HACCP-Hazard Analysis Critical Control Point is identification of critical point(cp) or critical control point(ccp)in the process of making food which begin from the process raw food until to the end product.Identification of CP and CCP help in preventing occurance of food poisoning and besides that we can take preventive measurements at the point of the food production.
Then,we had a visit to Sek.Men.Kebangsaan Agama Sik to observe the management of canteen (DAPUR ASRAMA)in the context of cleanliness,preparation of food and also about the anti-thyphoid vaccination status among the food handlers.
First we visited the cold storage where raw foods such as chicken,fish,prawns are stored for daily uses.
There was another store room to keep dry foods such as rice,eggs,oil and other cooking things.
En.Ridzuan,the head of the "dapur asrama" ,gave us briefing about food handling safety and also the cleanliness of the canteen.
En.Ridzuan showed us the immunization cards of his workers.Each vaccination is RM20 for Malaysian citizen and RM40 for immigrants.
He also showed us the list of daily menu of the food to be prepared for the students.
This is the dining hall of the school.Wah,big,clean,filled with antique and attractive items.
And again the hospitality of people of Sik is truly touching.We were served with mee goreng,nutritious fruits and tea.
At night,8.30pm we had a golden opportunity to follow the officers fromthe FQC unit to three food premises in Sik.
At each premises,the officers invigilate about the cleanliness of the premises,the antityphoid vaccination status among food handlers and also the safety of the preparation of foods.
The is a specific scoring system used to evaluate the safety of the premises.If the scoring is less than 70%,the premise will be closed.We visited 3 premises and the second premise was closed due to two main reasons:none of the food handlers have been vaccinated against typhoid and raw foods were not kept properly which can lead to cross contamination.
Then,we had a visit to Sek.Men.Kebangsaan Agama Sik to observe the management of canteen (DAPUR ASRAMA)in the context of cleanliness,preparation of food and also about the anti-thyphoid vaccination status among the food handlers.
First we visited the cold storage where raw foods such as chicken,fish,prawns are stored for daily uses.
There was another store room to keep dry foods such as rice,eggs,oil and other cooking things.
En.Ridzuan,the head of the "dapur asrama" ,gave us briefing about food handling safety and also the cleanliness of the canteen.
En.Ridzuan showed us the immunization cards of his workers.Each vaccination is RM20 for Malaysian citizen and RM40 for immigrants.
He also showed us the list of daily menu of the food to be prepared for the students.
This is the dining hall of the school.Wah,big,clean,filled with antique and attractive items.
And again the hospitality of people of Sik is truly touching.We were served with mee goreng,nutritious fruits and tea.
At night,8.30pm we had a golden opportunity to follow the officers fromthe FQC unit to three food premises in Sik.
At each premises,the officers invigilate about the cleanliness of the premises,the antityphoid vaccination status among food handlers and also the safety of the preparation of foods.
The is a specific scoring system used to evaluate the safety of the premises.If the scoring is less than 70%,the premise will be closed.We visited 3 premises and the second premise was closed due to two main reasons:none of the food handlers have been vaccinated against typhoid and raw foods were not kept properly which can lead to cross contamination.
No comments:
Post a Comment