ISO 22000 CCP/OPRP Table

Step

Hazard/Cause

Control Measure

CCP/OPRP

Inspection of goods on
arrival

CCP

due to:

Cold perishable
items 5C and
below; frozen items
-12C and below or
frozen solid; hot food
60C and above

raw material not received

at correct temperature

Microbiological spoilage of
product
Storage units operating
at required settings.

CCP

Cold storage
temperature 5C and
below; freezer
temperature -15C
and below

Where: Loading Dock

When: On receipt

Temperature of storage
areas

How: Thermostat

What: Temperature of food

COOKING
Microbiological spoilage of
food

due to:

insufficient
cooking/reheating

How: Thermometer

Food cooked to required

temperatures.

CCP

Listed in FSP.009
(Cooking &
Reheating Policy)

Where: At Outlet
When: As time allows

FSF.008

Who: Departmental Managers

1. Check safety of food. If

chilled product5C /freezer
product frozen hard wait 20
minutes and recheck
Immediate: temperature.
2. If
product outside limits
advise supervisor.
3. Relocate to alternative
cold storage area.
Who: Catering Staff
Longer:

Review cold storage

maintenance program

Who: Asset Department

Immediate:

Check safety of food and

continue to cook

Who: Chef/catering staff/etc

Longer:

Review training and

recipes

Who: Departmental Managers

Who: Chefs/catering staff/etc

What:

FOOD DISPLAY

Longer: Review supplier

Who: Receiving Staff

When: During each shift

Who: Catering Staff

inapproriate temperature
of cold storage

Records

Temperature of raw
materials

Where: Storage areas

due to:

Immediate Action / Long

Term Action

How: Thermometer

What:

COLD STORAGE

Monitoring
What:

RECEIVING
Microbiological spoilage
of product

CCP Critical
Limit

Time of food being

displayed

Immediate: Discard food

FSF.012 &
RCDF.007

Step

Hazard/Cause

Control Measure

CCP/OPRP

FOOD DISPLAY
Microbiological
spoiloage of food

due to:

CCP Critical
Limit

Monitoring
How:

Food displayed out of

temperature control
within specified
timeframes(FSP.011)

use lunch period as a guide

~ 2 hours

Where: At food display

CCP

Cold and hot food

displayed 2 hours

When: Each batch

Who: Food handlers

Immediate Action / Long

Term Action

Records

Who: Food handler

Review the food display

process
Who: Food Safety Team

Longer:

RCDF.001

not being displayed at the

correct temperature

DISHWASHING
Microbiological
cross-contamination of
food
due to:

What:

Temperature of rinse
cycle

How: Visually

Dishwasher functioning
at set temperature

OPRP

Rinse cycle of 82C

and above

Where: Dishwasher display

When: Each wash
Who: Stewards

Immediate: Rewash
Who: Stewards

Review dishwashing
process
Who: Chief Steward

Longer:

Insufficient cleaning

Temperature of food 5C
What: and below within 90
minutes

BLAST CHILLING
Microbiological spoilage of
food

How: Probe thermometer

Where: Blast Chiller

due to:

insufficient cooling of
cooked food

Blast chiller functioning at

set temperatures

OPRP

When: Each batch

Who: Food handlers

Check safety of food and

continue to chill until
Immediate: required core
temperature is reached
and notify Supervisor
Who: Food handler

FSF.017

Step

Hazard/Cause

Control Measure

CCP/OPRP

CCP Critical
Limit

Monitoring

What:

Temperature of storage
areas

COLD STORAGE
Microbiological spoilage of
product
Storage units operating
at required settings.

CCP

Cold storage
temperature 5C and
below; freezer
temperature -15C
and below

How: Thermostat

When: Once per week

Who: Catering Staff

inapproriate temperature
of cold storage

Approved:

Date:

8/22/2014

Records

1. Check safety of food.

If chilled product 5C
/freezer product frozen
Immediate:
hard, wait 20 minutes
and recheck temperature
of unit.
Who: 2. If product outside

Where: Storage areas

due to:

Immediate Action / Long

Term Action

limits advise supervisor.

3. Relocate to
alternative cold storage
area.
Longer: Review cold storage

maintenance program
Who: Asset Department

FSF.013,
FSF.019,
FSF.012 &
RCDF.007