Receiving Contamination; Growth of pathogens No PHFs must be below 4°C (40°F). Check temperature Visual inspection. Reject load if above 4°C (40°F), or if contamination is seen. Refrigeration Growth of pathogens No Maintain below 4°C (40°F). Check food and air temperature every 4 hours. Lower the cooler temperature setting. Preparing Contamination No Use of clean utensils. Ensure all utensils and mixing pots are clean before use. Inform dishwasher if any utensils/ pots are not clean. Cooking Pathogen survival Yes Heat to 74°C (165°F) or hotter and hold for at least 15 seconds Check stew temperature (sanitized thermometer) before serving/ holding. Continue heating until 74°C (165°F) or hotter for 15 seconds. Holding Growth of pathogens Yes Minimum temperature of 60°C (140°F) Check stew temperature in hot hold unit every 2 hours (sanitized thermometer). Reheat to 74°C (165°F) if stew is less than 60°C (140°F) for 2 hours or less. If more than 2 hours, discard. Cooling Growth of pathogens Yes 60°C (140°F) to 20°C (70°F) within 2 hours AND then 20°C (70°F) to 4°C (40°F) within 4 hours Check temperature (sanitized thermometer) of cooling stew. Discard if time/ temperature standards not met. Reheating Pathogen survival Yes Heat to 74°C (165°F) or hotter and hold for at least 15 seconds. Heating must be done within 2 hours Check temperature (sanitized thermometer) of heating stew every hour. Discard if time/ temperature standards not met.
Flowchart Potential Hazard CCP Critical Limits Monitoring Steps Corrective Actions Menu Item: ________________________________________
Receiving No 4 C max., good condition check food temp Reject food Storing No 4 C max., good condition check cooler & food temp daily Adjust cooler; immediately cook food if above 6 C; discard if above 10C Preparation No good hygiene; use of clean/sanitized equipment observe practices Modify practices; discard food if contamination occurs Cooking Yes 74 C min. (or proper temp for food type) check food temp or use visual indicator Adjust cooking time and/or temperature Cooling Yes cool quickly to 20 C in 2 hrs & to 4 C in 4 hrs check food temp in warmest spot at 2 and 4 hours Discard Food; alter cooling methods Preparation Yes Clean hand/gloves; clean equipment; no observe practices Modify practices Cold Storage Yes 4 C maximum check food temp Discard if food less than 60C for more than 2 hrs This Plan applies to the following menu items: “Cook – Chill - Reheat - Serve” Plan - for potentially hazardous foods / menu items Step Critical Control Point Critical Limit Monitoring Method Corrective Action
Receiving No 4 C max., good condition check food temp Reject food Storing No 4 C max., good condition check cooler & food temp daily Adjust cooler; immediately cook food if above 6 C; discard if above 10C Preparation No good hygiene; use of clean/sanitized equipment observe practices Modify practices; discard food if contamination occurs Cooking Yes 74 C min. (or proper temp for food type) check food temp or use visual indicator Adjust cooking time and/or temperature Cooling Yes cool quickly to 20 C in 2 hrs & to 4C in 4 hrs check food temp in warmest spot at 2 and 4 hours Discard Food; alter cooling methods Reheating* Yes quickly to 74 C check food temp Adjust reheating time and/or temperature Hot Holding Yes 60 C minimum check food temp Discard if food less than 60C for more than 2 hrs Note: * Ensure leftovers are reheated only once – remaining product to be discarded. Do not mix leftovers with fresh foods. This Plan applies to the following menu items: