Fictional, for teaching only. Steps 8, 9, 10 and 12, Principles 3, 4, 5 and 7. vary by place: the plan below uses Australian rules, with where it adds a number. Frequencies and role names are this example's choices. Laws change, so confirm the current limit with your regulator before relying on it.
| CCP 1: Cook | CCP 2: Cool | CCP 3: Reheat | |
|---|---|---|---|
| Step | 4, steam kettle | 6, | 9, combi oven |
| Significant | Survival of , Campylobacter and | germinate, cells grow and toxin forms, from and | Survival of , including from after the cook |
| Core at least 75 °C at the coolest point of the batch and in the largest chicken pieces | From 60 °C to 21 °C in 2 hours or less, then from 21 °C to 5 °C in a further 4 hours or less | Centre at least 75 °C within 1 hour of leaving the cool room | |
| Source of | , Appendix 3, for poultry. Supports cl 7(1)(b)(ii), which sets no figure. | cl 7(3) | §7.10.1. Tighter than the Australian rule, which is rapid heating to 60 °C (cl 7(4)), with advising 2 hours or less between 5 °C and 60 °C. |
| Operating target (not a ) | Aim for 80 °C, so a low reading gets fixed before the is at risk | Aim for 21 °C by 90 minutes | Aim for 80 °C |
| : what | and clock time | Centre temperature and clock time | |
| : how | Clean, sanitised, probe. Stir, then read 3 places, including the coolest and a large chicken piece. | Probe the middle of the deepest pan. Note the time at 60 °C, at 21 °C and at 5 °C. as back-up. | Probe the coolest pan, in the centre. Note the time the tray left the cool room and the time the was reached. |
| : frequency | Every batch, at the end of cooking | Every batch, with a check at 90 minutes, at 2 hours and at the end | Every reheating load |
| : who | Cook on the kettle | Cook who filled the chiller. Handover on the record at shift change. | Cook on service |
| Keep cooking and re-probe. If the kettle cannot reach the , hold the batch, tell the supervisor and fix the kettle. Record the deviation. | At 90 minutes off track: split pans, reduce depth, check the chiller. If a is missed: discard the batch. Do not re-cook, because toxin may have formed. Find the cause and record the quantity. | Keep heating and re-probe. If 75 °C is not reached at 1 hour, discard. Do not move it to hot hold. Find the cause, such as a pan too full or an oven not preheated. | |
| Supervisor reviews and signs records each week. Probe check each week. Observe one cook each month. | Supervisor reviews and signs records each week, and compares them with the chiller . Worst-case trial each year. Observe one cool each month. | Supervisor reviews and signs records each week. Probe check each week. Observe one reheat each month. | |
| Records | Cooking : batch, date, time, 3 readings, initials | : batch, pan depth, times and readings, initials, supervisor's sign-off | Reheat : batch, time out, time reached, reading, initials |
All deviations go on the record: what happened, how much food, what happened to it, why it happened, and how recurrence is prevented. asks for every record to be signed or initialled by the person doing it, showing the result and the time. In Australia, a under Standard 3.2.2A has to keep records for these activities for 3 months, unless it can show compliance another way.
| Prerequisite control needing greater attention | Criterion | Check | If it fails |
|---|---|---|---|
| Chilled storage | 5 °C or below, 5-day use-by. Source: cl 6(2)(a), p 34 | Sensor all day, daily probe of food | Probe the food. Assess against time out of . Hold or discard. Call for repair. |
| Hot hold | 60 °C or above. Source: cl 1 and cl 8(5). §7.10.2 | Probe each hour | Count time below 60 °C. Serve within the 4-hour total or discard. Do not reheat again. |
| control | matches recipe, label and . Clean-down . | Each batch and each change of supplier | Hold the batch. Correct the label or discard. Tell the supervisor at once. |
| Cleaning for | Schedule met. Surfaces, chiller and drains clean. Environmental checks in the agreed range. | Daily visual. Periodic swabs. | Reclean, retest, review the cause. |
| Limits vary by place | Cook | Cooling | Chilled | Reheat | Hot hold |
|---|---|---|---|---|---|
| Australia | Code: step, no figure. : 75 °C core for poultry | 60 to 21 °C in 2 h, 21 to 5 °C in further 4 h | 5 °C or below | Rapidly to 60 °C. Guide: 2 h or less between 5 and 60 °C. | 60 °C or above |
| New Zealand (Simply Safe and Suitable template, Aug 2026) | Poultry: 65 °C for 15 min, 70 °C for 3 min or 75 °C for 30 s | 60 to 21 °C or room temperature (whichever is colder) in under 2 h, then to 5 °C in under 4 h | 5 °C or below | At least 75 °C in the coolest part | Above 60 °C |
| Singapore (SFA guidance) | Cook thoroughly. No core figure in the text we read. | Below 5 °C within 4 h of cooking | Transport: 4 °C or below, with a core of 7 °C. Storage: 0 to 4 °C for raw meat and raw-eaten fish, up to 7 °C for dairy and products labelled chilled at retail; −4 to 7 °C in food processing establishments. | Core at least 75 °C for at least 2 min, once only | Above 60 °C |
| Malaysia (Food Hygiene Regulations 2009, as read) | No figure found in what we read | As soon as possible, no time set | Retail storage: −1 °C to 10 °C | No figure found in what we read | Above 60 °C |
| (, mass catering) | Non-sporing destroyed. Large poultry: deep thigh 74 °C. | 60 to 10 °C in under 2 h, then straight to 4 °C | 4 °C or below, up to 5 days | At least 75 °C within 1 h, or equivalent | 60 °C or above |
This example's would not automatically satisfy all of these. For example, 75 °C with no hold does not match Singapore's 2 minutes at 75 °C, and the Australian limit is slower than the one. Also, Codex and Singapore say reheat once, while New Zealand's template allows a second reheat under conditions. A Malaysian amendment (P.U. (A) 227/2026) is due in force on 1 December 2026, so confirm that text before relying on the row above.
Sources: Food Standards Code Standard 3.2.2 cl 1, 6, 7, 8 (comp. 8, 13 Aug 2025)Food Standards Code Standard 3.2.2A cl 12Safe Food Australia, 4th edition, pp 34, 43 to 46, 194 to 198, 201Codex CXC 1-1969, Rev. 2022, §19.8 to §19.10, §19.12Codex CXC 39-1993 §7.5, §7.7, §7.10MPI New Zealand, Simply Safe and Suitable template S39-00006, Aug 2026SFA, Guidelines for Licensed Food Retail PremisesMOH Malaysia, Food Hygiene Regulations 2009, reg 36 and 38