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12 Chapter 3 How to implement a Food Safety Plan? Step: Cooking Hazards Control Limits Survival of food poisoning bacteria and bacteria spores Step: Cooling Core food temperature reaches 75°C or above ➢ Minced meat is brown inside ➢ Poultry juices run clear ➢ Fish flakes with a fork What Monitoring Procedures How When Who Corrective Actions Records Core food Use Each batch Chef Continue cooking food to Temperature temperature thermometer required temperature record sheet Condition of food during and after cooking Visual checking Each batch Chef Continue cooking food until thoroughly cooked Hazards Control Limits What Monitoring Procedures How When Who Corrective Actions Records Cross-contamination Food is protected from Cooling Visual checking During working Chef assistant • Eliminate the possible sources contamination during environment of contamination cooling (whether there is any source of contamination) • Discard contaminated food Growth of food poisoning bacteria and formation of toxin Containers are clean and hygienic Containers less than five cm/ two inches high Cool to 4°C or below in six hours (Cool from 63°C to 20°C in two hours and then to 4°C or below in the next four hours) Cleanliness of containers Height of containers Cooling time and temperature of foods Visual checking Before use Chef assistant Clean and sanitise the containers Visual checking Before use Chef assistant Use shallow containers Use timer and thermometer Every hour Chef assistant • Cool food by – ➢ dividing into small portions ➢ placing containers in ice water bath ➢ stirring frequently • Discard product if temperature is still above 4°C after six hours of cooling Temperature record sheet
13 Chapter 3 How to implement a Food Safety Plan? Step: Reheating Hazards Control Limits Survival of food poisoning bacteria Step: Hot holding Heat food to a core temperature 75°C or above as quickly as possible What Monitoring Procedures How When Who Corrective Actions Records Core food Use Each batch Chef Continue reheating food to Temperature temperature thermometer required temperature record sheet Hazards Control Limits What Monitoring Procedures How When Who Corrective Actions Records Cross-contamination Cover / wrap all food Storage Visual checking During working Chef assistant • Cover / wrap the food condition • Discard contaminated food Growth of food poisoning bacteria and formation of toxin Keep food at 63°C or above Temperature of food in holding containers Use thermometer Every two hours Chef assistant • Adjust hot holding apparatus to keep food above 63°C • Discard food if it is held below 63°C for more than two hours Temperature record sheet (Appendix 11)
Page 2 and 3: Contents Chapter 1 Introduction 1 C
Page 4 and 5: Chapter 2 What is a Food Safety Pla
Page 6 and 7: Chapter 3 How to implement a Food S
Page 8 and 9: Chapter 3 How to implement a Food S
Page 10 and 11: 8 Chapter 3 How to implement a Food
Page 12 and 13: 10 Chapter 3 How to implement a Foo
Page 16 and 17: 14 Chapter 3 How to implement a Foo
Page 18 and 19: Chapter 4 Basic requirements for a
Page 26 and 27: Appendix 1 Main factors contributin
Page 28 and 29: Appendix 2 Examples of hazards A ha
Page 30 and 31: 28 Food Safety Plan Worksheet Stage
Page 32 and 33: 30 Unqualified Suppliers Record For
Page 34 and 35: 32 Record Form for Receiving Frozen
Page 36 and 37: 34 Record Form for Receiving Dry Pr
Page 38 and 39: Appendix 12 Corrective Action Recor
Page 40 and 41: Appendix 14 Pest Control Inspection
Page 42 and 43: Appendix 16 Staff Training Record F
Page 44 and 45: Appendix 18 Food Safety Plan Manage
Page 46 and 47: Appendix 18 IV. Waste Disposal Stan
Page 48 and 49: Appendix 18 Stage Control limits Ye
Page 50: This document can be downloaded fro

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