HACCP
Food Journey Flow for
Market Stall Food
PROCESS
STEP 1
STEP 2
STEP 3
STEP 4
HAZARD
CONTROL
POTENTIAL BACTERIA
MULTIPLYING IN
REFRIGERATED INGREDIENTS
AND FOREIGN OBJECT
GETTING IN
PURCHASE AS CLOSE TO
PREPARATION AS POSSIBLE,
STORE DRY INGREDIENTS IN
COOL DRY CONDITIONS AND
KEEP REFRIGERATED
INGREDIENTS COLD
PREPARATION OF
WORKING ENRVIRONMENT
AND PERSONAL HYGEINE
CROSS CONTAMINATION
FROM EQUIPMENT, YOUR
PERSON AND CLOTHING
CLEAN SURFACES USING
ANTI-BACTERIAL CLEANER,
SET UP WASHING
FACILITIES, REMOVE
JEWELLERY, WEAR APRON,
WASH HANDS, KEEP
PERSONAL HYGIENE UP
MAKING THE MARKET
STALL FOOD
PATHOGENS ENTERING THE
FOOD THROUGH CROSS
CONTAMINATION FROM
EQUIPMENT, YOUR PERSON
AND CLOTHING
THE PURCHASE AND
STORAGE OF
INGREDIENTS
SERVING THE FOOD FOR
CONSUMPTION
PATHOGENS ENTERING
THE FOOD BEFORE
CONSUMPTION
ONGOING CLEANING OF
OF FOOD SURFACES AND
UTENSILS. GOOD
PERSONAL HYGEINE AND
HAND WASHING. UNUSED
INGREDIENTS TO BE
DISCARDED
WASH HANDS, USE SINGLE
USE SERVING PLATES AND
CUTLERY. ADVISE THE
CONSUMER THAT THE FOOD
MUST BE CONSUMED
IMMEDIATELY
MONITOR
CHECK USED BY DATES AND
SIGNS OF WEAR AND TEAR
OR TAMPERING ON
PACKAGING. KEEP
REFRIGERATED ITEMS
UNDER
5 DEGRESS CELCIUS
MANAGER TO ENSURE
PERSONAL HYGEINE IS
UPKEPT AND KITCHEN
HYGEINE IS BEING
MAINTAINED
MANAGER TO MONITOR
THAT ALL ACITIVY IS BEING
CARRIED OUT
HYGIENICALLY
MANAGER TO MONITOR
TIME BETWEEN MAKING
THE PRODUCT AND EATING
IS NOT LONGER THAN
2 HOURS. ALSO TO ENSURE
CONSUMERS ARE ADVISED
TO EAT IMMEDIATELY