the hotel business because it reveals the hazards
that has been caused due to the bacteria, animals,
insects etc.
In the hotel business there is high risk of causing
skin allergies due to the presence of fleas and
insects in the kitchen that in turn cause infection.
Therma-Temperature This could be dangerous because in humans high
level of temperature could cause heat boils in the
humans, dehydration, heat cramps and the heat
strokes which in turn leads to death.
In hotel business it is been caused because of the
sterilization rooms and the storage freezers.
2.6.2 Verification table
CCP or Support Program Verification Activity Frequency Person Responsible Records Corrective
Action/Comments
Training programs
TEF hotel facilitates a
comprehensive training
and the resources to its
staff for running a
profitable hotel where
guest desires to return
on a frequent basis.
It has been analysed
that the training facility
of this hotel is counted
as high.
Managers and the top
executives.
Proper records are
maintained in the
document and the
register of the hotel.
In case any of the gap
founded in training then
corrective action is
taken by adopting the
other tool for training.