Fictional. Steps 4 and 5 of 12. A has to show every step, including inputs, outsourced steps, and outputs ( §19.4).
Chicken curry, receiving to service
Chilled raw chicken and yoghurt
Dry spices, cashew paste, tinned tomato
Fresh vegetables
Packaging
Peelings and packaging to waste
Mains drinking water
Within the critical limit?
No: corrective actionFood held until decided
Within the critical limit?
No: corrective actionFood held until decided
Within the critical limit?
No: corrective actionFood held until decided
Leftovers and discarded batches to waste
Numbered circle: step in the flowRed: CCPDashed box: what comes in or goes out
: None. No leftovers go back into a new batch.
Step 1: Receive
Chilled raw chicken and yoghurt. Dry spices, cashew paste, tinned tomato. Fresh onion, garlic and ginger. Packaging.
Hazards at this step (6)
Controlled at a later step
, Campylobacter and on raw chicken
, 5 °C or below at receipt. Elimination at step 4.Prerequisite
Growth or toxin, such as , if delivered warm
Probe each delivery. Reject above 5 °C unless the transporter shows it is safe.Controlled at a later step
of and , and , in dry spices
Supplier . killed at step 4. controlled at step 6.Greater attention
Undeclared in a bought ingredient, such as wheat or milk in a spice blend
Current on file. Compare labels at receipt. Report any change.Prerequisite
Pesticide residue or contaminants in produce and spices
Supplier approval. Wash fresh produce.Prerequisite
Glass, metal, stones or packaging in ingredients
Visual check. Reject damaged packs.Read more
| Also on the diagram | In this example |
|---|---|
| Inputs | Mains drinking water for cooking and cleaning. Steam is indirect, so it does not touch the food. |
| Outsourced steps | None. If a supplier made the curry base, that would be shown and assessed. |
| None. No leftovers go back into a new batch. This is written down because auditors look for it. | |
| Outputs and waste | Plated portions. Peelings, packaging, discarded batches and leftovers go to waste, kept apart from food. |
| A batch awaiting a decision is tagged and held on a marked shelf, away from other food. |
Walk it, start to finish
Follow one real batch with the diagram in your hand. Does anything happen that is not on the paper?Walk it at every hour
asks for confirmation across all stages and hours of operation. In this example the team walks the late shift and a weekend too, because that is when cooks may leave food to cool on the bench.What this walk found
The diagram had the bain-marie after reheating, but one cook was using it to warm trays from cold. The team trained the cook and added this to the known misuse list. This finding is invented.Sign and date it
Record who confirmed it, when, and what changed. Repeat when the process or equipment changes.