HACCP PLAN FOR NO COOK FOOD Prepared By: FRANCE CEDRICK E.

GARCIA
1. ASSEMBLE HACCP TEAM (Well Trained/knowledge of the HACCP Principles)

2. Describe the Product – FRESH STRAWBERRIES AND BLUEBERRIES

BURNT BASQUE CHEESECAKE (COOK)
Specific Ingredients Cream Cheese, All Purpose Cream, White Sugar, Eggs,
Strawberry, Blueberry, Mango, Icing Sugar
Mode of Serving Best served when Burnt Basque Cheesecake is
already Chilled, or at Room Temperature
Intended Use Served Cold
Allergen Info:
Cheese, Cream (Milk) (Eggs)

STEPS POTENTIAL HAZARD CONTROL MEASURES CCP CL MONITORING CORRECTIVE ACTION VERIFICATION DOCUMENTATION
PROCEDURES
RECEIVE PHY- Plastic, Dirt, SOP on receiving WHAT Delivery Car Check the Products at Conduct inspection 3 Delivery Car checking
Insects Vendor Accreditation WHEN When there is Room Temperature days before baking record
BIO- Salmonella Allergen Mgt Program NOT CCP 20C - 25C an Order Call the attention of Time Incoming temp
CHEM- Pesticides WHO Receiving owner the Delivery Car Check record and Record ( record
ALLERGEN- milk, eggs HOW Calibrated temp daily sheet )
thermometer
STORAGE PHY- Dirt, Crumbs SANITATION WHAT Room Temp Call the Assistant Conduct inspection 3 Storage temp log
BIO- Salmonella STANDARD OPERATING WHEN Every Day baker to check the days before baking report by the Ass.
CHEM- Cleaning PROCEDURE Control WHO The Baker’s Temp Time Baker
NOT CCP 20C - 25C
Agents storage Temp HOW Record Temp of Check record and
ALLERGEN- milk, Room Temp/Storage temp daily
eggs Temp
PREPARATION PHY- Hair, Insects PPE/BAKING WHAT Tools Sanitize, Teach the Ass. Baker Conduct inspection 3 Sanitation
BIO- Salmonella UNIFORM Visual Proper Handwashing to wash a proper days before baking preparation report
CHEM- Cleaning Inspection Time and CCP 50ppm WHEN During hand washing if Time Hand gloves, mouth
Agents, Sanitizers Temp Control Chem No bare-hand Preparation gloves are not Check record and mask gear, etc.
ALLERGEN- milk, control Allergen Mgt contact WHO Baker Available temp daily
eggs Prog HOW Washing Hands
COOKING PHY- Hair, Egg Shell, PPE WHAT Bake according Check the food if Conduct inspection 3 Assistant baker
Insects Inspection Time and to the temp already Cook days before baking report to the baker if
BIO- Salmonella Temp Control of 204C – 232C WHEN During Baking Check the Ass. Baker Time burnt basque
CHEM- None Baking CCP WHO The Baker if a wearing Proper Check record and cheesecake is baked
ALLERGEN- milk, Chem control HOW Check the Uniform temp daily already
eggs Allergen Mgt Prog Cheesecake if already
Cook
HOLD PHY- None Sensory checking WHAT Chiller Temp Train Ass. Baker how Conduct inspection 3 Conduct an
BIO- Salmonella Time and temp WHEN After Baking to use and Wearing days before baking inspection every
CHEM- None 5C – 8C WHO The Baker Gloves and Mark Time time while
ALLERGEN- milk, CCP HOW use clean Labels Check record and Cheesecake is chilling
eggs thermometer temp daily Holding temp Ass.
Baker Record

SERVE PHY- None BAKING BIB APRON, WHAT Proper Instruct Ass. Baker is Conduct inspection 3 Hand gloves issuance
BIO- Salmonella personnel hygiene No Handwashing to wear Gloves and days before baking Report Staff
bare hand contact CCP 5C – 8C WHEN While on Duty Acrylic Mouth Mask Time training record
CHEM- None Time/temp control WHO Assistant Baker Mark labels for Check record and Inspection report
ALLERGEN- milk, mgt, special label HOW Wash Hand special Instruction temp daily
eggs Properly