HACCP | What is HACCP? | Hazard Analysis | Food and Safety

#hospitality #hotel #foodie #chef #HACCP #FoodSafety #ChemicalHazards #BiologicalHazards #PhysicalHazards #DangerZone #FoodScience
Description:
Welcome to our deep dive into the world of HACCP - the gold standard for food safety. Whether you're in the food industry, studying food science, or just passionate about ensuring the food we eat is safe, this video is crafted for you. Join us as we unravel the complexities of Hazard Analysis and Critical Control Points (HACCP), focusing on the pivotal areas of chemical, biological, and physical hazards that pose risks in food production. We don't stop there; we'll guide you through the infamous danger zone for food temperatures, shedding light on how to prevent foodborne illnesses effectively.
What You'll Learn:
Introduction to HACCP: Quick overview of HACCP principles and its importance in food safety management.
Chemical Hazards: Explore the risks chemicals pose in food, including contaminants and toxins, and the strategies to manage these hazards.
Biological Hazards: Delve into the micro-world of pathogens like bacteria, viruses, and parasites. Learn how these biological threats can compromise food safety and the steps to mitigate them.
Physical Hazards: Uncover the less thought about but equally dangerous physical contaminants (metal shards, glass fragments, etc.) that can find their way into food, and how to prevent them.
The Danger Zone: Understand the critical temperature range that promotes bacterial growth, why it's crucial to keep food out of this zone, and how to do it effectively.
Preventive Measures: Concluding with actionable strategies and best practices to prevent these hazards from compromising food safety in your operations.
Who Should Watch:
Food industry professionals seeking to implement or refresh their knowledge of HACCP principles
Students and educators in food science or related fields
Anyone interested in understanding more about food safety and how to prevent foodborne illnesses
Why Watch:
Stay informed about the potential hazards in food production and learn practical, science-backed strategies to ensure the food you produce, serve, or consume is safe. Empower yourself with knowledge directly applicable to your daily operations or personal life, contributing to a healthier, safer food supply for everyone.
Subscribe to our channel for more insightful content on food safety, HACCP training, and much more. Hit the like button if you find this video helpful, and don't forget to share it with your friends and colleagues in the food industry. Your feedback is our compass-drop us a comment below on what topics you'd like us to cover next!

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[@ganeshdashotelier]

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[@Khanshama1994]

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[@ganeshdashotelier]

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[@HSEO_2013]

Thanks for your helpful information regarding HACCP & food safety responsibilities. Much appreciate 🎉

[@ganeshdashotelier]

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[@akashburman2374]

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[@ganeshdashotelier]

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[@ganeshdashotelier]

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[@RaghuBisht9351]

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[@ganeshdashotelier]

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Thank you chef bohut a66a laga video ❤️❤️ HACCP ke 7 principal ke rules akdom aasa hi pura details me samjha yea ga.❤ thank you CHEF, I waiting for you.❤❤

[@ganeshdashotelier]

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[@ganeshdashotelier]

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[@ganeshdashotelier]

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[@ganeshdashotelier]

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[@ganeshdashotelier]

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[@ganeshdashotelier]

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[@ganeshdashotelier]

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[@ganeshdashotelier]

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Please make the video sir it's my humble request

[@ganeshdashotelier]

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[@ganeshdashotelier]

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[@ganeshdashotelier]

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[@ganeshdashotelier]

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[@ganeshdashotelier]

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[@ganeshdashotelier]

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[@ganeshdashotelier]

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[@ganeshdashotelier]

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[@ganeshdashotelier]

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[@siddharthavlogswithcook4097]

sir shob e thik he but mujhe bilogical hazard mujhe thik nehi laga . mujhe etna pata he ki bilogikal hazard motlob fungas hogiya food me date over ho jata he aisa kuch hum ko aisa sikaya he chef

[@ganeshdashotelier]

After many research I have made this video but you can verify it with books

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Etna achhaa to koi nai sikhata hai

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Aap ka kuch or waha kuch ar bata rha hai

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🎉❤

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[@ganeshdashotelier]

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Sir mujhe HACCP course kaha se kre or iska duration fees details office ratings gve full details

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3 Months karo , Mere pass free of cost . But new batch will start on September

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West Bengal

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Allergy is not under Hazzard but it's under food safety

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allergies nehi ranjeet chef . ergonomic

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🙏

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[@ganeshdashotelier]

Thank you