HACCP Charts
What are HACCP Charts
HACCP charts help you to identify the issues that are key to food safety, what can go wrong and what you must do to prevent it happening. The information contained in the HACCP Charts is an important part of your HACCP based system. Some people may find it difficult to set out the information required, therefore ‘CookSafe’ provides you with completed HACCP Charts covering the issues found in almost all catering businesses.
The HACCP Charts are laid out in a standard way for each process step found in a typical catering business. For example, the first process step will almost certainly involve the purchase of food.
The HACCP Charts in this manual deal only with hazards that appear at Critical Control Points (CCPS) within the catering process.
For example:
Refrigerated Delivery of Cooked/Ready-to-eat Food IS a Critical Control Point
...because of ready-to-eat food is already contaminated with harmful bacteria which could multiply, then no later step will destroy them.
However,
Refrigerated Delivery of Raw Chicken Still to be Cooked IS NOT a Critical Control Point
..because although raw chicken may be contaminated by harmful bacteria, the bacteria will usually be destroyed later on - by adequate cooking.
Note - Cooking raw chicken is a Critical Control Point.
Refer to the Introduction Section of this manual for further guidance on Critical Control Points (CCPs))
Therefore, the first HACCP Chart is based on the first process step, 'Purchase, Receipt/Delivery, Collect' of food and is designed to cover your operation whether you have food delivered to you or if you collect food from a supplier or a cash and carry.
A HACCP Chart in ‘CookSafe’ looks like this:-
PURCHASE, RECEIPT/DELIVERY, COLLECT
| Hazard(s)* | Control measures and critical limits | Monitoring and recording | Corrective action |
|---|---|---|---|
| What can go wrong? | What action has to be taken to effectively What are the critical limits? | How are the control measures checked and recorded? | What should be done if the control measure fails and/or the critical limits are not met? |
| Presence and Growth of Harmful Bacteria Cooked/Ready-to-eat foods where food is either delivered to the premises or collected by the food business | Accept deliveries from a Food collected must be | Monitor temperature of Monitor temperature of Visual check on ‘use by’ | • Decide if food should be rejected or is safe to use • Review supplier • Dispose of unsafe food • Review collection practices or methods of transportation • Reject food beyond ‘use by’ date and review supplier |
What you need to do: Keep to your Temperature Control House Rules Keep to your Stock | What you need to do: Complete Delivery Record Complete Delivery | What you need to do: Refer to your Temperature Control |
*Guidance on these terms can be found in the Introduction Section of this manual
Which HACCP Charts are relevant to you?
You will need to work through the Flow Diagram section of this manual before you can identify the HACCP charts relevant to your catering business. If you have ticked a process step on the right hand side of your Flow Diagram, then that specific process step must occur in your business. Therefore, a HACCP Chart for that same step will be relevant to you.
The HACCP Charts you identify as being relevant, must be exactly the same as the process steps selected in the right hand side of your Flow Diagram.
What about the HACCP Charts that are not relevant?
If you have decided that any of the HACCP Charts have no relevance to your business, then these should be removed from this manual. It may, however, be wise to retain these in a safe place in case they become relevantin the future.
What you need to do now
- Having worked through the Flow Diagram section of this manual, you will now have identified all the process steps in your business. There is a HACCP Chart in this section for each process step. Remove any HACCP Charts, which are not relevant to your business.
- Read the contents of each remaining HACCP Chart, which will indicate which House Rules apply at each process step. To make this task easier, Link Boxes have been provided at the bottom of each HACCP Chart indicating the House Rules relevant to each process step. For Example, the Link Box on the 'Purchase, Receipt/Delivery, Collect' HACCP Chart includes the following:
House Rules References
Training, Cleaning, Temperature Control, Cross Contamination Prevention and Stock Control
3. The House Rules relevant to 'Purchase, Receipt/Delivery, Collect' are therefore, Training, Cleaning, Temperature Control, Cross Contamination Prevention and Stock Control. In the House Rules Section of the manual, you will find that there will be a sub-section for each of these subjects. In each of these sub-sections you will be given guidance and then be asked to write your House Rules to indicate how you manage each of these subjects in your business.
4. Now use the HACCP Charts to decide upon the records which are relevant to your business. Remember that if you have recording forms/records already drawn up for your business, check to make sure that they cover the same areas that are included in the example forms which can be found in the Records Section of this manual.
5. Consider the Corrective Actions listed in the HACCP Charts for each process step and check to see if they are appropriate for your business. You may wish to customise the HACCP Charts by adding in other Corrective Actions, which are appropriate to your business.
6. If you carry out a process step in your business not covered in the HACCP Charts, a HACCP Chart template can be found at the end of this section for your use.
Once you have identified and read all the HACCP charts that are relevant to your business, remember to complete and sign the HACCP Chart section of the action plan.
HACCP Charts
Hazard(s) ATCCP(S) What can go wrong? | CONTROL MEASURES AND CRITICAL LIMITS What action has to be taken to effectively reduce or get rid of the hazard? What are the critical limits? | MONITORING AND RECORDING How are the control measures checked and recorded? | CORRECTIVE ACTION What should be done if the |
|---|---|---|---|
Presence and Growth of Harmful Bacteria Cooked/ready-to-eat foods - where food is either delivered to the premises or collected by the food business | Accept deliveries from a reputable supplier at a temperature that will discourage the growth of harmful bacteria. Food collected must be transported in a way that will ensure that the temperature on arrival will comply with your specified House Rules Make sure that all food is within its ‘use by’ date What you need to do: Keep to your Temperature Control House Rules Keep to your Stock Control House Rules
| Monitor temperature of food on delivery
Monitor temperature of food on arrival Visual check on ‘use by’ dates What you need to do: |
What you need to do: Refer to your Temperature Control and Stock Control House Rules |
Cross Contamination From raw to cooked/ ready-to-eat foods | Keep raw and cooked/ ready-to-eat foods separate Use safe handling practices What you need to do: Keep to your Cross Contamination Prevention House Rules | Observe and supervise separation practices Observe and supervise handling practices What you need to do: Complete Weekly Record | What you need to do: Refer to your Training and Cross Contamination Prevention House Rules |
| Other Contamination e.g. from vehicle, equipment | (Delivery/Collection) Make sure that delivery/ collection vehicle is clean Make sure that food is protected and/or covered What you need to do: Keep to your Cleaning House Rules | Observe cleanliness of delivery vehicle/visual checks and supervision of collection practices Observe that food is protected What you need to do: Complete Cleaning Schedule Complete Delivery Record | •Reject food which may be contaminated What you need to do: Refer to your Training, Cleaning and Stock Control House Rules |
House Rules References
- Training
- Cleaning
- Temperature control
- Cross contamination prevention
- Stock control
Hazard(s) ATCCP(S) What can go wrong? | CONTROL MEASURES AND CRITICAL LIMITS What action has to be taken to effectively reduce or get rid of the hazard? What are the critical limits? | MONITORING AND RECORDING How are the control measures checked and recorded? | CORRECTIVE ACTION What should be done if the |
|---|---|---|---|
Growth of Harmful Bacteria Cooked/ready-to-eat foods - where food is either delivered to the premises or collected by the food business | Store food at a temperature that will discourage the growth of harmful bacteria Make sure that all food is within its appropriate‘use by’ date What you need to do: Keep to your Temperature Control House Rules Keep to your Stock Control House Rules
| Check refrigerator/chill temperature Visual check on ‘use by’ dates What you need to do:
Complete Weekly Record |
What you need to do: Refer to your Temperature Control and Stock Control House Rules |
Cross Contamination From raw to cooked/ ready-to-eat foods | Keep raw and cooked/ ready-to-eat foods separate Use safe handling practices What you need to do: Keep to your Cross Contamination Prevention House Rules | Observe and supervise separation practices Observe and supervise handling practices What you need to do: Complete Weekly Record | What you need to do: Refer to your Training and Cross Contamination Prevention House Rules |
| Other Contamination e.g. from vehicle, equipment | Keep the refrigerator/ chill clean Make sure that food is protected and/or covered What you need to do: Keep to your Cleaning House Rules Keep to your Stock Control House Rules | Observe and supervise cleaning of refrigerator/chill Observe and supervise protection of food What you need to do: Complete Cleaning Schedule Complete Weekly Record |
What you need to do: Refer to your Cleaning and Stock Control House Rules |
House Rules References
- Training
- Cleaning
- Temperature control
- Cross contamination prevention
- Stock control
Hazard(s) ATCCP(S) What can go wrong? | CONTROL MEASURES AND CRITICAL LIMITS What action has to be taken to effectively reduce or get rid of the hazard? What are the critical limits? | MONITORING AND RECORDING How are the control measures checked and recorded? | CORRECTIVE ACTION What should be done if the |
|---|---|---|---|
Growth of Harmful Bacteria Cooked/ready-to-eat foods | Store food at your specified House Rule temperature to discourage the growth of harmful bacteria What you need to do: Keep to your Temperature Control House Rules | Monitor freezer function What you need to do: Complete Cold Food Record |
What you need to do: Refer to your Temperature Control House Rules |
Cross Contamination From raw to cooked/ ready-to-eat foods | Keep raw and cooked/ ready-to-eat foods separate Use safe handling practices What you need to do: Keep to your Cross Contamination Prevention House Rules | Observe and supervise separation practices What you need to do: Complete Weekly Record |
What you need to do: Refer to your Training and Cross Contamination Prevention House Rules |
| Other Contamination e.g. from vehicle, equipment | Keep the freezer clean Make sure that food is protected and/or covered What you need to do: Keep to your Cleaning House Rules Keep to your Stock Control House Rules | Observe and supervise cleaning Observe and supervise protection of food What you need to do: Complete Cleaning Schedule Complete Weekly Record |
What you need to do: Refer to your Cleaning and Stock Control House Rules |
House Rules References
- Training
- Cleaning
- Temperature control
- Cross contamination prevention
- Stock control
Hazard(s) ATCCP(S) What can go wrong? | CONTROL MEASURES AND CRITICAL LIMITS What action has to be taken to effectively reduce or get rid of the hazard? What are the critical limits? | MONITORING AND RECORDING How are the control measures checked and recorded? | CORRECTIVE ACTION What should be done if the |
|---|---|---|---|
Contamination e.g. from packaging, equipment, premises | Keep storage areas clean Make sure that food is protected and/or covered What you need to do: Keep to your Cleaning House Rules Keep to your Stock Control House Rules | Observe and supervise cleaning Observe and supervise protection of food What you need to do: Complete Cleaning Schedule Complete Weekly Record |
What you need to do: Refer to your Training, Cleaningand Stock Control House Rules |
Other Contamination e.g. from pests | Implement pest control measures Prevent pests coming into your premises What you need to do: Keep to your Pest Control House Rules Keep to your Maintenance House Rules | Observe and check the store for signs of pests Observe and check food and packaging for signs of pests Observe the condition of the premises What you need to do: Complete Weekly Record |
What you need to do: Refer to your Pest Control and Maintenance House Rules |
House Rules References
- Training
- Cleaning
- Pest control
- Maintenance and Stock Control
Hazard(s) ATCCP(S) What can go wrong? | CONTROL MEASURES AND CRITICAL LIMITS What action has to be taken to effectively reduce or get rid of the hazard? What are the critical limits? | MONITORING AND RECORDING How are the control measures checked and recorded? | CORRECTIVE ACTION What should be done if the |
|---|---|---|---|
| Presence and Growth of Harmful Bacteria | Minimise the time food is out of the refrigerator/ chill What you need to do: Keep to your Temperature Control House Rules | Observe and supervise preparation of food What you need to do: Complete Weekly Record |
What you need to do: Refer to your Training, Cleaning and Temperature Control House Rules |
Cross Contamination to other ready to eat foods | Keep raw food apart from the ready-to-eat foods Keep raw food, to be eaten raw, apart from other raw food which will later be cooked Use safe handling practices What you need to do: Keep to your Cross Contamination Prevention House Rules | Observe and supervise separation practices Observe and supervise separation practices Observe and supervise handling practices What you need to do: Complete Weekly Record |
What you need to do: Refer to your Training and Cross Contamination Prevention House Rules |
House Rules References
- Training
- Temperature Control
- Cross Contamination Prevention
This manual is intended to cover most catering operations, however, we acknowledge the existence of speciality products, including food such as raw meat, fish and shellfish that will be eaten raw. General guidance is provided below, but you are advised to obtain specialist advice as necessary.
RAW MEAT, FISH AND SHELLFISH - This process step refers to foods such as oysters, beef carpaccio, fish in sushi and sashimi which are eaten raw and therefore require to be handled as carefully as ready- to-eat foods. Additionally, these foods present a contamination risk to other ready-to-eat foods.
These foods require to be stored and handled separately from both conventional raw foods such as raw meat and other ready-to-eat foods. The service of raw and partially cooked foods presents a hazard, which cannot always be fully controlled.
LIVE SHELLFISH - Only buy seafood from reputable suppliers.
Hazard(s) ATCCP(S) What can go wrong? | CONTROL MEASURES AND CRITICAL LIMITS What action has to be taken to effectively reduce or get rid of the hazard? What are the critical limits? | MONITORING AND RECORDING How are the control measures checked and recorded? | CORRECTIVE ACTION What should be done if the |
|---|---|---|---|
Presence and Growth of Harmful Bacteria Cooked/ ready to eat foods | Minimise the time food is out of the refrigerator/ chill What you need to do: Keep to your Temperature Control House Rules | Observe and supervise preparation of food What you need to do: Complete Weekly Record |
What you need to do: Refer to your Temperature Control House Rules |
Cross Contamination from raw to cooked/ ready-to-eat foods | Keep raw and cooked/ ready- to-eat foods separate Use safe handling practices Wash salad ingredients What you need to do: Keep to your Cross Contamination Prevention House Rules | Observe and supervise separation practices Observe and supervise handling practices Observe and supervise salad washing practices What you need to do: Complete Weekly Record |
What you need to do: Refer to your Training and Cross Contamination Prevention House Rules |
| Other Contamination e.g. from equipment | Use good personal hygiene practices Make sure that equipment and utensils are clean Make sure that equipment and utensils are in a good state of repair What you need to do: Keep to your Personal Hygiene House Rules Keep to your Cleaning House Rules Keep to your Maintenance House Rules | Observe and supervise personal hygiene practices Observe and supervise cleaning Observe and supervise the condition of equipment and utensils What you need to do: Complete Weekly Record Complete Cleaning Schedule | What you need to do: Refer to your Personal Hygiene, Cleaning and Maintenance House Rules |
House Rules References
- Training
- Personal Hygiene
- Cleaning
- Temperature Control
- Cross Contamination Prevention
- Maintenance
Hazard(s) ATCCP(S) What can go wrong? | CONTROL MEASURES AND CRITICAL LIMITS What action has to be taken to effectively reduce or get rid of the hazard? What are the critical limits? | MONITORING AND RECORDING How are the control measures checked and recorded? | CORRECTIVE ACTION What should be done if the |
|---|---|---|---|
Presence and Growth of Harmful Bacteria Cooked/ ready to eat foods | Defrost in a refrigerator/chill or cool area which complies with your specified House Rules What you need to do: Keep to your Temperature Control House Rules | Check refrigerator/chill is between your specified limits Observe and supervise the time that the food is at room temperature What you need to do: Complete Weekly Record |
What you need to do: Refer to your Temperature Control House Rules |
Cross Contamination from raw to cooked/ ready-to-eat foods | Keep raw and cooked/ ready- to-eat foods separate Use safe handling practices What you need to do: Keep to your Cross Contamination Prevention House Rules | Observe and supervise separation practices Observe and supervise handling practices What you need to do: Complete Weekly Record |
What you need to do: Refer to your Training and Cross Contamination Prevention House Rules |
| Other Contamination e.g. from equipment | Keep surfaces and equipment clean Prevent pests coming into your premises Make sure that food is protected and/or covered What you need to do: Keep to your Cleaning House Rules Keep to your Pest Control House Rules Keep to your Stock Control House Rules | Observe and supervise cleaning Observe the condition of the premises Observe and supervise protection of food What you need to do: Complete Weekly Record Complete Cleaning Schedule | What you need to do: Refer to your Training, Cleaning, Pest Control and Stock Control House Rules |
House Rules References
- Training
- Cleaning
- Temperature Control
- Cross Contamination Prevention
- Pest Control
- Stock Control
Hazard(s) ATCCP(S) What can go wrong? | CONTROL MEASURES AND CRITICAL LIMITS What action has to be taken to effectively reduce or get rid of the hazard? What are the critical limits? | MONITORING AND RECORDING How are the control measures checked and recorded? | CORRECTIVE ACTION What should be done if the |
|---|---|---|---|
| Survival of Harmful Bacteria | Cook the food to a temperature thatwill destroyharmful bacteria Refer to NOTE 1 below What you need to do: Keep to your Temperature Control House Rules | Check that the specified cooking temperature is reached OR Refer to NOTE 2 below What you need to do: Complete Hot Temperature Record |
What you need to do: Refer to your Training and Temperature Control House Rules |
House Rules References
- Training
- Temperature Control
NOTE 1 - Cooking food until the CORE TEMPERATURE is 75°C or above will ensure that harmful bacteria are destroyed.
However, it should be noted that lower cooking temperatures are acceptable provided that the CORE TEMPERATURE is maintained for a specified period of time as follows :
- 60°C for a minimum of 45 minutes
- 65°C for a minimum of 10 minutes
- 70°C for a minimum of 2 minutes
NOTE 2 - It may not be practical to check the core temperature with a thermometer every time food is cooked. An alternative method of monitoring may include:
Following an established cooking practice (time/temperature formula) and always adhering to the same cooking conditions. (refer to Temperature Control House Rules of this manual)
ADVICE ON EGGS - Eggs can carry harmful bacteria inside and on their shells. For this reason, eggs need to be handled carefully. Caterers cooking for vulnerable people are advised to use pasteurised eggs for all dishes that will be eaten raw or lightly cooked.
Hazard(s) ATCCP(S) What can go wrong? | CONTROL MEASURES AND CRITICAL LIMITS What action has to be taken to effectively reduce or get rid of the hazard? What are the critical limits? | MONITORING AND RECORDING How are the control measures checked and recorded? | CORRECTIVE ACTION What should be done if the |
|---|---|---|---|
Growth of Harmful Bacteria Cooked/ ready-to-eat food | Hot hold food at a temperature that will discourage the growth of harmful bacteria What you need to do: Keep to your Temperature Control House Rules | Check that specified hot holding temperature is maintained OR Follow an ‘Established Hot Holding Practice’ (TIME/ TEMPERATURE What you need to do: Complete Hot Temperature Record |
What you need to do: Refer to your Temperature Control House Rules |
Other Contamination e.g. from equipment, food and customers | Make sure equipment and utensils are clean What you need to do: Keep to your Cleaning House Rules Keep to your Stock Control House Rules | Observe and supervise cleaning Observe and supervise protection of food What you need to do: Complete Cleaning Schedule Complete Weekly Record |
What you need to do: Refer to your Training, Cleaning and Stock Control House Rules |
House Rules References
- Training
- Cleaning
- Temperature Control
- Stock Control
Hazard(s) ATCCP(S) What can go wrong? | CONTROL MEASURES AND CRITICAL LIMITS What action has to be taken to effectively reduce or get rid of the hazard? What are the critical limits? | MONITORING AND RECORDING How are the control measures checked and recorded? | CORRECTIVE ACTION What should be done if the |
|---|---|---|---|
Growth of Harmful Bacteria Cooked/ ready-to-eat food | Cool hot food which has just been cooked as quickly as possible What you need to do: Keep to your Temperature Control House Rules | Check and record cooling times and final temperature OR Follow an ‘Established Cooling Practice’ (TIME/ TEMPERATUREFORMULA) What you need to do: Complete Hot Temperature Record |
What you need to do: Refer to your Temperature Control House Rules |
Cross Contamination e.g. from raw to cooked/ ready-to-eat food | Keep raw and cooked/ready to-eat foods separate Use safe handling practices What you need to do: Keep to your Cross Contamination Prevention House Rules | Observe and supervise separation practices Observe and supervise handling practices What you need to do: Complete Weekly Record | • Dispose of food which may be contaminated What you need to do: Refer to your Training, Cross Contamination Prevention House Rules |
Other Contamination e.g. from equipment, food and customers | Keep surfaces and equipment clean Prevent pests coming into your premises Make sure that food is protected and/or covered What you need to do: Keep to your Cleaning House Rules Keep to your Pest Control House Rules Keep to your Stock Control House Rules | Observe and supervise cleaning Observe the condition of the premises Observe and supervise protection of food What you need to do: Complete Cleaning Schedule Complete Weekly Record |
What you need to do: Refer to your Training, Cleaning, Pest Control and Stock Control House Rules |
House Rules References
- Training
- Cleaning
- Temperature Control
- Cross Contamination Prevention
- Pest Control
- Stock Control
Hazard(s) ATCCP(S) What can go wrong? | CONTROL MEASURES AND CRITICAL LIMITS What action has to be taken to effectively reduce or get rid of the hazard? What are the critical limits? | MONITORING AND RECORDING How are the control measures checked and recorded? | CORRECTIVE ACTION What should be done if the |
|---|---|---|---|
Survival of Harmful Bacteria Cooked/ ready to eat foods | Reheat food to a temperature that will discourage the growth of harmful bacteria What you need to do: Keep to your Temperature Control House Rules | Check that specified reheating temperature is reached OR Follow an ‘Established Reheating Practice’ (TIME/ TEMPERATURE What you need to do: Complete Hot Temperature Record |
What you need to do: Refer to your Training and Temperature Control House Rules |
TO BE NOTED - IT IS RECOMMENDED THAT THE FINISHED DISH IS NOT REHEATED MORE THAN ONCE
House Rules References
- Training
- Temperature Control
Hazard(s) ATCCP(S) What can go wrong? | CONTROL MEASURES AND CRITICAL LIMITS What action has to be taken to effectively reduce or get rid of the hazard? What are the critical limits? | MONITORING AND RECORDING How are the control measures checked and recorded? | CORRECTIVE ACTION What should be done if the |
|---|---|---|---|
Growth of Harmful Bacteria Cooked/ ready to eat foods | Serve food immediately What you need to do: Keep to your Temperature Control House Rules | Observe and supervise serving practices What you need to do: Complete Hot Temperature Record |
What you need to do: Refer to your Temperature Control House Rules |
| Other Contamination e.g. from equipment, food handlers | Use good personal hygiene practices Make sure equipment and Make sure that food is protected and/or covered What you need to do: Keep to your Personal Hygiene House Rules Keep to your Cleaning House Rules Keep to your Stock Control House Rules | Observe and supervise personal hygiene practices Observe and supervise Observe and supervise protection of food What you need to do: Complete Weekly Record Complete Cleaning Schedule |
What you need to do: Refer to your Training, Personal Hygiene, Cleaning and Stock Control House Rules |
House Rules References
- Training
- Personal Hygiene
- Cleaning
- Temperature Control
- Stock Control
Hazard(s) ATCCP(S) What can go wrong? | CONTROL MEASURES AND CRITICAL LIMITS What action has to be taken to effectively reduce or get rid of the hazard? What are the critical limits? | MONITORING AND RECORDING How are the control measures checked and recorded? | CORRECTIVE ACTION What should be done if the |
|---|---|---|---|
Growth of Harmful Bacteria Cooked/ ready to eat foods | Serve food immediately OR Serve food directly from the chilled storage What you need to do: Keep to your Temperature Control House Rules | Observe and supervise serving practices What you need to do: Complete Cold Temperature Record |
What you need to do: Refer to your Temperature Control House Rules |
| Other Contamination e.g. from equipment, food handlers | Use good personal hygiene practices Make sure equipment and Make sure that food is protected and/or covered What you need to do: Keep to your Personal Hygiene House Rules Keep to your Cleaning House Rules Keep to your Stock Control House Rules | Observe and supervise personal hygiene practices Observe and supervise Observe and supervise protection of food What you need to do: Complete Weekly Record Complete Cleaning Schedule |
What you need to do: Refer to your Training, Personal Hygiene, Cleaning and Stock Control House Rules |
House Rules References
- Training
- Personal Hygiene
- Cleaning
- Temperature Control
- Stock Control
Hazard(s) ATCCP(S) What can go wrong? | CONTROL MEASURES AND CRITICAL LIMITS What action has to be taken to effectively reduce or get rid of the hazard? What are the critical limits? | MONITORING AND RECORDING How are the control measures checked and recorded? | CORRECTIVE ACTION What should be done if the |
|---|---|---|---|
Growth of Harmful Bacteria Cooked/ ready to eat foods/ home delivery/ buffet | • Make sure that food is despatched at a suitable temperature The above temperatures need to be sufficient to discourage the growth of harmful bacteria. What you need to do: Keep to your Temperature Control House Rules |
What you need to do: Complete Off Site Temperature Record |
What you need to do: Refer to your Temperature Control House Rules |
| Other Contamination e.g. from equipment, food handlers | Use good personal hygiene practices Keep delivery vehicle and contact equipment clean Make sure that food is protected and/or covered What you need to do: Keep to your Personal Hygiene House Rules Keep to your Cleaning House Rules Keep to your Stock Control House Rules | Observe and supervise personal hygiene practices Observe and supervise the cleanliness of the vehicle and delivery containers Observe and supervise protection of food What you need to do: Complete Weekly Record Complete Cleaning Schedule |
What you need to do: Refer to your Training, Personal Hygiene, Cleaning and Stock Control House Rules |
House Rules References
- Training
- Personal Hygiene
- Cleaning
- Temperature Control
- Stock Control
Hazard(s) ATCCP(S) What can go wrong? | CONTROL MEASURES AND CRITICAL LIMITS What action has to be taken to effectively reduce or get rid of the hazard? What are the critical limits? | MONITORING AND RECORDING How are the control measures checked and recorded? | CORRECTIVE ACTION What should be done if the |
|---|---|---|---|
Growth of Harmful Bacteria Cooked/ ready to eat foods | Transport and store food until service at a suitably low temperature that will discourage the growth of harmful bacteria What you need to do: Keep to your Temperature Control House Rules | Check temperature of food on arrival/delivery What you need to do: Complete Off Site Temperature Record |
What you need to do: Refer to your Temperature Control House Rules |
| Other Contamination e.g. from vehicle, equipment and customers | Use good personal hygiene practices Keep delivery vehicle and contact equipment clean Make sure that food is protected and/or covered What you need to do: Keep to your Personal Hygiene House Rules Keep to your Cleaning House Rules Keep to your Stock Control House Rules | Observe and supervise personal hygiene practices Observe and supervise the cleanliness of the vehicle and delivery containers Observe and supervise protection of food What you need to do: Complete Weekly Record Complete Cleaning Schedule |
What you need to do: Refer to your Training, Personal Hygiene, Cleaning and Stock Control House Rules |
House Rules References
- Training
- Personal Hygiene
- Cleaning
- Temperature Control
- Stock Control