What are the common CCP's (critical control Points) found in a Catering company?

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Posted by:
Abdul Careem Aslal Saja
30-December-2013

ISO 22000 HACCP Food Safety Catering Food Microbiology

Question added by shan sainalabdeen , Sr.Microbiologist cum Laboratory co-ordinator , Australian Laboratory Services (ALS)
Date Posted: 2015/04/07

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by Deleted user

CCP at Catering company:

Kitchen: Chilling, chilled storage, frosen storage, cooking, hot holding, reheating

Hygiene of Personel (contamination avoid of St.aureus, E.coli+ medical guestionnaire etc)

Plant and equipment

Pnemises and structures

Services

Cleaning

Storage

Zoning

Pest Control

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