HACCP

Critical Control Points

Step / Hazard / Action
Purchase / High risk (ready to eat) food contaminated with food poisoning bacteria or toxins / Buy from reputable supplier only
Specify maximum temperatures at delivery
Audit food suppliers
Receipt of Food / High risk contaminated with food poisoning bacteria or toxins / Check all deliveries
Check that food looks good, feels normal and smells fresh
Monitor temperature deliveries and reject foods outside of temperature controls specified
Storage / Growth of food poisoning bacteria or toxins on high risk foods. Further contamination / Store foods below 8C
Store foods wrapped
Label high risk foods with the
correct use by date
Ensure good stock rotation and
use by dates stated
Sauced and mayonnaise shall be stored in clean containers with lids
Preparation / Contamination of high risk foods. Growth of food poisoning bacteria. Cross contamination. / Wash hands before handling foods
Limit exposure to room temps during preparation
Prepare with clean equipment and utensils, keep separate for high risk foods
Use colour coded equipment
Always keep cooked and raw foods separate
Clean as you go. Ensure all traces of chemicals are removed
Remove all packaging
Cooking / Survival of food poising bacteria / Cook meats so the internal temperature is at least 75C.
Check that meat is cooked prior to serving and test temperatures
Cooling / Growth of surviving bacteria or spores.
Production of poisons by bacteria
Contamination with food poisoning bacteria / Cool foods as quickly as possible
Do not leave out at room temperature to cool
Always cool to below 8C within 90 minutes
Hot Holding / Growth of food poisoning bacteria
Production of poisons by bacteria / Keep hot food above 63C for a maximum of 4 hours
Monitor random temperatures
Reheating / Survival of food poisoning bacteria / Reheat food to between 75 - 80
Chilled Storage / Growth of food poisoning bacteria / Keep temperatures below 8C
Serving / Growth of food poisoning of poisons by bacteria. Contamination. / Serve high risk foods as soon as possible after removing from the fridge.
Serve hot foods quickly to avoid them cooling down.