Sheet1

Food Safety Plan for Black Pepper Crab Dumplings Procedure Receiving Hazards -Temperature -Contamination from pathogens -X - contamination -Pathogen growth CCP Y/N Yes Critical Limits -Shells should be closed and not broken -Halibut should have clear eyes and no noticeable fishy odour -Temperature must be <4C -Store at <4C -Transfer to new container after receiving -Cover and Label with date received -Prepare <4C for <1 hour -Sanitize work surfaces and -Cook to a minimum 63C for minimum 15 secs -Hold at >60C for no more Than 4 hours Monitor -Check temp at receiving -Check invoice and tags -Check fridge temp Every 4 hours Corrective Action -Reject if CCP not met Recording Note on invoice or log Verification Quarterly

Storage

Yes

-Adjust thermostat -Move product to a colder unit -Keep on ice if needed -Place on ice or cook immediately. -Discard if in doubt Cook longer if CL not met -Reheat to >74C if temperature drops below 60C -Turn up thermostat -Servers to correct or be sent home.

-Record on Temp log

Weekly

Preparation

-Cross Contamination -Pathogen growth -Pathogen survival

Yes

-Monitor time and temperature -Check Temperature

Record if discarded Record in log

Monthly

Cooking

Yes

Spot checks

Holding

-Pathogen growth

Yes

-Check Temperature in hot holding every two hours

-Record in hot holding log

Spot checks

Serving

-Contamination by server (bacterial or physical

Yes

-Practice good hygiene -See SOP for servers

Cooling

Pathogen growth

Yes

-Cool to 21C in <2 hours, from 21C to 4C in <4 hours

Supervisor checks personal appearance and compliance with SOP -Check Temperature every hour

Recorded in Personnel File

Semi-Annual Performance review Supervisor to preform spot checks. See SOP

Speed cooling with ice bath or chilling if CL not met, or discard

Record in production log, or waste log if thrown out.

Reheating

Pathogen survival and/or growth

Yes

Reheat to minimum >74C in less than two hours Only reheat once

Check temperature every hour

Turn up heat if CL not met, or discard if time limit not met.

Record in production log, or waste log if thrown out.

Periodical Spot checks

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