Doc Ref: RH/HACCP/HAP

Rev no:01
HACCP PLAN

Ef. date: 20/04/2017

Principle 3 Principle 4 Principle 5 Principle 6 Principle 7

Monitoring
Corrective Action (S)
CCP Step Hazard Critical Limit Verification Records
When/
What How Who
Frequency

Receiving Multiplicatio Chilled 5˚C Food Calibrated At the Receivin Immediate: Random Raw
n of temperatur and time of g clerk Reject if above 8˚C. verification material
Process pathogens e disinfected receiving Inform Purchasing Inspectio
group and toxin probe for each Manager, HACCP Team Record n Record
1,2,3,4 formation in thermomet delivery Leader and Executive Chef review
High risk Inform the supplier and
er
check the next delivery. If
CCP 1 food Internal
repeated cancel the
supplier approval. audit
Responsibility:
Store in Charge Responsib
Executive Chef, ility:
Purchasing Officer Executive
chef /
Purchasing
Officer /
PIC

Prepared by: HACCP TEAM LEADER Approved by: GENERAL MANAGER Page no: 1 of 5
 Doc Ref: RH/HACCP/HAP
Rev no:01
HACCP PLAN

Ef. date: 20/04/2017

Vegetable Survival of Concentration Chlorine Using test Every Steward Immediate: Random Vegetabl
washing of chlorine concentrati strips time the Increase the conc. by verification e
pathogens
and 100 ppm on water is adding Chlorine or add sanitatio
due to less
For 5 minutes
Disinfecti concentratio changed/ water to dilute. Record n record
on n of Chlorine batch Proper training review
Process
Group Responsibility: Internal
1,2,3,4 Steward audit
Senior Steward Responsib
CCP 2 ility:
Executive
chef/ Chief
Steward/
PIC
Cooking Survival of Food core Food core Calibrated All Chefs Immediate: Random Cooking /
pathogens temperature temperatur disinfected products Extend the cooking verification Reheating
Process due to 75˚C e probe time until correct record
Group under thermomet temp achieved. Check Record
2,3,4 cooking er the flame and size of review
container.
Internal
CCP 3 proper training, audit
preventive
maintenance Responsibil
ity:
Responsibility: Executive
Chef / Chef de chef / Sous
partie / Sous Chef Chef / PIC

Prepared by: HACCP TEAM LEADER Approved by: GENERAL MANAGER Page no: 2 of 5
 Doc Ref: RH/HACCP/HAP
Rev no:01
HACCP PLAN

Ef. date: 20/04/2017

Cooling Spore Cool hot food Food core Calibrated All food Chef Immediate: Random Cooling
germinatio to 20˚ C or temperatur disinfected items to If not cooled transfer verification temperatur
Process n and below in 2hrs e and time probe be to blast chiller and e record.
Group 4 outgrowth thermomet cooled cool down to 5°C in Record
of spore er another 2 hours if not review
CCP 4 forming discard.
pathogens Internal
Staff training audit
Review the procedure
Responsibil
ity:
Responsibility:
Chef / Chef de Executive
chef / Sous
partie / Sous Chef
Chef / PIC

Reheating Survival of Food core Food core Calibrated All Chefs Immediate: Random Cooking /
pathogens temperature temp: disinfected reheated Extend the heating verification Reheating
Process if core at 75˚C probe food time till core record
Group 4 temperatur thermomet temperature is Record
e not er achieved. review
CCP 5 achieved
Proper training, Internal
preventive Audit
maintenance.
Responsibil
Responsibility: ity:
Chef / Chef de Executive
partie / Sous Chef chef / Sous
Chef / PIC

Prepared by: HACCP TEAM LEADER Approved by: GENERAL MANAGER Page no: 3 of 5
 Doc Ref: RH/HACCP/HAP
Rev no:01
HACCP PLAN

Ef. date: 20/04/2017

Cold Germination Food core Food core Calibrated Every 1 Chef Immediate: Random Buffet
Holding of spores temperature temp: disinfected hr in the Keep in the chiller and verification temperatur
and below 5˚C probe buffet till temp become 5˚C e record.
Outgrowth
thermomet Discard if it is above Record
of spore
Process er 5˚C for more than review
forming
Group pathogens 4hrs
1, 2 & 3 resulting Internal
toxin Staff training Audit
CCP 6 production Preventive
maintenance of Responsibil
equipments ity:
Executive
Responsibility: chef / Sous
Chef / Chef de Chef / PIC
partie / Sous Chef
Hot Germination Food core Food core Calibrated Every Chef Immediate: Random Buffet
Holding of spores temperature temp: disinfected 1hr Reheat and serve verification temperatur
and at 60˚C probe immediately e record.
Outgrowth
thermomet Discard if it is below Record
of spore
Process er 60˚C for more than review Hot
forming
Group pathogens 2hrs temperatur
2&4 resulting Internal e record
toxin Staff training audit
CCP 7 production Preventive
maintenance of Responsibil
equipments ity:
Executive
Responsibility: chef / Sous
Chef / Chef de Chef / PIC
partie / Sous Chef

Prepared by: HACCP TEAM LEADER Approved by: GENERAL MANAGER Page no: 4 of 5
 Doc Ref: RH/HACCP/HAP
Rev no:01
HACCP PLAN

Ef. date: 20/04/2017

Chiller Germination Chiller Chiller Visual Every 3 Chef Immediate: Record review Chiller
storage of spores temperature temperature checking hours If the temperature is temperature
and 5˚C from display above 5˚C check the Internal audit record
Process Outgrowth food core temperature if
group 1,2 of spore below 50C, door is closed Random
3&4 forming and inform maintenance verification
CCP 8 pathogens or it is chilled down to
resulting 5˚C by keeping inside
toxin another chiller Responsibilit
production y:
Use immediately Executive
chef / Sous
Discard if it is above 5˚C
Chef / PIC
for more than 4hrs
Preventive maintenance
Calibrate the chiller

Responsibility:
Chef / Chef de partie /
Sous Chef

Prepared by: HACCP TEAM LEADER Approved by: GENERAL MANAGER Page no: 5 of 5