Sei sulla pagina 1di 5

St.

Ritas College of Balingasag


Balingasag, Misamis Oriental

HAZARD ANALYSIS CRITICAL CONTROL POINT

(HACCP)

In Partial Fulfillment of the Course


Principles of Food Hygiene & Sanitation (CA +)

Mary Kris O. Sistoso

INTRODUCTION
Food is one of the basic needs of every living soul that it is much important to know
how it is being processed, its physical characteristics, and most of all the
appropriate ways in keeping it away from contaminants and from other harmful
elements that would cause illness.

The researcher chooses Bicol Express as the subject to conduct HACCP because of
its unique assortment of ingredients. All components for making Bicol Express were
bought from our market with the following conditions:

Chicken meat- Chilled, properly dressed; the smell and color is good. The meat is
in good condition.

String beans- Freshly harvested (unbruised, silky green outer skin, and juicy)

Spices: Garlic, Onion, Ginger, hot chili pepper- not fresh but still in good condition.
Colors and smell is good.

Seasoning: Knorr chicken cubes, salt, Ginisa mix (powdered coconut milk), Magic
Sarap- properly and freshly sealed in a package.

All ingredients bought were meticulously picked to ensure healthful and clean food
to eat.

7 PRINCIPLES OF HAZARD ANALYSIS CRITICAL CONTROL PANEL (HACCP)


1. Conduct a Hazard Analysis Since the chicken meat is from a chiller it is stif
and inflexible that it is difficult to slice it into bite size. I have to soak it with
water for almost half an hour just to make it easy for slicing. With the
presence of ice in the chicken meat, I have to make it simmer quite longer to
make the meat soft and to eliminate excess water from it. Another problem
that I have noticed in cooking Bicol Express is the boiling of the coconut milk.
Too much heat will separate pure oil from the white substance that makes the
soup of Bicol Express pulpy and oily.
2. Identify the Critical Control Points- To avoid the above mentioned hazard,
planning and purchasing ahead of time is very much important. Excellent
Food preparation and output depends so much on the quality of time for
preparation. As to the boiling temperature of the coconut milk, it has to be
established so as to the number of minutes for boiling.
3. Establish a maximum or minimum limit for temperature, time, pH, salt level
and the like- When we started cooking, starting with sauting the spices, the
meat and then the vegetable, as it is usually done I have detected the
following miscalculations that causes errors in the Bicol Express preparation:
1. undetermined or unregulated temperature of cooking results to overdone
or undercooked food. 2. Unmeasured quantity or amount of spices and
seasoning may result to uneven texture and taste of food.
4. Establish Critical Limits- We have to determine the appropriate heat in
cooking meat, vegetable and other ingredients. Correct measurement should
be established in order to avoid dullness of color, flatness or blandness of
food.
For cooking temperature of meat, it should settle within 155 C for 10 to 15
minutes or cooking until meat is tender.
5. Establishing Monitoring Procedures- Trial and error is a way of finding precise
amount of ingredients to establish accurate taste and palatability of food in
terms of taste, smell, texture and color. It is how the researcher manages to
find the right taste and food presentation.
The researcher also follows the following procedure in cooking Bicol Express:
First Sautee the spices until it turns golden brown, add the chicken meat and
sautee for about 10-15 minutes or until tender, then add the string beans and
sautee for 1 minute. Add seasoning to taste and pour the coconut milk, have
it boil for 2 to 3 minutes. Serve hot.
6. Establish Corrective Actions- Some critical limit was not met. Temperature
was not established and correct measurement of seasoning was not
determined then interventions or reinforcement is considered a tool to correct
errors. Like adding water if the soup if it is salty.
7. Establish Record Keeping Procedures- Taking down important and noteworthy
reminders or ideas for next cooking is essential as we see it. It will be a sort
of a reminder to the neophytes like us.

SUMMARY AND CONCLUSION

Food is one of the hierarchies of needs. The food we eat determines what kind of an
individual we are. Food preparation should be closely monitored idea and properly
done. To avoid waste of ingredients. We should always see to it that ingredients are
correctly measured and cooking temperature is determined according to the volume
of ingredients.

HACCP has been a very useful tool for as students to understand the proper
processing, gathering and food preparation. It has taught me to be more meticulous
in observing appropriate ingredients selection down to cooking procedure.

This research helps us to see the importance of food preparation. That if ingredients
are not in good condition or if food is not cook well it will afect the entirety of the
food presentation. Knowledge of the whole process of food preparation, and the
possible mistakes in cooking will lessen the probability of errors.