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      alexanderemmanual.com

      • 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. Some of the common processes used to prepare foods include:  No Cook: items such as salads, sandwiches  Cook – Serve: items such as steaks, burgers, chicken strips
      www.islandhealth.ca/sites/default/files/2018-05/food-safety-plan.pdf

      FOOD SAFETY PLAN - Island Health

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

    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.

    • Templates

      The templates below are provided to help you write your food...

    • Training Session Video

      From December 2015 to October 2020, the Ministry of Health...

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

    • 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...

    See full list on opentextbc.ca

    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 ...

    See full list on opentextbc.ca

    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...

    See full list on opentextbc.ca

    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...

    See full list on opentextbc.ca

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

    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.

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

    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.

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  8. resources.foodsafety.ca › guides › building-foodBuilding a Food Safety Plan

    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.

  9. www2.gov.bc.ca › assets › govTH E Food Safety Plan Workbook - Gov

    The goal of the plan is to identify biological, chemical, and physical hazards and then to prevent or control these hazards, or reduce hazards to acceptable levels throughout your food process. This workbook will help you write a food safety plan based on the Hazard Analysis Critical Control Point (HACCP) system.

  10. www2.gov.bc.ca › assets › govTH E Food Safety Plan Workbook - Gov

    A food safety plan is a written document that describes how you can control food safety hazards in your food processing establishment. The goal of the plan is to identify hazards and then to prevent or