Critical Control Points – REVISED 22-8-18
| PROCESS STEP | HAZARDS | CONTROL MEASURES | CRITICAL LIMITS | MONITORING PROCEDURES | CORRECTIVE ACTIONS |
| 6. Cooking of Food | Survival of Pathogenic Bacteria | Adequate cooking time/temperature | Minimum core temperature of +75 Celsius | Check core temperaturesRecord twice dailyRandom Checks | Re-Cook ProductReview cooking times/temperatures |
| 7(a). Hot Holding | Growth of surviving Pathogens Contamination from damaged bulbs/equipment | Adequate hot box temperaturesVisual Checks | Minimum product temperature of +63 CelsiusZero contamination | Record temperatures twice dailyConstant visual checks | Dispose of any product that has not been stored at over 63 degrees Celsius for over 2 hoursDispose of all foodReclean hot boxReplace broken items |
| 7(b). cooling | Growth of Surviving Pathogens | Ensure time and temperature rules are adhered to | Cool to 5 degrees Celsius within 90 minutes | Check time and temperature of batch | Reject and batch not cooled correctlyRetrain staff |
| 9. Reheating food | Growth of surviving pathogens | Ensure thorough reheatingEnsure product is stirredReheat minimum amount required | Minimum core temperature of +75 degrees Celsius | Check core temperature of each batchRecord random checks | Re-cook productReview cooking time and temperature |
| 10. Serving Food | Bacterial Contamination by staff and equipmentForeign body contamination from staff | Staff trainingAdherence of staff to hygiene rulesAdherence to cleaning scheduleStaff trainingAdherence of staff to hygiene rulesUse of personal protective equipment | Visually CleanZero Contamination | Check staff Hygiene PracticesDaily cleaning checksContinual monitoring of staff hygiene practices | Reclean equipmentReject affected foodRetrain staffReject affected foodRetrain staff |
Table of Other Control Points
| PROCESS STEP | HAZARDS | CONTROL MEASURES | CRITICAL LIMITS | MONITORING PROCEDURES | CORRECTIVE ACTIONS |
| 1. Purchase and receipt of raw materials | Physical – Presence of Foreign BodiesMicrobiological – growth of bacteriaChemical | Check packaging intactCheck Dates and temperature of deliveryEnsure delivery vehicles are clean and purchase from reputable suppliers | Zero DamageIn Date<5 Degree Chilled< 18 degrees FrozenZero Contamination | Visual CheckCheck Date and temperature of each batchRecord TemperaturesVisual CheckDue Diligence on suppliers | Reject Defective goodsReject out of date goodsReject goods outside temperature range.Reject if any sign of contamination or vehicle not suitable |
| 2. Frozen Fish Store | Physical – introduction of foreign BodiesMicrobiological – growth of bacteria | Ensure Fridge Clean and Packaging intact.Ensure all food is in sealed containersCheck Fridge Temperatures twice daily | Zero contamination<18 degrees Celsius | Visual CheckTemperature Checks twice a day (core temperature of food) | Dispose of any food that is suspected of contamination. Move any items that are beginning to defrost to refrigerator and treat as chilled food providing < 5 degrees CelsiusDiscard any food> 5 degrees CelsiusReport incident to Andrew |
| 3. Defrosting Fish3. Defrosting fish (cont) | Physical – Introduction of Foreign BodiesMicrobiological – growth of bacteriaChemical – Contamination | Ensure fish is covered during defrosting. Ensure defrosting tray is free of contaminants.Ensure fish is defrosted quickly and refrigerated as soon as possible.Break up block to speed up processEnsure fish is kept away from chemicals and cleaning productsStaff trainingEnsure defrosted in a tray and tray is free of cleaning products | Zero Contamination< 5 degrees CelsiusZero Contamination | Visual CheckDefrost on worktop not floor.Visual check on progressVisual Check | Discard any batch that is suspected to have been contaminated.Refrigerate fish when soft, even if not fully defrosted.Discard any contaminated fish |
| 4.(a). Dry Goods Store | Physical – Introduction of foreign bodies | Ensure packaging not damagedEnsure all packets and containers are sealedStore off the floor | Zero Contamination | Visual Check | If packaging gets damaged put product immediately into a clean sealable container.If there is any risk of contamination discard product. |
| 4(b). | Physical – introduction of foreign BodiesMicrobiological – growth of bacteria | Ensure Fridge Clean and Packaging intact.Ensure all food is in sealed containersCheck Fridge Temperatures twice daily | Zero contamination<18 degrees Celsius | Visual CheckTemperature Checks twice a day (core temperature of food) | Dispose of any food that is suspected of contamination. Move any items that are beginning to defrost to refrigerator and treat as chilled food providing < 5 degrees CelsiusDiscard any food> 5 degrees CelsiusReport incident to Andrew |
| 4(c). Chilled Storage4(c). Chilled Storage | Microbiological – growth of bacteriaPhysical – introduction of foreign bodies | Check Chilled storage temperaturesStaff Training on stock rotationDay markers on fresh pies / fishEnsure cooked products stored above or separately to raw productsStore in sealed containers where possible | < 5 Degrees Celsius < 4 days storageZero Contamination | Twice daily temperature recordingVisual CheckVisual Check | Discard any product >8 degrees CelsiusReport any incidents to AndrewDiscard any product suspected on contamination |
| 5. Preparation of Food | Microbiological – growth of bacteriaMicrobiological – introduction of bacteriaPhysical – introduction of foreign bodiesChemical – contamination from cleaning chemicals | Ensure preparation if preformed quickly and the products return to chilled store or cooked.Staff Hygiene procedures and trainingEnsure all surfaces and chopping boards cleanEnsure correct equipment usedEnsure surfaces and containers are cleanDo not leave unattendedEnsure surfaces, containers and equipment free of chemicalsStaff Training | <8 DegreesZero ContaminationZero ContaminationZero Contamination | Probe product if unsureVisual Check of hand washing, surfaces and equipmentEnsure equipment is in good conditionVisual CheckVisual Check | Discard any product >8 Degrees Celsius.Discard any product suspected of contaminationDiscard any product suspected of contaminationDiscard any product suspected of contamination |
| 8.Chilled Storage8.Chilled Storage (Cont) | Microbiological – growth of bacteriaPhysical – introduction of foreign bodies | Check Chilled storage temperaturesStaff Training on stock rotationDay markers on fresh pies / fishEnsure cooked products stored above or separately to raw productsStore in sealed containers where possible | < 5 Degrees Celsius < 4 days storageZero Contamination | Twice daily temperature recordingVisual CheckVisual Check | Discard any product >8 degrees CelsiusReport any incidents to AndrewDiscard any product suspected on contamination |