What is HACCP??..Apa itu HACCP??

Recently, a number of foodborne illnesses occurred worldwide have aroused the concern and anxiety of the public about food safety. Most of these foodborne illnesses are caused by mishandling or improper preparation/ storage of food by food handlers (Appendix 1). In order to ensure food safety and prevent food poisoning, all food businesses including food service organizations should comply with the existing food regulations as well as prepare their own Food Safety Plan (FSP) based on the principles of Hazard Analysis and Critical Control Point (HACCP) system.

HACCP adopts a proactive approach to anticipate the occurrence of potential problems during the food production process and to implement measures designed to prevent the occurrence of these problems.

HACCP system has been adopted worldwide by many food manufacturing companies. However, a "classical" HACCP system is generally not considered feasible in the food service organizations due to the multiplicity of food products, lack of standardised methods, lack of systematic production planning as well as lack of expertise to develop the HACCP system. This document contains an FSP based on the principles of HACCP in order to assist managers of food service organizations to tackle the above problems and ensure food safety, including

1. an outline of the stages involved in developing an FSP;
2. a list of potential problems that can occur during food production in catering operations; and
3. a list of control measures that can be applied generally to most catering operations and advices on when and how these control measures can be applied.

Elakkan:Atasinya

How do I know if foods are cooked thoroughly and properly?

• Red meat should be cooked to 160½ F.
• Large cuts of red meat can be cooked to medium rare, 145½ F.
• Ground meat and hamburgers should be cooked all the way through until the center is at least 160-165½ F.
• Cook fish to 130-140½ F, until the center looks opaque when tested with a fork.
• Cook pork to 155½ F with no pink.
• Cook chicken to 170-180½ F or until the juices run clear.
• Eggs should be cooked until both the yolk and the white are firm.
• Heat left-overs to 165½ F.
• When reheating sauces, soups and gravies, bring them to a boil.
• Never drink unpasteurized milk or dairy products.
• Do not eat raw cookie dough that contains eggs.
• Do not use leftover marinades as they contain raw meat juices.

Nak Tahu Camner Nak Lembutkan Daging Lembu Tua??

Guna Panadol:Dalam 2 - 3 biji satu Kawah Guna Buah Betik Muda(Putik) 1 biji 1 periuk Besar Guna Daun Nangka (tak prektikal sangat)

How long can foods be stored?

• Refrigerated steaks and roasts should be used within three to four days after purchase.

• Ground meats, fresh poultry and raw fish should be used within one to two days after purchase.

• Milk, cream, cottage cheese and cream cheese are good for a week after opening.

• Hard cheeses that are tightly wrapped are good for two to three months.

• Eggs are good for three to four weeks. Keep them refrigerated.

• Cooked or uncooked vegetables are good in the refrigerator for three to five days.

• Berries are only good for about three to five days in the refrigerator before they mold or rot.

• Bread, cake and cookies (or anything made from a batter with yeast or wheat) should be used within a week to avoid mold.

• Baked goods will last longer (two weeks) if refrigerated.

• Deli meats should be used within four days after opening the package.

• Leftover meats are good for three to five days.

• Leftover chicken, gravy, sauce, chicken or tuna salads and turkey pies are only good for one to two days.

• Mustard, soy sauce, Worcestershire sauce and other condiments should be used within a year of opening the container.

• Mayonnaise, once opened, is good for two months.

• Open bottles of salad dressing are good for three months.

• Ketchup, jams, jelly and peanut butter are good for six months.

• Opened jars of salsa should be discarded after a month.

• Frozen food is good for a year if tightly wrapped and stored consistently at 0½ F.

• If you cannot remember when a food was placed in the refrigerator, throw it out.

Many people do keep their food longer than the above guidelines. If you keep your food longer, make sure you check it each time to see that it has not turned moldy, slimy, stinky, rancid or otherwise rotten. Always check the food BEFORE you taste it.

FOODS POISONING

How can food poisoning be prevented?

Following these rules can prevent most food poisoning cases:

• Wash your hands! Wash them before, during and after food preparation. Use soap and warm water and wash for 20 seconds. Wash after touching raw meat, fish or poultry. Wash your hands after every trip to the bathroom. Washing is the most important thing you can do to prevent food poisoning.

• Use hot, soapy water to wash cutting boards, utensils and anything else that was used to prepare food.

• Use a diluted bleach solution to clean cutting boards and countertops after food preparation.

  To clean kitchen sponges and dishcloths, rinse them in water, squeeze out the excess water and microwave at full power for 60 seconds. Be careful in removing hot items from microwave so you don't burn yourself.

• After handling raw meat, fish or poultry, do not reuse the same utensil or plate. Bacteria from the raw juices will contaminate other food.

• Do not use a sponge or dishcloth to clean surfaces that have touched raw meat, fish or poultry. Use soap, water and a disposable paper towel.

• Wash all fruits and vegetables well before eating.

• Cook all food thoroughly.

• Taste food only when it is thoroughly cooked. Use a clean spoon each time.

• Keep hot foods hot and cold foods cold. If food is allowed to remain at room temperature for two hours or longer, bacteria can multiply and cause food poisoning.

• Refrigerate all leftovers soon after meals.

• Hot food does not have to be cooled before placing it in the refrigerator.

• After shopping, refrigerate frozen food as soon as possible. If thawed, use immediately. Do not refreeze.

• Defrost meats and poultry in the refrigerator or the microwave.

• When camping, don't drink stream water. No matter how clear the water looks, it can still contain dangerous bacteria and other organisms.

• Don't buy or use food from dented, bulging or rusted cans. If you have a can with a dent on the seam, throw it away. Don't even open it.

Contaminated food may or may not smell, taste or look bad. Don't taste suspicious foods. Don't ask anyone else to taste it either.

Even a tiny amount of contaminated food can cause severe illness. If you have any doubt about the safety of the food, throw it out! Don't give possibly spoiled food to pets: They can get sick from bad food, too. Not even the most expensive food is worth a case of food poisoning, human or animal. Dispose of potentially tainted food by placing it down the garbage disposal or wrapping tightly and placing in the trash.