洗手

Hazard Preventive measures/ Control limits Monitoring procedures* Areas for improvement
Contamination of roasted pork by pathogens or chemicals during the manufacturing process Only purchase from licensed and reliable suppliers

Only order from suppliers on the approved list

Regularly (e.g. once every two months) inspect suppliers' premises to see if-

  • Hygienic conditions meet the required standard
  • Food Safety Plan is implemented

Regularly update suppliers' information

Encourage suppliers to implement Food Safety Plan

* Monitoring should include four aspects: 1. What; 2. How; 3. When ;and 4. Who.

Process: Receiving

Hazard Preventive measures/ Control limits Monitoring procedures* Areas for improvement
Contamination of roasted pork by pathogens Roasted pork is in good condition and has not gone off At receiving, visual checking of general conditions of roasted pork (e.g. colour, smell, etc.)

Reject substandard roasted pork

Inform supplier to avoid recurrence of the problem

Record relevant information for future reference when selecting supplier again
Contamination of roasted pork  by pathogens during the transportation process Roasted pork is well protected

At receiving, visual checking to see if-

  • Roasted pork is well wrapped/covered to prevent contamination with pathogens
  • Delivery vehicle is hygienic and not transporting raw foods simultaneously
Contamination of roasted pork by pathogens after receiving Roasted pork is well protected After receiving, roasted pork should be stored inside siu mei and lo mei showcase or other hygienic environment immediately

Store roasted pork properly at once and trim off the contaminated portion

Review the receiving process and see if the delivery time is inappropriate or excessive amount of roasted pork has been ordered such that there is insufficient storage space.

* Monitoring should include four aspects: 1. What; 2. How; 3. When ;and 4. Who.

Process: Storage

Hazard Preventive measures/ Control limits Monitoring procedures* Areas for improvement
Contamination of roasted pork by pathogens during storage Utensils and storage area should be kept clean to prevent contamination of roasted pork Visual checking of utensils and storage area Clean the utensils and storage area immediately, and trim off the contaminated portion of roasted pork
No raw food is stored Visual checking of the storage area to ensure no storage of raw food Remove the raw food and discard the contaminated roasted pork

* Monitoring should include four aspects: 1. What; 2. How; 3. When ;and 4. Who.

Process: Display / Sale

Hazard Preventive measures/ Control limits Monitoring procedures* Areas for improvement
Contamination of roasted pork by pathogens during display or sale

Staff should wash hands frequently to ensure hands are clean

 Sufficient handwashing facilities (such as soap and paper towels) should be provided
Visual checking of staff's hands hygiene and their handwashing practices, and adequacy of washing facilities

Staff should attend training course regularly

Display the poster of "How to wash your hands?" at suitable locations

Install / refill handwashing facilities
Cutting boards, knives, wiping towels and trays should be cleaned regularly (e.g. Wiping towels should be cleaned frequently and should be sanitized at least twice a day. Trays should be cleaned and sanitized at least twice a day) Visual checking of cleanliness of the utensils

Clean the utensils immediately.

Review the cleaning schedule, procedures and methods
Growth of pathogens in contaminated roasted pork during display Prolonged display at ambient temperature is not allowed Order roasted pork 2 or 3 times a day Reliable estimate of the quantity of roasted pork required to shorten display time at ambient temperature
Trays should be cleaned regularly (e.g. Trays should be cleaned and sanitized at least twice a day) Visual checking of the cleanliness of the trays

Clean the trays immediately

Review the cleaning schedule, procedures and methods

* Monitoring should include four aspects: 1. What; 2. How; 3. When ;and 4. Who.