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Step Hazard/Cause CCP/OPRP Monitoring Records
A
What:
FSF.008
How: Thermometer
Where: Loading Dock Longer: Review supplier
due to: When: On receipt Who: Departmental Managers
Who: Receiving Staff
B
What: Immediate:
How: Thermostat Who: Catering Staff
Where: Storage areas Longer:
due to: When: During each shift Who: Asset Department
Who: Catering Staff
C
What: Temperature of food Immediate:
How: Thermometer Who: Chef/catering staff/etc
Where: At Outlet Longer:
due to: When: As time allows Who: Departmental Managers
Who: Chefs/catering staff/etc
D
What: Immediate: Discard food
RCDF.001
Control MeasureCCP Critical
LimitImmediate Action / Long
Term Action
RECEIVING Microbiological spoilage of product
Inspection of goods on arrival CCP
Cold perishable items 5°C and below; frozen items -12°C and below or frozen solid; hot food 60°C and above
Temperature of raw materials
raw material not received at correct temperature
COLD STORAGE Microbiological spoilage of product Storage units operating
at required settings. CCP Cold storage temperature 5°C and below; freezer temperature -15°C and below
Temperature of storage areas
1. Check safety of food. If chilled product≤5C /freezer product frozen hard wait 20 minutes and recheck temperature. 2. If product outside limits advise supervisor. 3. Relocate to alternative cold storage area. FSF.012 &
RCDF.007
Review cold storage maintenance program
inapproriate temperature of cold storage
COOKING Microbiological spoilage of food
Food cooked to required temperatures. CCP
Listed in FSP.009 (Cooking & Reheating Policy)
Check safety of food and continue to cook
Review training and recipes
insufficient cooking/reheating
FOOD DISPLAY Microbiological spoiloage of food
Food displayed out of temperature control within specified timeframes(FSP.011)
CCP Cold and hot food displayed ≤ 2 hours
Time of food being displayed
ISO 22000 CCP/OPRP Table
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Step Hazard/Cause CCP/OPRP Monitoring RecordsControl MeasureCCP Critical
LimitImmediate Action / Long
Term Action
D
How: Who: Food handler
RCDF.001
Where: At food display Longer:
due to: When: Each batch Who: Food Safety TeamWho: Food handlers
E OPRP
What: Immediate: Rewash
FSF.017
How: Visually Who: Stewards
Where: Dishwasher display Longer:
due to: When: Each wash Who: Chief Steward
Insufficient cleaningWho: Stewards
L OPRP
What: Immediate:
How: Probe thermometer Who: Food handler
Where: Blast Chiller
due to: When: Each batchWho: Food handlers
FOOD DISPLAY Microbiological spoiloage of food
Food displayed out of temperature control within specified timeframes(FSP.011)
CCP Cold and hot food displayed ≤ 2 hours
use lunch period as a guide ~ 2 hours
Review the food display process
not being displayed at the correct temperature
DISHWASHING Microbiological cross-contamination of food Dishwasher functioning
at set temperature Rinse cycle of 82°C and above
Temperature of rinse cycle
Review dishwashing process
BLAST CHILLING Microbiological spoilage of food
Blast chiller functioning at set temperatures
Temperature of food 5C and below within 90 minutes
Check safety of food and continue to chill until required core temperature is reached and notify Supervisor
insufficient cooling of cooked food
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Step Hazard/Cause CCP/OPRP Monitoring RecordsControl MeasureCCP Critical
LimitImmediate Action / Long
Term Action
M
What: Immediate:
How: Thermostat
Who:
Where: Storage areasLonger:
due to: When: Once per week Who: Asset DepartmentWho: Catering Staff
Approved: Date: 8/22/2014
COLD STORAGE Microbiological spoilage of product
Storage units operating at required settings. CCP
Cold storage temperature 5°C and below; freezer temperature -15°C and below
Temperature of storage areas
1. Check safety of food. If chilled product ≤5°C /freezer product frozen hard, wait 20 minutes and recheck temperature of unit.
FSF.013, FSF.019,
FSF.012 & RCDF.007
2. If product outside limits advise supervisor. 3. Relocate to alternative cold storage area.
Review cold storage maintenance program
inapproriate temperature of cold storage
