FOOD SAFETY PLAN - Island Health Island Health
Writing Food Safety PlansWhat is a Food Safety Plan?A Food Safety Plan, also often referred to as a HACCP Plan (Hazard Analysis Critical Control Point) is a set ofwritten procedures that will help to eliminate, prevent or reduce food safety hazards that may cause your customer tobecome ill or injured. Food Safety Plans begin at the receiving/storage stage as the food enters the premises andfollows that food until the point where it is served or purchased.Under the Food Premises Regulation, every operator of a food service establishment and food premises wherecarcasses are handled or where food is processed or prepared must develop, maintain and follow a Food Safety Planto ensure that a health hazard does not occur in the operation of the facility. A Food Safety Plan must be completedand approved before a permit/approval will be issued by an Environmental Health Officer.Some of the most common practices that lead to foodborne illnesses include improper cooling and cold storage,advanced preparation, inadequate reheating, cross-contamination, and inadequate cooking. Food Safety Plans focuson the critical steps within the preparation of the food to prevent these practices from occurring.Below is an example of a general Food Safety Plan that outlines typical steps in the food preparation process. Yourprocess may not follow this template exactly, so ensure that you tailor your plan to match the process you ationof foodReceivingYGrowth ofpathogensCritical Limits(Food Safety Standards)MonitoringActionsFood is obtained fromapproved sourcesRefrigerated foodtemperature is 4OC or lessupon receiptFood is wholesome, free ofpests; packaging isundamagedPerishable food is stored at4OC or colderVerify withsupplier if in doubtCheck temperatureof food and recordStore frozen food at -18OCor colderStorageYFebruary 2015Growth ofPathogensThaw frozen food: In cooler/refrigerator Under cold runningwater In microwave, just priorto useCorrective ActionsReturn unsuitable food to thesupplierVisually inspectfood and packagingCheck temperatureof food/cooler andrecordCheck temperatureof food/cooler andrecordObserve thawingpracticeAdjust temperature setting orservice the unitMove food to alternatestorage unitDiscard food held above 4OCfor more than 2 hoursModify practices; discardcontaminated foodPage 1 of 17
Sanitize food contactsurfaces and equipment priorto usePreparationCookingHot HoldingYContaminationof foodYYSurvival ofpathogensGrowth ofpathogensPractice food employeehygiene: No ill employees Frequent hand washing Cuts, burns and abrasionstreated and covered Clean clothing worn Hair restrained No jewelry Clean fingernailsCook food to an internaltemperature of: 74OCHold potentially hazardousfoods at or above 60OCVerify propersanitizerconcentration withtest stripsModify practices; discardcontaminated foodRequire rewashing of handsif necessaryObserve practicesObserve staffCheck internaltemperature, usinga probethermometer, at thethickest part of thefoodCheck internaltemperature, usinga probethermometer, at thethickest part of thefood and recordtemperatureIll workers to be assignednon-food handling duties orexcluded from workContinue cooking until therequired internal foodtemperature is reachedAdjust temperature setting orservice unit;Move food to alternatestorage unit;Discard food held below60OC for more than 2 hoursCool foods:60OC to 20OC within 2hours; then from 20OC to4OC within 4 hours;Total cooling time should be6 hours or lessCoolingYGrowth ofpathogensMaintain at 4OC or colder.Cooling methods: Use shallow storagecontainers Use an ice bath Use an ice wand Wait until food is coldbefore coveringReheatingYSurvival ofpathogensReheat foods to 74OC within2 hoursCheck internaltemperature, usinga probethermometer, of thefood at varioustimes duringcooling; use a timerto ensure that foodis cooled within theappropriatetimeframeCheck internaltemperature, usinga probethermometer, at thethickest part of thefoodDiscard food if cooling timesand temperatures are not metContinue cooking until therequired internal foodtemperature is reachedDiscard food that takes morethan 2 hours to reach 74OC*Dependent on specific process and food productsFebruary 2015Page 2 of 17
Food Safety Plan ComponentsWhen writing a Food Safety Plan, you have to consider the components below:Potentially Hazardous FoodsDescribe the procedures to follow when handling any potentially hazardous foods that are served in yourestablishment. Potentially hazardous foods are those that are capable of supporting the growth ofdisease-causing microorganisms or the production of toxins. These are usually foods that are consideredperishable. Examples: Foods of animal origin (meat, fish, dairy, eggs, etc.) Foods of plant origin (vegetables, fruits, etc.) that have been cut or cooked Raw seed sprouts (alfalfa, bean sprouts, radish sprouts, etc.) Cooked starches (pasta, rice, etc.) Soybean proteins (soy milk, tofu, etc.)Critical Control PointsFor each potentially hazardous menu item, create a food safety plan using a step by step procedure thatidentifies the critical control points.Critical Control Points (Critical Steps): A Critical Control Point (CCP) is a step in the preparationprocess where a food safety hazard can be controlled. Subsequent steps in the preparation process willnot eliminate the hazard if it is not controlled at this point. Some items will have more than one CCP.Clearly identify these steps for each potentially hazardous food item. Examples of where CCPs mayexist: receivingstorage preparationcookinghot holding coolingreheatingNot all steps are always considered critical. Some may be considered critical steps for some menu items,but not other menu items. It depends on how the item is prepared.Critical LimitsCritical Limit (Food Safety Standard): A Critical Limit is a measurable standard or limit that must bemet to control the food safety hazard at a Critical Control Point. Examples: cold storage temperature of 4OC or less final cook temperature of 74OC hot holding temperature of 60OC or more cooling food from 60OC to 20OC within 2 hours and 20OC to 4OC within 4 hoursMonitoring ActionsFebruary 2015Page 3 of 17
Describe how you will ensure that the critical limits are adhered to. Monitoring can include measuring aninternal temperature, visually assessing food, or observing practices. All monitoring results are to berecorded.Taking Corrective ActionDetermine action(s) required when a critical limit is not met. Some examples: Cook the product longer Reheat the product Discard the productTypes of Food Safety PlansThere are three types of food safety plans that can be used to control food safety hazards in yourestablishment: recipe, flowchart and process based.Recipe Based Food Safety PlansRecipe based food safety plans incorporate the food safety plan components into a standard recipe.Additional information, such as sanitation instructions, can also be added if necessary.Flowchart Based Food Safety PlansFlowchart based food safety plans are often used in food manufacturing. They provide excellent detail,but a separate flowchart is required for each item. This can be a challenge in establishments where themenu changes on a regular basis.Process Based Food Safety PlansThe process based food safety plan involves grouping together menu items that are processed in the sameway. One plan can be applied to a number of different menu items. Some of the common processes usedto prepare foods include: No Cook: items such as salads, sandwichesCook – Serve: items such as steaks, burgers, chicken stripsCook – Chill – Serve: items such as potato salad, chicken saladCook – Chill – Reheat – Serve: items such as soups, pasta sauceThe appendix below contains examples and templates of Food Safety Plans for you to reference, as wellas the general minimum standards or critical limits that need to be met and their corresponding correctiveactions. Record Monitoring Sheets are also included for your convenience.Writing a Food Safety PlanChoose the type of plan that is the easiest for you to use. Regardless of the style, the process fordeveloping the plan is the same:1. Review your menu and identify all of the potentially hazardous items2. For each item, identify the:o critical control pointso critical limit(s) for each critical control pointo monitoring actions required for each critical limito corrective actions required if a critical limit is not met3. Include any other information necessary to control food safety hazards4. Once you have the plan completed, review using the checklist below:February 2015Page 4 of 17
Food Safety Plan Checklist Does the food safety plan include all the potentially hazardous foods?Does the plan content match the menu?Are the CCPs included and do they appear to be correct?Are the critical limits included, measurable and specific?Are the monitoring steps included in the food safety plan and are they reasonable?Do employees have the tools needed for monitoring (thermometers, sanitizer test strips, etc.)?Are the corrective actions outlined for each CCP and are they appropriate to control the hazard?Using Your Food Safety PlanTrain Your StaffOnce your food safety plan is completed and reviewed by the Environmental Health Officer, the next stepis to put it into action. Train your staff to use the plan and identify those who are responsible for using it.Measure Food & Equipment TemperaturesUse a calibrated thermometer to measure food temperatures. The following table suggests testingfrequencies for different steps:Storage & HandlingCoolers/RefrigerationUnitsTesting Frequency2x per day or moreCold-holdingHot-holding2x per day or more2x per day or moreCooking/Re-heatingOn each instanceCommentsRegularly check built in thermometers against a 2ndthermometer known to be accurate (i.e., recentlycalibrated)Check cooling inserts and foods held on iceRandomly check 1 food item in each holding unit 2 hoursafter commencement of hot-holdingCheck cooking and reheating temperatures for each fooditem.If a problem is discovered, take immediate action to correct it.We recommend recording both temperatures and any corrective actions taken. Log sheets are included atthe end of this document. We suggest keeping temperature records on site for three months.Review the Food Safety Plan periodically to ensure that it is complete and matches the menu. Your planmust be maintained on site.For more information on Food Safety Plans, please review Ensuring Food Safety: Writing Your OwnFood Safety Plan – The HACCP Way available on the BCCDC’s Food Guidelines & Informationwebsite.Special thanks to Interior Health Authority for their assistance in the development of this documentFebruary 2015Page 5 of 17
FOOD SAFETY PLANBusiness Name:Address:Owner/Operator:Food Premises Regulation - B.C. Reg. 210/99Food handling procedures23 (1) In this section:"critical control point" means a location in a food service establishment or a step in theestablishment's procedures where failure to comply with the Act or this regulation may result in ahealth hazard;"critical limit" means standards that must be met to ensure that a health hazard does not occur ata critical control point.(2) Every operator of a food service establishment must develop, maintain and followwritten procedures to ensure that a health hazard does not occur in the operationof the establishment.(3) The written procedures required by subsection (2) must include(a) identification of all critical control points,(b) critical limits for those critical control points,(c) the procedures to be followed to ensure adherence to the critical limits, and(d) the actions to be taken in the event that the critical limits are not adheredto.(4) Every operator of food premises where carcasses are handled or where food isprocessed or prepared must develop, maintain and follow written proceduresreferred to in subsection (2) that(a) comply with subsection (3), and(b) are approved by a health officer.Date Prepared/Reviewed:February 2015Page 6 of 17
Menu Item Food Safety Plan GuidelinesMenu Item:Include foods that are prepared in the same manner per plan.Critical Limits: Include where items are purchased and if received frozen or fresh.Receiving:CPMonitoring: What checks are done to ensure a safe product; e.g., temperature or visual checks.Corrective Action: What will be done if the product is damaged or rendered unsafe; e.g., discard orreturn to supplier.Critical Limits: Where will the product be stored and at what temperature. (4 C/40 F or -18 C/0 F).Storage:CPMonitoring: How will you ensure the product will remain safe? e.g., temperature checks.Corrective Action: What will be done if the storage temperature becomes unsafe; e.g., phone repairman, transfer food to working cooler.Preparation:CPCooking:CCPAvoid contamination: wash hands, use clean and sanitized work surfaces and equipment. Useapproved thawing method if required. Potentially hazardous foods 1hour preparation time.Critical Limits: Include how items are cooked as well as the safe cooking temperatures (min. 74 C /165 F).Monitoring: What procedures are in place to ensure the food is cooked properly; e.g., check withprobe thermometer, visual checks.Corrective Action: What will be done if the food item isn’t properly cooked when checked duringcooking; e.g. continue cooking to 74 C.Holding:CCPCritical Limits: Will the item be cold held (4 C / 40 F or colder) or hot held (60 C / 140 F orhotter).Monitoring: How will you ensure the food remains safe; e.g., check with probe thermometer.Corrective Action: What will be done if the temperature drops below 60 C/140 F; e.g., reheat to74 C if within 2 hours or discard. If cold holding temperature rises above 4 C / 40 F, cool rapidly ifwithin 2 hours or discard.Cooling:CCPUse shallow pans, cooling wands and, ice baths to cool from 60 C to 20 C in less than 2 hours andfrom 20 C to 4 C in less than 4 hours. Maintain at 4 C or colder.Reheating:CCPReheat quickly to 74 C/165 F for at least 15 seconds, reheat once and discard leftovers.February 2015Page 7 of 17
Menu Item Food Safety Plan TemplateMenu Items:Receiving:CPCritical Limits:4 C (40 F)-18 C (0 F)Monitoring:Corrective Action:Storage:CPCritical Limits:4 C (40 F)-18 C (0 F)Monitoring:Corrective Action:Preparation:CPAvoid contamination: wash hands & use clean and sanitized cutting boards and utensils. Approvedthawing method if required. Potentially hazardous foods 1 hour preparation time.Cooking:CCPCritical Limits:74 C (165 F)Monitoring:Corrective Action:Holding:CCPCritical Limits:4 C (40 F) or60 C (140 F)Monitoring:Corrective Action:Cooling:CCPUse shallow pans, cooling wands, ice baths, to cool from 60 C to 20 C in less than 2 hours and from20 C to 4 C in less than 4 hours. Maintain at 4 C or colder.Reheating:CCPReheat quickly to 74 C (165 F) for at least 15 seconds, reheat once and discard leftovers.February 2015Page 8 of 17
Recipe Based Food Safety Plan ExampleBeef Stew Recipe Based Food Safety PlanIngredientsStewing beef (pre-cooked)Beef stew base, Beefconsommé, Beef gravyVegetables (frozen)SeasoningWaterWeights and Measures2.5 kilograms1 can (each)2 packages1 packet5 litresPREPARING1. Pour beef stew base, beef consommé, and beef gravy into stockpot. Add waterand seasoning. Stir with wire whisk until all seasoning is dissolved.COOKING2. Preheat stove. Begin heating beef stew mix.3. Break up any clumps in the frozen vegetables. Add to the beef stew mix. Stirwith long-handled spoon.Critical Control Point4. Add cooked stewing beef and stir. Continue heating beef stew until 74 C(165 F) or hotter is reached for at least 15 seconds. Simmer for 30 minutes.Continue cooking.SERVING AND HOLDING5. Serve immediately, orCritical Control Point6. Hold beef stew at 60 C (140 F) or hotter in hot hold unit, and cover ifpossible. Do not mix new product with old. Reheat to 74 C (165 F) if stew isless than 60 C (140 F) for 2 hours or less. If more than 2 hours, discard.COOLINGControl Point7. Cool in shallow pans with a product depth not to exceed 2 inches. Producttemperature must reach 20 C (70 F) within 2 hours and then reach 4 C(40 F) within 4 hours (6 hours total). Stir frequently. Discard product that isnot cooled to 4 C in 6 hours.8. Store at a product temperature of 4 C (40 F) or colder in the cooler. Cover.REHEATINGCritical Control Point9. Reheat beef stew to a product temperature of 74 C (165 F) or hotter forat least 15 seconds within 2 hours - one time only. Continue to reheat ordiscard if temperature not reached within 2 hours.Sanitation Instructions:Measure all temperatures with a cleaned and sanitized thermometer. Wash hands before handling food, afterhandling raw foods, and after any activity that may contaminate hands. Wash, rinse, and sanitize all equipment andutensils before and after use. Return all ingredients to refrigerated storage if preparation is delayed or interrupted.February 2015Page 9 of 17
Process Based Food Safety Plan TemplateComplex Food PreparationMenu Items (list):Preparation StepsIs PreparationStep a CCP?(yes/no)Critical LimitCheck for Critical Limit(Monitoring)Corrective ActionReceive FoodCold HoldingPreparationCook (list cookingtemperatures forindividual foods)CoolingReheatingHot Holding1.2.3.4.5.Review the preparation steps for menu items grouped in this process.Identify which preparation steps are critical steps in your food operation.Set a critical limit for critical steps.Identify how the critical limit should be checked.Determine the action food handlers will take if the critical limit is not met.February 2015Page 10 of 17
Process Based Food Safety Plan TemplateFood Preparation with no Cook StepMenu Items (list):Preparation StepsIs PreparationStep a CCP?(yes/no)Critical LimitCheck for Critical Limit(Monitoring)Corrective ActionReceive FoodCold HoldingPreparationCold Holding1.2.3.4.5.Review the preparation steps for menu items grouped in this process.Identify which preparation steps are critical steps in your food operation.Set a critical limit for critical steps.Identify how the critical limit should be checked.Determine the action food handlers will take if the critical limit is not met.February 2015Page 11 of 17
Process Based Food Safety Plan TemplatePreparation for Same Day ServiceMenu Items (list):Preparation StepsIs PreparationStep a CCP?(yes/no)Critical LimitCheck for Critical Limit(Monitoring)Corrective ActionReceive FoodCold HoldingPreparationCook (list cookingtemperatures forindividual foods)Hot Holding1.2.3.4.5.Review the preparation steps for menu items grouped in this process.Identify which preparation steps are critical steps in your food operation.Set a critical limit for critical steps.Identify how the critical limit should be checked.Determine the action food handlers will take if the critical limit is not met.February 2015Page 12 of 17
General Process Based Food Safety Plan ExampleStepFood ParasitesCCP?Critical LimitsMonitoring theCritical StepsCorrective ActionYes/NoObtain meat, eggs,poultry, fish,shellfish, dairy fromapproved facilityCheck paperwork each loadReject product if not from anapproved sourceReject load if contaminated or 4 C if PHFReceivingContaminationPathogen growthYes/NoPHFTemperature 4 torageGrowth ofpathogensYes/NoPHFTemperature 4 CCheck food andair temperatureevery 4 hoursImmediately cook food iftemperature 4 C, lower coolertemperaturePreparationGrowth ofpathogens and toxindevelopmentYes/NoPHF’s out ofrefrigeration 1 hourNote timePHF’s takenfromtemperaturecontrolCook immediately or cool rapidlyusing iceYes63 C/15 sec68 C/15 sec74 C/15 sec*Time/Temp isdependent on productChecktemperature atthe end ofcookingContinue heating untiltemperature achievedYes 60 CChecktemperature inhot hold unitevery 2 hoursReheat to 74 C if temperaturedrops below 56 C. Adjust hottable temperatureCheck foodtemperatureevery hourDiscard food if standard not metChecktemperature offood every hourDiscard if time/temperatureparameters not metCookingPathogen growthHot HoldingPathogen growthand toxindevelopmentCoolingPathogen growthYes/NoCool from 60 C to20 C within 2 hoursand from 20 C to 4 Cin 4 hoursReheatingPathogen survivalYesReheat to 74 C.Reheating must takeless than 2 hoursFebruary 2015Page 13 of 17
General Minimum Standards and Corrective ActionsHandling HoldCoolFebruary 2015Minimum StandardsReceived in good conditionObtained from an approved sourceCold food 4OC (40OF) or lessFrozen food -18OC (0OF)Cold hold at 4OC (40OF) or lessThaw foods at 4OC (40OF) or lessClean handsClean and sanitize work surfacesHealthy worker with clean attireMaximum 2 hour preparation timeCorrective ActionReject productIf more than 4OC (40OF) for morethan 2 hours, throw outChange policies and practicesThrow out foodCook to at least 74OC (165OF) or use minimumContinue cooking to requiredtemperatures for each foodtemperatureReheat foods to at least 74OC (165OF) within 2hoursHot-hold at 60OC (140OF) or moreCool from 60OC (140OF) to 20OC (70OF)within 2 hours and from 20OC (70OF) to 4OC(40OF) within 4 hoursIf reheating takes more than 2hours, throw outIf temperature is less than 60OC(140OF) for more than 2 hours,throw outThrow out foodPage 14 of 17
MONTHLY TEMPERATURE LOG 252627282930FRIDGES(4ºC or less)FREEZERS(-18ºC or less)HOTHOLDING(60ºC or higher)DISHWASHERwash temp.(60ºC or higher)rinse( 82ºC)( 50 ppm chlorine)Page 15 of 1731
Temperature Monitoring Log (Single Unit with Corrective red temperatures are as follows: Coolers: at or below 4OC Freezers: at or below -18OC Reheat/Cook: above 74OC Hot-holding: at or above 60OCCorrective ActionCorrective Action:Apply following action as appropriate: Adjust temperature setting Have unit serviced Move food to alternate unit Discard if exceeds 2 hrs in danger zonePage 16 of 17
Cooling LogDateFood ItemTemperature ete in6 hours orless (Y/N)Corrective Actions(if total cooling not complete in6 hours or less)Cooling ProcedureCool foods as follows:60OC to 20OC in 2 hours; then from 20OC to 4OC in 4 hours;(Total cooling time should be 6 hours or less)Good practices include: Shallow storage containers Use an ice bath Use an ice wand Wait until food is cold before coveringMonitoring: Check cooling methods every 2-3 months or when Food Safety Plan is first implementedCorrective Actions: Discard food held above 20OC, but less than 60OC for more than 2 hours Discard food held above 4OC, but at or below 20OC for more than 4 hoursPage 17 of 17
Types of Food Safety Plans There are three types of food safety plans that can be used to control food safety hazards in your establishment: recipe, flowchart and process based. Recipe Based Food Safety Plans Recipe based food safety plans incorporat
Moon Island M i lpon dF e Sage Island Sh ep Island Horse Island Oak Island Smith Island B al dHe Is and Brantley Island Mi dle s land Monks sland B u f Island Gr en Swamp A ligator Swamp Swamp Swamp Ash Swamp F a l l S w a m p Ho rs eP n Gr en Sw amp Lewis Swamp Su livan Island Be l Swamp B e av rd m Swamp Royal Oak Roy l Swa mp Oak Swamp St nl .
Types of food environments Community food environment Geographic food access, which refers to the location and accessibility of food outlets Consumer food environment Food availability, food affordability, food quality, and other aspects influencing food choices in retail outlets Organizational food environment Access to food in settings
LORD HOWE ISLAND. INFORMATION FOR YACHTS AND SMALL CRAFT VISITING LORD HOWE ISLAND WORLD HERITAGE AREA AND LORD HOWE ISLAND MARINE PARK. Prior to departure for Lord Howe Island (LHI), masters of yachts and small craft are advised to contact the designated Lord Howe Island Port Operations Manager, currently the NSW Lord Howe Island Police
1 Food Safety Plan Builder v.1.3 Legal Disclaimer The Food Safety Plan Builder (FSPB) v.1.3 is a user-friendly tool designed to help owners and operators of a food establishment with the development of a food safety plan that is specific to their facilities. The food safety plan is developed using a systematic approach to identify those
A Food Safety Program is a written plan that explains how each business manages their food safety risks. Class 1 and class 2 food premises are required to maintain a food safety program appropriate to their food business activities and have it onsite. The Food Safety Program, which must be in an approved format, can be obtained from Council.
Food Preparation, Food Safety & Sanitation NOTE: This presentation is about food safety & sanitation practices in general. It does not relate specifically to the specific food safety & sanitation requirements of the Cottage Food Law Photo: National Presto Industries “Partially funded by a California Department of Food and Agriculture /p div class "b_factrow b_twofr" div class "b_vlist2col" ul li div strong File Size: /strong 2MB /div /li /ul ul li div strong Page Count: /strong 62 /div /li /ul /div /div /div
Food Safety Risk Assessment Guide 7 Council’s food safety risk assessment program sets high standards of educating and assisting local food businesses to improve on food handling practices and reduce the incidence of food-borne illness. The food safety risk assessment supports food businesses by: incorporating a risk management approach
The REST API cannot accept more than 10 MB of data. Audience and Purpose of This Guide The primary audience for this manual is systems integrators who intend to enable configuration and management of the system features through integrated systems. This manual is not intended for end users. Related Poly and Partner Resources See the following sites for information related to this release. The .
