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FOOD SAFETY MANAGEMENT SYSTEM
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Hazard Analysis Table Homemade Beverage
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Revision:00Effective Date: 01 April 2022
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10Fruit Skin is edible (Skin Peeled/Cut/Slice) by Equipment (Knifes) flow processed as Cold Beverage
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HazardSourceSeverityLikelihoodSignificant / Not SignificantControl MeasureQ1Q2Q3Q4Category PRP/CCP/OPRP
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Step 1: Receiving Ambient and Chilled Fruits
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Microbiological GrowthCross contamination of Yeast and mould from long term of storage from supplier. MMNot SignificantSupplier selection that ensuring healthy food handler in their premises. Reject spoiled fruit during the delivery of fresh fruit and vegetable.----PRP
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Chemical ContaminationCross contamination of Arsenic, Cadmium, Pb in fruit productLLNot SignificantCOA from supplier for fruit and vegetable products.----PRP
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Allergen cross contaminationCross contamination from other allergen material in receivingLLNot SignificantSeparation food type by color coding boxes for incoming items and training for 14 common allergens for the food handler.----PRP
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Physical contamination
Cross-contamination from contaminated food (Soil/dirt) and transport (dust) of vehicle.

Product attribute (torn packaging)		MLNot SignificantReject the dirty fruit during the delivery of fresh fruit and vegetable.----PRP
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Physical contamination
Cross contamination of dirty containers, shelf & trolleyLMNot SignificantKeep the cleanliness of containers, shelf & trolley from cross contamination----PRP
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Physical contamination
Poor good handling practices & from facility from dirt/dust.LLNot SignificantPrevention of the cross-contamination by visual inspection of receiving area and having facility maintenance program.----PRP
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Step 2: Washed and sanitized fruit in Fruit and Vegetable Rooms
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Microbiological GrowthCross contamination from Staphyloccus aureus of wound skin/handLLNot SignificantHandwashing policy is ensuring to the cleanliness of hands in the kitchen and wearing hand glove.----PRP
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Microbiological GrowthCross contamination of E Coli from the unsanitized fruit due to incorrect handling from farm to the hotelMHSignificantThe chemical solution pH must be on level 2-3 and immerse RTE vegetable and fruit according to fruit and vegetable instructionYY--CCP
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Chemical Cross ContaminationThe incorrect dosage or wrong chemicale usageLLNot SignificantProvide training for associate for checmial preparation and verification----PRP
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Physical Cross-contamination----------
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Allergen cross contaminationCross contamination from other allergen materia (Celery) in receivingLLNot SignificantSeparation food type by color coding boxes for incoming items and training for 14 common allergens for the food handler.----PRP
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Step 3: Transfering Fruit to Outlet
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Mictobiological contaminationCross contamination for waste and garbage in elevatorLLNot SignificantSeparation of elevator and schedule for using elevator.----PRP
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Chemical Cross-contamination----------
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Allergen cross contamination----------
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Physical ContaminationCross contamination from environment (dirt/dust), equipment, utensil.MMNot SignificantPrevent cross-contamination from using cleaned, covered and sanitized equipment, utensils & vehicle.t & utensil.----PRP
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Step 4: Storing raw fruit in outlet chiller
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Microbiological Cross contaminationCross contamination of cooked and raw food.MMNot SignificantPrevention of Cross-contamination from separating the cooked/raw food with different shelving zone.----PRP
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Microbiological Cross-contamination Expired productFIFO not in placeMMNot SignificantPrevention of the cross-contamination by labelling and training of First in First Out.----PRP
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Allergen cross contaminationCross contamination from other allergen material in storingLLNot SignificantSeparation food type by color coding boxes for incoming items and training for 14 common allergens for the food handler.----PRP
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Physical ContaminationCross contamination from dirty chiller & refrigeratorMMNot SignificantPrevention of the cross-contamination by the dirty of internal/external chiller & refrigerator----PRP
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Physical Cross-contaminationCross contamination of dirty shelves, equipment, utensilLLNot SignificantPrevent cross-contamination by proper cleaning and sanitizing the shelves/equipment/utensil and having preventive maintenance program for chiller & refrigerator.----PRP
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Step 5 Raw Fruit Preparation
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Step 5A Select and sort fruit condition
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Microbiological Growth----------
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Chemical Cross Contamination----Proper cleaning of dry storage area, shelves, containers & utensils.
Proper maintenance of dry storage facility.
Control of pest infestation through pest control by External Pest Control contractor.
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Physical Cross-contamination Product surface dirty or damagedLLNot SignificantDiscard product when over ripe or damage----PRP
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Allergen cross contaminationCross contamination from other allergen material in storing---------
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Step 5B Cut or peeled fruits into standard
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Microbiological GrowthCross contamination from Staphyloccus aureus of wound skin/handLLNot SignificantHandwashing policy is ensuring to the cleanliness of hands in the kitchen.and wearing disposable glove.----PRP
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Microbiological GrowthCross contamination from Salmonella sp due to deep scratch in the cutting boardMLNot SignificantUsing the color coding of cutting board and knife to prevent cross contamination----PRP
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Allergen cross contaminationCross contamination from other allergen material in cutting processLLNot SignificantSeparation food processing by cutting it in different colour coding.----PRP
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Chemical Cross ContaminationThe contamination from cleaning chemical on the knife and cutting board.LLNot SignificantVisual inspection check after equipment is cleaned and sanitized.----PRP
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Physical Cross-contamination----------
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Step 5C Blend the peeled fruit into blender or juicer
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Microbiological GrowthCross contamination of staphyloccus aureus from food handlerLLNot SignificantAssociates adhere to wear handgloves----PRP
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Allergen cross contaminationCross contamination from other allergen material (Celery)LLNot SignificantEquipment is cleaned and sanitized properly before preparing for product process----PRP
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Chemical Cross Contamination----Proper cleaning of dry storage area, shelves, containers & utensils.
Proper maintenance of dry storage facility.
Control of pest infestation through pest control by External Pest Control contractor.
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Physical Cross-contamination Dirt from unclean jug or containerLLNot SignificantVisual inspection check after equipment is cleaned and sanitized.----PRP
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Step 5D Wrapping fruits or fruits derived product
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Microbiological GrowthCross contamination of staphyloccus aureus from food handlerLLNot SignificantAssociates adhere to wear handgloves----PRP
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Chemical Contamination----Proper cleaning and sanitizing of equipment and utensils used for thawing.-----
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Physical Contamination----Proper cleaning and sanitizing of equipment and utensils used for thawing.-----
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Allergen cross contaminationCross contamination from other allergen material (Celery)---Proper cleaning and sanitizing of equipment and utensils used for thawing.-----
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Step 6 Storing Cut/Sliced Fruit in Chiller Outlet
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Microbiological GrowthSurvival of Salmonella sp, E Coli, due to abused temp.MHSignificantKeeping the Chilled items at 5ºC or below.YNYNCCP
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Microbiological Cross contaminationCross contamination of cooked and raw food.MMNot SignificantPrevention of Cross-contamination from separating the cooked/raw food with different shelving zone.----PRP
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Microbiological Cross-contamination Expired productFIFO not in placeMMNot SignificantPrevention of the cross-contamination by labelling and training of First in First Out.----PRP
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Allergen cross contaminationCross contamination from other allergen material in storingLLNot SignificantSeparation food type by color coding boxes for incoming items and training for 14 common allergens for the food handler.----PRP
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Physical ContaminationCross contamination from dirty chiller & refrigeratorMMNot SignificantPrevention of the cross-contamination by the dirty of internal/external chiller & refrigerator----PRP
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Physical Cross-contaminationCross contamination of dirty shelves, equipment, utensilLLNot SignificantPrevent cross-contamination by proper cleaning and sanitizing the shelves/equipment/utensil and having preventive maintenance program for chiller & refrigerator.----PRP
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Step 7 Transferring juice to glass or bottle
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Microbiological GrowthCross contamination of e coli on the plates or holding equipmentMHSignificantPrevent is by maintaining the temparature standar of final rinse is minimum 82°C of dishwashing and 74°C for stationary rack / single temperature.YNYYOPRP
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Chemical Cross ContaminationCross contamination of detergent residue in glass/containerLLNot SignificantVisual inspection check after equipment is cleaned and sanitized.----PRP
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Physical Cross-contaminationCross contamination of hair from hood handlerLLNot SignificantVisual inspection of container or glass physical condition ----PRP
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Allergen cross contaminationCross contamination from other allergen material in storingLLNot SignificantSeparation food type by color coding boxes for incoming items and training for 14 common allergens for the food handler.----PRP
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Step 8 Transfering Fruit (Cold Food) or Juice into Outlet or Guest Room
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Mictobiological contaminationCross contamination for waste and garbage in elevatorLLNot SignificantSeparation of elevator and schedule for using elevator.----PRP
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Chemical Cross-contamination----------
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Allergen cross contamination----------
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Physical ContaminationCross contamination from environment (dirt/dust), equipment, utensil.MMNot SignificantPrevent cross-contamination from using cleaned, covered and sanitized equipment, utensils & vehicle.t & utensil.----PRP
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Step 9 Serving Fruit as Cold Food
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Step 9A: Service Juice a la carte
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Microbiological GrowthCold food left at room temperature for prolong period of time before serve affecting the Salmonella sp. GrowthMLNot SignificantFood are cooked or prepared and served immediately for guest for immediate consumption.

All A la Carte serving is prepared only when guest ordered.		----PRP
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Physical & Microbiological Cross-contaminationCross contamination from environment, equipment, utensil and staff.LLNot SignificantPrevent cross-contamination from using cleaned and sanitized equipment and utensils.

Staff adhered to personal hygiene policy.		----PRP
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Chemical Cross-contaminationImproper rinsing step after cleaning & sanitizing and improper dilution from plates and utensilsLLNot SignificantPrevention of the cross contamination by training on proper chemical usage, dilution and storage.----PRP
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Allergen cross contamination----------
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Step 9B: Service of cold juice (Cold holding)
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Mictobiological contaminationCold holding at temperature > 5˚C for prolonged period of time will affected the growth of microbiology Salmonella spMHSiginificantCheck the temperature of Cold food (Below 5˚C) holding food.

Serving plate placed on ice in buffet and proper maintenance of cold holding display equipment.

End of serving period / max 4 hours must be discarded.		YNYNCCP
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Physical ContaminationCross contamination from environment, equipment, utensil and staff.LLNot SignificantProper cleaning and sanitation of equipment and utensil.

Food covered when display, service and during transfer.

Staff adheres to personal hygiene policy. Proper maintenance of cold holding display equipment.		PRP
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Chemical Cross-contaminationImproper rinsing step after cleaning & sanitizing and improper dilution from plates, equipment and utensilsLLNot SignificantUsing correct chemical with proper dilution and proper storage.PRP
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Allergen cross contamination----------
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