Documente Academic
Documente Profesional
Documente Cultură
HACCP PLAN
Name of Premises
Address of Premises
Proprietor(s)
These foods are delivered to you already cooked/ready to eat. They require careful
handling as they may not receive any reheating to destroy bacteria. You may also PURCHASE/DELIVERY OF
receive hot food from other premises to be served hot to your customers. COOKED/READY TO EAT
FOODS
Cooked/Ready to Eat foods include:
• cooked meats and poultry, smoked/cured fish, oysters, dairy products, e.g. soft cheeses
COLD HOT
• prepared salads and dressing, e.g. coleslaw, potato salad
• any pre-cooked dishes, e.g. quiche, cooked chicken, which may be served cold or reheated
and served hot to your customers.
REFRIGERATION
List foods below:
___________________________________________________________________________
HANDLING HANDLING
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________ REHEATING
___________________________________________________________________________
Look at the coloured chart opposite and tick the coloured boxes that apply. To help HOT HOLD/
you identify the hazards and the necessary controls and checks, use the same coloured DISPLAY
sections found later in the HACCP Plan. Remember to read the questions in these
coloured sections and if a particular procedure applies to you, tick the box.
Use record sheets FS1 (Delivery Records), FS2 (Refrigeration Records), FS3
(Cooking/Reheating Records) and FS4 (Hot Hold/Display Records). COLD SERVE/ HOT
DISPLAY SERVE
These are foods which you cook. After cooking they will be cooled and served PURCHASE/DELIVERY
cold to your customers. OF RAW FOOD
___________________________________________________________________________
REFRIGERATION
___________________________________________________________________________
___________________________________________________________________________
HANDLING
___________________________________________________________________________
___________________________________________________________________________
COLD SERVE/DISPLAY
Look at the coloured chart opposite and tick the coloured boxes that apply. To NOTE:
help you identify the hazards and the necessary controls and checks, use the Dishes containing raw or lightly cooked meat, fish or eggs
will require special consideration. A separate hazard
same coloured sections found later in the HACCP Plan. Remember to read the analysis must be carried out for such dishes if prepared
questions in these coloured sections and if a particular procedure applies to on your premises (see page 38). Government advice is
that
you, tick the box. 1 all meat, especially minced meat, is thoroughly cooked.
2 caterers should use pasteurised egg in uncooked or
lightly cooked dishes. Where recipes will only work if
Use record sheets FS2 (Refrigeration Records) and FS3 (Cooking/Reheating the egg is lightly cooked, vulnerable people (e.g. the
elderly, the very young or people who are ill) are
Records).
advised to avoid eating such foods.
These are foods which you cook. They will be served hot to your customers PURCHASE/DELIVERY
shortly after cooking. OF RAW FOOD
Examples: This will apply to a wide range of food eaten shortly after cooking.
NOTE:
Look at the coloured chart opposite and tick the coloured box if you cook food Dishes containing raw or lightly cooked meat, fish or eggs
to order. To help you identify the hazards and the necessary controls and will require special consideration. A separate hazard
analysis must be carried out for such dishes if prepared
checks, use the same coloured section found later in the HACCP Plan. on your premises (see page 38). Government advice is
Remember to read the questions in this coloured section and if a particular that
1 all meat, especially minced meat, is thoroughly cooked.
procedure applies to you, tick the box. 2 caterers should use pasteurised egg in uncooked or
lightly cooked dishes. Where recipes will only work if
the egg is lightly cooked, vulnerable people (e.g. the
Use record sheet FS3 (Cooking/Reheating Records). elderly, the very young or people who are ill) are
advised to avoid eating such foods.
These are foods which you cook in advance. After cooking they will be cooled PURCHASE/DELIVERY
and placed in cold storage. They will be reheated later and served hot. These OF RAW FOOD
steps apply in particular to premises where function catering is carried out.
Examples: Casseroles, pies, joints of meat and most hot meals for functions,
COOKING
wedding parties, etc.
COOLING
List foods below:
_______________________________________________________________
REFRIGERATION
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________ HANDLING
_______________________________________________________________
_________________________________________________________ REHEATING
______________________________________________________________
______________________________________________________________
Look at the coloured chart opposite and tick the coloured boxes that apply. To HOT HOLD/DISPLAY
help you identify the hazards and the necessary controls and checks, use the
same coloured sections found later in the HACCP Plan. Remember to read the
HOT SERVE
questions in these coloured sections and if a particular procedure applies to
you, tick the box.
These are cooked high risk foods which will be displayed hot for more than 2
hours.
PURCHASE/DELIVERY
Examples: cooked chicken in take-aways, sauces and gravies, carvery meals, meals
OF RAW FOOD
on wheels, outside catering.
Use record sheet FS3 (Cooking/Reheating Records) and FS4 (Hot Hold/Display HOT SERVE
Records)
PURCHASE/DELIVERY OF COOKING
COOKED/READY TO EAT FOODS
REFRIGERATION COOLING
HANDLING REHEATING
………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….
Make sure high risk food is Check packaging/containers and Reject food which is not
protected by proper condition of food for signs of protected/is in damaged or dirty
packaging/containers. damage and contamination. packaging or visibly
contaminated.
Growth of food poisoning Make sure delivery transport Check chilled deliveries for Reject chilled food if
bacteria. keeps chilled food below 8oC temperature. Check frozen temperature is above 8oC or if
or frozen as required and food is not defrosting. frozen food is showing signs of
place in cold storage (For large deliveries check defrosting.
immediately. a few items) (See FS1)
CONTROL/CRITICAL MONITORING/
HAZARDS LIMITS VERIFICATION CORRECTIVE ACTION
What can go wrong here? What can I do about it? How can I check? What if it’s not right?
Growth of food poisoning Make sure chilled food is date Check delivery for date Reject food if ‘use by’ date has
bacteria (continued). coded to make stock rotation coding. (see FS1 Page 42) passed
easier.
Where hot food is to be served Check hot deliveries for If temperature of high risk
more than 2 hours after cooking, temperature. food has fallen below 63oC,
make sure it is delivered and (see FS1) reject the food.
held above 63oC.
Contamination of cooked food Clean and disinfect probe prior Check that the probe has Clean and disinfect the probe.
with food poisoning bacteria to use by:- been properly cleaned and More supervision/better
from thermometer. • using anti-bacterial disinfected. training/retraining of staff.
wipes
• washing and disinfecting
• using boiling water
Contamination of ready to eat Trim and wash thoroughly. Look at the food. Wash more thoroughly or throw
fruit and vegetables with food (see FS5, pages 46-47) out.
poisoning bacteria (e.g. from
soil).
CONTROL/ MONITORING/
HAZARDS CRITICAL LIMITS VERIFICATION CORRECTIVE ACTION
What can go wrong here? What can I do about it? How can I check? What if it’s not right?
Growth of food poisoning bacteria. Store below 8oC. Measure the temperature of the food If temperatures of food are
by:- recorded above 8oC, then:-
Other method
Specify:
____________________________
(See FS2, page 43)
Issue 3 April 2003 18
STEP: REFRIGERATION OF COOKED/READY TO EAT FOOD continued…..
Contamination of cooked/ready to Store cooked/ready to eat food Regularly check how food Throw out cooked/ready to eat
eat food with food poisoning apart from raw food by is stored. food if it may have been
bacteria. providing a separate fridge. (See FS5) contaminated.
• in covered containers
Use small quantities of food Look at staff practices while More supervision/better
at a time. Fill up supplies they are handling food. training/re-training of staff.
from the fridge. (See FS5, pages 46-47)
Thaw frozen cooked food Check where frozen Return food to fridge.
in the fridge. cooked food is defrosted.
Other
Specify:
__________________________
________________________
Make sure wash hand basin is Check supplies at wash hand Replace supplies.
provided with warm water, soap basin.
and clean towels. (see FS5)
Wash and disinfect worktop/area Check cleaning/ disinfection of Review cleaning schedules and
before use for cooked/ready to equipment/surfaces. practices.
eat foods. (see FS5)
Other method
Specify:_____________________
____________________________
_
Issue 3 April 2003 23
(See FS2, page 43)
CONTROL/CRITICAL MONITORING/
HAZARDS LIMITS VERIFICATION CORRECTIVE ACTION
What can go wrong here? What can I do about it? How can I check? What if it’s not right?
Growth of food poisoning Display above 8oC for less Check length of time on display. If any food is displayed above
bacteria. than 4 hours. 8oC for up to 4 hours* (allowed
by regulations) either:
1 throw out or
2 chill to below 8oC until used
or
3 discuss other options with
your EHO
CONTROL/ MONITORING/
HAZARDS CRITICAL LIMITS VERIFICATION CORRECTIVE ACTION
What can go wrong here? What can I do about it? How can I check? What if it’s not right?
Contamination of cooked/ready to Make sure staff wash their hands Look at staff practices. Discard cooked/ready to eat food if
eat food by food poisoning bacteria. thoroughly before handling cooked (See FS5, pages 46-47) it may have been contaminated.
or ready to eat food or
equipment/utensils.
More supervision/better
Use tongs/spoons to training/retraining of staff.
handle food.
Screen food on display from Look at food on display. Screen food e.g. sneeze guards.
contamination by customers. (see FS5)
Use clean equipment and Check equipment. Look at the Clean equipment. Repair/replace
utensils. cleaning taking place to check equipment/utensils which cannot be
that it is done properly. properly cleaned.
(see FS5) Review cleaning schedules and
practices.
(See Section 5.4, pages 60-62)
CONTROL/ MONITORING/
HAZARDS CRITICAL LIMITS VERIFICATION CORRECTIVE ACTION
What can go wrong here? What can I do about it? How can I check? What if it’s not right?
Survival of food poisoning Make sure centre of food is Use a probe thermometer to Continue cooking until the
bacteria. heated to 75oC or hotter. measure the temperature of the minimum target temperature is
(See FS3, page 44 for other centre of the food. achieved.
suitable temperatures and times (See FS3)
to make sure cooking is safe). (Wash and disinfect the probe
Speak to your local EHO if you before and after use).
need more information.
OR
If it is not practical to use
thermometer every time e.g. a Check that the time/ Continue cooking until
la carte items, either:- temperature combination is time/temperature combination is
correct by probing the food achieved.
• specify correct cooking
regularly. Change time/temperature
time/oven temperature
(See FS3) combination.
(use page 39)
• look at the food (e.g. cook
Check operation of equipment Repair/replace equipment.
until juices run clear).
from time to time.
• follow manufacturers
See page 55 for further advice on
instructions
cross-checking temperatures
CONTROL/ MONITORING/
HAZARDS CRITICAL LIMITS VERIFICATION CORRECTIVE ACTION
What can go wrong here? What can I do about it? How can I check? What if it’s not right?
Survival of food poisoning Make sure that frozen foods, Check that foods are fully Thaw for a longer period.
bacteria (continued). especially poultry and large defrosted.
joints, are thoroughly defrosted (see FS5, pages 46-47)
before cooking - unless
manufacturer states
otherwise.
NOTE:-
It is recommended that
defrosting is carried out in a
fridge taking care to avoid risk
of cross contamination of
cooked/ready to eat foods.
Contamination of cooked food with Clean and disinfect probe prior to Check that the probe has Clean and disinfect the probe.
food poisoning bacteria from use by:- been properly cleaned and More supervision/better
thermometer. • using anti-bacterial disinfected. training/retraining of staff.
wipes (see FS5)
• washing and disinfecting
• using boiling water
CONTROL/ MONITORING/
HAZARDS CRITICAL LIMITS VERIFICATION CORRECTIVE ACTION
What can go wrong here? What can I do about it? How can I check? What if it’s not right?
Possible growth of any food Reduce the temperature of Check times. Improve cooling
poisoning bacteria which survive cooked food to below 8oC as (See FS3, page 44) procedures/facilities.
cooking. quickly as possible.
For example:
• Place cooked food in
blast chill. 1 cook smaller portions/joints;
2 place in large shallow
• Within 2 hours place cooked container;
food in:- 3 place in a clean, well
− Walk-in chill ventilated area;
4 use a blast chill.
− Storage fridge
More supervision/better
Cool by other method training/retraining of staff.
Specify:-
_________________________
_________________________
CONTROL/ MONITORING/
HAZARDS CRITICAL LIMITS VERIFICATION CORRECTIVE ACTION
What can go wrong here? What can I do about it? How can I check? What if it’s not right?
Contamination of cooked food Cool in a clean area away from Look at where and how food is Throw out any cooked food if it
with food poisoning bacteria. raw food or other sources of cooled. may have been contaminated.
contamination. (See FS5, pages 46-47)
Make sure food handlers observe Look at staff practices. Improve training and instruction.
good standard of personal
hygiene in order to avoid (See FS5)
contamination.
CONTROL/ MONITORING/
HAZARDS CRITICAL LIMITS VERIFICATION CORRECTIVE ACTION
What can go wrong here? What can I do about it? How can I check? What if it’s not right?
Survival of food poisoning Make sure centre of food is Use a probe thermometer to Continue reheating until 75oC is
bacteria as a result of heated to 75oC or hotter. measure the temperature of the achieved (or other suitable
inadequate reheating of the (See FS3, page 44 for other suitable centre of the food. (See FS3) time/temperature combination).
food. temperatures and times to make sure (Wash and disinfect the probe
reheating is safe). before and after use).
OR
If it is not practical to check the Check that the time/ Continue reheating until
temperature every time, either: temperature combination satisfactory temperature is
specify reheating is correct by probing the food achieved.
time/temperatures regularly. Change time/temperature
(use page 39) (see FS3) combination.
or
follow the manufacturers Check operation of Repair/replace equipment.
instructions. equipment from time to time.
CONTROL/ MONITORING/
HAZARDS CRITICAL LIMITS VERIFICATION CORRECTIVE ACTION
What can go wrong here? What can I do about it? How can I check? What if it’s not right?
Survival of food poisoning Make sure that frozen high risk Check that the food is Thaw for a longer period.
bacteria as a result of foods are thoroughly defrosted in fully defrosted.
inadequate reheating of the a fridge before reheating - (see FS5, pages 46-47)
food. (continued). unless manufacturer states
otherwise.
Contamination of cooked food Clean and disinfect probe prior to Check the probe has been Clean and disinfect the probe.
with food poisoning bacteria from use by:- properly cleaned and More supervision and better
thermometer. disinfected. training or retraining of staff.
• using anti-bacterial wipes (see FS5)
CONTROL/CRITICAL MONITORING/
HAZARDS LIMITS VERIFICATION CORRECTIVE ACTION
What can go wrong here? What can I do about it? How can I check? What if it’s not right?
Growth of food poisoning bacteria. If hot food will be on display for If food is kept on display for more If the temperature has fallen
more than 2 hours, keep above 63oC. than 2 hours measure the below 63oC, either:
temperature. 1 cool quickly and refrigerate for
(see FS4, page 45) reheating or serving cold
2 raise temperature above 63oC
3 throw out the food
It is recommended that food is
reheated only once.
(For cooling refer to the purple section
headed ‘Cooling’ on pages 28-29)
Contamination of hot food with food Use clean equipment and utensils. Check equipment is clean. Clean equipment. Repair/replace
poisoning bacteria. (see FS5, pages 46-47) equipment which cannot be properly
cleaned. Throw out food if it may
Make sure staff wash their hands Look at staff practices. have been contaminated and
before handling cooked or ready to (see FS5) temperature has fallen below 63oC.
eat food.
Make sure food is free from Check food. Reject food which may have been
contamination by foreign objects, contaminated with any foreign
chemicals or pests. objects/chemicals or pests.
Contamination of food within Maintain structure and Check structure and equipment are Repair/replace structure and
premises by foreign objects, e.g. equipment properly. in good condition. equipment.
metal nuts, bolts, ceramic pieces, (See FS5, pages 46-47)
wood splinters, rust, paint
Glass Limit use of glass items, particularly Check that glass items are not Replace glass items with those
for storage and during preparation. used where possible. Where glass made from plastic/stainless steel or
items are used, make sure they other suitable materials.
are in good condition. Remove damaged glass items.
Cover light fittings. Check light fittings are Fit light covers.
covered.
Introduce glass policy. Check glass policy is followed. Improve procedures. Better
supervision/training/re-training of
staff.
Discard any food which may have
been contaminated in the premises.
CONTROL/ MONITORING/
HAZARDS CRITICAL LIMITS VERIFICATION CORRECTIVE ACTION
What can go wrong here? What can I do about it? How can I check? What if it’s not right?
Contamination within premises
(continued).
Staples, plastic and other packaging Remove and dispose of wrappings Check staff practices. Improve procedures. Better
materials. carefully supervision/training/retraining of
staff.
Stones, soil, slugs, etc. Wash vegetables thoroughly. Check staff practices. Rewash vegetables.
Pest droppings Employ a pest control Check pest control contract Review contract with pest control
Insects company. is up to date and company.
recommendations are
carried out.
Make sure premises are Check premises are pest-proof Improve premises and pest control
pest-proof. and free from pests. measures.
(See FS5 pages 46-47)
CONTROL/CRITICAL MONITORING/
HAZARDS LIMITS VERIFICATION CORRECTIVE ACTION
What can go wrong here? What can I do about it? How can I check? What if it’s not right?
Contamination from personnel, Make sure staff wear suitable Check staff are wearing More supervision/better training/re-
e.g. hair, buttons. clean, protective clothing, suitable head covering. training of staff.
including head covering. (see FS5, pages 46-47)
Jewellery, etc. Limit jewellery to plain Check jewellery worn by Request removal of jewellery.
ring. staff.
(see FS5)
Contamination of food with chemicals Store chemicals in properly Check storage of chemicals. Provide suitable storage area for
e.g. cleaning chemicals and labelled containers. (see FS5) cleaning materials.
pesticides.
Discard any food which may have
been contaminated in the premises.
CONTROL/CRITICAL MONITORING/
HAZARDS LIMITS VERIFICATION CORRECTIVE ACTION
What can go wrong here? What can I do about it? How can I check? What if it’s not right?
Contamination of food by peanut/ Know which incoming products contain Check labels or accompanying DO NOT CONSIDER FOODS AS
nut containing food peanuts/nuts/nut oil/nut derivatives documents. BEING NUT FREE IF THERE IS
(PNC food). by agreeing composition & labelling ANY UNCERTAINTY.
with supplier. Ask supplier to USE FOR NON ALLERGIC PEOPLE
notify changes. ONLY.
Store all unwrapped PNC foods Check storage. IF NON PNC FOODS MAY HAVE
separate from non PNC foods BEEN CONTAMINATED BY PNC
in covered containers. FOODS, USE FOR NON ALLERGIC
PEOPLE ONLY.
Clean all equipment, utensils,
thermometer probes & work Check cleaning procedures. Improve staff awareness/training.
surfaces immediately after use
for PNC foods. Change procedures.
Unwitting purchase of peanut/nut Clearly identify on menu, or at Check menu/notices. Change menus/put up notices.
containing foods (PNC foods) by point of sale, any foods which
allergic customer. may contain peanuts/nuts/nut
oil/nut derivatives.
See FS5, page 46
CONTROL/ MONITORING/
HAZARDS CRITICAL LIMITS VERIFICATION CORRECTIVE ACTION
What can go wrong here? What can I do about it? How can I check? What if it’s not right?
Cross-check regularly using calibrated probe thermometer and record food temperatures
in FS3, page 44
Equipment Cooking
Food Equipment Setting or
(Specify whether raw or cooked) (e.g. oven/microwave) (e.g. oven temperature/ Reheating
microwave power level)
Time
___________________________________________________________________________________________________
_________________________________________________________________________________________(Address)
I have:-
tick boxes
1 identified the hazards;
I will review the HACCP Plan at least once a year and also if my catering operations change. (See page 56- ‘How to carry out a
review’).
Signed: _________________________________________ Date: ___________________________