The document discusses the 7 principles of HACCP (Hazard Analysis Critical Control Points), a systematic preventative approach to food safety. It outlines each principle in detail: 1) identifying potential food safety hazards, 2) determining critical control points to monitor hazards, 3) establishing critical limits for each control point, 4) monitoring control points, 5) taking corrective actions if limits are exceeded, 6) verifying and validating the HACCP plan is working, and 7) maintaining documentation. Implementing HACCP helps ensure food safety across the entire food chain from suppliers to serving customers.
The document discusses the 7 principles of HACCP (Hazard Analysis Critical Control Points), a systematic preventative approach to food safety. It outlines each principle in detail: 1) identifying potential food safety hazards, 2) determining critical control points to monitor hazards, 3) establishing critical limits for each control point, 4) monitoring control points, 5) taking corrective actions if limits are exceeded, 6) verifying and validating the HACCP plan is working, and 7) maintaining documentation. Implementing HACCP helps ensure food safety across the entire food chain from suppliers to serving customers.
The document discusses the 7 principles of HACCP (Hazard Analysis Critical Control Points), a systematic preventative approach to food safety. It outlines each principle in detail: 1) identifying potential food safety hazards, 2) determining critical control points to monitor hazards, 3) establishing critical limits for each control point, 4) monitoring control points, 5) taking corrective actions if limits are exceeded, 6) verifying and validating the HACCP plan is working, and 7) maintaining documentation. Implementing HACCP helps ensure food safety across the entire food chain from suppliers to serving customers.
The document discusses the 7 principles of HACCP (Hazard Analysis Critical Control Points), a systematic preventative approach to food safety. It outlines each principle in detail: 1) identifying potential food safety hazards, 2) determining critical control points to monitor hazards, 3) establishing critical limits for each control point, 4) monitoring control points, 5) taking corrective actions if limits are exceeded, 6) verifying and validating the HACCP plan is working, and 7) maintaining documentation. Implementing HACCP helps ensure food safety across the entire food chain from suppliers to serving customers.
Food Safety Recipe Brochure ufs.com As a good chef you want to be sure that the food you serve is tasty, nutritious, but above all it’s safe. High standards of food safety are essential for any kitchen. If mis-managed you are not just putting your customer’s health and well being at risk but also your restaurant’s reputation and business.
HACCP stands for Hazard Analysis
Critical Control Points.
Why HACCP? As a chef you only want one thing: to positively delight guests with your meals, 1. Inventory of all potential giving them a memorable experience hazards in your restaurant, so they’ll gladly come back. A guest who experiences symptoms of food poisoning or some 2. Set the Critical Control Points other ailment is the last thing you want. It’s not just down to you though. You are 3. Give each Critical Control also dependent on those with whom you Point the critical limits work with: wholesalers, suppliers and employees. 4. Determine how the Critical Control Points are monitored To ensure that this whole food chain is working safely, simply work according to 5. Determine the corrective the HACCP principles. actions for each Critical Control Point
There are 7 HACCP 6. Verification and validation
principles that 7. Keep documentation and
registrations guarantee food safety: HACCP - Principle 1 1 Inventory of all potential hazards
The food chain from production
through to serving is a long one, with many moments where the food safety is put at risk. Here we go through the whole process, highlight the real dangers, and identify actions that will control them.
How bacteria grow such as; mice, rats, flies and other Bacteria are a large group of insects microbiological hazards. They 3. Chemical: residues of e.g. multiply by dividing. detergents, pesticides, oil, lubricants The following factors contribute to their growth: 4. Allergens: Dubai Municipality standards recognise several • Nutrients foods accounting for most allergic reactions • Temperature • Time 5. Physical: glass, stone, sand, paper, rope, metal, wood, plaster, hair • Oxygen • Moisture They like a temperature between °5 to °56.7C (°135-41F), moisture, oxygen and nutrients. Under optimal conditions, a bacterium divides about 3-2 times per hour. This means that after five hours, one bacterium has grown to 32,000! HACCP - Principle 2 2 Set the Critical Control Points
1. Supplier: do your suppliers work according Your Critical Control to HACCP? ✔ Check Points: 2. Delivery: from truck to Potential hazards at specific points in storage: what should you be the process can be prevented, reduced ✔ on the look out for? ✔ to an acceptable level, or eliminated ✔ altogether. Below are the points that 3. Storage: how long and under you need to monitor most closely. what conditions are products stored? ✔ Ambient stor age
✔ ✔ ✔ ✔✔ 4. Preparation: in what Did you know? environment, what kind of Our Knorr containers have many materials and which method ✔ benefits which can improve food ✔ is being worked? safety as they: High ✔ High
5. Serving: from preparation to
1. Help you organize your consumption, which critical ingredients ✔ points ✔ are in between? ✔ Low
✔ Low
Our matte writable fields can help
you easily label the new content of the container 1 2. Keep ingredients fresher for longer Pressing the lid from all four sides will not be required anymore- to reseal, press with your thumb firmly on the center of the lid to allow air to escape - the lid should make a clicking sound twice.
3. Are temperature friendly
Use our pack in the freezer (30-) 2 3 or near an oven (up to 90) without worrying- it can even handle being in a dishwasher! HACCP - Principle 3 3 Give each Critical Control Point the critical limits
From acceptable to critical limit Take for example the supply of fresh beef, how do you determine the critical limits?
1. Is the packaging method of the
product acceptable?
Vacuum packaged beef is
acceptable, meat exposed in crates is not
2. Is the duration of the transport of
the product acceptable?
Several hours is acceptable,
a few days is not
3. Is the method of transporting the
product acceptable?
A closed truck is acceptable,
loosely on the back of a bike is not
4. Is the temperature at which the
product is delivered acceptable?
Cooled is acceptable, room temperature is not
5. Is the production date and shelf
life of the product acceptable?
At least a few days is,
today’s date is not HACCP - Principle 4 4 Determine how the Critical Control Points are monitored
There are various methods of critical
control point measurement:
• Temperature measuring and
recording, for example, whilst cooling or frying
• Control the processing or expiry
dates of products, and write them down
• Checking allergen information
against specifications HACCP - Principle 5 5 Determine the corrective actions for each Critical Control Point
If the monitoring of Critical Control
Points shows that the above may not be enough you need to take corrective action, to regain control of food safety, hygiene and best practice.
• Correcting the work environment,
such as improving cooling efficiency
• Don’t do business with suppliers
that fail compliance, i.e. when expiration dates are exceeded
• Improve your cleaning methods if
you find they’re not providing a high enough level of hygiene
• Change your working methods if
for example you find dirty dishes are not being properly separated from clean ones HACCP - Principle 6 6 Verification and validation
Periodically check if the HACCP
approach is effective. For example:
• Are there new potential hazards
added, for example, after the purchase of a new machine? Or because you are working with new products?
• Do the critical control points indeed
prevent or eliminate hazards or reduce them to an acceptable level?
Are the formulated corrective actions
still appropriate?
Better yet, ask an outsider or a new
employee to take a critical look at your approach. An independent look can better assess whether all potential hazards are thought of. HACCP - Principle 7 7 Keep documentation and registrations
Put the entire food safety plan in
writing. This makes it clear for everyone inside and outside the restaurant what the rules are. Suppliers know under what conditions you work, employees know what is expected of them and customers with complaints can be reassured. SHISH TAWOOK Serves 10 INGREDIENTS 2 kg Chicken breast cut into cubes 60 ml Knorr Corn Oil 60 ml Yoghurt 60 g Knorr Shish Tawook Marinade 10 g Tomato, paste 500 g Tomato, cubes 400 g Onion, cubes 100g Garlic Sauce
PREPARATION 1. Mix Knorr Shish Tawook Marinade, yoghurt, Knorr Corn Oil and tomato paste or turmeric powder to make red or yellow marinade. 2. Add to the chicken cubes and marinate for 2 hours, keep it in the fridge. 3. Put the chicken on skewers with tomato and onion in between and grill on charcoal or flat grill. Serve with garlic sauce, Arabic bread and fattoush salad.
Why use Knorr Shish Tawook Marinade?
Knorr Shish Tawook Marinade
Marinates in only 2 hours
Cost effective as there are less
ingredients to use
Reduces risk of bacteria growth due
to reduced marinating time required Knorr Shish Tawook Marinade
PREPARATION 1. Put oil in a pot, sauté onions until they soften 2. Place the chicken with the onions and keep mixing for 5 minutes 3. Add ginger & garlic paste, cardamom, cloves, cinnamon curry powder & curry paste. Sauté all with chicken well 4. Wet the mixture with Knorr Chicken Stock then add Knorr Tomato Pronto, lemon juice & coconut cream 5. Cover, simmer for 30 minutes or until chicken is tender with stirring from time to time 6. Serve it with white rice
Why use Knorr Chicken Bouillon Powder?
Knorr Chicken Bouillon Powder Reduces complexity as no chiller space is required for multiple ingredients
1. For the marinade, butterfly the beef and fat, set aside. 2. Blend all the marinade ingredients together including Knorr Beef Shawarma Marinade and marinate the beef and fat. 3. Skewer the beef, with half the fat in between, on the Shawarma stick. Finish by placing the rest of the fat on top of the beef. Wrap with plastic and marinate for 4-6 hours in the fridge till the beef meat becomes white and resembles milk fed veal. 4. Cook the beef on the Shawarma machine for 45 minutes. Then the first Shawarma can be made. Carve the fist layers, and cook and carve layer by layer.
300g Knorr Mashed Potato Powder For the Sauce: 1.5ltr Water, boiled 1ltr Water 100ml Knorr Corn Oil 80gr Knorr Demi-Glace Powder 5g Salt 50ml Cooking cream 5g Black pepper, crushed
PREPARATION
1. Season the steaks with Knorr Corn Oil, salt and pepper, prepare the charcoal grill and grill the steaks to desired doneness 2. Bring water just to a boil, remove from heat and whisk in the Knorr Mashed Potato Powder, set on the side for 2 minutes, and then whisk again for a smooth mashed potato. 3. For the sauce: whisk in the Knorr Demi-Glace Powder in warm water, and bring to a boil, reduce heat and simmer for another 5 minutes or until the sauce is thick enough to the desired consistency. Finish with cooking cream and serve.
