Get Food Safety Program Template For Class 2 Retail And Food Service Businesses, No. 1, Version 3. Food

Food held between 5°C and 60°C for less than 2 hours can be used, sold or put back in the refrigerator to use later. Food held between 5°C and 60°C for 2-4 hours can still be used or sold, but can't be put back in the fridge. Food held between 5°C and 60°C for 4 hours or more must be thrown away.

There are two types of food safety plans: process based and recipe based. A process-based FSP is often used when the same process is used for several different food items, or when menu items change regularly, such as on a daily special sheet.

Four Steps to Food Safety: Clean, Separate, Cook, Chill. Following four simple steps at home—Clean, Separate, Cook, and Chill—can help protect you and your loved ones from food poisoning.

Once again, thorough reheating means that all parts of the food must reach at least 70 °C. Avoid contact between raw foods and cooked foods. ... Wash hands repeatedly. ... Keep all kitchen surfaces meticulously clean. ... Protect foods from insects, rodents, and other animal. ... Use safe water.

In every step of food preparation, follow the four guidelines to keep food safe: Clean—Wash hands and surfaces often. Separate—Don't cross-contaminate. Cook—Cook to proper temperatures, checking with a food thermometer. Chill—Refrigerate promptly.

Step 1: Assemble the HACCP/HARPC Team. ... Step 2: Describe the Product and Identify the Intended Use and Customer. ... Step 3: Construct the Flow Diagram of the Process and Verify Accuracy. ... Step 4: Conduct the Hazard Analysis. ... Step 5: Determine CCPs and Establish Critical Limits. ... Step 6: Establish Monitoring and Corrective Actions.

You can help keep your family safe from food poisoning at home by following these four simple steps: clean, separate, cook and, chill.