Ingredients Hazards (Chemical, Control Measures Critical Limits Monitoring Procedures Corrective Actions

Biological, Physical)

Chicken - Salmonella - Purchase from - Internal temperature - Monitor internal - Recook product to
(Biological) reputable suppliers - after cooking temperature with probe reach the critical limit -
Maintain proper (Minimum 74°C) thermometer at thickest Discard product if
chilling temperatures part during cooking – temperatures not reached
- No hair found in the
Presence of hair - Discard chicken
- Hair covering for product - Visual inspection
(Physical)
staff throughout processing - Cut off piece where the
hair was
- No detectable
Chemical Spillage - Discard contaminated
- Keep chemicals chemical residue - Swab samples of
chicken
away from food prep chicken and use a
zones chemical test kit

- Label all chemicals

Lemon - Pesticides - Purchase from - No detectable - Wash lemons before - Increase washing time
(Chemical) – reputable suppliers pesticide residue use - Discard lemons with
any imperfections or
- Wash lemons before signs of spoilage
use
-Visually inspect for - Discard
- Visually inspect for signs of spoilage -
Mold (Biological) -No visible mold
signs of mold

Honey - Microbial - Purchase pasteurized - Honey must be - Verify label - Discard honey if
contamination honey labelled pasteurized information upon unpasteurized or spoiled
receiving

- Visually inspect for

spoilage

Ginger - Mold (Biological) - Purchase from - No visible mold - Visually inspect for - Discard ginger with
reputable suppliers mold or spoilage upon
 - Dry and store in the receiving and before mold or signs of spoilage
fridge each use

- Wash and peel - Wash ginger

- (Pesticide) - No detectable
ginger before use thoroughly before use
Chemical pesticide residue - Increase washing time

- Buy ginger that is - Visually inspect upon

- Soil contamination - Minimal visible soil
properly cleaned and receiving and before use -Wash thoroughly
(Physical)
free of excess soil

- Wash thoroughly

Salt - Excessive sodium - Measure according - Amount of salt used - Measure salt with - Adjust the recipe or
intake (Chemical) to recipe adheres to recipe measuring tools discard product if
excessive salt is added

Ketchup - Mold (Biological) - Purchase from - Follow the - Visually inspect for - Discard ketchup with
reputable suppliers - manufacturer's storage mold mold or past expiration
Store following label instructions date
- Check expiration date
instructions
- Use a pH meter to
- Acidity (Chemical) - Follow recipes for -Adjust recipe
- Within the typical pH check acidity of the
dishes using ketchup
range for ketchup recipe heavily relies on
ketchup

Red Peas Bean weevils - Purchase from - No visible sign of - Visually inspect for - Discard if infestation is
(Biological) reputable suppliers insect infestation signs of insect infestation evident
with pest control
programs
- Mycotoxins - No detectable - Test for mycotoxins
- Visually inspect
(Chemical) mycotoxins exceeding -Implement stricter
- Store in dry and regulatory limits storage controls to
prevent future mold
 ventilated conditions growth

Foreign Objects - No foreign objects

found in the red peas
-Visually inspect and sort
-Discard beans
before soaking and containing foreign
- Inspect and sort red
cooking objects
peas before use

Brown Rice - Bacillus cereus - Purchase from - Minimum internal - Monitor internal - Recook rice if
(Biological) reputable suppliers temperature after temperature with probe minimum temperature
cooking (74°C) thermometer not reached
- Cook rice
thoroughly - Store - Store cooked rice - Discard if it not stored
properly in airtight properly within 2 hours
containers
- No foreign objects
- Foreign objects - Discard rice if foreign
found in rice - Visually inspect and
(Physical) objects found
- Inspect and rinse rinse
before cooking

-Source rice from regions

- Lab test for arsenic with low arsenic levels if
- Contains low arsenic
Inorganic Arsenic - Cook using water to content on rice testing reveuls
(Chemical) a rice ratio of at least
5:1 due to arsenic co

Coconut - Salmonella - Purchase from - No Salmonella - Lab test for salmonella - Discard if positive test
(Biological) – reputable suppliers detectable exceeding on coconut from new
regular limits suppliers

- No detectable Lab test for aflatoxin on - Discard if positive

Chemical - Aflatoxin - Store dry coconut in
aflatoxin exceeding coconut from new
(produced by mold if cool dry conditions
regular limits suppliers
stored improperly)
 Foreign Objects - Inspect dry coconut - Visually inspect before -Discard if contains
(Physical before use to remove use foreign objects
-No foreign objects
foreign object
detected

eschalot - Salmonella - Purchase from - No Salmonella - Lab test for salmonella -Discard is positive
(Biological) reputable suppliers - detected exceeding on eschalot from new
regular limits providers

- Soil Contamination - Trim damaged or

(Physical) dirty outer layers - Minimal visible soil - Visually inspect upon
before use clinging to eschalot receiving and before use -Wash thoroughly with
clean water
- Wash thoroughly - Request supplier
information on pesticide
- Wash thoroughly - No detectable -Reject suppliers with
Pest Residues use and pre-harvest
with clean water pesticide residue inadequate
intervals
before use exceeding regulatory documentation
limits

Fine Leaf - Excessive dust - Purchase from - No visible clumps of - Visually inspect for - Discard excessively
Thyme (Physical) reputable suppliers dust or foreign excessive dust dusty thyme or sift and
materials wash before use
- Store in sealed
containers to prevent
dust accumulation

Bouillon - Excessive sodium - Measure according - Adheres to recipe or - Measure according to - Adjust recipe or discard
Cubes intake (Chemical) to recipe guidelines recipe with standard product if excessive
measuring tools bouillon cubes are added

- Visually inspect it upon

receiving and before use
 Foreign Objects - Visually inspect - No foreign objects -Discard if foreign
cubes before use detected objects detected

Celery - Salmonella - Purchase from - No Salmonella - Lab test for salmonella - Discard if test is
(Biological) reputable suppliers detected exceeding on celery from new positive
regular limits providers

- No detection of - Lab test for Nitrate on -Discard if test is positive

- Nitrates (Chemical) - Buy from regions
chemicals exceeding celery from new
known for lower
regulatory limits providers
nitrate levels

-Soil Contamination - Minimal visible soil - Visually inspect celery

- Wash thoroughly -Wash thoroughly with
on the celery upon receiving and
before use clean water
before use

White - E. coli (Biological) - Purchase from - No detection - Lab test for E. coli on - Discard cabbage if
Cabbage reputable suppliers exceeding regulatory Cabbage from new positive
limits providers

- Wash thoroughly
- Pesticides
before use - No detection of - Request supplier -Reject cabbage from
(Chemical)
pesticides exceeding documentation on suppliers with inadequate
regulatory limits pesticide use documents
Remove outer leaves
Soil Contamination - Minimal visible soil - Visually inspect upon -Wash thoroughly with
that are excessively
(Physical) clinging to cabbage receiving and before use clean water
dirty

Red - E. coli (Biological) - Purchase from - No detection - Lab test for E. coli on - Discard cabbage if
Cabbage reputable suppliers exceeding regulatory Cabbage from new positive
limits providers

- Wash thoroughly
 - Pesticides before use - No detection of - Request supplier -Reject cabbage from
(Chemical) pesticides exceeding documentation on suppliers with inadequate
regulatory limits pesticide use documents
Remove outer leaves
- Minimal visible soil - Visually inspect upon -Wash thoroughly with
Soil Contamination that are excessively clean water
clinging to cabbage receiving and before use
(Physical) dirty

Mayonnaise - Salmonella - Purchase from - No Salmonella - Check expiration date - Discard mayonnaise if
(Biological) - reputable suppliers - detected exceeding past expiration date
- Lab test for salmonella
Spoilage (Biological) Store refrigerated regular limits
on celery from new - Discard if test positive
- Follow providers
manufacturer's storage
- Visually inspect for
instructions
spoilage

Cherries Mold (Biological) Maintain storage No visible mold on Visually inspect cherries Discard any with signs of
temperatures to slow cherry upon receiving and mold
spoilage before use
Implement additional
Pesticide (Chemical) Buy cherries from a No detectable Request supplier washing steps
reputable source pesticide residue documentation on
Implement Washing exceeding regulatory pesticide use
steps limits

Foreign Objects Manual sorting before No foreign objects Visually inspect upon Discard cherries with
foreign objects
(Physical) use detected receiving and before use
Rewash or discard
depending on the level of
contamination
Water Bacteria Source water selection Absence of E. coli or Regular testing of source Discard of water
from protected areas other harmful bacteria water and treated water Purify water depending
with low biological exceeding regulatory for bacterial on what it is
contaminated with
risk. limits. contamination
 Use disinfectants to
inactivate bacteria

Discard if the chemical

Residue of Controlled addition of No detection of Continuous monitoring
residue is too much
disinfectants disinfectant to achieve disinfectant of disinfectant residue
residual levels levels
Sugar Foreign Objects Buy in a sealed bag No visible foreign Visually inspect sugar Discard sugar containing
Implement sieving objects detected upon receiving and foreign objects
before use