1. COMPILED BY :CHEF SIRAJ SHAIKH. Hazard Analysis Critical Control Point Hazard :-- It will cause ill effect to our health, Hazards are classified into biological, chemical and physical hazards. Biological Hazard :-- It includes microorganisms like bacteria, Virus, Fungi's, Algae, and toxigenic Plants and animals. IMPORTANCE OF HACCP

2. COMPILED BY :CHEF SIRAJ SHAIKH. Chemical Hazard :-- It includes antibiotic, pesticides, insecticides, and cleaning compounds. Physical Hazard :--It includes stones, glass pieces, plastics pieces and needles etc. Analysis : -- We should analyze the presence of hazard on the basis of Critical Control Point. Critical Control Point :-- It can be prevented, eliminated or reduce to an acceptable level.

3. COMPILED BY :CHEF SIRAJ SHAIKH. From 18th Dec.1997 it has become mandatory that every food industry should maintain HACCP. Pre-requisites Programmed :-HACCP is not stand alone, it is based on GMP and SSOP GMP :-- Good Manufacturing Practice, it includes Personal Hygiene Supplier declaration Construction and Maintenance of Establishment

4. COMPILED BY :CHEF SIRAJ SHAIKH. Personal Hygiene :--It is individual efforts that one undertake to preserve physical, mental, and social health. It includes Bathing Grooming Jewellery Foot Wear Cosmetics

5. COMPILED BY :CHEF SIRAJ SHAIKH. Suppliers Declarations :-- Take a suppliers certificate that states, it is free from antibiotics, pesticides, and insecticides. Construction and Maintenance of Establishment :-- Establishment should be constructed according to some rules and regulations.

6. COMPILED BY :CHEF SIRAJ SHAIKH. SSOP :-- Sanitary Standard Operating Procedure.It includes 8- SSOP  Safety water and Ice  Cleaning food contact surface, utilities, wearing clean uniform and gloves.  Prevention from cross contamination.  Hand washing and Toilet facilities.  Prevention from adulteration.  Toxic Compounds.  Employees health condition  Exclusion of Pests

7. COMPILED BY :CHEF SIRAJ SHAIKH. PRINCIPLES Of HACCP :-- There are 7- principles of HACCP.  Hazard Analysis.  Critical Control Point.  Establishing Critical Limit.  Monitoring techniques.  Correctives Action.  Verification.  Record Keeping and Documentation.