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FOOD SAFETY PLAN FOR FREE

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Company name:

Issue date: _________

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Food Safety Plan by www.fooddocs.com

                   
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
 
fd_logo_

Food Safety Plan by www.fooddocs.com

Company name:

Issue date: _________

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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