HAZARD ANALYSIS WORKSHEET

(DRIED MANGGO)

PROCESSING STEP POTENIAL ARE ANY JUSTIFY YOUR WHAT IS THIS A CCP/CP
HAZARDS POTENIAL FOOD COLUME #3 PREVENTIVE STEP?
IDENTIFIED SAFETY HAZARDS MEASURES CAN BE
SIGNIFICANT APPLIED TO
YES/NO PREVENT
SIGNIFICANT
HAZARDS
PURCHASING

RECEIVING Biological Pathogens Raw materials might Maintain the temp of

Contamination have micro organism area and product at
that makes it easily 25oC – 30oC to
YES CCP
ROT prevent pathogen
growth observe proper
hygiene and sanitation
Chemical Agent Procedures Uses detergent soap
Cleaning Sanitizing NO implemented by SSOP and disinfectant in
are correctly followed cleaning the area
Physical Foreign Dried mango might Clean the dried
Materials YES have the presence of mangos Properly
foreign materials
BRUSING Biological pathogen Nor likely to occur Water use in washing
contamination growth YES the product is 22 ppm
chlorinated water
Chemical Cleaning / Food handlers Water is 2 ppm
Sanitizing agent conform to GMP uses chlorinated water
NO
correct preparation of
chlorine
Physical None
COOLING & Biological bacterial There is pathogen Maintain 15oC – 30
DRYING contamination growth that makes temp. within 20mins
YES CCP
dried mangos easily observe proper
moist hygiene
Chemical None
BAGGING Biological Proper bagging use to In bagging we
contamination growth avoid the polyethylene
YES contamination of Food cellophane, bag it
and Growth of micro quickly to avoid the
organisms presence of air
Chemical None
Physical None
WEIGHING Biological Pathogen Follow the GMP Weighing scale that
Contaminated growth procedures correctly to used is well cleaned
NO
avoid the and sanitized
contamination in food
Chemical sanitize SSOP procedures are Wash and wiped
agent use in cleaning correctly are correctly thoroughly the
the weighing scale followed to avoid the weighing scale until it
NO
contamination of dry.
chemicals and micro
organisms in food
Physical None