The same food safety knowledge, seen several ways: by the steps of a process, by the , by how each control is classified, and by what the law and real programmes say. The worked plans draw on one data set, so those views always agree.
Fictional plans, for teaching only. Select a step to see its , its controls and the service page behind it. Do not copy these as a real plan.
Made in batches, cooled, stored chilled and reheated for service. Three CCPs.
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.