HAZARD ANALYSIS
Meat & Poultry Dishes (Hot) (Group 01)
PRODUCTS
Process
Steps
Type*
1
RAW MATERIAL
RECEIVING
2
STORAGE
Fresh:
(+02 to +04C)
Frozen:
(-24 to -18C)
3
THAWING
(Frozen)
Nil
Nil
Enteric pathogen
(salmonella) &
Verotoxic (E.coli)
Low
Low
High
Low
Low
High
P
C
B
Nil
Nil
Pathogenic
multiplication due
to poor storage
conditions & Cross
contamination
Low
Low
Low
Low
Low
High
P
C
B
Nil
Nil
Pathogenic growth
from exposure to
the danger zone
temp. (5-63C) for
longer time
Nil
Nil
Crosscontamination from
unhygienic worker,
equipment, work
area and practices
Low
Low
Low
Low
Low
High
Low
Low
Low
Low
Low
High
P
C
B
Nil
Nil
Presence of the
said pathogens due
to under cooking
Low
Low
Low
Low
Low
High
5
P
C
B
Nil
Nil
Nil
Low
Low
Low
Low
Low
Low
6
P
C
B
Nil
Nil
Nil
Low
Low
Low
Low
Low
Low
7
PREPARATION
(Butcher)
COOKING
HOLDING
SET & SERVE
Control
Measure(s)
Severity
P
C
B
P
C
B
4
Hazard
Source
Likelihood
Visual Inspection of package,
meat color and meat smell.
Purchase from Approved
Suppliers alone
Monitor storage temperature
& follow storage GMPs
Thawing time: Until Reach
+05C
Use of the right cutting board,
cutleries, clean hands, clean
equipments, clean surrounding
(Ref: GMPs, Cleaning
Programs)
- Follow OPRP
Follow cooking procedure and
periodic verification of core
temperature of cooked meat.
Cook as per the Menu
Monitor holding conditions
Follow Nayyara Standards for
Food Setting & Serving
(P=Physical; C=Chemical & B=Biological (microbial)
Issue-5, Rev.3, Dated: April 2019