Food Hygiene Practices in Hong Kong

Food Hygiene Practices in Hong Kong









24027-SHM BSC (HONS) IN HOTEL MANAGEMENT
HTM2110 Food Hygiene and Safety Practice
HACCP project
Prawns with Lemon, Peri Peri, Garlic & Feta

Lam Gee Gigi 13042283D

10/29/2013



Table of contents Page
Scope --------------------------------------------------------------------------------------------------------- 2
Product Description --------------------------------------------------------------------------------------- 3
The HACCP Team ---------------------------------------------------------------------------------------- 4
Process Flow Diagrams (CCPs & CPs) --------------------------------------------------------------- 5
HACCP Analysis Chart:
Ingredients Purchasing ------------------------------------------------------------------------- 6
Ingredients Receiving (1) ----------------------------------------------------------------------- 7
Ingredients Receiving (2) ----------------------------------------------------------------------- 8
Ingredients Storage: Dry Storage for Seasoning) (1) ---------- --------------------------- 9
Ingredients Storage: Dry Storage for Seasoning) (2) &
Ingredients Storage: Frozen Storage for Prawns ----------------------------------------- 10
Ingredients Storage: Refrigerated Storage for Feta Cheese, Butter, Lemons, Vegetables ----------------------------------------------------------------------------------------- 11
Preparation ---------------------------------------------------------------------------------------- 12
Chill Holding -------------------------------------------------------------------------------------- 13
Cooking & Serving ------------------------------------------------------------------------------ 14
Verification of HACCP Plan ----------------------------------------------------------------------------15
Review of HACCP Plan...

Similar Essays