EXAMPLES

of

HAZARDS, CCPs, and MONITORING PROCEDURES

in

F.L. Bryan A Guide to Identify Hazards, WHO, Geneva 1992

FOOD

OPERATION

HAZARDS

Is it a
CCP?
(Y/N)

CONTROL
ACTION

MONITORING
PROCEDURE

(if it is a CCP write few words;

if is not a CCP leave the
space empty)

(if it is a CCP write few words; if is not

a CCP leave the space empty)

What kind of Hazards might be present in

raw material ?

Rice

Receiving

Lentils,

Beans
Washing
Cooking
(boiling, steaming)

Holding in
improper temperatures
before cooling

Cooling

Reheating

What hazards can develop at this processing

step?

What hazards can survive proper cooking

temperatures?

What hazards might develop at this

processing step?

What hazards might develop at this

processing step?

What is the best reheating temperature and

time for reheating?
Are pathogens surviving proper reheating? Y/N
Are pathogens surviving proper reheating?
Y/N

FOOD

OPERATION

HAZARDS

Is it a
CCP?

(Y/N)

CONTROL
ACTION

MONITORING
PROCEDURE

(if it is a CCP write few

words if is not a CCP leave
the space empty)

(if it is a CCP write few words if is

not a CCP leave the space empty)

What kind of hazards might be present in raw

material ?

Potatoes Receiving
Washing
Cooking
(boiling)

What kind of hazards may be present in the

public supply water?

What hazards might survives cooking?

Mention usual hazards at this step!

Handling
after Cooking

Mention usual hazards at this step!

Holding (storing at
room temperature)

Mention usual hazards at this step!

Cooling (storing at
room temperature)
Mention usual hazards at this step!

Reheating

FOOD

HAZARDS

OPERATION

Is it a
CCP?
(+/-)

CONTROL
ACTION

MONITORING
PROCEDURE

(if it is a CCP write few

words if is not a CCP
leave the space empty)

(if it is a CCP write few words if is

not a CCP leave the space empty)

What kind of hazards might be present at raw

material ?

Vegetables Receiving
Washing
Trimming, cutting,
Handling

Cooking

Holding

Cooling

What hazards might be present in the

Public supply water ?
Mention usual hazards at this step:

Are all hazards eliminated by cooking? Y/N

What hazards are not eliminated through
cooking?

What hazards exist in cooked vegetables?

What hazards exist in raw vegetables?

Can parasites be a hazard for cooked vegetables during

improper cooling? YES/ NO
Can spores be a hazard during improper cooling ? YES/
NO

Reheating

What is the proper reheating temperature?

(put a V mark for the right answer)
40
C,
50
C,
60
C,
70
C

FOOD

Chicken
Meat
(dishes)

OPERATION

HAZARDS

Receiving

Mention 2 pathogens present on raw

meat:

Addition of
bread or spice

Mention 2 pathogens present in wheat,

serials, or spice:

Cutting,
puncturing,

What hazards are possible at this

stage?

Cooking

Cutting or
handling

Holding

(Is it a
CCP?
(Y/N)

CONTROL
ACTION

MONITORING
PROCEDURE

(if it is a CCP write few words

if is not a CCP leave the
space empty)

(if it is a CCP write few words if is

not a CCP leave the space empty)

What hazards can survive cooking?

Mention hazards at this step:

After cooking the meat was kept in room

temperature. What hazards might
develop here?

FOOD

OPERATION

HAZARDS

(Is it a
CCP?
(Y/N)

CONTROL
ACTION
(if it is a CCP write few words
if is not a CCP leave the
space empty)

Turkey
meat
(cooking
the hole
turkey)

Cooling

Reheating

Egg
dishes

MONITORING
PROCEDURE
(if it is a CCP write few words if is not a
CCP leave the space empty)

What hazard can develop here?

What hazard can develop here?

Receiving

Mention the most common pathogen

on and in the eggs

Cooking

Can pathogens survive in this stage?

Peeling, cutting,
handling

Mention 2 pathogens (one microbe and one

virus) transferred by the handlers to the
eggs:

Holding, Cooling
Reheating

What hazard can appear at this stage?

FOOD

Fish
dishes

OPERATION

HAZARDS

Receiving
raw fish

Mention few pathogens that might be

present.

Addition of
bread &
spices

Mention new pathogens

Cutting,
Puncturing

Mention way of contamination

Cooking

Any hazards at cooking?

Cutting,
handling

Any hazards here?

Holding

Any hazards at this point?

Cooling

Any hazards at this point?

Reheating

Any hazards at this point?

(Is it a
CCP?
(Y/N)

CONTROL
ACTION
(if it is a CCP write few words if is
not a CCP leave the space empty)

MONITORING
PROCEDURE
(if it is a CCP write few words if is not a CCP
leave the space empty)

FOOD

Milk

OPERATION

Receiving
raw milk

HAZARDS

(Is it a
CCP?
(Y/N)

CONTROL ACTION
(if it is a CCP write few words if is not a
CCP leave the space empty)

MONITORING
PROCEDURE
(if it is a CCP write few words if is not a CCP
leave the space empty)

Mention hazards present in raw milk.

What are the hazards during

transportation from the farm to the milk
factory or retail stores?

Heating

What hazards exist at these stages?

Holding

Cooling

Reheating