B.

Sc- Hospitality Studies

Kavikulaguru Kalidas Sanskrit University
HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP)

Q1. 7 Principles of HACCP

(Hazard Analysis and Critical Control Points), widely used in food manufacturing,
hospitality, and food service to ensure food safety from farm to fork:

1. Conduct a Hazard Analysis

What it means:

• Identify all possible hazards that could make food unsafe.

• These can be:
o Biological (bacteria, viruses, parasites like Salmonella or E. coli)
o Chemical (cleaning agents, pesticides, food additives in excess)
o Physical (glass shards, metal fragments, bone pieces)

Steps involved:

• Analyze each step of the process — from raw materials to final product.
• Identify where and how hazards could be introduced.
• Assess likelihood and severity of each hazard.

Goal: Focus on the most significant risks to food safety.

2. Determine the Critical Control Points (CCPs)

What it means:

• Pinpoint key stages where control is essential to prevent or reduce hazards to

acceptable levels.
• These are "control gates" in the process.

Examples:

• Cooking: Proper temperature kills bacteria.

• Chilling: Cooling food quickly to prevent bacterial growth.
• Metal detection: To catch physical contamination.

Goal: Identify points where food safety can be controlled or compromised.

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3. Establish Critical Limits

What it means:

• For each CCP, define the acceptable threshold that must not be crossed.
• These are measurable standards based on science or regulation.

Examples:

• Chicken must reach an internal temperature of 75°C (167°F).

• Milk pH must stay below 4.6 to prevent spoilage.
• Freezer temperature must remain at -18°C.

Goal: Set the “safe zone” for each control point.

4. Establish Monitoring Procedures

What it means:

• Decide how you'll check that CCPs are staying within critical limits.
• This must be regular and consistent.

Methods:

• Use of thermometers to check cooking temperature.

• Daily logs for fridge/freezer temperatures.
• Time tracking for cooling steps.

Responsibilities:

• Specify who will monitor, how often, and what tools will be used.

Goal: Ensure continuous control and early detection of problems.

5. Establish Corrective Actions

What it means:

• Define what to do if monitoring shows a CCP is out of control (i.e., critical limit is
breached).

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 • Includes remedial action and product disposition.

Examples:

• Re-cook food that didn’t reach the required temperature.

• Discard contaminated batches.
• Stop the line and investigate.

Goal: Prevent unsafe food from reaching the customer and fix the issue.

6. Establish Verification Procedures

What it means:

• Make sure your HACCP system is functioning effectively.

• Verification is different from monitoring. It’s more about audit and testing.

Examples:

• Internal or external audits.

• Microbial testing of final products.
• Reviewing records and logs for accuracy.

Goal: Build confidence in your food safety system.

7. Establish Record-Keeping and Documentation

What it means:

• Maintain detailed records of:

o Hazard analysis
o CCP identification
o Critical limits
o Monitoring data
o Corrective actions
o Verification activities

Why it matters:

• Essential for traceability, compliance, and audit readiness.

• Helps you prove due diligence in case of an inspection or complaint.

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Goal: Ensure transparency and accountability.

Q2. Flow Chart Contents of a HACCP Plan

A flow chart visually represents every step in the food production or handling process. It
serves as the foundation for hazard analysis and identifying Critical Control Points (CCPs).

1. Start Point: Raw Material Receipt

• Delivery of ingredients
• Inspection of raw materials (e.g., vegetables, meat, milk)
• Storage conditions (dry, chilled, frozen)

2. Preparation Steps

• Washing
• Peeling / Cutting / Chopping
• Grinding / Mixing / Marinating

Each step should reflect physical handling or chemical/thermal change.

3. Processing / Cooking

• Boiling, frying, baking, grilling, steaming

• Include time and temperature parameters
• Cooling (if applicable)

This stage is often a Critical Control Point for biological hazards.

4. Assembly or Packaging

• Filling (for liquids)

• Assembling (like burgers or meal trays)
• Wrapping or sealing

Important to consider cross-contamination risks here.

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5. Cooling and Storage

• Blast chilling, freezing, refrigeration

• Storage conditions (temperature-controlled zones)
• FIFO (First In First Out) system monitoring

6. Distribution / Dispatch

• Transportation to customer or next production stage

• Temperature monitoring during transport
• Hygiene of containers and vehicles

7. Final Consumption / Serving (for food services)

• Hot holding (above 60°C)

• Cold holding (below 5°C)
• Serving conditions (clean utensils, hygienic service staff)

8. Rework / Returns / Waste Disposal

• Handling of leftovers
• Safe disposal of rejected/expired items
• Cleaning processes

Q3. HACCP: Definition and Advantages (with In-depth Explanation)

What is HACCP?

HACCP stands for Hazard Analysis and Critical Control Points.

It is a scientific and preventive approach to food safety, designed to:

• Identify potential food safety hazards at every stage of production.

• Establish control measures to prevent these hazards.
• Ensure safe food reaches the consumer.

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This system focuses on prevention, rather than end-product inspection, and is widely used
across the food industry — from manufacturing to catering.

Key Features of HACCP:

• Covers biological, chemical, and physical hazards.

• Applicable to all types of food businesses: restaurants, processing plants, bakeries,
hotels, catering, etc.
• Built on 7 core principles (which we discussed earlier).

Detailed Example of Hazards:

• Biological: Bacteria like Salmonella, E. coli

• Chemical: Cleaning agents, food additives in excess, pesticides
• Physical: Hair, glass shards, metal fragments

Advantages of HACCP – In Detail

1. Prevention of Food Safety Issues

HACCP is designed to catch and control hazards before they lead to foodborne illness.

Why this matters:

• Traditional systems focused only on final product testing. HACCP monitors the
process itself.
• Prevents issues like food poisoning, allergic reactions, or contamination.

2. Legal Compliance

In many countries, having a HACCP plan is mandatory under food safety laws.

Examples:

• India: FSSAI recommends HACCP for medium and large food businesses.
• USA: FDA mandates HACCP for seafood and juice.
• EU: Mandatory for all food businesses.

Benefits:

• Ensures your business meets food laws.

• Helps you pass inspections and avoid fines or shutdowns.

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3. Minimizes Product Waste and Recalls

With proper controls, defective or unsafe food is identified early, before reaching
consumers.

Benefits:

• Reduces the need to throw away large quantities of food.

• Avoids expensive recalls, legal action, or damage to brand reputation.

4. Builds Trust with Consumers and Clients

Being HACCP-compliant shows customers, partners, and buyers that your business:

• Cares about hygiene and safety

• Can be trusted
• Meets international quality standards

Especially important for:

• Exporters
• Hotel kitchens
• Large catering contracts

5. Improves Staff Awareness and Responsibility

HACCP requires training and clear roles.

Benefits:

• Employees understand why hygiene and safe practices are important.

• Encourages discipline, cleanliness, and team responsibility.
• Reduces human error.

6. Boosts Business Opportunities

Many companies only work with HACCP-certified suppliers.

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For example:

• Big retailers, airlines, hotels, and export buyers demand HACCP compliance.
• It opens up new markets and business deals.

7. Creates a Structured and Documented System

Q4. HACCP requires record-keeping, monitoring, and verification.

Benefits:

• You always know what’s happening in the kitchen or factory.

• Helps trace issues when something goes wrong.
• Makes audits and inspections easier.

8. Enhances Overall Efficiency

With set procedures in place, you reduce:

• Confusion
• Wastage
• Downtime

This leads to cost savings, better planning, and a more efficient team.

Summary Table:

SOP (Standard Operating Procedure) to control contamination of food, covering all

critical areas — personal hygiene, raw materials, equipment, and environment. This is ideal
for use in hotels, restaurants, catering units, or food processing setups.

Q5. SOPs to Control Contamination of Food

1. Personal Hygiene SOP

Objective:

Prevent contamination from food handlers

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Procedure:

• All staff must wash hands:

o Before starting work
o After using the toilet
o After touching raw meat, garbage, or cleaning agents
• Use hand sanitizers and soap (not just water)
• Keep nails short and clean, no nail polish or artificial nails
• No jewelry, watches, or personal items during food handling
• Hair must be covered with a clean cap or net
• Sick employees (fever, vomiting, cold, etc.) should not handle food

2. Raw Material Receiving SOP

Objective:

Prevent entry of contaminated or spoiled ingredients

Procedure:

• Accept only from approved, hygienic suppliers

• Check for:
o Clean packaging
o Proper labeling (expiry/manufacturing dates)
o No signs of spoilage (smell, mold, leakage)
• Store:
o Dairy/meat at 0–5°C
o Frozen at -18°C or below
o Dry items in cool, dry, insect-free areas
• Use FIFO (First-In, First-Out) or FEFO (First-Expiry-First-Out) method

3. Cross-Contamination Prevention SOP

Objective:

Prevent transfer of harmful microorganisms from one surface/ingredient to another

Procedure:

• Separate workstations, knives, and chopping boards for:

o Raw meats
o Vegetables

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 o Cooked foods
• Color code utensils (e.g., red for raw meat, green for veg, white for cooked)
• Clean and sanitize all surfaces after each use
• Store raw and cooked foods separately — never store raw above cooked in fridges

4. Equipment & Utensil Cleaning SOP

Objective:

Ensure tools and machines do not contaminate food

Procedure:

• Wash all equipment after each use with hot water and food-grade detergent
• Rinse and sanitize before reuse
• Use separate sponges/brushes for different areas
• Daily deep cleaning of machines (grinders, slicers, blenders, etc.)
• Maintain clean-in-place (CIP) systems for large equipment if available

5. Cleaning & Sanitization SOP (Premises)

Objective:

Maintain a contamination-free environment

Procedure:

• Clean floors, walls, and surfaces multiple times daily

• Use approved sanitizers/disinfectants only
• Cover or clean all drains daily
• Keep waste bins covered and emptied regularly
• Pest control should be done monthly — use traps, nets, and screens to prevent entry

6. Cooking & Holding SOP

Objective:

Eliminate harmful bacteria through proper cooking and holding temperatures

Procedure:

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 • Cook:
o Chicken to ≥75°C
o Seafood to ≥63°C
o Reheat food to ≥74°C
• Use food thermometers — don’t guess!
• Hot food should be held at ≥60°C
• Cold food should be held at ≤5°C

7. Food Storage SOP

Objective:

Keep food safe during storage

Procedure:

• Label everything with:

o Name of item
o Date of storage
o Expiry/use-by date
• Never store food on the floor — use racks or pallets
• Keep dry storage well-ventilated and pest-free
• Keep cold storage doors closed properly at all times

8. Waste Disposal SOP

Objective:

Prevent food contamination through waste

Procedure:

• Dispose food waste immediately in closed bins

• Use foot-operated dustbins or lids
• Wash bins daily with disinfectant
• Keep garbage area away from food prep zones

9. Staff Training SOP

Objective:

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Ensure food handlers understand contamination risks

Procedure:

• Conduct monthly hygiene and safety training

• Display posters in kitchens as reminders
• Log all training sessions and attendance
• Perform spot-checks and hygiene audits

10. Documentation & Record Keeping SOP

Objective:

Maintain proof of food safety controls

Procedure:

• Maintain logs for:

o Cleaning schedules
o Temperature checks
o Raw material inspection
o Pest control visits
• Review records weekly

Q6. SOP (Standard Operating Procedure) for Purchasing Food Items by a Hotel,

designed to ensure quality, cost-efficiency, safety, and traceability throughout the

procurement process.

SOP: Purchasing Food Items in a Hotel

Objective:

To ensure that all food items purchased by the hotel are:

• Safe for consumption

• Of the desired quality and quantity
• Received from reliable suppliers
• Procured at the best price and within budget

Scope:

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Applies to all departments involved in the food purchase process — including:

• Executive Chef / Kitchen Team

• Purchase Department
• Storekeeper
• Accounts Department

Step-by-Step SOP:

1. Menu-Based Forecasting

Responsibility: Executive Chef

Action:

• Estimate daily/weekly food requirements based on:

o Menu plan
o Expected occupancy / event bookings
• Forecast demand to avoid overstocking or shortages

2. Indent Raising (Purchase Requisition)

Responsibility: Kitchen Department

Action:

• Raise an indent (internal requisition) specifying:

o Item name
o Quantity
o Required delivery date
o Urgency (Normal/Urgent)

Note: Indents must be verified and signed by Executive Chef.

3. Purchase Order Processing

Responsibility: Purchase Department

Action:

• Compare requisition with existing stock levels (via Storekeeper)

• If valid, raise a Purchase Order (PO) to selected suppliers
• Ensure the PO includes:
o Item description, quantity, unit price
o Delivery schedule

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 o Payment terms
o Quality specifications

4. Supplier Selection and Verification

Responsibility: Purchase Manager

Action:

• Choose only pre-approved, verified suppliers

• Assess based on:
o Hygiene practices
o FSSAI/FDA certification
o Consistency in delivery and quality
• Rotate vendors to avoid favoritism and maintain competitiveness

5. Receiving and Inspection of Goods

Responsibility: Storekeeper + Chef

Action:

• Verify:
o Quantity (matches PO)
o Quality (freshness, temperature, packaging)
o Expiry/manufacturing date
• Reject if:
o Items are damaged, expired, or unhygienically packed
• Record any discrepancies in the Goods Received Note (GRN)

6. Storage and Labelling

Responsibility: Storekeeper
Action:

• Store items immediately in correct zones:

o Cold storage (for perishables)
o Dry storage (for grains, spices)
• Use FIFO/FEFO method
• Label each item with:
o Date of receipt
o Expiry/use-by date

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 o Batch/lot number (if applicable)

7. Invoice Verification and Payment

Responsibility: Accounts Department

Action:

• Match invoice with:

o Purchase Order
o GRN
• Approve payment only after all checks are completed
• Maintain vendor payment timelines

8. Record Maintenance

Responsibility: All Departments

Action:

• Maintain logs for:

o Indents raised
o Purchase Orders
o GRNs
o Invoices and payments
• Records must be kept for audit and traceability

9. Audit and Feedback

Responsibility: F&B Manager / Purchase Head

Action:

• Conduct monthly audit of:

o Vendor performance
o Purchase trends vs. consumption
• Take feedback from kitchen team to ensure consistent quality

SOP (Standard Operating Procedure) for Food Preparation in a Hotel Kitchen,

designed to maintain food safety, hygiene, quality, and consistency — especially in busy
operations like hotels, restaurants, and catering units.

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Q7. SOP: Food Preparation in a Hotel Kitchen

Objective:

To ensure all food is prepared under hygienic conditions, using safe ingredients and proper
cooking techniques, while maintaining consistency and preventing contamination.

Scope:

Applicable to all kitchen staff involved in:

• Pre-preparation (cutting, washing)

• Cooking (grilling, frying, baking, boiling, etc.)
• Plating and garnishing

Step-by-Step SOP for Food Preparation

1. Personal Hygiene Check

Responsibility: All Food Handlers

Action:

• Wear clean chef coats, aprons, gloves, and head covers.

• Wash hands with soap and water before starting work.
• No jewelry, nail polish, perfumes, or mobile phones in the kitchen.
• Report illness or injury immediately to the supervisor.

2. Clean & Sanitized Workstations

Responsibility: Commis Chef / Kitchen Helper

Action:

• Sanitize countertops, cutting boards, knives, and utensils before use.

• Use color-coded boards and knives for raw meat, vegetables, seafood, etc.
• Maintain cleanliness throughout preparation.

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3. Raw Material Collection

Responsibility: Storekeeper + Chef

Action:

• Collect ingredients from the store as per the daily production sheet.
• Ensure all items are within expiry and labeled.
• Use FIFO (First-In, First-Out) or FEFO (First Expiry, First Out) system.

4. Washing & Pre-Preparation

Responsibility: Kitchen Staff

Action:

• Wash all vegetables, fruits, and herbs under running water.

• Defrost frozen items under cold running water or in the refrigerator — never at room
temperature.
• Marinate ingredients if needed (follow time & temperature rules).
• Keep washed and cut items covered and in clean containers.

5. Cooking Process

Responsibility: Chef de Partie / Line Cook

Action:

• Follow standard recipes and portion sizes.

• Ensure food is cooked to safe internal temperatures:
o Poultry: ≥ 75°C
o Seafood: ≥ 63°C
o Reheated food: ≥ 74°C
• Use food thermometers — don’t guess temperatures.
• Avoid cross-contamination: never mix raw and cooked foods.

6. Holding & Hot Storage

Responsibility: Kitchen Staff

Action:

• If food is not served immediately:

o Hot food: Keep at or above 60°C

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 o Cold food: Keep at or below 5°C
• Use bain-marie or heating lamps for hot holding.
• Label and time-stamp all held food.

7. Tasting & Quality Check

Responsibility: Sous Chef / Executive Chef

Action:

• Check taste, texture, aroma, and presentation.

• Tasting must be done hygienically using a spoon only once.
• Discard leftovers used for tasting.

8. Final Plating & Garnishing

Responsibility: Line Cook / Chef de Partie

Action:

• Use gloves or sanitized tools while plating.

• Avoid bare-hand contact with ready-to-eat food.
• Plate food according to portion control and presentation standards.
• Use only edible garnishes.

9. Dispatch to Service / Buffet

Responsibility: Kitchen Pass Team

Action:

• Ensure proper coordination with service team.

• Double-check food labels (veg/non-veg, allergens, etc.).
• Keep plated food covered during transfer.

10. Post-Preparation Clean-Up

Responsibility: Kitchen Staff

Action:

• Clean and sanitize all surfaces, tools, and equipment.

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 • Dispose of food waste in closed bins.
• Store leftovers (if any) with proper labeling and use-by date.
• Log cleaning and leftover storage.

Q8. SOP for Facility & Equipment Maintenance in a hotel kitchen,

designed to ensure hygiene, functionality, and compliance with food safety standards like
HACCP.

SOP: Facility & Equipment Maintenance in Hotel Kitchen

Objective:

To ensure all kitchen equipment, infrastructure, and utilities are clean, safe, fully
operational, and do not pose any risk of contamination or injury.

Scope:

Applies to all kitchen equipment, utility systems, and structural facilities including:

• Ovens, fryers, grills, mixers

• Refrigerators, freezers
• Ventilation systems
• Dishwashers and sinks
• Gas lines and fire extinguishers
• Floors, walls, drainage, and lighting

Responsible Personnel:

• Engineering Team – Preventive & corrective maintenance

• Kitchen Stewards – Daily cleaning & upkeep
• Kitchen Supervisor / Sous Chef – Supervision & reporting
• HACCP Team / QA Officer – Verification & audits

Daily Maintenance Tasks

Area Action Required By Whom

All equipment surfaces Clean with food-grade sanitizer before/after use Stewards

Cooking equipment Wipe down burners, remove grease and debris CDP / Steward

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 Area Action Required By Whom

Refrigerators Check temperature logs; clean handles and doors Storekeeper

Dishwashing station Clean filters, change water frequently Steward

Floors and drains Mop with disinfectant; remove food waste Stewards

Gas knobs and pipes Inspect for leakage or loose fittings Engineering

Weekly Maintenance Tasks

Area Task By Whom

Deep cleaning Inside ovens, tandoors, fryers Kitchen Steward

Refrigerator coils Dusting and cleaning to maintain efficiency Engineering

Exhaust hoods Clean grease filters thoroughly Steward/Engineer

Ice machine Sanitize bin and water line Engineering

Small appliances Clean behind/beneath mixers, toasters, coffee machines Steward/CDP

Monthly Maintenance Tasks

Component Action By Whom

Fire extinguishers Check pressure gauge, seal, and expiry Safety Officer

Pest control External pest control treatment (recorded) QA / Vendor

Gas line inspection Pressure test, leak detection Engineering

Equipment calibration Weighing scale, thermometer, oven temperature Engineering / QA

Record-Keeping & Documentation

Maintain logs for:

• Daily and weekly cleaning checklists

• Equipment temperature logs

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 • Equipment maintenance & repair records
• Calibration certificates
• Pest control and fire safety reports

Verified by: Sous Chef / QA Officer

Audited by: HACCP Team – Monthly

Q9. SOP: Job Lists in a Hotel Kitchen

Objective:

To define and standardize the roles, responsibilities, and daily duties of all kitchen staff to
ensure smooth operations, accountability, and high food safety standards.

Scope:

Applies to all team members working in the kitchen and food production areas — from
Executive Chef to Stewards.

1. Executive Chef

Role: Head of the entire kitchen operations

Key Responsibilities:

• Menu planning and recipe standardization

• Cost control and supplier coordination
• Overseeing food quality and safety
• Team leadership and kitchen performance reviews
• Approving indents and purchase orders
• Final sign-off for HACCP and hygiene compliance

2. Sous Chef

Role: Second-in-command; supports the Executive Chef

Key Responsibilities:

• Supervising line operations and managing shifts

• Training and evaluating kitchen staff
• Checking taste, portioning, and presentation of dishes
• Coordinating with service staff for smooth delivery
• Approving daily production and cleaning schedules
• Ensuring HACCP logs are filled correctly

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3. Chef de Partie (CDP)

Role: In charge of a specific kitchen section

Examples: Grill, Fryer, Garde Manger, Bakery, Tandoor
Key Responsibilities:

• Preparing mise en place for assigned section

• Cooking and plating as per SOP and recipes
• Monitoring junior staff (commis)
• Maintaining hygiene and sanitation in their station
• Ensuring timely service during meal periods
• Reporting equipment breakdowns and inventory shortages

4. Commis Chef (I, II, III)

Role: Junior chef who assists CDPs

Key Responsibilities:

• Cutting, peeling, chopping ingredients

• Marination and basic prep tasks
• Cooking under supervision
• Cleaning work areas and storing items correctly
• Restocking station before/after service
• Following personal hygiene and uniform policy

5. Stewarding Staff (Utility Workers)

Role: Responsible for cleaning and support services

Key Responsibilities:

• Washing dishes, cutlery, and kitchen tools

• Cleaning kitchen floors, walls, hoods, and drains
• Removing garbage and waste properly
• Replenishing soap, sanitizers, gloves, etc.
• Supporting kitchen staff during events or buffet setups
• Following cleaning checklists and safety standards

6. Storekeeper

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Role: Manages kitchen inventory and requisitions
Key Responsibilities:

• Receiving, inspecting, and storing supplies

• Monitoring stock rotation (FIFO/FEFO)
• Issuing ingredients as per requisitions
• Maintaining bin cards and store registers
• Flagging shortages and slow-moving items
• Ensuring storage areas are clean, pest-free, and labeled

7. Kitchen Admin / Clerk (if applicable)

Role: Handles kitchen documentation

Key Responsibilities:

• Recording daily indent and consumption

• Maintaining HACCP forms and logs
• Filing equipment service reports and invoices
• Updating staff schedules and leave trackers
• Supporting audits and documentation requests

Q10. Job Allocation SOP (Daily Schedule)

1. Executive Chef prepares or approves the daily duty roster

2. Sous Chef ensures all staff are aware of their roles for the day
3. Cross-check attendance, absentee backup, and shift timings
4. Duty charts must be placed in a visible area inside the kitchen
5. Changes in job roles (due to absence, events, etc.) must be logged
6. End-of-shift briefings should include feedback on performance and hygiene

End Goal:

SOP: Job Breakdowns in a Hotel Kitchen

Objective:

To provide clear, task-by-task instructions for key kitchen roles to ensure efficiency,
hygiene, consistency, and food safety compliance (especially under HACCP guidelines).

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Scope:

Applicable to all food production and support staff including chefs, commis, stewards, and
store personnel.

1. Job Breakdown – Commis Chef (Vegetable Prep)

Task Step-by-Step Procedure

Collect Go to the store with a requisition slip, check expiry date and condition of
ingredients vegetables

Use running potable water to wash all items; sanitize leafy vegetables if
Wash & clean
required

Peel & chop Use appropriate tools; follow standardized cuts (julienne, dice, etc.)

Portion & label Weigh as per recipe card; place in labeled food-grade containers

Clean station Sanitize cutting board, knife, and counter after work

2. Job Breakdown – CDP (Sauce Section)

Task Step-by-Step Procedure

Gather all ingredients from the store (herbs, cream, butter, base
Prep mise en place
stocks)

Prepare sauces Follow standard recipes; simmer, blend, or emulsify as per technique

Monitor consistency Use ladle/spoon to check thickness and flavor before finalizing

Label with date and time; store in bain-marie or chiller depending on

Store sauces
use

Communicate with
Coordinate with grill/fry stations for timely dispatch
line

3. Job Breakdown – Steward (Dishwashing & Cleaning)

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 Task Step-by-Step Procedure

Collect dirty items Sort cutlery, crockery, and utensils by type

Pre-rinse Remove food residue with water before loading into the dishwasher

Use dishwasher Load trays, add detergent, run correct cycle

Dry & stack Use racks to air dry; store cleaned items in designated shelves

Surface cleaning Sanitize sink, tables, and dish area; mop floor at end of shift

4. Job Breakdown – Storekeeper (Receiving & Issuing)

Task Step-by-Step Procedure

Receive delivery Check PO, quantity, quality, expiry, and temperature of perishables

Log entries Note all items in the receiving register and bin cards

Store properly Place items in dry/chill/frozen zones as per item requirement

Issue items Verify indent slip, issue items by FIFO, log issuance in records

Stock check Conduct weekly stock check and report near-expiry/slow items

5. Job Breakdown – Sous Chef (Shift Supervision)

Task Step-by-Step Procedure

Check duty chart Verify attendance, shift allocation, and absentee backups

Review production Inspect mise en place and prep quality by each section

Supervise cooking Monitor temperature, taste, and plating before food dispatch

Fill HACCP logs Cross-check cooking temp, fridge temp, hygiene records

Shift close Debrief team, check for leftover handling, ensure cleaning is completed

Q11. SOP: HACCP Team in a Hotel Kitchen

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Objective:

To define the structure, roles, and operational procedures of the HACCP team responsible
for developing, implementing, and maintaining food safety systems across all food handling
operations in the hotel.

Scope:

Applicable to all departments involved in food procurement, storage, preparation, serving,

and sanitation — including kitchen, housekeeping, engineering, purchasing, and quality
assurance.

1. Formation of the HACCP Team

Team Composition:

Team Role Position / Department Primary Responsibility

HACCP Team Executive Chef / QA Overall coordination and system

Leader Head implementation

Ensures HACCP principles and hygiene

Food Safety Officer Hygiene/QA Manager
standards are met

Ensures equipment functionality, calibration,

Engineering Rep Maintenance Head
and safety

Store Handles traceability, stock rotation, receiving

Storekeeper
Representative procedures

Provides practical process flow and kitchen

Production Rep CDP / Sous Chef
insights

Handles sanitation, waste disposal, and

Stewarding Rep Steward Supervisor
cleaning records

Additional members from F&B service, purchase, or HR may be included based on hotel size.

2. HACCP Team Responsibilities

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 Responsibility Area Action

Hazard Analysis Identify potential biological, chemical, and physical hazards

Determine critical control points in the food production

CCP Identification
process

Critical Limit Setting Define safe thresholds for each CCP

Monitoring Procedures Outline how and when each CCP will be monitored

Corrective Actions Establish steps if a CCP deviates from critical limits

Confirm the HACCP plan is effective (e.g., audits, reviews,

Verification
lab tests)

Documentation & Record-

Maintain all logs, reports, and corrective action forms
Keeping

Training & Awareness Conduct regular training for kitchen and service staff

Internal Audits Perform scheduled reviews of food safety practices

3. Team Operations & Meetings

Meeting Frequency:

• Monthly HACCP Review Meeting: Progress, issues, updates

• Quarterly Internal Audit Review
• Emergency Meeting: For incidents like food poisoning, equipment failure, or
regulatory inspections

Meeting Agenda Template:

1. Review last meeting minutes and actions taken

2. Discuss non-conformities or deviations
3. Review audit findings
4. Update on new menu/processes/equipment
5. Plan for refresher training sessions
6. Assign tasks and close meeting

4. Documentation to Maintain

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 Document Purpose

HACCP Plan Core document covering all 7 HACCP principles

Team Member List with Signatures Accountability and authority

Meeting Minutes Records of discussions and decisions

CCP Monitoring Logs Cooking temps, storage temps, sanitation checks

Corrective Action Records What went wrong and what was done

Verification Reports Internal audits, equipment calibration, swab tests

Training Records HACCP training log for staff

5. Training & Awareness Plan

• New staff must receive basic HACCP induction within 7 days

• All staff undergo refresher training every 6 months
• Use posters, videos, and real examples to reinforce learning
• Maintain training attendance sheets and evaluation scores

⚠️ 6. Corrective & Preventive Actions (CAPA)

• HACCP team must investigate:

o CCP failure
o Customer complaint related to food safety
o Pest sighting or contamination risk
• Document:
o Root cause
o Action taken
o Person responsible
o Date closed

Q12. Goal of the HACCP Team:

“To ensure every plate of food served is safe, hygienic, and compliant — with a documented
system that protects both guests and the hotel.”

Analyzing the Hazards – HACCP Principle 1

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Objective:

To identify and evaluate all potential hazards (biological, chemical, and physical) that may
cause food to be unsafe, at every stage of the food production process.

Types of Hazards:

Hazard Type Examples

Biological Bacteria (Salmonella, E. coli), viruses (Hepatitis A), parasites

Chemical Cleaning agents, pesticides, food additives in excess, allergens

Physical Glass shards, metal fragments, plastic pieces, bone fragments, hair

Steps to Analyze Hazards:

1. Map Out the Entire Food Process

• Use a flow chart to document each step, from receiving raw materials to serving
food.
• Common stages include: receiving → storage → prep → cooking → cooling →
serving.

2. Identify Potential Hazards at Each Step

For each stage, ask:

• Could anything harmful be introduced here?

• Could it survive or grow?
• Could it be carried over to the next stage?

Example:

• Receiving raw chicken → Biological hazard: Salmonella

• Cutting vegetables → Physical hazard: knife fragments, hair
• Storing cleaning agents near food → Chemical hazard: cross-contamination

3. Assess Each Hazard

Use two criteria:

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 • Likelihood (How likely is the hazard to occur?)
• Severity (How serious is the consequence if it happens?)

Use a risk matrix to classify each hazard as:

• High risk (must control)

• Medium risk (should monitor)
• Low risk (keep under observation)

4. Decide Control Measures

If a hazard is significant (high risk), outline:

• What can be done to prevent or eliminate it?

• Should it become a Critical Control Point (CCP)?

Example:

• Cooking at 75°C kills Salmonella → CCP

• Storing knives away from prep surfaces → control measure, not a CCP

Hazard Analysis Table Example:

Hazard
Step Specific Hazard Likelihood Severity Control Measure
Type

Source from trusted

Receiving Biological Salmonella in chicken High High
vendor

Visual inspection +
Preparation Physical Plastic in chopped veg Medium Medium
cleaning

Cook to 75°C, check

Cooking Biological Undercooked meat High High
with probe

Cross-contamination Separate shelves +

Storage Chemical Low High
with detergent labels

Q13. Chemical Hazards – HACCP Hazard Analysis

What Are Chemical Hazards?

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Chemical hazards are harmful substances that may contaminate food during any stage —
from farming and processing to cooking and storage — and can cause illness, allergic
reactions, or poisoning.

Categories & Examples of Chemical Hazards

Category Examples Possible Entry Points

Detergents, sanitizers, Improper rinsing of equipment,

Cleaning agents
degreasers splash contamination

Insecticides, fungicides,
Pesticide residues On unwashed vegetables/fruits
herbicides

Heavy metals Lead, mercury, arsenic Contaminated water, old equipment

Food additives Preservatives, coloring, MSG,

Incorrect measurement or mixing
(excess) nitrites

Allergens
Milk, nuts, gluten, eggs, soy Cross-contact, lack of labelling
(undeclared)

Packaging Plasticizers, adhesives, inks Poor quality or unsafe packaging

migration from packaging materials

Lubricants & Grease from unsealed moving Poor maintenance of kitchen

machine oils parts equipment

High-Risk Points in a Hotel Kitchen

Kitchen Step Chemical Hazard Risk

Cleaning prep areas Detergent/bleach residue left on surfaces

Washing produce Contaminated water or residual pesticide

Cooking with aluminum foil Leaching of aluminum if in contact with acidic foods

Equipment maintenance Lubricant leakage from slicers, grinders

Reusing containers Storing food in non-food-grade or chemical-exposed plastics

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Control Measures

Hazard Preventive Action

Cleaning chemical Use only food-grade cleaners, rinse thoroughly, color-code

residue bottles

Wash produce under running potable water or soak in veggie

Pesticide residues
wash

Allergen contamination Label all items clearly, use separate utensils and stations

Additive overuse Standardize recipes, use pre-measured ingredients

Packaging migration Buy from approved vendors; verify materials are food safe

Equipment oil leakage Regular maintenance and sealing of moving parts

What the HACCP Team Should Do:

1. Identify sources of chemical hazards in your kitchen or processing flow.

2. Evaluate how likely and how severe each hazard is.
3. List control measures that are preventive, not just reactive.
4. Train staff to recognize and handle chemicals safely.
5. Maintain MSDS (Material Safety Data Sheets) for all cleaning agents and
chemicals used.

Required Documents:

• Chemical inventory list

• MSDS file
• Cleaning schedule with dilution ratios
• Ingredient logs with additive details
• Allergen control plan

Reminder:

“Chemicals don’t belong in your cuisine — unless they’re part of the recipe and properly
measured.”

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Q14. Hazard Analysis – Food Allergens (HACCP Focus)

Objective:

To identify, assess, and control the risk of allergen contamination during the food
production process in a hotel or food service environment — to prevent allergic reactions,
which can be severe or even life-threatening.

What Are Food Allergens?

Food allergens are proteins in certain foods that trigger abnormal immune responses in
sensitive individuals. Unlike foodborne pathogens, even small traces can cause serious
health risks.

🔟 Major Food Allergens (India + Global)

Allergen Examples

Milk Paneer, cream, cheese, ghee, milk powder

Eggs Boiled eggs, mayonnaise, cakes, desserts

Fish Tuna, anchovy, fish sauce

Shellfish Shrimp, crab, lobster, prawns

Peanuts Groundnut chutney, peanut oil, peanut butter

Tree nuts Almonds, cashews, pistachios, walnuts, nut pastes

Wheat/Gluten Maida, atta, bread, cakes, pasta

Soy Soy sauce, tofu, lecithin in sauces

Sesame Seeds, oil, tahini, bread toppings

Mustard Mustard seeds, mustard oil, pickles

Hazard Analysis Table – Allergen Risk Points

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 Risk
Process Step Potential Hazard Control Measures
Level

Allergen-containing
Receiving Approved vendors only,
ingredients not labeled High
ingredients mandatory allergen labeling
clearly

Cross-contact (e.g., wheat Store allergens on separate racks

Storage High
flour near spices) with clear labels

Same chopping board or Use dedicated color-coded tools

Preparation High
utensils used for allergens for allergen prep

Reuse of frying oil for Use separate oil for allergen-free

Cooking Medium
multiple food types dishes if possible

Unintended allergen Train staff to double-check

Plating/Garnishing toppings (e.g., nuts, High recipes; avoid garnishing allergen-
sauces) free plates carelessly

Mixing allergen and non- Label all containers with allergen

Leftover handling Medium
allergen foods tags and usage dates

Shared serving spoons or

Assign separate serving utensils
Buffet/service dripping from allergen High
and label dishes clearly
items

Packaging / No declaration of Print allergen labels for packed

High
labeling allergens in takeaways food

Cross-Contact (Not Cross-Contamination)

Cross-contact refers to the unintended presence of an allergen, which may occur through:

• Shared utensils, boards, or pans

• Incomplete cleaning of surfaces
• Handling allergen-containing and allergen-free foods together

Even trace amounts can trigger a reaction.

Control Measures to Prevent Allergen Hazards

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 Area Preventive Measures

Ingredient Approve vendors with clear allergen declarations; inspect labels at

control receiving

Storage Segregate allergen and non-allergen ingredients physically and visually

Kitchen tools Use dedicated utensils, chopping boards, fryers for allergen-free cooking

Conduct monthly training on allergen awareness for all kitchen and

Training
service staff

Signage Display allergen charts in kitchen prep areas and buffet counters

Labeling Clearly mark all containers and packaged items with allergen content

Cleaning Deep-clean all surfaces after handling allergen ingredients

Required Documents for HACCP Allergen Control

• Allergen matrix for menu items

• Ingredient supplier declaration forms
• Allergen cleaning SOP
• Training attendance and awareness logs
• Allergen tagging and labeling templates
• Incident log for allergen-related complaints or near-misses

Key Reminder for Staff:

“For a guest with allergies, even a speck can mean a trip to the hospital. Always follow
allergen control SOPs exactly.”

Identifying Critical Control Points (CCPs) is a crucial part of the HACCP process,
especially in a hotel kitchen where multiple dishes are prepared simultaneously, increasing
the risk of contamination or foodborne illness.

Below is a detailed guide to help your HACCP team identify CCPs across the hotel kitchen
flow:

Q15. Identifying Critical Control Points (CCPs) in a Hotel Kitchen

What is a CCP?

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A Critical Control Point is a step in the process where control is essential to prevent,
eliminate, or reduce a food safety hazard to an acceptable level.

If control is lost at this step, the food may become unsafe.

Hotel Kitchen Process Flow Example

nginx
CopyEdit
Receiving → Storage → Preparation → Cooking → Holding → Serving

We'll walk through this flow and identify potential CCPs.

CCP Identification Table

Is It a
Process Step Potential Hazards Why / What to Control
CCP?

Contaminated raw materials Not a CCP, but must inspect and

Receiving ❌
(biological/chemical) reject bad goods (PRP*)

Bacterial growth (improper CCP for perishables — store at

Storage
temperature) 0–5°C for chilled items

Bacterial growth due to incorrect Must thaw in refrigerator or under

Thawing
thawing cold running water

Cross-contamination Controlled via hygiene and

Preparation ❌
(raw/cooked, allergens) training (PRP)

Survival of pathogens due to Cooking is a critical kill step.

Cooking
undercooking Example: poultry ≥75°C

Bacteria multiplying if food Cool food from 60°C to 21°C in 2

Cooling
cools too slowly hours; to 5°C in 4 more hours

Bacteria not killed if reheated Must reheat to ≥74°C quickly

Reheating
poorly before serving

Bacteria growth if kept below

Hot Holding Hold hot food at ≥60°C
safe temperature

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 Is It a
Process Step Potential Hazards Why / What to Control
CCP?

Cold Bacteria growth in salads,

Keep cold food at ≤5°C
Holding desserts, etc.

Cross-contamination via staff or Controlled via hygiene and

Serving ❌
utensils utensils (PRP)

Key CCPs in a Hotel Kitchen (Summary):

CCP Critical Limit Monitoring Tool

Chiller storage ≤5°C Thermometer, logbook

Cooking (e.g., chicken) ≥75°C internal temp Probe thermometer

Cooling cooked food 60°C to 5°C within 6 hrs Cooling log, time tracking

Reheating food ≥74°C Probe thermometer

Hot holding ≥60°C Bain-marie temp check

Cold holding ≤5°C Fridge log, display case temp

Documents to Prepare for CCPs:

1. CCP Decision Tree (to justify why a step is or isn’t a CCP)

2. CCP Monitoring Log Sheets
3. Corrective Action Records
4. Critical Limit Guidelines
5. Training Logs for Staff on CCP Handling

Q16. Pro Tip for HACCP Team:

“If a step can remove or reduce a high-risk hazard and there's no later step to correct it,
it’s a CCP

Here’s a comprehensive breakdown of the next 3 HACCP principles — focused on:

1. Establishing Critical Limits

2. Monitoring Critical Control Points (CCPs)

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 3. Taking Corrective Actions

These are essential for ensuring food safety in a hotel kitchen or any foodservice
environment.

HACCP Principle 3: Establish Critical Limits

What are Critical Limits?

Critical Limits are the maximum or minimum values to which a biological, chemical, or
physical hazard must be controlled at a CCP to prevent unsafe food.

If these limits are breached, corrective actions must be triggered.

Examples of Critical Limits in a Hotel Kitchen

CCP Critical Limit Why?

Prevent bacterial growth in

Cold Storage ≤ 5°C
perishables

Keep meats/fish frozen to

Frozen Storage ≤ -18°C
prevent spoilage

To kill Salmonella and other

Cooking Poultry ≥ 75°C internal temperature
pathogens

Ensure safe temperature for

Reheating Food ≥ 74°C
reuse

Cooling Cooked 60°C → 21°C in 2 hours, then 21°C → Control bacterial growth during
Food 5°C in 4 hours cooling

Hot Holding ≥ 60°C Prevent bacteria multiplication

Cold Display Maintain freshness and prevent

≤ 5°C
Salads spoilage

Q17. HACCP Principle 4: Monitoring Critical Control Points

What is Monitoring?

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Monitoring is the process of checking and recording whether each CCP stays within its
critical limits. It helps you catch problems early.

Monitoring Plan Structure

CCP Monitoring Method Frequency Responsible Person

Cold Storage Check fridge temp with thermometer 3x daily Storekeeper / Chef

Cooking Poultry Use probe thermometer Every batch CDP / Sous Chef

Reheating Food Probe temp of reheated items Every batch CDP

Cooling Food Use cooling log and time tracker Every 1 hr Steward / Kitchen Helper

Hot Holding Check bain-marie temp Every 2 hrs Line Cook / Steward

Records to Maintain:

• Fridge/Freezer Temperature Logs

• Cooking/Reheating Temperature Logs
• Cooling Charts
• Hot/Cold Holding Logs
• Digital thermometer calibration checks

Q18. HACCP Principle 5: Establish Corrective Actions

What is Corrective Action?

If a CCP goes outside its critical limit, a corrective action is the immediate step taken to:

• Correct the problem

• Prevent unsafe food from being served
• Document the incident and fix the root cause

Corrective Action Examples

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 CCP Deviation Corrective Action

Move food to working chiller, label “Hold for

Cold Storage Temp found at 8°C
Review”, discard if unsafe

Cooking Chicken Temp only 68°C Continue cooking to reach ≥75°C, recheck

Reheat to 74°C or discard if time-temperature

Reheating Food Only reaches 65°C
abused

Cooling not Food doesn’t reach Discard, check fridge function and volume of
within time 5°C in 6 hrs batch

Temp drops below Reheat quickly and restore to bain-marie; fix

Hot Holding
60°C heating source

Corrective Action Log Format

Date CCP Deviation Action Taken Disposition Person Responsible Verified By

Pro Tip:

“Corrective actions must be realistic, timely, and clearly assigned — otherwise, your food
safety system will collapse in crisis.”

Documents to Prepare:

• Critical Limits chart for all CCPs

• Monitoring logs (printed or digital)
• Corrective Action report template
• Escalation matrix (who is contacted when things go wrong)
• Daily HACCP summary checklist

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