HACCP Status

  • Normally a CCP | Critical Control Point



  • To kill potentially pathogenic bacteria
  • To reduce levels of potentially pathogenic bacteria to an acceptable level


Care is required during the cooking process to ensure high risk items such as raw egg or raw meats are fully cooked to eliminate the risk of pathogenic bacteria.


Major Pathogenic Bacteria Concerns

  • Bacillus cereus
  • Campylobacter
  • Clostridium perfringens
  • Escherichia coli
  • Listeria monocytogenes
  • Salmonella
  • Staphylococcus aureus


Control Measures

  • All equipment is pulled apart for daily deep cleaning
  • All food contact surfaces, utensils, and equipment are in good repair and easy to clean
  • Ensure alcohol wipes are used to sanitise thermometer probe prior to usage
  • Ensure correct raw materials used from supplier
  • Only potable water is used for production
  • Recipes are followed to ensure compliant quality in product and correct temperatures are achieved
  • Cooking:
    • Products are evenly spaced to ensure uniform cooking
    • Check that soups, sauces, and other such liquid recipes boil
    • Stir or turn the food during the cooking process to allow thorough heating


Critical Limit

  • Do not undercook product. Core temperature of potentially hazardous foods must be ≥75°C for a minimum of ten (10) minutes
  • Measure the temperature at the centre or thickest point
  • Use a clean, calibrated probe thermometer


Taste Testing

  • Only when necessary
  • Don’t use cooking equipment to taste food; always use a clean spoon or fork
  • Always place utensil directly into sink for washing and sanitising
  • NEVER double-dip!  Personal hygiene: there are millions (trillions!) of bacteria living in the mouth

Corrective Action

  • Discard product if suspected of contamination
  • Further training may be required
  • If food appears undercooked return to heat and continue cooking. Measure the core temperature of the product after extending the cooking time
  • If process has been compromised, always check for product integrity
  • Repair any damaged equipment
  • Report any damaged or spoiled product or equipment to the manager
  • Review cooking process and modify to achieve correct time and temperature
  • If necessary, follow your non-conforming product or equipment policy
  • Document your findings on your production records or your corrective action register




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