SECTION 3

HACCP PLAN

Issue 3 April 2003 8

 INTRODUCTION

Name of Premises

Address of Premises

Proprietor(s)

Persons involved in producing HACCP Plan

Issue 3 April 2003 9

 ‘READY-TO-EAT FOODS’

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

Issue 3 April 2003 10

 ‘COOK – COLD SERVE’

These are foods which you cook. After cooking they will be cooled and served PURCHASE/DELIVERY
cold to your customers. OF RAW FOOD

Examples:- roast beef, chickens (for salads/sandwich fillings).

COOKING
List foods below:
COOLING
___________________________________________________________________________

___________________________________________________________________________
REFRIGERATION
___________________________________________________________________________

___________________________________________________________________________
HANDLING
___________________________________________________________________________

___________________________________________________________________________
COLD SERVE/DISPLAY

Look at the coloured chart opposite and tick the coloured boxes that apply. To
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
questions in these coloured sections and if a particular procedure applies to
you, tick the box.
Use record sheets FS2 (Refrigeration Records) and FS3 (Cooking/Reheating
Records).
NOTE:
Dishes containing raw or lightly cooked meat, fish or eggs
will require special consideration. A separate hazard
analysis must be carried out for such dishes if prepared
on your premises (see page 38). Government advice is
that
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
the egg is lightly cooked, vulnerable people (e.g. the
elderly, the very young or people who are ill) are
advised to avoid eating such foods.

Issue 3 April 2003 11

 ‘COOK TO ORDER’
These are foods which you cook. They will be served hot to your customers
shortly after cooking.
Examples: This will apply to a wide range of food eaten shortly after cooking.
List foods below:
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
________________________________________________________
______________________________________________________________
Look at the coloured chart opposite and tick the coloured box if you cook food
to order. To help you identify the hazards and the necessary controls and
checks, use the same coloured section found later in the HACCP Plan.
Remember to read the questions in this coloured section and if a particular
procedure applies to you, tick the box.
Use record sheet FS3 (Cooking/Reheating Records).
Issue 3 April 2003
PURCHASE/DELIVERY
OF RAW FOOD
COOKING
HOT SERVE
NOTE:
Dishes containing raw or lightly cooked meat, fish or eggs
will require special consideration. A separate hazard
analysis must be carried out for such dishes if prepared
on your premises (see page 38). Government advice is
that
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
the egg is lightly cooked, vulnerable people (e.g. the
elderly, the very young or people who are ill) are
advised to avoid eating such foods.
12
 ‘COOK – REHEAT’

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.

Use record sheets FS2 (Refrigeration Records), FS3 (Cooking/Reheating

Records) and FS4 (Hot Hold/Display Records).

Issue 3 April 2003 13

 ‘COOK - HOT HOLD’

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.

List foods below:

_______________________________________________________________
_______________________________________________________________
_______________________________________________________________ COOKING
_______________________________________________________________
_______________________________________________________________
_________________________________________________________
______________________________________________________________
______________________________________________________________
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
questions in these coloured sections and if a particular procedure applies to
you, tick the box.

Use record sheet FS3 (Cooking/Reheating Records) and FS4 (Hot Hold/Display HOT SERVE
Records)

Issue 3 April 2003 14

 STEPS USED IN YOUR CATERING OPERATION
Tick the boxes if you use any of these steps in your catering operation. (Summary of Pages 10–14)

PURCHASE/DELIVERY OF COOKING
COOKED/READY TO EAT FOODS

REFRIGERATION COOLING

HANDLING REHEATING

COLD SERVE/DISPLAY HOT HOLD/DISPLAY

Issue 3 April 2003 15

 STEP: PURCHASE/DELIVERY OF COOKED/READY TO EAT FOOD
Examples of food ………………………………………………………………………………………………………………………………………………………………………………………………………………………..
………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….

………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….

HAZARDS CONTROL/ MONITORING/ CORRECTIVE ACTION

What can go wrong here?
Contamination of cooked/ready
to eat food with food poisoning
bacteria.
CRITICAL LIMITS
What can I do about it?
Buy from a reputable supplier.
VERIFICATION
How can I check?
Record supplier details.
(See FS1, page 42)
Visit and inspect supplier.
What if it’s not right?
Consider using a different
supplier.

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
bacteria. keeps chilled food below 8oC
or frozen as required and
place in cold storage
immediately.
Check chilled deliveries for
temperature. Check frozen
food is not defrosting.
(For large deliveries check
a few items) (See FS1)
Reject chilled food if
temperature is above 8oC or if
frozen food is showing signs of
defrosting.

Issue 3 April 2003 16

 STEP: PURCHASE/DELIVERY OF COOKED/READY TO EAT FOOD
HAZARDS
What can go wrong here?
Growth of food poisoning
bacteria (continued).
Contamination of cooked food
with food poisoning bacteria
from thermometer.
Contamination of ready to eat
fruit and vegetables with food
poisoning bacteria (e.g. from
soil).
Contamination of food with
foreign objects/chemicals.
Issue 3 April 2003
CONTROL/CRITICAL
LIMITS
What can I do about it?
Make sure chilled food is date
coded to make stock rotation
easier.
Where hot food is to be served
more than 2 hours after cooking,
make sure it is delivered and
held above 63oC.
Clean and disinfect probe prior
to use by:-
• using anti-bacterial
wipes
• washing and disinfecting
• using boiling water
Trim and wash thoroughly.
See pages 33-35
continued…..
MONITORING/
VERIFICATION CORRECTIVE ACTION
How can I check? What if it’s not right?
Check delivery for date Reject food if ‘use by’ date has
coding. (see FS1 Page 42) passed
Check hot deliveries for If temperature of high risk
temperature. food has fallen below 63oC,
(see FS1) reject the food.
Check that the probe has Clean and disinfect the probe.
been properly cleaned and More supervision/better
disinfected. training/retraining of staff.
Look at the food. Wash more thoroughly or throw
(see FS5, pages 46-47) out.
17
 STEP: REFRIGERATION OF COOKED/READY TO EAT FOOD
Examples of food ………………………………………………………………………………………………………………………………………………………………………………………………………………………..
…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………

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:-

• taking the temperature of a Check the operation of the fridge

‘dummy’ food
(e.g. pre-packed jelly or water).
• measuring core or surface
temperatures of food in fridge.
When taking a core temperature,
wash and disinfect the probe
before and after use.
and adjust if necessary.
If a temperature of less than 8oC
cannot be achieved, call engineer.
Where possible, transfer food to
another fridge. Store correctly to
avoid cross-contamination.

Measure the air temperature by If unit breaks down and

temperature of the food rises
• placing a thermometer significantly contact EHO for
probe inside the unit advice.

• looking at the temperature Re-check temperature and record.

of the display gauge.
See page 55 for further advice on
cross-checking gauges.

Other method
Specify:
____________________________
(See FS2, page 43)
Issue 3 April 2003 18
 STEP: REFRIGERATION OF COOKED/READY TO EAT FOOD continued…..

HAZARDS CONTROL/CRITICAL MONITORING/ CORRECTIVE ACTION

What can go wrong here?
Growth of food poisoning bacteria
(continued).
LIMITS VERIFICATION What if it’s not right?
What can I do about it? How can I check?
Rotate stock to make sure foods Examine date codes daily. Throw out food once its date code
are not kept too long. Make sure (see FS5, pages 46-47) has passed.
high risk food is date-coded,
including food which is cooked
on the premises.
(For further advice on ‘Food Storage’
see Training Section 5.6, pages 69-71)

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.

If not, store cooked/ready to eat

food:-
• above raw food

• in a separate part of the

chill room

• in covered containers

Contamination of food with foreign See pages 33-35

objects/chemicals.

Issue 3 April 2003 19

 STEP: HANDLING OF COOKED/READY TO EAT FOOD
Examples of food ……………………………………………………………………………..…………………………………………………………………………………………………………………………………………………………………………….
…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….

HAZARDS CONTROL/ MONITORING/ CORRECTIVE ACTION

What can go wrong here?
Growth of food poisoning
bacteria.
CRITICAL LIMITS VERIFICATION What if it’s not right?
What can I do about it? How can I check?
Time the food spends outside the Check the times. Return food to fridge.
fridge should be as short Throw out food if temperature
as possible (less than 2 hours has risen significantly for too
recommended). long. (Contact EHO for advice
if necessary.)

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:
__________________________
________________________

Issue 3 April 2003 20

 STEP: HANDLING OF COOKED /READY TO EAT FOOD
HAZARDS CONTROL/
What can go wrong here? CRITICAL LIMITS
What can I do about it?
Contamination of cooked food with Where possible only handle food
food poisoning bacteria. when it is cold.
(Bacteria will multiply more rapidly Handle food as little as possible.
on warm food).
Use gloves or tongs where
appropriate.
Wash hands before handling
cooked/ready to eat
food/equipment/utensils.
Make sure wash hand basin is
provided with warm water, soap
and clean towels.
Use clean equipment and
utensils.
Issue 3 April 2003
MONITORING/
VERIFICATION
How can I check?
Look at staff practices while
they are handling food.
(See FS5, pages 46-47)
Check supplies at wash hand
basin.
(see FS5)
Check that equipment/
utensils are clean.
(see FS5)
continued…..
CORRECTIVE ACTION
What if it’s not right?
More supervision/better training/
re-training of staff.
Replace supplies.
Clean equipment.
Repair/replace equipment which
cannot be properly cleaned. Review
cleaning schedules and practices.
21
 STEP: HANDLING OF COOKED /READY TO EAT FOOD continued…..
HAZARDS CONTROL/
What can go wrong here? CRITICAL LIMITS
What can I do about it?
Contamination of food with food Use clearly defined and separate
poisoning bacteria worktop/area for cooked/ready
(continued). to eat foods only.
Use colour-coded equipment.
Wash and disinfect worktop/area
before use for cooked/ready to
eat foods.
Contamination of food with foreign See pages 33-35
objects/chemicals.
Issue 3 April 2003
MONITORING/ CORRECTIVE ACTION
VERIFICATION What if it’s not right?
How can I check?
Check that the worktop/area used More supervision/better
for cooked food is only used for training/retraining of staff.
that purpose.
(see FS5, pages 46-47)
Check that colour-coded
equipment is correctly used.
(see FS5)
Check cleaning/ disinfection of Review cleaning schedules and
equipment/surfaces. practices.
(see FS5)
22
 STEP: COLD SERVE/DISPLAY
Examples of food …………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………..………
…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………..

HAZARDS CONTROL/CRITICAL MONITORING/ CORRECTIVE ACTION

What can go wrong here? LIMITS VERIFICATION What if it’s not right?
What can I do about it? How can I check?
Growth of food poisoning Display below 8oC. Measure the temperature of food in If temperatures of food are
bacteria. the display unit by: recorded above 8oC, then:-

• Taking the temperature of

a ‘dummy’ food Check the operation of the fridge
(e.g. pre-packed jelly or water). and adjust if necessary.

• Measuring the core or

surface temperatures of If a temperature of less than 8oC
food on display. cannot be achieved call engineer.

Measure the air temperature by If unit breaks down and

• placing a thermometer temperature of the food rises
probe inside the unit significantly contact EHO for
advice.
• looking at the temperature
of the display gauge. Re-check temperature and record.
See page 55 for further advice on
cross-checking gauges.

Other method
Specify:_____________________
____________________________
_
Issue 3 April 2003 23
 (See FS2, page 43)

Issue 3 April 2003 24

 STEP: COLD SERVE/DISPLAY continued…..

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

*This can only be done once. If

temperature rises again above
8oC, throw out the food.

Food displayed above 8oC for

over 4 hours must be thrown
out.

Issue 3 April 2003 25


HAZARDS
What can go wrong here?
Contamination of cooked/ready to
eat food by food poisoning bacteria.
Contamination of food with foreign
objects/chemicals.
Issue 3 April 2003
STEP : COLD SERVE/DISPLAY
CONTROL/
CRITICAL LIMITS
What can I do about it?
Make sure staff wash their hands
thoroughly before handling cooked
or ready to eat food or
equipment/utensils.
Use tongs/spoons to
handle food.
Use other method to handle
food.
Specify:
____________________________
____________________________
Screen food on display from
contamination by customers.
Use clean equipment and
utensils.
See pages 33-35
continued…..
MONITORING/
VERIFICATION
How can I check?
Look at staff practices.
(See FS5, pages 46-47)
Look at food on display.
(see FS5)
Check equipment. Look at the
cleaning taking place to check
that it is done properly.
(see FS5)
CORRECTIVE ACTION
What if it’s not right?
Discard cooked/ready to eat food if
it may have been contaminated.
More supervision/better
training/retraining of staff.
Screen food e.g. sneeze guards.
Clean equipment. Repair/replace
equipment/utensils which cannot be
properly cleaned.
Review cleaning schedules and
practices.
(See Section 5.4, pages 60-62)
26
 STEP: COOKING
Examples of food …………….……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………
……………………………………………………….………………………………………………………………………………………………………………………………………………………………………………………………………………………………….
…………………………………………………..………………………………………………………………………………………………………………………………………………………………………………………………………………………………………
……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….….

CONTROL/
HAZARDS CRITICAL LIMITS
What can go wrong here? What can I do about it?
Survival of food poisoning Make sure centre of food is
bacteria. heated to 75oC or hotter.
(See FS3, page 44 for other
suitable temperatures and times
to make sure cooking is safe).
Speak to your local EHO if you
need more information.
OR
If it is not practical to use
thermometer every time e.g. a
la carte items, either:-
• specify correct cooking
time/oven temperature
(use page 39)
• look at the food (e.g. cook
until juices run clear).
• follow manufacturers
instructions
MONITORING/
VERIFICATION
How can I check?
Use a probe thermometer to
measure the temperature of the
centre of the food.
(See FS3)
(Wash and disinfect the probe
before and after use).
Check that the time/
temperature combination is
correct by probing the food
regularly.
(See FS3)
Check operation of equipment
from time to time.
See page 55 for further advice on
cross-checking temperatures
CORRECTIVE ACTION
What if it’s not right?
Continue cooking until the
minimum target temperature is
achieved.
Continue cooking until
time/temperature combination is
achieved.
Change time/temperature
combination.
Repair/replace equipment.

Issue 3 April 2003 27

 STEP: COOKING continued …..

HAZARDS
What can go wrong here?
Survival of food poisoning
bacteria (continued).
CONTROL/ MONITORING/
CRITICAL LIMITS VERIFICATION CORRECTIVE ACTION
What can I do about it? How can I check? What if it’s not right?
Make sure that frozen foods, Check that foods are fully Thaw for a longer period.
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
food poisoning bacteria from
thermometer.
Clean and disinfect probe prior to
use by:-
• using anti-bacterial
wipes
• washing and disinfecting
• using boiling water
Check that the probe has Clean and disinfect the probe.
been properly cleaned and More supervision/better
disinfected. training/retraining of staff.
(see FS5)

Contamination of food with See pages 33-35

foreign objects/chemicals.

Issue 3 April 2003 28

 STEP: COOLING
Examples of food ……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….
…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………
………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………..

HAZARDS
What can go wrong here?
Possible growth of any food
poisoning bacteria which survive
cooking.
CONTROL/
CRITICAL LIMITS
What can I do about it?
Reduce the temperature of
cooked food to below 8oC as
quickly as possible.
• Place cooked food in
blast chill.
• Within 2 hours place cooked
food in:-
− Walk-in chill
− Storage fridge
Cool by other method
Specify:-
_________________________
_________________________
MONITORING/
VERIFICATION CORRECTIVE ACTION
How can I check? What if it’s not right?
Check times. Improve cooling
(See FS3, page 44) procedures/facilities.
For example:
1 cook smaller portions/joints;
2 place in large shallow
container;
3 place in a clean, well
ventilated area;
4 use a blast chill.
More supervision/better
training/retraining of staff.

Issue 3 April 2003 29


HAZARDS
What can go wrong here?
Contamination of cooked food
with food poisoning bacteria.
Contamination of food with
foreign objects/chemicals.
Issue 3 April 2003
STEP: COOLING continued …..
CONTROL/
CRITICAL LIMITS
What can I do about it?
Cool in a clean area away from
raw food or other sources of
contamination.
Make sure food handlers observe
good standard of personal
hygiene in order to avoid
contamination.
See pages 33-35
MONITORING/
VERIFICATION CORRECTIVE ACTION
How can I check? What if it’s not right?
Look at where and how food is Throw out any cooked food if it
cooled. may have been contaminated.
(See FS5, pages 46-47)
Look at staff practices. Improve training and instruction.
(See FS5)
30
 STEP: REHEATING
Examples of food ………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………..
………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….………..
…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………...

HAZARDS
What can go wrong here?
Survival of food poisoning
bacteria as a result of
inadequate reheating of the
food.
CONTROL/
CRITICAL LIMITS
What can I do about it?
Make sure centre of food is
heated to 75oC or hotter.
(See FS3, page 44 for other suitable
temperatures and times to make sure
reheating is safe).
MONITORING/
VERIFICATION
How can I check?
Use a probe thermometer to
measure the temperature of the
centre of the food. (See FS3)
(Wash and disinfect the probe
before and after use).
CORRECTIVE ACTION
What if it’s not right?
Continue reheating until 75oC is
achieved (or other suitable
time/temperature combination).

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.

NOTE: See page 55 for further advice on

It is recommended that the finished cross-checking temperatures.
dish is reheated only once.

Issue 3 April 2003 31


HAZARDS
What can go wrong here?
Survival of food poisoning
bacteria as a result of
inadequate reheating of the
food. (continued).
Contamination of cooked food
with food poisoning bacteria from
thermometer.
Contamination of food with
foreign objects/chemicals.
Issue 3 April 2003
STEP: REHEATING
CONTROL/
CRITICAL LIMITS
What can I do about it?
Make sure that frozen high risk
foods are thoroughly defrosted in
a fridge before reheating -
unless manufacturer states
otherwise.
Clean and disinfect probe prior to
use by:-
• using anti-bacterial wipes
• washing and disinfecting
• using boiling water
See pages 33-35
continued…..
MONITORING/
VERIFICATION CORRECTIVE ACTION
How can I check? What if it’s not right?
Check that the food is Thaw for a longer period.
fully defrosted.
(see FS5, pages 46-47)
Check the probe has been Clean and disinfect the probe.
properly cleaned and More supervision and better
disinfected. training or retraining of staff.
(see FS5)
32

Examples of food ………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….
HAZARDS
What can go wrong here?
Growth of food poisoning bacteria.
Contamination of hot food with food
poisoning bacteria.
Contamination of food with foreign
objects/chemicals.
Issue 3 April 2003
STEP: HOT HOLD/DISPLAY
CONTROL/CRITICAL
LIMITS
What can I do about it?
If hot food will be on display for
more than 2 hours, keep above 63oC.
Use clean equipment and utensils.
Make sure staff wash their hands
before handling cooked or ready to
eat food.
Use tongs/spoons to handle
food.
Use other method to handle
food.
Specify:-
_____________________________
See pages 33-35
MONITORING/
VERIFICATION CORRECTIVE ACTION
How can I check? What if it’s not right?
If food is kept on display for more If the temperature has fallen
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)
Check equipment is clean. Clean equipment. Repair/replace
(see FS5, pages 46-47) equipment which cannot be properly
cleaned. Throw out food if it may
Look at staff practices. have been contaminated and
(see FS5) temperature has fallen below 63oC.
More supervision/better
training/retraining of staff.
33
 STEP: FOREIGN OBJECT/CHEMICAL CONTAMINATION
THESE HAZARDS, CONTROLS AND CHECKS APPLY TO ALL STEPS
HAZARDS
What can go wrong here?
Receipt of food contaminated with
foreign objects, chemicals or pests.
Contamination of food within
premises by foreign objects, e.g.
metal nuts, bolts, ceramic pieces,
wood splinters, rust, paint
Glass
Issue 3 April 2003
CONTROL/CRITICAL
LIMITS
What can I do about it?
Buy from a reputable supplier.
Make sure food is free from
contamination by foreign objects,
chemicals or pests.
Maintain structure and
equipment properly.
Limit use of glass items, particularly
for storage and during preparation.
Cover light fittings.
Introduce glass policy.
MONITORING/
VERIFICATION
How can I check?
Visit and inspect supplier.
Maintain supplier details.
Check food.
Check structure and equipment are
in good condition.
(See FS5, pages 46-47)
Check that glass items are not
used where possible. Where glass
items are used, make sure they
are in good condition.
Check light fittings are
covered.
Check glass policy is followed.
CORRECTIVE ACTION
What if it’s not right?
Consider using a different supplier.
Reject food which may have been
contaminated with any foreign
objects/chemicals or pests.
Repair/replace structure and
equipment.
Replace glass items with those
made from plastic/stainless steel or
other suitable materials.
Remove damaged glass items.
Fit light covers.
Improve procedures. Better
supervision/training/re-training of
staff.
Discard any food which may have
been contaminated in the premises.
34
 STEP: FOREIGN OBJECT/CHEMICAL CONTAMINATION continued…..
THESE HAZARDS, CONTROLS AND CHECKS APPLY TO ALL STEPS

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)

Fit flyscreens to Check flyscreens are fitted

windows/doors where necessary. and maintained. Fit/repair flyscreens.

Store food in pest-proof Check staff practices. More supervision/better/training/

containers. re-training of staff.

Discard any food which may have

been contaminated in the premises.

Issue 3 April 2003 35

 STEP: FOREIGN OBJECT/CHEMICAL CONTAMINATION continued…..
THESE HAZARDS, CONTROLS AND CHECKS APPLY TO ALL STEPS

HAZARDS
What can go wrong here?
Contamination from personnel,
e.g. hair, buttons.
CONTROL/CRITICAL
LIMITS
What can I do about it?
Make sure staff wear suitable
clean, protective clothing,
including head covering.
MONITORING/
VERIFICATION
How can I check?
Check staff are wearing
suitable head covering.
(see FS5, pages 46-47)
CORRECTIVE ACTION
What if it’s not right?
More supervision/better training/re-
training of staff.

Jewellery, etc. Limit jewellery to plain Check jewellery worn by Request removal of jewellery.
ring. staff.
(see FS5)

Contamination of food with chemicals
e.g. cleaning chemicals and
pesticides.
Store chemicals in properly Check storage of chemicals. Provide suitable storage area for
labelled containers. (see FS5) cleaning materials.
Discard any food which may have
been contaminated in the premises.

Issue 3 April 2003 36

 STEP: NUT/PEANUT ALLERGY
THESE HAZARDS, CONTROLS AND CHECKS APPLY TO ALL STEPS
Further information on Food Allergies is given in Section 5.2, page 58
CONTROL/CRITICAL
HAZARDS LIMITS
What can go wrong here? What can I do about it?
Contamination of food by peanut/ Know which incoming products contain
nut containing food peanuts/nuts/nut oil/nut derivatives
(PNC food). by agreeing composition & labelling
with supplier. Ask supplier to
notify changes.
Make sure all foods containing
nuts/peanuts are properly
labelled during storage,
preparation and use.
Store all unwrapped PNC foods
separate from non PNC foods
in covered containers.
Clean all equipment, utensils,
thermometer probes & work
surfaces immediately after use
for PNC foods.
Use colour coded containers
and equipment for PNC foods.
Wash hands thoroughly after
handling PNC foods.
Issue 3 April 2003
MONITORING/
VERIFICATION CORRECTIVE ACTION
How can I check? What if it’s not right?
Check labels or accompanying DO NOT CONSIDER FOODS AS
documents. BEING NUT FREE IF THERE IS
ANY UNCERTAINTY.
USE FOR NON ALLERGIC PEOPLE
ONLY.
Check labelling. IF IDENTITY OF FOODS IS
UNCERTAIN, USE FOR NON
ALLERGIC PEOPLE ONLY.
Check storage. IF NON PNC FOODS MAY HAVE
BEEN CONTAMINATED BY PNC
FOODS, USE FOR NON ALLERGIC
PEOPLE ONLY.
Check cleaning procedures. Improve staff awareness/training.
Change procedures.
Check equipment.
Check staff practices.
See FS5, page 46
37

THESE HAZARDS, CONTROLS AND CHECKS APPLY TO ALL STEPS
HAZARDS
What can go wrong here?
Contamination of food by peanut/
nut containing food
(PNC food) (continued).
Unwitting purchase of peanut/nut
containing foods (PNC foods) by
allergic customer.
Issue 3 April 2003
STEP : NUT/PEANUT ALLERGY continued…..
CONTROL/CRITICAL MONITORING/
LIMITS VERIFICATION CORRECTIVE ACTION
What can I do about it? How can I check? What if it’s not right?
Prevent cross contamination during Check cooking procedures. IF NON PC FOODS MAY HAVE
cooking by:- BEEN CONTAMINATED BY PC
FOODS, USE FOR NON ALLERGIC
• using deep saucepans to PEOPLE ONLY.
prevent splashing.
• placing below non PNC
foods in oven. Improve staff awareness/
training.
• cooking at a different
time. Amend procedures.
• using non nut based cooking
oil which has not been used
previously for PNC foods.
• using refined peanut oil which
has not been used previously
for PNC foods.
Clearly identify on menu, or at Check menu/notices. Change menus/put up notices.
point of sale, any foods which
may contain peanuts/nuts/nut
oil/nut derivatives.
See FS5, page 46
38
 STEP: ___________________________________
Use this sheet for any catering steps which are different from those outlined in the charts on pages 10-14 (e.g. transporting food, serving raw or
lightly cooked foods)

Examples of food …………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………

…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………..

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?

Issue 3 April 2003 39

 TIME/TEMPERATURE COMBINATIONS

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

Issue 3 April 2003

40
 DECLARATION OF COMPLETION OF HACCP PLAN
I hereby certify that I _________________________(name) Proprietor of_________________________(business name)

have completed a HACCP Plan of my catering operation at ________________________________________________

___________________________________________________________________________________________________

_________________________________________________________________________________________(Address)

I have:-
tick boxes
1 identified the hazards;

2 identified critical control points – CCPs

3 set critical limits at CCP’s

4 set up checks at CCPs (monitoring);

5 introduced procedures if something goes wrong (corrective action);

6 verified that my HACCP process is working and

7 established documentation and records.

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: ___________________________

Review Date Due Date Review Completed Signature

Issue 3 April 2003 41