Food Safety Plan Reference Chart
In your Food Safety Plan, information in the following chart shown in Italics
Typical Critical
Control Point
RECEIVING:
Potentially hazardous,
ready to eat foods
Hazard: Bacterial growth
REFRIGERATED STORAGE:
Hazard: Bacterial growth
THAWING:
Hazard: Bacterial growth
CHOOSE THE MOST
APPROPRIATE METHOD:
In Cooler
-OR-
Under cold running water
-OR-
In microwave oven
PREPARATION:
Hazard: Cross-
contamination
Washing hands thoroughly Wash hands with soap and Observe that hands have
before handling food or warm running water and
after handling raw food or dry with single use towel
(________)
Use only clean and
sanitized dishes, utensils
and surfaces
PREPARATION:
Hazard: Bacterial growth
must be replaced by information or directions specific to your operation.
Typical Critical Typical Monitoring
Typical Corrective Actions
Limits Procedures
Colder than 4oC (40oF) Check temperature of If temperature is greater than 4oC (40oF) then do not accept
food upon delivery the food. Return food to the supplier.
Colder than 4oC (40oF) Check temperature of If food is warmer than 4oC (40oF) for longer than 2 hours, or
cooler and/or food (every for an unknown time, discard food
2 hours, twice a day, twice If food is warmer than 4oC (40oF) for less than 2 hours,
per shift?) transfer food to another cooler which is less than 4oC (40oF)
Food must remain in cooler Observe whether or not If food is not in cooler and if food is still frozen, or if surface
food is in cooler temperature is still less than 4oC (40oF), place food in cooler.
If food is not in cooler and surface temperature is
> 4oC (40oF), discard food.
Food must remain under Observe whether or not If food is not under cold running water and if food is still
cold running water food is under cold running frozen or if surface temperature is still less than 4oC (40oF),
water place food under cold running water. If food is not under
cold running water and if surface temperature is > 4 oC
(40oF), discard food.
Follow microwave Observe that If manufacturer’s instructions are not being followed and
manufacturer’s manufacturer’s food is still frozen or if surface temperature is still less than
instructions for type and instructions are being 4oC (40oF), follow manufactures instructions. If
amount of food being followed manufacturer’s instructions are not being followed and
thawed (see manual for food is > 4oC (40oF), discard food.
instructions)
If hands have not been washed but there is no possibility
been washed that food was contaminated, wash hands and continue
working. If hands have not been washed and food was likely
to be contaminated, discard food and wash hands.
(Describe method used to (Observe that correct If dishes, utensils and surfaces have not been properly
clean and sanitize dishes, method is being used, cleaned and sanitized, discard contaminated food and clean
utensils and surfaces) measure amount of and sanitize dishes, utensils and surfaces.
sanitizer, check
dishwasher temperatures)
Potentially hazardous Note time food was If food is in the Danger Zone for more than 2 hours, discard.
foods must not be removed from If food is in the Danger Zone for less than 2 hours, (return
between 4oC (40oF) and temperature control food to temperature control, or cook immediately if that is
60oC (140oF) (i.e. the more appropriate).
Danger Zone) for more
than 2 hours
Food Safety Plan Reference Chart Page 2

Typical Critical Typical Critical Typical Monitoring

Typical Corrective Actions
Control Point Limits Procedures
COOKING: (Choose most appropriate Check temperature of If food has not reached (the required temperature),
Hazard: Survival of temperature/time for type food at end of cooking continue cooking until (the required temperature) is
pathogens of food being cooked – see time reached.
reference material)
(Describe temperature Check temperature If temperature settings are incorrect reset temperature
settings for cooking settings of cooking settings and recook food. If food has not cooked for correct
equipment and time food equipment prior to amount of time, continue cooking until correct time has
must cook for) cooking and note time passed.
food started and finished
cooking
(Describe what the food Observe appearance of If food does not have correct appearance, continue cooking
looks like when it is finished food until it does.
cooking)
HOT HOLDING: Cover foods and hold hotter Check temperature of If food is less than 60oC (140oF) for less than 2 hours, reheat
Hazard: Bacterial growth than 60oC (140oF) food every 2 hours food to 74oC (165oF) and increase equipment temperature
control until a temperature of greater than 60oC (140oF) is
maintained. Reheat food only once. If food is less than 60oC
(140oF) for more than 2 hours, discard food.
COOLING: (Describe the method to be Observe that the correct If the correct method is not being used and the food has not
Hazard: Bacterial growth used to cool the food. The method is being used. cooled to the correct temperatures within the correct
method must be specific for Check times and times, discard the food. If the correct method is not being
the food being cooled and it temperatures if used but the time limits have not been exceeded, then use
must cool the food from appropriate. other methods (describe method*) to speed the cooling to
60oC (140oF) to 20oC (71oF) accomplish the cooling within the specified time and
within 2 hours and from temperature limits, checking the time and temperatures
20oC (71oF) to 4oC (40oF) during the cooling process. *Other methods may include
within 4 hours.) shallower pan, smaller containers, placing pans on ice, using
fans, etc.
COLD HOLDING: Cover foods and hold colder Check cooler or food If food is greater than 4oC (40oF) for longer than 2 hours, or
Hazard: Bacterial growth than 4oC (40oF) temperature (every 2 for an unknown time, discard the food. If food is greater
hours, or twice a day, or than 4oC (40oF) for less than 2 hours, transfer food to a
once per shift?) cooler that is less than 4oC (40oF).
TRANSPORTATION: Hot foods must maintain Check and record food If food is between 4oC (40oF) and 60oC (140oF) for more than
Hazard: Bacterial growth greater than 60oC (140oF). temperature and time 2 hours, discard food. If food is between 4oC (40oF) and 60oC
Cold foods must maintain when food leaves (140oF) for less than 2 hours:
less than 4oC (4o0F). commissary and when it Hot Foods – reheat rapidly to at least 74oC (165oF) and
arrives at service site. maintain at hotter than 60oC (140oF)
Cold Foods – transfer to a cooler and maintain at less than
4oC (40oF)
TRANSPORTATION: Cover or wrap all foods Observe that foods are If foods are uncovered and there is a possibility they may
Hazard: Contamination of covered or wrapped have become contaminated, discard. If foods are uncovered
food and it is unlikely that they have been contaminated, cover
foods.
REHEATING: Reheat foods to hotter than Check temperature and If food has been reheating for less than 2 hours and it is not
Hazard: Bacterial growth 74oC (165oF) within 2 hours time as food reheats yet 74oC (165oF), turn up heat and continue heating to 74oC
(165oF). If the food has been reheating for more than 2
hours and it is not yet 74oC (165oF), discard the food.
SELF SERVICE: See hot and cold holding See hot and cold holding See hot and cold holding
Hazard: Bacterial growth
SELF SERVICE: Food must be wrapped, Observe that food is If food is unprotected and likely to have been
Hazard: Contamination of covered or held behind a wrapped, covered or contaminated, discard food. If food is unprotected but not
food sneeze guard behind a sneeze guard likely to have been contaminated, wrap or cover food, or
place behind a sneeze guard.