System which significant for food safety Identifies Evaluates Control Hazard Recording Monitoring

Which food are produced in large quantities ? Are food prepared in advance ? How long? What foods have been associated with out break in the past?

Review menu & recipes

Cross contamination
Storage of raw foods with ready to eat foods Employee practices leading to cross contamination Preparing raw foods at same time and in same work area with cooked foods Using hands instead of utensils for raw foods that will be further cooked foods Failure to clean equipments properly Failure adequately protect food from contamination Employee working who have flu like symptoms Improper storage of refuse in food preparation areas

Other Hazards

Improper or inadequate cleaning and sanitation practices Inadequate use sanitizers Poor food preparation and handling practices Utensils of food contract surface made from improper or unimproved materials Inadequate documentation and record keeping Improper storage of chemicals or personal items