Choose a to see every step where it arises, how each plan controls it, and where to read more.
, Campylobacter and on raw food. Cooking destroys them, so the main questions are whether food reached the , and whether anything touched it afterwards.
Chilled chicken curry: batch cook-chill kitchen
| Step | Hazard | Control | Class |
|---|---|---|---|
| 1 Receive | , Campylobacter and on raw chicken | , 5 °C or below at receipt. Elimination at step 4. | Controlled at a later step |
| 2 Store | Raw chicken drip onto food or cooked curry | Raw on the lowest shelf, in covered containers. Separate shelf for cooked food. Daily check. | Greater attention |
| 3 Prepare | from raw chicken to vegetables, or from handlers | Separate raw bench and boards. Handwashing. Short time at room temperature. | Prerequisite |
| 4 Cook | Survival of , Campylobacter and from undercooking | CCP 1: cook to the , probed at the coolest point. | CCP 1 |
| 9 Reheat | Survival of , including from after the cook | CCP 3: reheat to the within the time limit. | CCP 3 |
Grilled chicken burger: restaurant, cooked to order
| Step | Hazard | Control | Class |
|---|---|---|---|
| 1 Receive | and Campylobacter on raw chicken | . 5 °C or below at receipt. Elimination at step 5. | Controlled at a later step |
| 2 Store | Raw chicken drip onto salad or cheese | Raw on the lowest shelf, covered. Separate containers. | Greater attention |
| 3 Wash and prepare salad | on fresh produce that is eaten raw | . Washing method, with where the plan requires it. | Greater attention |
| 3 Wash and prepare salad, 4 Portion raw chicken | between the raw bench and the board | Coloured boards and knives. Handwashing. Clean and between tasks. | Greater attention |
| 5 Grill to order | Survival of and Campylobacter in undercooked chicken | CCP 1: cook to the , probed at the thickest part. | CCP 1 |
Chilled meal trays: production kitchen, assembled and dispatched
| Step | Hazard | Control | Class |
|---|---|---|---|
| 1 Receive | and other on raw meat | . 5 °C or below at receipt. Elimination at step 3. | Controlled at a later step |
| 2 Store | Raw food contaminating cooked food | Separate cold rooms, staff and utensils. | Greater attention |
| 3 Cook | Survival of in an undercooked batch | CCP 1: cook to the at the coolest point. | CCP 1 |