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7 principal of haccp

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Principle 1 - Conduct a Hazard Analysis The application of this principle involves listing the steps in the process and identifying where significant hazards are likely to Occur. The HACCP team will focus on hazards that can be prevented, eliminated or controlled by the HACCP plan. A justification for including or excluding the hazard is reported and possible control measures are identified. Principle 2 - Identify the Critical Control Points A critical control point (CCP) is a point, step or procedure at which control can be applied and a food safety hazard can be prevented, eliminated or reduced to acceptable levels. The HACCP team will use a CCP decision tree to help identify the critical control points in the process. A critical control point may control more that one food safety hazard or in some cases more than one CCP is needed to control a single hazard. The number of CCP's needed depends on the processing steps and the control needed to assure food safety. Princ...
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dosa

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Dosa Dosa Dosa is a fermented crepe or pancake made from  rice  batter and  black lentils . It is a staple dish in South Indian states of Karnataka, Tamil Nadu, Andhra Pradesh and Kerala. It is also popular in other parts of India, and other countries like Sri Lanka, Malaysia and Singapore. History Dosa is indigenous to South India; its exact birthplace in that region is a matter of conjecture. According to food historian K. T. Achaya, the earliest mention of dosa (as dosai) can be found in the in the Tamil literature of 6th century CE. According to P. Thankappan Nair, dosa originated in the Udupi town of present-day Karnataka. In popular tradition, the origin of dosa is linked to Udupi, probably because of the dish's association with the Udupi restaurants. Also, the original Tamil dosa was softer and thick. The thinner and crispy verison of dosa, which became popular all over India, was first made in present-day Karnataka. Preparation A mixture of rice and...
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American cheese

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American Cheese American cheese is processed cheese made from a blend of milk, milk fats and solids, with other fats and whey protein concentrates. At first it was made from a mixture of cheeses, more often than not Colby and Cheddar. Since blended cheeses are no longer used, it cannot be legally called “cheese” and has to be labeled as “processed cheese”, “cheese product“, etc. Sometimes, instead of the word cheese, it is called as "American slices" or "American singles". Under the U.S. Code of Federal Regulations, American cheese is a type of pasteurized processed cheese. Depending on the percentage of cheese versus additives, the taste and texture of American cheese may vary. Also, the color may change from orange, yellow to white as decided by the food manufacturer. Processed American cheese is sold in three varieties – individually wrapped cheese slices, small pre-sliced blocks and large blocks. Before cheese slices were invented, block American che...
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basa fish

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Basa Fish The body of a basa fish is stout and heavy. The rounded head is broader than it is long, with the blunt snout having a white band on its muzzle. This species grows to a length of 120 centimetre. Basa is a fresh water fish, farmed mainly in the Mekong River system of Vietnam. It is one the world's most successful aquaculture species - and is rapidly becoming one of the most popular fish in Europe, north America - and Australia. These fast growing fish produce large white fillets with no bones, flesh that is moist with a light firm texture, and a mild fish flavour - exactly the combination preferred by most Australians. This makes Basa one of the most versatile species we have: ideal for restaurant or take-away meals, but equally suitable as a table fish to cook at home using a multitude of recipes and cooking styles. Basa is often presented in retail outlets already prepared in a variety of flavoured marinades, ready to cook and eat within minutes. Cooking tips...
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banana ketchup recipe

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Banana Ketchup Banana ketchup or banana sauce is a popular Philippine condiment made from mashed  banana ,  sugar ,  vinegar , and spices. Its natural color is brownish, but it is often dyed red to resemble tomato  ketchup . Banana ketchup was made when there was a shortage of tomato ketchup during World War II, due to lack of tomatoes and a comparatively high production of bananas. Flavor and use In Filipino households, this condiment is used on just about any dish - omelettes (torta), hot dogs, burgers, fries, fish, char-grilled barbecue pork and chicken skewers, and other meats. Banana ketchup is also a vital and distinct ingredient in Filipino-style spaghetti, which is sweeter than the traditional Italian spaghetti. It is exported to countries where there is a considerable Filipino population (United States, Canada, United Kingdom, Saudi Arabia, Kuwait, Hong Kong, France, Switzerland, Australia, New Zealand, and United Arab Emirates). Filipino food te...
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Chef

Hello welcome in my group
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Hotelier

Short Notes on Basics of F&B Service Aboyer Aboyer aids the communication between the kitchen and restaurant. He receives the food order from the service staff and announces the order to the kitchen. Aboyer is responsible for hot plate section of the pantry. A la carte Menu A la carte menu is a type of menu, where the food items are priced individually. Literary meaning of a la carte is “from the card” American service It is a type of table service. In American menu the food is pre-plated and portioned at the kitchen. This type of service is relatively less formal and seen in coffee shops. ABC ABC stands for Ashtray, Budvase and Cruet. ABC is kept at the centre of the table while laying the cover. Back of the House Back of the house is the ancillary area of the restaurant, where all the supporting service is carried out. Some of the back of the house sections are pantry, dishwashing, hot plate, still room etc. Bain Marie Bain Marie is equipment that h...
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