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1. • • There are two types of food safety plans: process based and recipe based. A process-based FSP is often used when the same process is used for several different food items, or when menu items change regularly, such as on a daily special sheet.
     opentextbc.ca/foodsafety/chapter/developing-a-food-safety-plan/

     8 Developing a Food Safety Plan - BCcampus Open Publishing

2. People also ask

   Do you need a food safety plan in BC?

   • Sections 23 and 24 of the Food Premises Regulation require operators of B.C. food service establishments and food processing facilities to develop, maintain and follow a written food safety plan and a sanitation plan that must be submitted to and be approved by your local health authority. How do you meet these requirements?

   Food Safety & Sanitation Plans - Province of British Columbia

   www2.gov.bc.ca/gov/content/health/keeping-bc-healthy-safe/food-safety/food-safety-sanitation-plans

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   What is a process based food safety plan?

   • For example, the process for cooking pork chops and chicken breasts is very similar, as is the process for cooking bacon and sausages. A process-based food safety plan for the station preparing these items will ensure the steps to food safety are being followed.

   8 Developing a Food Safety Plan - BCcampus Open Publishing

   opentextbc.ca/foodsafety/chapter/developing-a-food-safety-plan/

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   What is a basic food safety plan?

   • A basic Food Safety Plan uses the "HACCP" method. HACCP stands for "Hazard Analysis - Critical Control Points". For the food safety plans to be effective, you will also need to ensure you are following best practices in your standard operating procedures. These are often called “prerequisite programs”.

   HP-FS-9040 Writing a Food Safety Plan - Interior Health

   www.interiorhealth.ca/sites/default/files/PDFS/writing-a-food-safety-plan.pdf

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   What are the different types of food safety plans?

   • Discard food that is held at less than 60oC for more than 2 hours discard food. There are three types of food safety plans that can be used to control food safety hazards in your establishment, recipe, flow chart and process based. Recipe based food safety plans incorporate the food safety plan components into a standard recipe.

   HP-FS-9040 Writing a Food Safety Plan - Interior Health

   www.interiorhealth.ca/sites/default/files/PDFS/writing-a-food-safety-plan.pdf

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   What is a HACCP Food Safety Plan?

   • HACCP stands for "Hazard Analysis - Critical Control Points". For the food safety plans to be effective, you will also need to ensure you are following best practices in your standard operating procedures. These are often called “prerequisite programs”. There are some standard steps or components that are common to food safety plans.

   HP-FS-9040 Writing a Food Safety Plan - Interior Health

   www.interiorhealth.ca/sites/default/files/PDFS/writing-a-food-safety-plan.pdf

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   How do food safety plans work?

   • Food Safety Plans begin at the receiving/storage stage as the food enters the premises and follows that food until the point where it is served or purchased.

   FOOD SAFETY PLAN - Island Health

   www.islandhealth.ca/sites/default/files/2018-05/food-safety-plan.pdf

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3. www2.gov.bc.ca › food-safety-plans-examplesFood Safety Plans: Examples - Province of British Columbia

   www2.gov.bc.ca › food-safety-plans-examples

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   Sep 6, 2017 · The sample food safety plans below may help you develop your food safety plan by providing examples of hazards and controls for a variety of processed food products.

4. www2.gov.bc.ca › food-safety-plan-workbookFood Safety Plan Workbook - Province of British Columbia

   www2.gov.bc.ca › food-safety-plan-workbook

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   Aug 11, 2022 · This workbook will help you write a food safety plan, based on the Hazard Analysis Critical Control Point (HACCP) system, that meets the requirements of the Food Premises Regulation. The workbook is available in English, Simplified Chinese, Korean and Punjabi.

5. www2.gov.bc.ca › food-safety-sanitation-plansFood Safety & Sanitation Plans - Province of British Columbia

   www2.gov.bc.ca › food-safety-sanitation-plans

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   Sep 23, 2021 · Sections 23 and 24 of the Food Premises Regulation require operators of B.C. food service establishments and food processing facilities to develop, maintain and follow a written food safety plan and a sanitation plan that must be submitted to and be approved by your local health authority.

6. opentextbc.ca › developing-a-food-safety-plan8 Developing a Food Safety Plan - BCcampus Open Publishing

   opentextbc.ca › developing-a-food-safety-plan

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   • Recipe
   • Step 1: Find The Food Safety Hazards and Critical Control points.
   • Step 3: Set Critical Limits Or Procedures to Control The Hazards.
   • Step 4: Check The Critical Limits.
   • Step 5: Set Up Procedures to Handle Control Problems.
   • Step 7: Check Your Food Safety Plan to Make Sure It’S working.

   PREPARING

   1. Pour beef stew base, beef consommé, and beef gravy into stock pot. Add water and seasoning. Stir with wire whisk until all seasoning is dissolved.

   COOKING

   1. Preheat stove. Begin heating beef stew mix. 2. Break up any clumps in the frozen vegetables. Add to the beef stew mix. Stir with long-handled spoon. 3. Add cooked stewing beef and stir. Simmer for 30 minutes.

   SERVING AND HOLDING

   1. Serve immediately, or 2. Hold beef stew in hot hold unit.

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   Look at your menu. Find those menu items that are potentially hazardous foods (PHFs) or that have one or more PHFs as ingredients.

   For each of these menu items, think about the steps the food goes through from when you first get the ingredients to when you serve it to your customers.

   To make this step easier, use your recipe to review every ingredient, or make a flow chart for each menu item.

   Consider the list of top 10 causes of foodborne illness. For each menu item, ask yourself if it is handled in any of the ways shown on the list: Does the food ever go through the temperature range...

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   Once you have identified the food safety hazards and where to control them (the critical control points), you need to set limits or procedures to control the hazard at each critical control point. This includes identifying minimum cooking temperature/times, maximum time to cool foods , minimum hot hold temperatures, etc. You can incorporate most co...

   See full list on opentextbc.ca

   You have now set critical limits for each critical control point. Next you want to make sure the limits that you’ve set are actually being followed. To do this they must be checked regularly. 1. For those critical control points that involve temperature, this means measuring the actual internal temperature of the food (whether cooking, cooling, or ...

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   Workers must also know what to do if a process or step does not meet critical limits and what corrective action can be taken. Problems happen when critical limits are not met. You must have a plan in place when a critical limit is not met. These procedures are called corrective actions. Examples of corrective actions might include: 1. Rejecting rec...

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   At least once a year you should check your food safety plan to make sure it is working and is complete. Verify with your environmental health officer that your plan is appropriate. Questions to ask yourself can include: 1. Are there any new foods or recipes being served? 2. Have you changed recipes for some foods? 3. Have any preparation steps been...

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7. preview.qp.gov.bc.ca › Process-Based_Food_Safety_PlanProcess-Based Food Safety Plan - Gov

   preview.qp.gov.bc.ca › Process-Based_Food_Safety_Plan

   Process-Based Food Safety Plan Food / Food Type: _____ Step Possible hazards CCP or SOP? Critical limit Monitoring actions Corrective actions . Title: Process-Based ...

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9. www.interiorhealth.ca › sites › defaultHP-FS-9040 Writing a Food Safety Plan - Interior Health

   www.interiorhealth.ca › sites › default

   A food safety plan contains written procedures that staff use to safely prepare food. The benefits of the plan are to: reduce the risk of a foodborne illness.

10. www.islandhealth.ca › 2018-05 › food-safety-planFOOD SAFETY PLAN - Island Health

    www.islandhealth.ca › 2018-05 › food-safety-plan

    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 incorporate the food safety plan components into a standard recipe.