HACCP Sample Chart - Food Service
Here is a model food safety plan for food service that you can use to base your food safety plan on.
OPERATION / CONTAMINATIONHAZARDS / CONTROL
MEASURES / CCP / CRITICAL
LIMIT / MONITORING / CORRECTIVE
ACTION / RECORDS
Receipt of chilled meat, fish and chicken / Food poisoning organisms / Temperature / CCP / Arrives at/below 5°C / What:
chilled meat, fish and chicken
How:
thermometer and visual checks
Where:
surface of food
When:
each delivery
Who:
food service assistant / Reject meat/chicken/ fish if outside limits
Notify supervisor / Receiving Chart
Chemical / Supplier Assurance Program / Nil contamination / Notify supervisor
Physical / Visual check / Nil contamination / Notify supervisor
Receipt of vegetables / Chemical / Supplier Assurance Program / CP / Nil contamination / What:
vegetables
How:
visual check
Where:
in boxes
When:
each delivery
Who:
food service assistant / Reject vegetable if contamination cannot be contained
Notify supervisor / Not applicable
Physical / Supplier Assurance Program / Nil contamination / Notify supervisor
Cool room storage of meat/fish or chicken / Bacterial growth / Temperature / CP / Store at/below 5°C / What:
chilled meat, fish and chicken
How:
thermometer and visual checks
Where:
refrigerator
When:
twice daily
Who:
food service assistant / Discard product that exceeds shelf life. Follow the 4 hour/ 2 hour rule for cooked or prepared foods / Cool-room Check Sheet
Cross contamination / Cover product / No uncovered product / Notify supervisor
Physical - dust and grime / Follow cleaning program / As required by cleaning program / Discard if contamination cannot be controlled
Preparation / Contamination and bacterial growth / Limit time for preparation / CCP / Time not to exceed 2 hours / What:
time/food handler/area
How:
visual check
Where:
kitchen
When:
during each class
Who:
supervisor / Refrigerate immediately
Check equipment / Preparation Check Sheet
Dust and grime / Personal hygiene procedures
Vegetables preparation procedures / Personal hygiene as per policy
Vegetable preparation as per policy / Discard if contamination cannot be controlled
Chemical Hazards / Follow cleaning procedures / Cleaning as per policy / Review procedures
Cooking / Survival of food poisoning organisms / Time and temperature / CCP / Cook to 75°C internal temperature / What:
product
How:
thermometer/ visual
Where:
core of product (temp) utensils (cleaning)
When:
each batch
Who:
chef / Bring up to temperature
Check temperature / Cooking Check Sheet - Wet Dishes, Roast Poultry and Boned and Rolled Roast Meats
Food poisoning organism contamination / Cleaning procedures
Personal hygiene procedures / Cleaning as per policy
Personal hygiene as per policy / Review procedures
Hot-Holding and Food Service / Bacterial growth / Temperature / CCP / Hold at above 60°C / What:
product
How:
thermometer/ visual check
Where:
core of product (temp)
Servery:
personal hygiene and cleaning
When:
every 60 minutes
Who:
food service assistant / Remove from service and reheat to 70°C for 2 minutes
Check equipment / Hot-Holding Check Sheet
Food poisoning organism contamination / Cleaning procedures
Personal hygiene procedures / Hygiene as per policy
Cleaning as per policy / Discard if contamination not controlled
Check procedures