Food Safety System in 15 min
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| Critical Control Point (CCP) | Potential hazards (P) Physical (C) Chemical (B) Biological |
Critical limits | MONITORING | Corrective action | Verification procedures | Record-keeping procedures | ||||
|---|---|---|---|---|---|---|---|---|---|---|
| What | How | Frequency | Who | |||||||
| Cooking | (C) Unwanted allergens | No undeclared allergens in food | Check storage of food; allergens must be separated daily; Check labels of food deliveries daily; Check personnel hygiene daily; Check availability of separate utensils and equipment for allergen special orders daily; Check product allergen declarations; Check implementation of allergen controls daily |
Visual check | Daily | Manager | Recall food that is suspected to have undeclared allergens; Dispose of food that has been exposed to cross-contact during storage; Re-train staff who are not practicing good personal hygiene; Dispose of food that is exposed to an allergen during cooking |
Chemical analysis of raw materials and finished products that do not contain the allergen; Conduct internal audits; Records of third-party audits |
Yearly audit; Results of Laboratory analyses |
|
| Cooking | (B) Multiplication and survival of spore-forming and toxin-forming bacteria: Staphylococcus aureus Clostridium perfringens Clostridium botulinum Bacillus cereus | Internal temperature 176˚F for 10 minutes is achieved | Check and record cooking temperatures following the required minimum temperatures using a calibrated thermometer | (1) Check the internal temperature of cooked food; (2) Use food probe thermometers that are properly calibrated |
(1) Every batch; (2) Weekly |
(1) Staff; (2) Manager |
(1) Continue cooking until required temperature of 176˚F for 10 minutes is achieved; (2) Re-calibrate food probe thermometers |
Manager must maintain record of cooking temperature and calibration; Manager confirms weekly that food probes are used, properly maintained, and calibrated |
Cooking temperature log; Calibration record |
|
| Chilling | (B) Multiplication and survival of spore-forming and toxin-forming bacteria: Staphylococcus aureus Clostridium perfringens Clostridium botulinum Bacillus cereus | Chill food down from 135°F to 70°F within 2 hours (Record starting time); Then from 70°F to 41°F or lower within 4 hours; (Record finish time and temp); Total chilling time may not exceed 6 hours. |
Marking starting time for the processed food; Avoid recontamination; Cover food during cooling |
(1) Check the internal temperature of chilled food; (2) Use food probe thermometers that are properly calibrated |
(1) Every batch; (2) Weekly |
(1) Staff; (2) Manager |
(1) Continue chilling until the required temperature of 70˚F / 41˚F is achieved; (2) Re-calibrate food probe thermometers; Review chilling procedure |
The manager must maintain a record of chilling temperature and calibration; The manager confirms weekly that food probes are used, properly maintained, and calibrated |
Cooling temperature log; Calibration record |
|
| Critical Control Point (CCP) | Cooking | |
|
Potential hazards: (P) Physical; (C) Chemical; (B) Biological |
(C) Unwanted allergens | |
| Critical limits | No undeclared allergens in food | |
| MONITORING: What | Check storage of food; allergens must be separated daily; Check labels of food deliveries daily; Check personnel hygiene daily; Check availability of separate utensils and equipment for allergen special orders daily; Check product allergen declarations; Check implementation of allergen controls daily |
|
| MONITORING: How | Visual check | |
| MONITORING: Frequency | Daily | |
| MONITORING: Who | Manager | |
| Corrective action | Recall food that is suspected to have undeclared allergens; Dispose of food that has been exposed to cross-contact during storage; Re-train staff who are not practicing good personal hygiene; Dispose of food that is exposed to an allergen during cooking |
|
| Verification procedures | Chemical analysis of raw materials and finished products that do not contain the allergen; Conduct internal audits; Records of third-party audits |
|
| Record-keeping procedures | Yearly audit; Results of Laboratory analyses |
|
| Critical Control Point (CCP) | Cooking | |
| Potential hazards: (P) Physical; (C) Chemical; (B) Biological |
(B) Multiplication and survival of spore-forming and toxin-forming bacteria: Staphylococcus aureus Clostridium perfringens Clostridium botulinum Bacillus cereus | |
| Critical limits | Internal temperature 176˚F for 10 minutes is achieved | |
| MONITORING: What | Check and record cooking temperatures following the required minimum temperatures using a calibrated thermometer | |
| MONITORING: How | (1) Check the internal temperature of cooked food; (2) Use food probe thermometers that are properly calibrated |
|
| MONITORING: Frequency | (1) Every batch; (2) Weekly |
|
| MONITORING: Who | (1) Staff; (2) Manager |
|
| Corrective action | (1) Continue cooking until required temperature of 176˚F for 10 minutes is achieved; (2) Re-calibrate food probe thermometers |
|
| Verification procedures | Manager must maintain record of cooking temperature and calibration; Manager confirms weekly that food probes are used, properly maintained, and calibrated |
|
| Record-keeping procedures | Cooking temperature log; Calibration record |
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