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- 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. For example, the process for cooking pork chops and chicken breasts is very similar, as is the process for cooking bacon and sausages.
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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.
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The templates below are provided to help you write your food...
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What 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 of written procedures that will help to eliminate, prevent or reduce food safety hazards that may cause your customer to become ill or injured.
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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.
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...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...
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 ...
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...
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...
The process based food safety plan involves grouping together menu items that are processed in the same way. One plan can be applied to a number of different menu items.
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Sep 6, 2017 · The templates below are provided to help you write your food safety plan and sanitation plan for your food processing facility. If you decide to use these templates, please refer to the Food Safety Plan Workbook and Sanitation Plan Workbook for easy-to-follow guidance on how to complete them.
A Food Safety Plan is a set of written procedures that helps to prevent, reduce or eliminate food safety hazards. The plan identifies what food safety hazards could occur in the business and details the actions to be taken if any hazards reach a level that could cause food-borne illness.
Remember these standard operating procedures: Store milk and raw eggs between 0 ̊C and 4 ̊C. Wash hands thoroughly and use clean, sanitized utensils to mix ingredients. Discard food that has been touched by unwashed hands or unsanitized utensils. Clean and sanitize the stem thermometer after use.
