Hazard Analysis & Critical Control Point plan for kitchen executives

1. PRESENTED BY:
Anup Chakraborty
anupchakraborty@hotmail.com
#9811222713

2. Step 1: Assessing Hazards:
1.1 Identifying Potentially Hazardous Food
Review your menu items and recipes. Remember that a potentially
hazardous food may be served alone or as an ingredient in an recipe.
Example:
chicken is often served as an ingredient in soup and as an main entrée.
1.2 Flow of food
• Receiving
• Storing
• Preparing
• Cooking
• Holding
• Serving
• Cooling
• Reheating

3. PRODUCT
(PHF)
SHOULD
RECEIVE
STOREDAT THAWED PREP TIME COOKING TIME
AND TEMP.
HOLDING TIME
AND TEMP
COOLING REHEATING REMARKS
MILK
FOR WMF
BISTRO
MACHINES
41 F
Checked and
recorded
41 F
Issue in small
batches
From
refrigerator. In
the bars only 16
oz at the time
N/A N/A N/A
Main Galley For
Breakfast 7 - 9am /
8 – 10 am
Main Galley For
Lunch 12 pm- 2 pm
Main galley For
Dinner 6.30 – 10 pm
The milk should be in
the machine only 15
minutes before
service time.
N/A NA
In main galley should be discarded
after each service (breakfast, lunch
& dinner )
In the bars milk from the bistro
must be discarded every 4 hours,
Hazard Analysis Critical Control Point (HACCP) Plan
Product
Name
At what
temp should
receive
At What temp
product stored at
At what time &
temp thawed at
At what time
preparation starts
At what temp
product cooked
Holding Time
& Temperature
At what time & Temp
cooling starts.
At what time & temp
reheating starts.
Put remarks if
any regarding
discarding

4. HACCP Control Sheet
Voyage:VI 7
DATE FOOD ITEM
TEMPERATURE
AT ISSUE TIME OF ISSUE
DISPOSE
TIME SIGNATURE REMARKS IF NEEDED
Melon honeydew 41 F Chef
HACCP TIME CONTROL SHEET FOR FOOD ITEMS
Write Date
Write item
Write temp at the time of issue
At what time item
issued
At what time item will be
disposed off.
Write where the item
have been used.

5. Day Storage
Refrigerated, ready-to-eat, potentially hazardous food may be held
at 45 F up to 24 hours in existing short term holding units.
(Designated Fridge only)
The equipment should have permanent label indicating the maximum
allowable product temperature 45 F and maximum allowable storage
time
Day Storage
Max Allowable time = 24 Hours
Max Product Temp. = 45 F / 7 C

6. Day Storage Label
PRODUCT NAME:
TIME IN: DATE:
SERVEBEFORE: DATE:
TEMPRATURE:
CHECK BY
If product is not served before the above
mentioned time, please discard the leftovers.

7. Food Temperature Thermometers
Calibrating
Nut
Screen
Dimple
Immersion Area
Calibrating nut
Holder
Holding Clip

8. Calibrating Thermometers
Thermometer can be calibrated using following methods:
• Ice Point method for cold food.
• Boiling point method for hot food.
• Using the ice point method, submerge the sensor in a 50/50 ice and
water slush, wait until the needle stops, See if the needle stops at
at 32 F, means your thermometer is O.K.
If your thermometer needle shows more or less then 32 F. In this case
you need to calibrate you thermometer by using calibrating Nut as
shown in picture

9. Voyage
Date
Time
Supevisor On duty
Name Calibration Result
Adjustment
Required
Corrected Signature
Food Thermometer Calibration Log
Food Thermometer Calibration Log
Write Down the
Name of Cook
Check thermometer
if need adjustment.
Write What Adjustment
was made.
Corrected
Yes / No

10. Time as a Control plan all hot food in (Pastry deck -3)
Foods in Storage @ 41 F or below
(Walk-in units)
Foods Prepared-sliced, cut, chopped in small batches.
Work with batches in .50 to 1 hour
Foods Placed Out for Service
Foods Discarded Within 4 hours
Foods Placed in Hot Hold
Back-up at 140 F
4-hour clock has begun
Foods List (All Hot Foods or List Individual Items)
All Hot Foods
Discard Time(s)
B11.00 am
L 3.00 pm
D 1 st sitting 8.00 pm
2 nd sitting 11.00 pm
Temperatures should be monitored at these points in the
flow of food.
Foods (Fully) CookedFoods Not Fully Cooked
Foods at Work Station in
Temperature Danger Zone
Set-up Times:
B 7.00am
L 12.noon
D1 st sitting 5.00pm
2 nd sitting 8.00pm
Note: If the time from set-up to the end
of service exceeds 4 hours then all foods
must be labeled with the discard times.
Time as a
control
plan
All hot
Foods in
pastry

11. Time as a Control Plan for all cold food (Grand Buffet -Lido)
Foods in Storage @ 41 F or below
Foods Prepared-sliced, cut, chopped in small batches
Work with batches in .50 to .75 of an hour
Foods Placed in Blast Chiller and
Cooled to 41 F or below in 2
hours
Foods Placed Out for Service
Foods Discarded Within 4 hours
Foods Placed in Cold Hold
Back-up @ 41 F
No preparation needed.
Foods placed in a working
refrigeration unit @ 41 F.
(Under counter or reach-in)
Foods Placed in Overnight Storage
(Walk-in units) @ 41 F
4-hour clock has begun
If foods are not blast chilled after preparation then time
starts once foods are removed from the walk-in unit.
Emergency use only when food runs out.
Foods List (All Cold Foods or List Individual Foods)
Cut melons, cream cheese, cold cuts, fruit salad, cheese,
Or
All cold foods
Discard Time(s)
B 10.30Am
L 4 Pm
Temperatures should be monitored at these points in the
flow of food.
Set-up Times:
B 6.30Am
L 12 Noon
Note: If the time from set-up to
the end of service exceeds 4
hours then all foods must be
labeled with the discard times.
Time as a control plan
All cold Foods in grand
buffet lido

12. Time as a Control Plan for all cold food (Grand Buffet -Lido)
Foods in Storage @ 41 F or below
Foods Prepared-sliced, cut, chopped in small batches
Work with batches in .50 to .75 of an hour
Foods Placed in Blast Chiller and
Cooled to 41 F or below in 2
hours
Foods Placed Out for Service
Foods DiscardedWithin 4 hours
Foods Placed in Cold Hold
Back-up @ 41 F
No preparation needed.
Foods placed in a working
refrigeration unit @ 41 F.
(Under counter or reach-in)
Foods Placed in Overnight Storage
(Walk-in units) @ 41 F
4-hour clock has begun
If foods are not blast chilled after preparation then time
starts once foods are removed from the walk-in unit.
Emergency use only when food runs out.
Foods List (All Cold Foods or List Individual Foods)
Cut melons, cream cheese, cold cuts, fruit salad, cheese,
Or
All cold foods
Discard Time(s)
B 10.30Am
L 4 Pm
Temperatures should be monitored at these points in the
flow of food.
Set-up Times:
B 6.30Am
L 12 Noon
Note: If the time from set-up to
the end of service exceeds 4
hours then all foods must be
labeled with the discard times.
Time as a control plan
All cold Foods in grand
buffet lido

13. Time as a Control for all hot food in (Main Galley deck -3)
Foods in Storage @ 41 F or below
(Walk-in units)
Foods Prepared-sliced, cut, chopped in small batches.
Work with batches in .50 to 1 hour
Foods Placed Out for Service
Foods Discarded Within 4 hours
Foods Placed in Hot Hold
Back-up at 140 F
4-hour clock has begun
Foods List (All Hot Foods or List Individual Items)
Sausage, *Hollandaise Sauce, *Poached Eggs, Fried Chicken,
*Sunny-side-up eggs, Mashed Potatoes…
Or All Hot Foods
Discard Time(s)
B 11 .00am
L 3.00 pm
D 1st
sitting 8.00 pm
2nd
sitting 11.00pm
Temperatures should be monitored at these points in the
flow of food.
Foods (Fully) CookedFoods Not Fully Cooked
Foods at Work Station in
Temperature Danger Zone
Set-up Times:
B 7 .00am
L 12noon
D 1St
sitting 5.00pm
2nd
sitting 8.00pm
Note: If the time from set-up to the end
of service exceeds 4 hours then all foods
must be labeled with the discard times.
Time as a control plan
All hot Food in Main
Galley

14. Time as a Control plan for all cold food (Mongolian -Lido)
Foods in Storage @ 41 F or below
Foods Prepared-sliced, cut, chopped in small batches
Work with batches in .50 to .75 of an hour
Foods Placed in Blast Chiller and
Cooled to 41 F or below in 2
hours
Foods Placed Out for Service
Foods Discarded Within 4 hours
Foods Placed in Cold Hold
Back-up @ 41 F
No preparation needed.
Foods placed in a working
refrigeration unit @ 41 F.
(Under counter or reach-in)
Foods Placed in Overnight Storage
(Walk-in units) @ 41 F
4-hour clock has begun
If foods are not blast chilled after preparation then time
starts once foods are removed from the walk-in unit.
Emergency use only when food runs out.
Foods List (All Cold Foods or List Individual Foods),
All cold foods
Discard Time(s)
Lunch 4.00 pm
Temperatures should be monitored at these points in the
flow of food.
Set-up Times:
Lunch 12 Noon
Note: If the time from set-up to
the end of service exceeds 4
hours then all foods must be
labeled with the discard times.
Time as a control plan
All cold Food in Mongolian

15. Time as a Control plan all hot food in (Pastry deck -3)
Foods in Storage @ 41 F or below
(Walk-in units)
Foods Prepared-sliced, cut, chopped in small batches.
Work with batches in .50 to 1 hour
Foods Placed Out for Service
Foods Discarded Within 4 hours
Foods Placed in Hot Hold
Back-up at 140 F
4-hour clock has begun
Foods List (All Hot Foods or List Individual Items)
All Hot Foods
Discard Time(s)
B11.00 am
L 3.00 pm
D 1 st sitting 8.00 pm
2 nd sitting 11.00 pm
Temperatures should be monitored at these points in the
flow of food.
Foods (Fully) CookedFoods Not Fully Cooked
Foods at Work Station in
Temperature Danger Zone
Set-up Times:
B 7.00am
L 12.noon
D1 st sitting 5.00pm
2 nd sitting 8.00pm
Note: If the time from set-up to the end
of service exceeds 4 hours then all foods
must be labeled with the discard times.
Time as a control plan
All Hot Food in pastry

16. Ten Rules of Safe Food Handling
1. Require Strict personal Hygiene from all cooks.
2. Identify all potentially hazardous foods on your menu and write down
you food handling procedures. Make these written procedures part of
your daily practice, and regular self inspections.
3. Obtain Food from other suppliers from reputable, approved sources.
4. Observe the rules for time and temperature and for preventing cross
contamination in storing and handling food prepared in advance of
of service.
5. Keep Raw products separate from ready-to-eat foods.

17. 6. Avoid cross-contamination of raw and ready to eat food from hands,
equipment and utensils. Clean & sanitize food contact surfaces and
equipment before and after every use, after an interruption and at least
every four hours during continual use.
7. Cook or heat-process food to above the recommended minimum
temperature’s.
8. Keep hot foods hot & cold food cold. Store or hold foods at 140 F or
higher or at 40 F or lower.
9. Chill cooked food to 40 F within four hours.
10. Reheat food to an internal temperature of at least 165 F for at least
15 seconds within two hours.

18. VOYAGE:
TIME AT WHICH
MILK IS FILLED IN
CHECK ONE OF THE
BELOW
DURATION OF
SERVICE
TEMPERATURE OF
MILK TIME REFILLED TIME DISCARDED
Date: 11/26/01
Time: for breakfast service
Time: for lunch service
Time: for dinner service
Time: for midnight buffet service
Cappucino Machine Milk Storage Log
Cappuccino Milk Machine Time Control Sheet
Every Cappuccino Machine must have these log when using Time as
your temperature control in your operation.
Note: Please make sure that milk is refilled 20 min before each
service & discard the milk right after each service.
Write the time
when milk is
filled in for
each service
Write the how long service
lasted.
Record the temp
of the milk while putting
it inside the dispenser.
Record time of refilling
doneduring service.
Record the time
when milk discarded