Critical control points

 Receiving foods from your supplier

- Check the background of their food production, sourcing and traceability, particularly for raw
meats, poultry, etc. Also look at their ability to maintain acceptable HACCP practices.
 Storing the food before preparation
- Keep foods 4°C (39°F) or colder, the safe temperature for refrigerated storage.
- Individual meat cuts such as steaks should be kept covered on plastic or stainless-steel trays at 2°C
to 4°C (36°F to 39°F).
- Fresh poultry should be packed in ice and stored in the refrigerator.
- Store raw products on the lower shelves of the refrigerator, below cooked products.
 Handling and preparing food
- It’s important to wash your hands before and after you handle any raw meats.
- You should also use separate cutting boards and utensils for meats and any other foods (vegetables,
breads, etc) to minimize the risk of contamination with bacteria.
 Hot or cold holding of food
- Food should be held at a proper hot temperature (above 135°F) to be served.
- It can be properly cooled and held at a cool temperature (below 41°F) so it can be served at a later
date.
- Or it can be served immediately. No matter what, the food is to be kept out of the temperature
danger zone.
 Cooking and reheating food
- Cooking and reheating are the most effective ways to eliminate bacterial hazards in food. Most
foodborne bacteria and viruses can be killed when food is cooked or reheated long enough at
sufficient high temperature. All foods should be thoroughly cooked and all leftovers should be
reheated with the core temperature reaching at least 75℃.