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Hazard Analysis & Critical Control Point plan for kitchen executives
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Step 1: Assessing Hazards:
1.1 Identifying Potentially Hazardous Food
Review your menu items and recipes. Remember that a potentiallyhazardous food may be served alone or as an ingredient in an recipe.
Example:chicken is often served as an ingredient in soup and as an main entrée.
1.2 Flow of food
•Receiving
•Storing
•Preparing
•Cooking
•Holding
•Serving
•Cooling
•Reheating
PRODUCT(PHF)
SHOULDRECEIVE
STOREDAT THAWED PREP TIME COOKING TIMEAND TEMP.
HOLDING TIMEAND TEMP
COOLING REHEATING REMARKS
MILKFOR WMF
BISTROMACHINES
41FChecked and
recorded
41FIssue in small
batchesFrom
refrigerator. Inthe bars only 16oz at the time
N/A N/A N/A
Main Galley ForBreakfast 7 - 9am /
8 – 10 amMain Galley For
Lunch 12 pm- 2 pm
Main galley ForDinner 6.30 – 10 pm
The milk should be inthe machine only 15minutes beforeservice time.
N/A NA
In main galley should be discardedafter each service (breakfast, lunch& dinner )
In the bars milk from the bistromust be discarded every 4 hours,
Hazard Analysis Critical Control Point (HACCP) Plan
ProductName
At what temp should
receive
At What tempproduct stored at
At what time & temp thawed at
At what timepreparation starts
At what tempproduct cooked
Holding Time& Temperature
At what time & Tempcooling starts.
At what time & tempreheating starts.
Put remarks ifany regarding
discarding
HACCP Control Sheet
Voyage: VI 7
DATE FOOD ITEMTEMPERATURE
AT ISSUE TIME OF ISSUEDISPOSE
TIME SIGNATURE REMARKS IF NEEDED
Melon honey dew 41 F Chef
HACCP TIME CONTROL SHEET FOR FOOD ITEMS
Write DateWrite item
Write temp at the time of issue
At what time itemissued
At what time item will be disposed off.
Write where the itemhave been used.
Day Storage
Refrigerated, ready-to-eat, potentially hazardous food may be heldat 45 F up to 24 hours in existing short term holding units.
(Designated Fridge only)
The equipment should have permanent label indicating the maximumallowable product temperature 45 F and maximum allowable storage
time
Day Storage
Max Allowable time = 24 HoursMax Product Temp. = 45 F / 7 C
Day Storage Label
PRODUCT NAME:
TIME IN: DATE:
SERVE BEFORE: DATE:
TEMPRATURE:
CHECK BY
If product is not served before the above
mentioned time, please discard the leftovers.
Food Temperature Thermometers
CalibratingNut
Screen
Dimple
Immersion Area
Calibrating nutHolder
Holding Clip
Calibrating Thermometers
Thermometer can be calibrated using following methods:
•Ice Point method for cold food.
•Boiling point method for hot food.
•Using the ice point method, submerge the sensor in a 50/50 ice andwater slush, wait until the needle stops, See if the needle stops at at 32 F, means your thermometer is O.K.If your thermometer needle shows more or less then 32 F. In this caseyou need to calibrate you thermometer by using calibrating Nut as shown in picture
Voyage
Date
Time
Supevisor On duty
Name Calibration ResultAdjustment
RequiredCorrected Signature
Food Thermometer Calibration Log
Food Thermometer Calibration Log
Write Down the Name of Cook
Check thermometerif need adjustment.
Write What Adjustmentwas made. Corrected
Yes / No
Time as a Control plan all hot food in (Pastry deck -3)
Foods in Storage @ 41F or below (Walk-in units)
Foods Prepared-sliced, cut, chopped in small batches. Work with batches in .50 to 1 hour
Foods Placed Out for Service
Foods Discarded Within 4 hours
Foods Placed in Hot Hold Back-up at 140F
4-hour clock has begun
Foods List (All Hot Foods or List Individual Items)
All Hot Foods
Discard Time(s) B11.00 am L 3.00 pm D 1 st sitting 8.00 pm 2 nd sitting 11.00 pm
Temperatures should be monitored at these points in the flow of food.
Foods (Fully) Cooked
Foods Not Fully Cooked
Foods at Work Station in Temperature Danger Zone
Set-up Times: B 7.00am L 12.noon D1 st sitting 5.00pm 2 nd sitting 8.00pm
Note: If the time from set-up to the end of service exceeds 4 hours then all foods must be labeled with the discard times.
Time as a cont r ol pl an
Al l hot Foods in past r y
Time as a Control Plan for all cold food (Grand Buffet -Lido)
Foods in Storage @ 41F or below
Foods Prepared-sliced, cut, chopped in small batches Work with batches in .50 to .75 of an hour
Foods Placed in Blast Chiller and Cooled to 41F or below in 2 hours
Foods Placed Out for Service
Foods Discarded Within 4 hours
Foods Placed in Cold Hold Back-up @ 41F
No preparation needed. Foods placed in a working refrigeration unit @ 41F. (Under counter or reach-in)
Foods Placed in Overnight Storage (Walk-in units) @ 41F
4-hour clock has begun
If foods are not blast chilled after preparation then time starts once foods are removed from the walk-in unit. Emergency use only when food runs out.
Foods List (All Cold Foods or List Individual Foods) Cut melons, cream cheese, cold cuts, fruit salad, cheese, Or All cold foods
Discard Time(s) B 10.30Am L 4 Pm
Temperatures should be monitored at these points in the flow of food.
Set-up Times: B 6.30Am L 12 Noon
Note: If the time from set-up to the end of service exceeds 4 hours then all foods must be labeled with the discard times.
Time as a cont r ol pl an
Al l col d Foods in gr and buff et l ido
Time as a Control Plan for all cold food (Grand Buffet -Lido)
Foods in Storage @ 41F or below
Foods Prepared-sliced, cut, chopped in small batches Work with batches in .50 to .75 of an hour
Foods Placed in Blast Chiller and Cooled to 41 F or below in 2 hours
Foods Placed Out for Service
Foods Discarded Within 4 hours
Foods Placed in Cold Hold Back-up @ 41F
No preparation needed. Foods placed in a working refrigeration unit @ 41F. (Under counter or reach-in)
Foods Placed in Overnight Storage (Walk-in units) @ 41F
4-hour clock has begun
If foods are not blast chilled after preparation then time starts once foods are removed from the walk-in unit. Emergency use only when food runs out.
Foods List (All Cold Foods or List Individual Foods) Cut melons, cream cheese, cold cuts, fruit salad, cheese, Or All cold foods
Discard Time(s) B 10.30Am L 4 Pm
Temperatures should be monitored at these points in the flow of food.
Set-up Times: B 6.30Am L 12 Noon
Note: If the time from set-up to the end of service exceeds 4 hours then all foods must be labeled with the discard times.
Time as a cont r ol pl an
Al l col d Foods in gr and buff et l ido
Time as a Control for all hot food in (Main Galley deck -3)
Foods in Storage @ 41F or below (Walk-in units)
Foods Prepared-sliced, cut, chopped in small batches. Work with batches in .50 to 1 hour
Foods Placed Out for Service
Foods Discarded Within 4 hours
Foods Placed in Hot Hold Back-up at 140F
4-hour clock has begun
Foods List (All Hot Foods or List Individual Items) Sausage, *Hollandaise Sauce, *Poached Eggs, Fried Chicken, *Sunny-side-up eggs, Mashed Potatoes…
Or All Hot Foods
Discard Time(s) B 11 .00am L 3.00 pm D 1st sitting 8.00 pm 2nd sitting 11.00pm
Temperatures should be monitored at these points in the flow of food.
Foods (Fully) Cooked
Foods Not Fully Cooked
Foods at Work Station in Temperature Danger Zone
Set-up Times: B 7 .00am L 12noon D 1St sitting 5.00pm 2nd sitting 8.00pm
Note: If the time from set-up to the end of service exceeds 4 hours then all foods must be labeled with the discard times.
Time as a cont r ol pl an
Al l hot Food in Ma in Ga l l ey
Time as a Control plan for all cold food (Mongolian -Lido)
Foods in Storage @ 41F or below
Foods Prepared-sliced, cut, chopped in small batches Work with batches in .50 to .75 of an hour
Foods Placed in Blast Chiller and Cooled to 41 F or below in 2 hours
Foods Placed Out for Service
Foods Discarded Within 4 hours
Foods Placed in Cold Hold Back-up @ 41F
No preparation needed. Foods placed in a working refrigeration unit @ 41F. (Under counter or reach-in)
Foods Placed in Overnight Storage (Walk-in units) @ 41F
4-hour clock has begun
If foods are not blast chilled after preparation then time starts once foods are removed from the walk-in unit. Emergency use only when food runs out.
Foods List (All Cold Foods or List Individual Foods), All cold foods
Discard Time(s) Lunch 4.00 pm
Temperatures should be monitored at these points in the flow of food.
Set-up Times: Lunch 12 Noon
Note: If the time from set-up to the end of service exceeds 4 hours then all foods must be labeled with the discard times.
Time as a cont r ol pl an
Al l col d Food in Mongol ian
Time as a Control plan all hot food in (Pastry deck -3)
Foods in Storage @ 41F or below (Walk-in units)
Foods Prepared-sliced, cut, chopped in small batches. Work with batches in .50 to 1 hour
Foods Placed Out for Service
Foods Discarded Within 4 hours
Foods Placed in Hot Hold Back-up at 140F
4-hour clock has begun
Foods List (All Hot Foods or List Individual Items)
All Hot Foods
Discard Time(s) B11.00 am L 3.00 pm D 1 st sitting 8.00 pm 2 nd sitting 11.00 pm
Temperatures should be monitored at these points in the flow of food.
Foods (Fully) Cooked
Foods Not Fully Cooked
Foods at Work Station in Temperature Danger Zone
Set-up Times: B 7.00am L 12.noon D1 st sitting 5.00pm 2 nd sitting 8.00pm
Note: If the time from set-up to the end of service exceeds 4 hours then all foods must be labeled with the discard times.
Time as a cont r ol pl an
Al l Hot Food in past r y
Ten Rules of Safe Food Handling
1. Require Strict personal Hygiene from all cooks.
2. Identify all potentially hazardous foods on your menu and write downyou food handling procedures. Make these written procedures part of your daily practice, and regular self inspections.
3. Obtain Food from other suppliers from reputable, approved sources.
4. Observe the rules for time and temperature and for preventing crosscontamination in storing and handling food prepared in advance of of service.
5. Keep Raw products separate from ready-to-eat foods.
6. Avoid cross-contamination of raw and ready to eat food from hands,equipment and utensils. Clean & sanitize food contact surfaces and equipment before and after every use, after an interruption and at leastevery four hours during continual use.
7. Cook or heat-process food to above the recommended minimum temperature’s.
8. Keep hot foods hot & cold food cold. Store or hold foods at 140 F orhigher or at 40 F or lower.
9. Chill cooked food to 40 F within four hours.
10. Reheat food to an internal temperature of at least 165 F for at least15 seconds within two hours.
VOYAGE:
TIME AT WHICH MILK IS FILLED IN
CHECK ONE OF THE BELOW
DURATION OF SERVICE
TEMPERATURE OF MILK TIME REFILLED TIME DISCARDED
Date: 11/26/01
Time: for breakfast serviceTime: for lunch serviceTime: for dinner serviceTime: for midnight buffet service
Cappucino Machine Milk Storage Log
Cappuccino Milk Machine Time Control Sheet
Every Cappuccino Machine must have these log when using Time asyour temperature control in your operation.
Note: Please make sure that milk is refilled 20 min before each service & discard the milk right after each service.
Write the timewhen milk is filled in foreach service
Write the how long servicelasted.
Record the tempof the milk while puttingit inside the dispenser.
Record time of refilling done during service.
Record the timewhen milk discarded
THANK YOU
