Technical reference
A plan is a food safety control when it stops the kitchen overloading its chillers, lines and staff. It also creates the expected list of records, so a missing record can be seen at all.
Parameters
| Chilling capacity | Able to take heat out of the largest batch () |
|---|---|
| Cold storage capacity | Sized to the highest daily activity () |
| Allergen order | Allergen-free first, then grouped by () |
| Batch size | Small enough to meet the and your kitchen uses |
| Record retention | Longer than the shelf life, or as your authority requires () |
Records that prove it
- Approved production plan, with its version and dates
- Job list for each day and work area
- Each extra, cancelled or moved job: who, when, why
- Capacity check for the busiest hour
- Each product's own readings and outcome when cooked together
CCP or prerequisite?
That depends on the for your process. The number, if it has one, belongs to your plan.