HAZARD IDENTIFICATION

BIOLOGICAL HAZARDS
PROCESS/PRODUCT TYPE NAME: Banana Chips
IDENTIFIED BIOLOGICAL HAZARDS
CONTROLLED AT
Incoming Materials
Banana - could contain Staphylococcus aureus or other CCP
pathogenic organisms
Seasoning (Onion Powder, Nacho Seasoning, Salt, Pre-requisite programme
could contain bacterial spores)
Receival
Seasoning (Onion Powder, Nacho Seasoning, Salt, Pre-requisite programme
could contain rodent excrement
Pest Control programme
Water- could contain coliform or spore-forming bacteria
or other microorganisms ( not meeting the drinking
standards established by Public Health)
Palm/Sunflower Oil: Pathogenic bacteria
Nitrogen Compressor line contaminated with bacteria
pathogens
BHT Antioxidant
Citric Acid
Sodium Metabisulphite
Packaging - could arrive with
Process Steps
Receival: Reception of non-compliant material (stale,
overriped, broken, dirty)
Raw Material Storage: Pathogenic Bacterial Growth due
to inadequate temperature
Dry Ingredient (Seasoning etc) Storage: Pathogenic
contamination due to infestation by pests
Storage of Liquid Ingredient (Oil): Pathogenic
contamination due to unsanitized/uncleaned vessel
Storage of packaging materials: Pathogenic
contamination due to infestation by pests
Peeling of banana: Pathogenic contamination due to
poor hygienic practices
Peeling of Bananas: Peeled materials contaminated due
to inadequate operational sanitation (unsanitized
tanks/crates or product falling on the floor)
Treatment: pathogenic contamination due to mixing of
chemicals in unsantized tanks
Treatment: Not enough chemicals added to prevent
oxidation
Frying: Insufficient bacterial destruction because
appropriate temperature was not attained
Frying: Insufficient bacterial destruction because of
inadequate cooking time
Inspection/Sorting: Pathogenic bacterial contamination

Pre-requisite programme
Water Quality Programme
CCP
-------------------------------------------------Pre-requisite programme
Pre-requisite programme
(Receiving)
Pre-requisite programme
(Receiving Storage and Employee Training)
Pre-requisite programme
(Receiving Storage and Employee Training)
Pre-requisite programme
(Receiving Storage and Employee Training)
Pre-requisite programme
(Receiving Storage Pest Control and Employee Training)
Pre-requisite programme
Employee Training
Pre-requisite programme
Sanitation
Pre-requisite programme
Sanitation
Oxidation quality issue not food safety
CCP
CCP
Pre-requiste programme

due to handling of product

Sorting: Pathogenic contamination due to poor employee
handling practices
Flavouring/Seasoning: Pathogenic contamination due to
use of seasoning infested with pest or pest droppings
Flavouring/Seasoning: Pathogenic contamination due to
use of unsanitized container
Packaging machine, coding and labelling: Pathogenic
bacterial contamination growth due to faulty sealing.
Packaging machine, coding and labelling: Pathogenic
bacterial contamination growth due to faulty sealing
Packaging machine, coding and labelling: Pathogenic
bacterial contamination growth due to contaminated
packaging materials
Packaging in cartons: Pathogenic bacterial
contamination growth due to poor employee hygiene and
handling practices.
Finished goods storage: : Pathogenic bacterial
contamination and growth due to time (inadequate stock
rotation)
Finished goods storage: : Pathogenic bacterial
contamination and growth due to infestation by pests
Transporting to Warehouse: Pathogenic bacterial
contamination due to carton damage resulting in
exposed product
Transporting to Warehouse: Pathogenic bacterial
contamination due to exposure of product to unclean
food carrier.
Finished goods storage: Pathogenic bacterial
contamination and growth due to time (inadequate stock
rotation)
Finished goods storage: Pathogenic bacterial
contamination and growth due to excessive temperature
Finished goods storage: Pathogenic bacterial
contamination and growth due to infestation by pests
Transporting to Customer: Pathogenic bacterial
contamination due to exposure of product to unclean
food carrier.
Selling from Vans: Pathogenic bacterial contamination
due to exposure of product to unclean food carrier.

Employee Training
Pre-requiste programme
Employee Training
Pre-requisite programme
Pest Control Programme
Pre-requisite programme
Sanitation
.
..
..
Pre-requisite programme
Employee Training
Pre-requisite programme
Employee Training
Pre-requisite programme
Pest Control Programme
Pre-requisite programme
Pre-requisite programme
Sanitation
Pre-requisite programme
Employee Training
Pre-requisite programme
Employee Training/ Storage
Pre-requisite programme
Employee Training
Pre-requisite programme
Sanitation
Pre-requisite programme
Sanitation