THE CASCADES HOTEL

HACCP SYSTEM
OPERATION CONTROLS FLOWCHART

High Risk Product Group 1

Chicken, Duck & Poultry Products
Cook To Order Process

produce purchased from approved supplier

non approved
product arrives at hotel

REJECT
temperature checked on arrival

below 8°C (CCP 1.1.1)

above 8°C

placed in chilled storage within 15 minutes (CCP 1.1.2)

over 15 minutes

use within use by date

exceeds use by date (CCP 1.1.3)

check use by date immediately before use

cook as per Executive Chef’s instructions

REJECT
core temperature to reach 75°C for minimum of 2 minutes (CCP 1.1.4)

below 75°C cook further

final core temperature to be above 75°C (CCP 1.1.5)

below 75°C

food to be maintained above 63°C

REJECT

serve food hot above 63°C

food falls below 63°C
use within 15 minutes (CCP 1.1. 6)
unused food to be destroyed (CCP 1.1.7)
over 15 minutes

REJECT

Title: THE CASCADES HOTEL HACCP Date of Origin: 01-10-2022

Page 1 of 41
 THE CASCADES HOTEL
HACCP SYSTEM
OPERATION CONTROLS FLOWCHART

High Risk Product Group 1

Chicken, Duck & Poultry Products
Cook – Chill Process

produce purchased from approved supplier

non approved
product arrives at hotel

REJECT
temperature checked on arrival

below 8°C (CCP 1.2.1)

above 8°C

placed in chilled storage within 15 minutes (CCP 1.2.2)

over 15 minutes

use within use by date

exceeds use by date (CCP 1.2.3)

check use by date immediately before use

cook as per Executive Chef’s instructions

REJECT
core temperature to reach 75°C for minimum of 2 minutes (CCP 1.2.4)

below 75°C cook further

final core temperature to be above 75°C (CCP 1.2.5)

below 75°C

cool food to below 8°C within 90 minutes (CCP 1.2.6)

REJECT

hold food at or below 8°C (CCP 1.2.7)

food rises above 8°C
use within 60 minutes (CCP 1.2. 8)
unused food to be destroyed (CCP 1.2.9)
over 60 minutes

REJECT

Title: THE CASCADES HOTEL HACCP Date of Origin: 01-10-2022

Page 2 of 41
 THE CASCADES HOTEL
HACCP SYSTEM
OPERATION CONTROLS FLOWCHART

High Risk Product Group 1

Chicken, Duck & Poultry Products
Ready To Consume Food Process – Re-Heated Food

produce purchased from approved supplier

non approved
product arrives at hotel

REJECT
temperature checked on arrival

below 8°C (CCP 1.3.1)

above 8°C

placed in chilled storage within 15 minutes (CCP 1.3.2)

over 15 minutes

use within use by date

exceeds use by date (CCP 1.3.3)

check use by date immediately before use

re-heat as per Executive Chef’s instructions

REJECT
core temperature to reach 82°C for minimum of 2 minutes (CCP 1.3.4)

below 82°C cook further

final core temperature to be above 82°C (CCP 1.3.5)

below 82°C

food to be maintained above 63°C

REJECT

serve food hot above 63°C

food falls below 63°C
use within 15 minutes (CCP 1.3. 6)
unused food to be destroyed (CCP 1.3.7)
over 15 minutes

REJECT

Title: THE CASCADES HOTEL HACCP Date of Origin: 01-10-2022

Page 3 of 41
 THE CASCADES HOTEL
HACCP SYSTEM
OPERATION CONTROLS FLOWCHART

High Risk Product Group 1

Chicken, Duck & Poultry Products
Ready to Consume Food Process – Cold Food Items

produce purchased from approved supplier

non approved
product arrives at hotel

REJECT
temperature checked on arrival

below 8°C (CCP 1.4.1)

above 8°C

placed in chilled storage within 15 minutes (CCP 1.4.2)

over 15 minutes

use within use by date

exceeds use by date (CCP 1.4.3)

check use by date immediately before use

prepare as per Executive Chef’s instructions

REJECT

food to be maintained below 8°C

serve food cold below 8°C

food rises above 8°C
use within 60 minutes (CCP 1.4. 4)

unused food to be destroyed (CCP 1.4.5)

over 60 minutes

REJECT

Title: THE CASCADES HOTEL HACCP Date of Origin: 01-10-2022

Page 4 of 41
 THE CASCADES HOTEL
HACCP SYSTEM
CRITICAL CONTROL SYSTEMS

High Risk Product Group 1

Chicken, Duck & Poultry Products

Critical Control Control Monitoring &

Point Reference Action Systems
(CCP)
1.1.1 Goods in checks Food temperatures
temperature of all are recorded and
high risk food food above 8°C is
not accepted
1.1.2 Goods in personnel Goods in
must place all high procedures must be
risk food within followed and goods
chiller in a in staff to be
maximum of 15 trained – training to
minutes be recorded
1.1.3 In coming food will Chefs must check
be labelled to use by date
clearly indicate the immediately prior
use by date – stock to use – chefs to be
rotation policy will trained and training
be displayed in to be recorded
food storage areas
1.1.4 High risk foods Cooking
will be cooked to a temperature checks
minimum core will be taken on a
temperature of daily basis –
75°C Executive Chef
will check
temperatures daily
– all Chefs to be
trained and training
to be recorded –
food below 75°C
will be re-cooked
or thrown away

Title: THE CASCADES HOTEL HACCP Date of Origin: 01-10-2022

Page 5 of 41
 THE CASCADES HOTEL
HACCP SYSTEM
CRITICAL CONTROL SYSTEMS

High Risk Product Group 1

Chicken, Duck & Poultry Products

Critical Control Control Monitoring &

Point Reference Action Systems
(CCP)
1.1.5 High risk foods Cooking
will be cooked to a temperature checks
minimum core will be taken on a
temperature of daily basis –
75°C Executive Chef
will check
temperatures daily
– all Chefs to be
trained and training
to be recorded -–
food below 75°C
will be re-cooked
or thrown away
1.1.6 Cook to order food All Chefs and
served immediately serving staff to be
Hot buffet counters trained on
to be held above procedure for
63°C at all times delivering food and
training to be
recorded
Hot buffet food to
be temperature
checked daily –
food below 63°C to
be discarded –
temperatures to be
recorded
1.1.7 Unused cooked to All Chefs to be
order food or food trained and training
on the buffet to be recorded
counter to be Unused food to be
thrown away recorded on
wastage control
sheet

Title: THE CASCADES HOTEL HACCP Date of Origin: 01-10-2022

Page 6 of 41
 THE CASCADES HOTEL
HACCP SYSTEM
CRITICAL CONTROL SYSTEMS

High Risk Product Group 1

Chicken, Duck & Poultry Products

Critical Control Control Monitoring &

Point Reference Action Systems
(CCP)
1.2.1 Goods in checks Food temperatures
temperature of all are recorded and
high risk in coming food above 8°C is
food not accepted

1.2.2 Goods in personnel Goods in

must place all high procedures must be
risk food within followed and goods
chiller in a in staff to be
maximum of 15 trained – training to
minutes be recorded
1.2.3 In coming food will Chefs must check
be labelled to use by date
clearly indicate the immediately prior
use by date – stock to use – chefs to be
rotation policy will trained and training
be displayed in to be recorded
food storage areas
1.2.4 High risk foods Cooking
will be cooked to a temperature checks
minimum core will be taken on a
temperature of daily basis –
75°C Executive Chef
will check
temperatures daily
– all Chefs to be
trained and training
to be recorded –
food below 75°C
will be re-cooked
or thrown away

Title: THE CASCADES HOTEL HACCP Date of Origin: 01-10-2022

Page 7 of 41
 THE CASCADES HOTEL
HACCP SYSTEM
CRITICAL CONTROL SYSTEMS

High Risk Product Group 1

Chicken, Duck & Poultry Products

Critical Control Control Monitoring &

Point Reference Action Systems
(CCP)
1.2.5 High risk foods Cooking
will be cooked to a temperature checks
minimum core will be taken on a
temperature of daily basis –
75°C Executive Chef
will check
temperatures daily
– all Chefs to be
trained and training
to be recorded -–
food below 75°C
will be re-cooked
or thrown away
1.2.6 Food to be cooled All Chefs to be
within 90 minutes trained and training
after cooking and to be recorded
then to be placed in Hot food start
a refrigerator at time/temperature
8°C or below records and end
time/temperature
records to be
maintained
Food that does not
cool within 90
minutes to be
discarded
1.2.7 Refrigerators to be Daily temperature
held at or below checks of chillers
8°C by engineering
department –
temperatures to be
recorded
Engineers to be
trained in
temperature
monitoring and
chiller breakdown
procedures

Title: THE CASCADES HOTEL HACCP Date of Origin: 01-10-2022

Page 8 of 41
 THE CASCADES HOTEL
HACCP SYSTEM
CRITICAL CONTROL SYSTEMS

High Risk Product Group 1

Chicken, Duck & Poultry Products

Critical Control Control Monitoring &

Point Reference Action Systems
(CCP)
1.2.8 Food that rises All Chefs to be
above 8°C because trained and training
it has been to be recorded
removed from Chefs to be
chilled storage reminded that cold
must be served food is to be
within 60 minutes removed from
chiller just prior to
service
1.2.9 Unused cooked to All Chefs to be
order food or food trained and training
on the buffet to be recorded
counter to be Unused food to be
thrown away recorded on
wastage control
sheet
1.3.1 Goods in checks Food temperatures
temperature of all are recorded and
high risk in coming food above 8°C is
food not accepted

1.3.2 Goods in personnel Goods in

must place all high procedures must be
risk food within followed and goods
chiller in a in staff to be
maximum of 15 trained – training to
minutes be recorded
1.3.3 In coming food will Chefs must check
be labelled to use by date
clearly indicate the immediately prior
use by date – stock to use – chefs to be
rotation policy will trained and training
be displayed in to be recorded
food storage areas

Title: THE CASCADES HOTEL HACCP Date of Origin: 01-10-2022

Page 9 of 41
 THE CASCADES HOTEL
HACCP SYSTEM
CRITICAL CONTROL SYSTEMS

High Risk Product Group 1

Chicken, Duck & Poultry Products

Critical Control Control Monitoring &

Point Reference Action Systems
(CCP)
1.3.4 High risk foods Cooking
will be re-heated to temperature checks
a minimum core will be taken on a
temperature of daily basis –
82°C Executive Chef
will check
temperatures daily
– all Chefs to be
trained and training
to be recorded –
food below 82°C
will be heated
further or thrown
away
1.3.5 Final core Cooking
temperature to temperature checks
reach a minimum will be taken on a
of 82°C daily basis –
Executive Chef
will check
temperatures daily
– all Chefs to be
trained and training
to be recorded –
food below 82°C
will be heated
further or thrown
away

Title: THE CASCADES HOTEL HACCP Date of Origin: 01-10-2022

Page 10 of 41
 THE CASCADES HOTEL
HACCP SYSTEM
CRITICAL CONTROL SYSTEMS

High Risk Product Group 1

Chicken, Duck & Poultry Products

Critical Control Control Monitoring &

Point Reference Action Systems
(CCP)
1.3.6 Cook to order food All Chefs and
served immediately serving staff to be
Hot buffet counters trained on
to be held above procedure for
63°C at all times delivering food and
training to be
recorded
Hot buffet food to
be temperature
checked daily –
food below 63°C to
be discarded –
temperatures to be
recorded
1.3.7 Unused cooked to All Chefs to be
order food or food trained and training
on the buffet to be recorded
counter to be Unused food to be
thrown away recorded on
wastage control
sheet
1.4.1 Goods in checks Food temperatures
temperature of all are recorded and
high risk in coming food above 8°C is
food not accepted

1.4.2 Goods in personnel Goods in

must place all high procedures must be
risk food within followed and goods
chiller in a in staff to be
maximum of 15 trained – training to
minutes be recorded

Title: THE CASCADES HOTEL HACCP Date of Origin: 01-10-2022

Page 11 of 41
 THE CASCADES HOTEL
HACCP SYSTEM
CRITICAL CONTROL SYSTEMS

High Risk Product Group 1

Chicken, Duck & Poultry Products

Critical Control Control Monitoring &

Point Reference Action Systems
(CCP)
1.4.3 In coming food will Chefs must check
be labelled to use by date
clearly indicate the immediately prior
use by date – stock to use – chefs to be
rotation policy will trained and training
be displayed in to be recorded
food storage areas
1.4.4 Food that rises All Chefs to be
above 8°C because trained and training
it has been to be recorded
removed from Chefs to be
chilled storage reminded that cold
must be served food is to be
within 60 minutes removed from
chiller just prior to
service
1.4.5 Unused cooked to All Chefs to be
order food or food trained and training
on the buffet to be recorded
counter to be Unused food to be
thrown away recorded on
wastage control
sheet

Title: THE CASCADES HOTEL HACCP Date of Origin: 01-10-2022

Page 12 of 41
 THE CASCADES HOTEL
HACCP SYSTEM
OPERATION CONTROLS FLOWCHART
High Risk Product Group 2
Fish & Shellfish Products
Cook To Order Process

produce purchased from approved supplier

non approved
product arrives at hotel

REJECT
temperature checked on arrival

below 8°C (CCP 2.1.1)

above 8°C

placed in chilled storage within 15 minutes (CCP 2.1.2)

over 15 minutes

use within use by date

exceeds use by date (CCP 2.1.3)

check use by date immediately before use

cook as per Executive Chef’s instructions

REJECT
core temperature to reach 75°C for minimum of 2 minutes (CCP 2.1.4)

below 75°C cook further

final core temperature to be above 75°C (CCP 2.1.5)

below 75°C

food to be maintained above 63°C

REJECT

serve food hot above 63°C

food falls below 63°C
use within 15 minutes (CCP 2.1. 6)
unused food to be destroyed (CCP 2.1.7)
over 15 minutes

REJECT

Title: THE CASCADES HOTEL HACCP Date of Origin: 01-10-2022

Page 13 of 41
 THE CASCADES HOTEL
HACCP SYSTEM
OPERATION CONTROLS FLOWCHART
High Risk Product Group 2
Fish & Shellfish Products
Cook – Chill Process

produce purchased from approved supplier

non approved
product arrives at hotel

REJECT
temperature checked on arrival

below 8°C (CCP 2.2.1)

above 8°C

placed in chilled storage within 15 minutes (CCP 2.2.2)

over 15 minutes

use within use by date

exceeds use by date (CCP 2.2.3)

check use by date immediately before use

cook as per Executive Chef’s instructions

REJECT
core temperature to reach 75°C for minimum of 2 minutes (CCP 2.2.4)

below 75°C cook further

final core temperature to be above 75°C (CCP 2.2.5)

below 75°C

cool food to below 8°C within 90 minutes (CCP 2.2.6)

REJECT

hold food at or below 8°C (CCP 2.2.7)

food rises above 8°C
use within 60 minutes (CCP 2.2. 8)
unused food to be destroyed (CCP 2.2.9)
over 60 minutes

Title: THE CASCADES HOTEL HACCP Date of Origin: 01-10-2022

Page 14 of 41
 REJECT
THE CASCADES HOTEL
HACCP SYSTEM
OPERATION CONTROLS FLOWCHART
High Risk Product Group 2
Fish & Shellfish Products
Ready To Consume Food Process – Re-Heated Food

produce purchased from approved supplier

non approved
product arrives at hotel

REJECT
temperature checked on arrival

below 8°C (CCP 2.3.1)

above 8°C

placed in chilled storage within 15 minutes (CCP 2.3.2)

over 15 minutes

use within use by date

exceeds use by date (CCP 2.3.3)

check use by date immediately before use

re-heat as per Executive Chef’s instructions

REJECT
core temperature to reach 82°C for minimum of 2 minutes (CCP 2.3.4)

below 82°C cook further

final core temperature to be above 82°C (CCP 2.3.5)

below 82°C

food to be maintained above 63°C

REJECT

serve food hot above 63°C

food falls below 63°C
use within 15 minutes (CCP 2.3. 6)
unused food to be destroyed (CCP 2.3.7)
over 15 minutes

Title: THE CASCADES HOTEL HACCP Date of Origin: 01-10-2022

Page 15 of 41
 REJECT
THE CASCADES HOTEL
HACCP SYSTEM
OPERATION CONTROLS FLOWCHART
High Risk Product Group 2
Fish & Shellfish Products
Ready to Consume Food Process – Cold Food Items

produce purchased from approved supplier

non approved
product arrives at hotel

REJECT
temperature checked on arrival

below 8°C (CCP 2.4.1)

above 8°C

placed in chilled storage within 15 minutes (CCP 2.4.2)

over 15 minutes

use within use by date

exceeds use by date (CCP 2.4.3)

check use by date immediately before use

prepare as per Executive Chef’s instructions

REJECT

food to be maintained below 8°C

serve food cold below 8°C

food rises above 8°C
use within 60 minutes (CCP 2.4. 4)

unused food to be destroyed (CCP 2.4.5)

over 60 minutes

REJECT

Title: THE CASCADES HOTEL HACCP Date of Origin: 01-10-2022

Page 16 of 41
 THE CASCADES HOTEL
HACCP SYSTEM
CRITICAL CONTROL SYSTEMS

High Risk Product Group 2

Fish & Shellfish Products

Critical Control Control Monitoring &

Point Reference Action Systems
(CCP)
2.1.1 Goods in checks Food temperatures
temperature of all are recorded and
high risk food food above 8°C is
not accepted
2.1.2 Goods in personnel Goods in
must place all high procedures must be
risk food within followed and goods
chiller in a in staff to be
maximum of 15 trained – training to
minutes be recorded
2.1.3 In coming food will Chefs must check
be labelled to use by date
clearly indicate the immediately prior
use by date – stock to use – chefs to be
rotation policy will trained and training
be displayed in to be recorded
food storage areas
2.1.4 High risk foods Cooking
will be cooked to a temperature checks
minimum core will be taken on a
temperature of daily basis –
75°C Executive Chef
will check
temperatures daily
– all Chefs to be
trained and training
to be recorded –
food below 75°C
will be re-cooked
or thrown away

Title: THE CASCADES HOTEL HACCP Date of Origin: 01-10-2022

Page 17 of 41
 THE CASCADES HOTEL
HACCP SYSTEM
CRITICAL CONTROL SYSTEMS

High Risk Product Group 2

Fish & Shellfish Products

Critical Control Control Monitoring &

Point Reference Action Systems
(CCP)
2.1.5 High risk foods Cooking
will be cooked to a temperature checks
minimum core will be taken on a
temperature of daily basis –
75°C Executive Chef
will check
temperatures daily
– all Chefs to be
trained and training
to be recorded -–
food below 75°C
will be re-cooked
or thrown away
2.1.6 Cook to order food All Chefs and
served immediately serving staff to be
Hot buffet counters trained on
to be held above procedure for
63°C at all times delivering food and
training to be
recorded
Hot buffet food to
be temperature
checked daily –
food below 63°C to
be discarded –
temperatures to be
recorded
2.1.7 Unused cooked to All Chefs to be
order food or food trained and training
on the buffet to be recorded
counter to be Unused food to be
thrown away recorded on
wastage control
sheet

Title: THE CASCADES HOTEL HACCP Date of Origin: 01-10-2022

Page 18 of 41
 THE CASCADES HOTEL
HACCP SYSTEM
CRITICAL CONTROL SYSTEMS

High Risk Product Group 2

Fish & Shellfish Products

Critical Control Control Monitoring &

Point Reference Action Systems
(CCP)
2.2.1 Goods in checks Food temperatures
temperature of all are recorded and
high risk in coming food above 8°C is
food not accepted

2.2.2 Goods in personnel Goods in

must place all high procedures must be
risk food within followed and goods
chiller in a in staff to be
maximum of 15 trained – training to
minutes be recorded
2.2.3 In coming food will Chefs must check
be labelled to use by date
clearly indicate the immediately prior
use by date – stock to use – chefs to be
rotation policy will trained and training
be displayed in to be recorded
food storage areas
2.2.4 High risk foods Cooking
will be cooked to a temperature checks
minimum core will be taken on a
temperature of daily basis –
75°C Executive Chef
will check
temperatures daily
– all Chefs to be
trained and training
to be recorded –
food below 75°C
will be re-cooked
or thrown away

Title: THE CASCADES HOTEL HACCP Date of Origin: 01-10-2022

Page 19 of 41
 THE CASCADES HOTEL
HACCP SYSTEM
CRITICAL CONTROL SYSTEMS
High Risk Product Group 2
Fish & Shellfish Products

Critical Control Control Monitoring &

Point Reference Action Systems
(CCP)
2.2.5 High risk foods Cooking
will be cooked to a temperature checks
minimum core will be taken on a
temperature of daily basis –
75°C Executive Chef
will check
temperatures daily
– all Chefs to be
trained and training
to be recorded -–
food below 75°C
will be re-cooked
or thrown away
2.2.6 Food to be cooled All Chefs to be
within 90 minutes trained and training
after cooking and to be recorded
then to be placed in Hot food start
a refrigerator at time/temperature
8°C or below records and end
time/temperature
records to be
maintained
Food that does not
cool within 90
minutes to be
discarded
2.2.7 Refrigerators to be Daily temperature
held at or below checks of chillers
8°C by engineering
department –
temperatures to be
recorded
Engineers to be
trained in
temperature
monitoring and
chiller breakdown
procedures

Title: THE CASCADES HOTEL HACCP Date of Origin: 01-10-2022

Page 20 of 41
 THE CASCADES HOTEL
HACCP SYSTEM
CRITICAL CONTROL SYSTEMS

High Risk Product Group 2

Fish & Shellfish Products

Critical Control Control Monitoring &

Point Reference Action Systems
(CCP)
2.2.8 Food that rises All Chefs to be
above 8°C because trained and training
it has been to be recorded
removed from Chefs to be
chilled storage reminded that cold
must be served food is to be
within 60 minutes removed from
chiller just prior to
service
2.2.9 Unused cooked to All Chefs to be
order food or food trained and training
on the buffet to be recorded
counter to be Unused food to be
thrown away recorded on
wastage control
sheet
2.3.1 Goods in checks Food temperatures
temperature of all are recorded and
high risk in coming food above 8°C is
food not accepted

2.3.2 Goods in personnel Goods in

must place all high procedures must be
risk food within followed and goods
chiller in a in staff to be
maximum of 15 trained – training to
minutes be recorded
2.3.3 In coming food will Chefs must check
be labelled to use by date
clearly indicate the immediately prior
use by date – stock to use – chefs to be
rotation policy will trained and training
be displayed in to be recorded
food storage areas

Title: THE CASCADES HOTEL HACCP Date of Origin: 01-10-2022

Page 21 of 41
 THE CASCADES HOTEL
HACCP SYSTEM
CRITICAL CONTROL SYSTEMS

High Risk Product Group 2

Fish & Shellfish Products

Critical Control Control Monitoring &

Point Reference Action Systems
(CCP)
2.3.4 High risk foods Cooking
will be re-heated to temperature checks
a minimum core will be taken on a
temperature of daily basis –
82°C Executive Chef
will check
temperatures daily
– all Chefs to be
trained and training
to be recorded –
food below 82°C
will be heated
further or thrown
away
2.3.5 Final core Cooking
temperature to temperature checks
reach a minimum will be taken on a
of 82°C daily basis –
Executive Chef
will check
temperatures daily
– all Chefs to be
trained and training
to be recorded –
food below 82°C
will be heated
further or thrown
away

Title: THE CASCADES HOTEL HACCP Date of Origin: 01-10-2022

Page 22 of 41
 THE CASCADES HOTEL
HACCP SYSTEM
CRITICAL CONTROL SYSTEMS

High Risk Product Group 2

Fish & Shellfish Products

Critical Control Control Monitoring &

Point Reference Action Systems
(CCP)
2.3.6 Cook to order food All Chefs and
served immediately serving staff to be
Hot buffet counters trained on
to be held above procedure for
63°C at all times delivering food and
training to be
recorded
Hot buffet food to
be temperature
checked daily –
food below 63°C to
be discarded –
temperatures to be
recorded
2.3.7 Unused cooked to All Chefs to be
order food or food trained and training
on the buffet to be recorded
counter to be Unused food to be
thrown away recorded on
wastage control
sheet
2.4.1 Goods in checks Food temperatures
temperature of all are recorded and
high risk in coming food above 8°C is
food not accepted

2.4.2 Goods in personnel Goods in

must place all high procedures must be
risk food within followed and goods
chiller in a in staff to be
maximum of 15 trained – training to
minutes be recorded

Title: THE CASCADES HOTEL HACCP Date of Origin: 01-10-2022

Page 23 of 41
 THE CASCADES HOTEL
HACCP SYSTEM
CRITICAL CONTROL SYSTEMS

High Risk Product Group 2

Fish & Shellfish Products

Critical Control Control Monitoring &

Point Reference Action Systems
(CCP)
2.4.3 In coming food will Chefs must check
be labelled to use by date
clearly indicate the immediately prior
use by date – stock to use – chefs to be
rotation policy will trained and training
be displayed in to be recorded
food storage areas
2.4.4 Food that rises All Chefs to be
above 8°C because trained and training
it has been to be recorded
removed from Chefs to be
chilled storage reminded that cold
must be served food is to be
within 60 minutes removed from
chiller just prior to
service
2.4.5 Unused cooked to All Chefs to be
order food or food trained and training
on the buffet to be recorded
counter to be Unused food to be
thrown away recorded on
wastage control
sheet

Title: THE CASCADES HOTEL HACCP Date of Origin: 01-10-2022

Page 24 of 41
 THE CASCADES HOTEL
HACCP SYSTEM
OPERATION CONTROLS FLOWCHART
High Risk Product Group 4
Beef Products
Cook To Order Process

produce purchased from approved supplier

non approved
product arrives at hotel

REJECT
temperature checked on arrival

below 8°C (CCP 4.1.1)

above 8°C

placed in chilled storage within 15 minutes (CCP 4.1.2)

over 15 minutes

use within use by date

exceeds use by date (CCP 4.1.3)

check use by date immediately before use

cook as per Executive Chef’s instructions

REJECT
core temperature to reach 75°C for minimum of 2 minutes (CCP 4.1.4)

below 75°C cook further

final core temperature to be above 75°C (CCP 4.1.5)

below 75°C

food to be maintained above 63°C

REJECT

serve food hot above 63°C

food falls below 63°C
use within 15 minutes (CCP 4.1. 6)
unused food to be destroyed (CCP 4.1.7)
over 15 minutes

REJECT

Title: THE CASCADES HOTEL HACCP Date of Origin: 01-10-2022

Page 25 of 41
 THE CASCADES HOTEL
HACCP SYSTEM
OPERATION CONTROLS FLOWCHART
High Risk Product Group 4
Beef Products
Cook – Chill Process

produce purchased from approved supplier

non approved
product arrives at hotel

REJECT
temperature checked on arrival

below 8°C (CCP 4.2.1)

above 8°C

placed in chilled storage within 15 minutes (CCP 4.2.2)

over 15 minutes

use within use by date

exceeds use by date (CCP 4.2.3)

check use by date immediately before use

cook as per Executive Chef’s instructions

REJECT
core temperature to reach 75°C for minimum of 2 minutes (CCP 4.2.4)

below 75°C cook further

final core temperature to be above 75°C (CCP 4.2.5)

below 75°C

cool food to below 8°C within 90 minutes (CCP 4.2.6)

REJECT

hold food at or below 8°C (CCP 4.2.7)

food rises above 8°C
use within 60 minutes (CCP 4.2. 8)
unused food to be destroyed (CCP 4.2.9)
over 60 minutes

REJECT

Title: THE CASCADES HOTEL HACCP Date of Origin: 01-10-2022

Page 26 of 41
 THE CASCADES HOTEL
HACCP SYSTEM
OPERATION CONTROLS FLOWCHART
High Risk Product Group 4
Beef Products
Ready To Consume Food Process – Re-Heated Food

produce purchased from approved supplier

non approved
product arrives at hotel

REJECT
temperature checked on arrival

below 8°C (CCP 4.3.1)

above 8°C

placed in chilled storage within 15 minutes (CCP 4.3.2)

over 15 minutes

use within use by date

exceeds use by date (CCP 4.3.3)

check use by date immediately before use

re-heat as per Executive Chef’s instructions

REJECT
core temperature to reach 82°C for minimum of 2 minutes (CCP 4.3.4)

below 82°C cook further

final core temperature to be above 82°C (CCP 4.3.5)

below 82°C

food to be maintained above 63°C

REJECT

serve food hot above 63°C

food falls below 63°C
use within 15 minutes (CCP 4.3. 6)
unused food to be destroyed (CCP 4.3.7)
over 15 minutes

REJECT

Title: THE CASCADES HOTEL HACCP Date of Origin: 01-10-2022

Page 27 of 41
 THE CASCADES HOTEL
HACCP SYSTEM
OPERATION CONTROLS FLOWCHART

High Risk Product Group 4

Beef Products
Ready to Consume Food Process – Cold Food Items

produce purchased from approved supplier

non approved
product arrives at hotel

REJECT
temperature checked on arrival

below 8°C (CCP 4.4.1)

above 8°C

placed in chilled storage within 15 minutes (CCP 4.4.2)

over 15 minutes

use within use by date

exceeds use by date (CCP 4.4.3)

check use by date immediately before use

prepare as per Executive Chef’s instructions

REJECT

food to be maintained below 8°C

serve food cold below 8°C

food rises above 8°C
use within 60 minutes (CCP 4.4. 4)

unused food to be destroyed (CCP 4.4.5)

over 60 minutes

REJECT

Title: THE CASCADES HOTEL HACCP Date of Origin: 01-10-2022

Page 28 of 41
 THE CASCADES HOTEL
HACCP SYSTEM
CRITICAL CONTROL SYSTEMS

High Risk Product Group 4

Beef Products

Critical Control Control Monitoring &

Point Reference Action Systems
(CCP)
4.1.1 Goods in checks Food temperatures
temperature of all are recorded and
high risk food food above 8°C is
not accepted
4.1.2 Goods in personnel Goods in
must place all high procedures must be
risk food within followed and goods
chiller in a in staff to be
maximum of 15 trained – training to
minutes be recorded
4.1.3 In coming food will Chefs must check
be labelled to use by date
clearly indicate the immediately prior
use by date – stock to use – chefs to be
rotation policy will trained and training
be displayed in to be recorded
food storage areas
4.1.4 High risk beef Cooking
product goods (e.g. temperature checks
burgers) foods will will be taken on a
be cooked to a daily basis –
minimum core Executive Chef
temperature of will check
75°C temperatures daily
– all Chefs to be
trained and training
to be recorded –
food below 75°C
will be re-cooked
or thrown away

Title: THE CASCADES HOTEL HACCP Date of Origin: 01-10-2022

Page 29 of 41
 THE CASCADES HOTEL
HACCP SYSTEM
CRITICAL CONTROL SYSTEMS

High Risk Product Group 4

Beef Products

Critical Control Control Monitoring &

Point Reference Action Systems
(CCP)
4.1.5 High risk beef Cooking
product foods (e.g. temperature checks
burgers) will be will be taken on a
cooked to a daily basis –
minimum core Executive Chef
temperature of will check
75°C temperatures daily
– all Chefs to be
trained and training
to be recorded -–
food below 75°C
will be re-cooked
or thrown away
4.1.6 Cook to order food All Chefs and
served immediately serving staff to be
Hot buffet counters trained on
to be held above procedure for
63°C at all times delivering food and
training to be
recorded
Hot buffet food to
be temperature
checked daily –
food below 63°C to
be discarded –
temperatures to be
recorded
4.1.7 Unused cooked to All Chefs to be
order food or food trained and training
on the buffet to be recorded
counter to be Unused food to be
thrown away recorded on
wastage control
sheet

Title: THE CASCADES HOTEL HACCP Date of Origin: 01-10-2022

Page 30 of 41
 THE CASCADES HOTEL
HACCP SYSTEM
CRITICAL CONTROL SYSTEMS

High Risk Product Group 4

Beef Products

Critical Control Control Monitoring &

Point Reference Action Systems
(CCP)
4.2.1 Goods in checks Food temperatures
temperature of all are recorded and
high risk in coming food above 8°C is
food not accepted

4.2.2 Goods in personnel Goods in

must place all high procedures must be
risk food within followed and goods
chiller in a in staff to be
maximum of 15 trained – training to
minutes be recorded
4.2.3 In coming food will Chefs must check
be labelled to use by date
clearly indicate the immediately prior
use by date – stock to use – chefs to be
rotation policy will trained and training
be displayed in to be recorded
food storage areas
4.2.4 High risk beef Cooking
product foods (e.g. temperature checks
burgers) will be will be taken on a
cooked to a daily basis –
minimum core Executive Chef
temperature of will check
75°C temperatures daily
– all Chefs to be
trained and training
to be recorded –
food below 75°C
will be re-cooked
or thrown away

Title: THE CASCADES HOTEL HACCP Date of Origin: 01-10-2022

Page 31 of 41
 THE CASCADES HOTEL
HACCP SYSTEM
CRITICAL CONTROL SYSTEMS
High Risk Product Group 4
Beef Products

Critical Control Control Monitoring &

Point Reference Action Systems
(CCP)
4.2.5 High risk beef Cooking
products foods (e.g. temperature checks
burgers) will be will be taken on a
cooked to a daily basis –
minimum core Executive Chef
temperature of will check
75°C temperatures daily
– all Chefs to be
trained and training
to be recorded -–
food below 75°C
will be re-cooked
or thrown away
4.2.6 Food to be cooled All Chefs to be
within 90 minutes trained and training
after cooking and to be recorded
then to be placed in Hot food start
a refrigerator at time/temperature
8°C or below records and end
time/temperature
records to be
maintained
Food that does not
cool within 90
minutes to be
discarded
4.2.7 Refrigerators to be Daily temperature
held at or below checks of chillers
8°C by engineering
department –
temperatures to be
recorded
Engineers to be
trained in
temperature
monitoring and
chiller breakdown
procedures

Title: THE CASCADES HOTEL HACCP Date of Origin: 01-10-2022

Page 32 of 41
 THE CASCADES HOTEL
HACCP SYSTEM
CRITICAL CONTROL SYSTEMS

High Risk Product Group 4

Beef Products

Critical Control Control Monitoring &

Point Reference Action Systems
(CCP)
4.2.8 Food that rises All Chefs to be
above 8°C because trained and training
it has been to be recorded
removed from Chefs to be
chilled storage reminded that cold
must be served food is to be
within 60 minutes removed from
chiller just prior to
service
4.2.9 Unused cooked to All Chefs to be
order food or food trained and training
on the buffet to be recorded
counter to be Unused food to be
thrown away recorded on
wastage control
sheet
4.3.1 Goods in checks Food temperatures
temperature of all are recorded and
high risk in coming food above 8°C is
food not accepted

4.3.2 Goods in personnel Goods in

must place all high procedures must be
risk food within followed and goods
chiller in a in staff to be
maximum of 15 trained – training to
minutes be recorded
4.3.3 In coming food will Chefs must check
be labelled to use by date
clearly indicate the immediately prior
use by date – stock to use – chefs to be
rotation policy will trained and training
be displayed in to be recorded
food storage areas

Title: THE CASCADES HOTEL HACCP Date of Origin: 01-10-2022

Page 33 of 41
 THE CASCADES HOTEL
HACCP SYSTEM
CRITICAL CONTROL SYSTEMS

High Risk Product Group 4

Beef Products

Critical Control Control Monitoring &

Point Reference Action Systems
(CCP)
4.3.4 High risk beef Cooking
products foods (e.g. temperature checks
burgers) will not be will be taken on a
re-heated daily basis –
Executive Chef
will check
temperatures daily
– all Chefs to be
trained and training
to be recorded –
food below 82°C
will be heated
further or thrown
away
4.3.5 Final core Cooking
temperature to temperature checks
reach a minimum will be taken on a
of 82°C – beef daily basis –
products are not to Executive Chef
be re-heated will check
temperatures daily
– all Chefs to be
trained and training
to be recorded –
food below 82°C
will be heated
further or thrown
away

Title: THE CASCADES HOTEL HACCP Date of Origin: 01-10-2022

Page 34 of 41
 THE CASCADES HOTEL
HACCP SYSTEM
CRITICAL CONTROL SYSTEMS

High Risk Product Group 4

Beef Products

Critical Control Control Monitoring &

Point Reference Action Systems
(CCP)
4.3.6 Cook to order food All Chefs and
served immediately serving staff to be
Hot buffet counters trained on
to be held above procedure for
63°C at all times delivering food and
training to be
recorded
Hot buffet food to
be temperature
checked daily –
food below 63°C to
be discarded –
temperatures to be
recorded
4.3.7 Unused cooked to All Chefs to be
order food or food trained and training
on the buffet to be recorded
counter to be Unused food to be
thrown away recorded on
wastage control
sheet
4.4.1 Goods in checks Food temperatures
temperature of all are recorded and
high risk in coming food above 8°C is
food not accepted

4.4.2 Goods in personnel Goods in

must place all high procedures must be
risk food within followed and goods
chiller in a in staff to be
maximum of 15 trained – training to
minutes be recorded

Title: THE CASCADES HOTEL HACCP Date of Origin: 01-10-2022

Page 35 of 41
 THE CASCADES HOTEL
HACCP SYSTEM
CRITICAL CONTROL SYSTEMS

High Risk Product Group 4

Beef Products

Critical Control Control Monitoring &

Point Reference Action Systems
(CCP)
4.4.3 In coming food will Chefs must check
be labelled to use by date
clearly indicate the immediately prior
use by date – stock to use – chefs to be
rotation policy will trained and training
be displayed in to be recorded
food storage areas
4.4.4 Food that rises All Chefs to be
above 8°C because trained and training
it has been to be recorded
removed from Chefs to be
chilled storage reminded that cold
must be served food is to be
within 60 minutes removed from
chiller just prior to
service
4.4.5 Unused cooked to All Chefs to be
order food or food trained and training
on the buffet to be recorded
counter to be Unused food to be
thrown away recorded on
wastage control
sheet

Title: THE CASCADES HOTEL HACCP Date of Origin: 01-10-2022

Page 36 of 41
 THE CASCADES HOTEL
HACCP SYSTEM
OPERATION CONTROLS FLOWCHART
High Risk Product Group 5
Dairy Products
Cooking Process

produce purchased from approved supplier

non approved
product arrives at hotel

REJECT
temperature checked on arrival

below 8°C (CCP 5.1.1)

above 8°C

placed in chilled storage within 15 minutes (CCP 5.1.2)

over 15 minutes

use within use by date

exceeds use by date (CCP 5.1.3)

check use by date immediately before use

cook as per Executive Chef’s instructions

REJECT
core temperature to reach 75°C for minimum of 2 minutes (CCP 5.1.4)

below 75°C cook further

final core temperature to be above 75°C (CCP 5.1.5)

below 75°C

food to be maintained above 63°C

REJECT

serve food hot above 63°C

food falls below 63°C
use within 15 minutes (CCP 5.1. 6)
unused food to be destroyed (CCP 5.1.7)
over 15 minutes

REJECT

Title: THE CASCADES HOTEL HACCP Date of Origin: 01-10-2022

Page 37 of 41
 THE CASCADES HOTEL
HACCP SYSTEM
OPERATION CONTROLS FLOWCHART

High Risk Product Group 5

Dairy Products
Ready to Consume Food

produce purchased from approved supplier

non approved
product arrives at hotel

REJECT
temperature checked on arrival

below 8°C (CCP 5.2.1)

above 8°C

placed in chilled storage within 15 minutes (CCP 5.2.2)

over 15 minutes

use within use by date

exceeds use by date (CCP 5.2.3)

check use by date immediately before use

prepare as per Executive Chef’s instructions

REJECT

food to be maintained below 8°C

serve food cold below 8°C

food rises above 8°C
use within 60 minutes (CCP 5.2.4)

unused food to be destroyed (CCP 2.2.5)

over 60 minutes

REJECT

Title: THE CASCADES HOTEL HACCP Date of Origin: 01-10-2022

Page 38 of 41
 THE CASCADES HOTEL
HACCP SYSTEM
CRITICAL CONTROL SYSTEMS

High Risk Product Group 5

Dairy Products

Critical Control Control Monitoring &

Point Reference Action Systems
(CCP)
5.1.1 Goods in checks Food temperatures
temperature of all are recorded and
high risk food food above 8°C is
not accepted
5.1.2 Goods in personnel Goods in
must place all high procedures must be
risk food within followed and goods
chiller in a in staff to be
maximum of 15 trained – training to
minutes be recorded
5.1.3 In coming food will Chefs must check
be labelled to use by date
clearly indicate the immediately prior
use by date – stock to use – chefs to be
rotation policy will trained and training
be displayed in to be recorded
food storage areas
5.1.4 High risk foods Cooking
will be cooked to a temperature checks
minimum core will be taken on a
temperature of daily basis –
75°C Executive Chef
will check
temperatures daily
– all Chefs to be
trained and training
to be recorded –
food below 75°C
will be re-cooked
or thrown away

Title: THE CASCADES HOTEL HACCP Date of Origin: 01-10-2022

Page 39 of 41
 THE CASCADES HOTEL
HACCP SYSTEM
CRITICAL CONTROL SYSTEMS

High Risk Product Group 5

Dairy Products

Critical Control Control Monitoring &

Point Reference Action Systems
(CCP)
5.1.5 High risk foods Cooking
will be cooked to a temperature checks
minimum core will be taken on a
temperature of daily basis –
75°C Executive Chef
will check
temperatures daily
– all Chefs to be
trained and training
to be recorded -–
food below 75°C
will be re-cooked
or thrown away
5.1.6 Cook to order food All Chefs and
served immediately serving staff to be
Hot buffet counters trained on
to be held above procedure for
63°C at all times delivering food and
training to be
recorded
Hot buffet food to
be temperature
checked daily –
food below 63°C to
be discarded –
temperatures to be
recorded
5.1.7 Unused cooked to All Chefs to be
order food or food trained and training
on the buffet to be recorded
counter to be Unused food to be
thrown away recorded on
wastage control
sheet

Title: THE CASCADES HOTEL HACCP Date of Origin: 01-10-2022

Page 40 of 41
 THE CASCADES HOTEL
HACCP SYSTEM
CRITICAL CONTROL SYSTEMS

High Risk Product Group 5

Dairy Products

Critical Control Control Monitoring &

Point Reference Action Systems
(CCP)
5.2.1 Goods in checks Food temperatures
temperature of all are recorded and
high risk in coming food above 8°C is
food not accepted

5.2.2 Goods in personnel Goods in

must place all high procedures must be
risk food within followed and goods
chiller in a in staff to be
maximum of 15 trained – training to
minutes be recorded
5.2.3 In coming food will Chefs must check
be labelled to use by date
clearly indicate the immediately prior
use by date – stock to use – chefs to be
rotation policy will trained and training
be displayed in to be recorded
food storage areas
5.2.4 Food that rises All Chefs to be
above 8°C because trained and training
it has been to be recorded
removed from Chefs to be
chilled storage reminded that cold
must be served food is to be
within 60 minutes removed from
chiller just prior to
service
5.2.5 Unused cooked to All Chefs to be
order food or food trained and training
on the buffet to be recorded
counter to be Unused food to be
thrown away recorded on
wastage control
sheet

Title: THE CASCADES HOTEL HACCP Date of Origin: 01-10-2022

Page 41 of 41