Fictional. Step 1 of 12. asks for a team with the right mix of knowledge, using outside expertise where a business does not have it. A small business can use one or two people plus outside help, but all seven principles still have to be considered (Codex CXC 1-1969 §18, §19.1).
Role on the team
Why they are on it
What they bring to this plan
Head chef (team leader)
Owns the recipe and the kitchen
Batch sizes, equipment, what happens on a busy day
Food safety coordinator
Runs the plan day to day
, records,
Shift cook
Does the work the plan describes
Whether a check can actually be done at that moment
Stores and purchasing lead
Controls what comes in
Supplier , , receiving
Maintenance contractor (as needed)
Knows the equipment
capacity, cool room, service history
Outside food scientist (as needed)
Knowledge the kitchen does not have in-house
Scientific basis for and shelf life
Scope statement
Filled in for this example
Plan title
Chilled cooked chicken curry, Example Kitchen
Product
One product: chicken curry, cooked, cooled, chilled and reheated. Rice and sides are in their own plans.
Process start and end
From receiving ingredients to service to the customer, including discarding leftovers
Where
One kitchen. Made and served on the same premises. No transport between sites.
covered
Biological, chemical (including ) and physical food safety . Quality and religious or dietary claims are not covered.
relied on
Supplier approval, cleaning and , personal hygiene and illness, pest control, water, maintenance, thermometer , management, training, waste, and
Freezing, delivery, sale as a packaged product, service in a facility for vulnerable people. Any of these would need the plan to be redone.
Plan owner and approval
Food safety coordinator owns it. Owner of the business signs it. Reviewed at least once a year and whenever a trigger on the tab occurs.