AGUILAR, Alleth Liv October 25, 2021

BSHACLO 1-YA-1

Risk Management Applied to Safety, Security and Sanitation

KETO EGG SALAD

Specific Ingredients Boiled eggs, avocado, mayonnaise, chives, lettuce, bacon,

lemon juice
Mode of Serving Ala carte, chilled, main course
Intended Use Served chilled, consume immediately, ready to eat
Allergens: Fresh, not recommended for pregnant women, food
intolerance (mayonnaise, egg)

STEPS POTENTIAL CONTROL CCP CL MONITORING CORRECTIVE VERIFICATION DOCUMENTAT

HAZARDS MEASURES ACTION PROCEDURE ION
RECEIVE PHY – sand, SOP on receiving WHAT – 5C Check Check records Van checking
wood, dust, soil, items Delivery product and daily record
metal pieces Trucks/Van quality,
BIO - Escherichia WHEN – temperature Conduct Incoming raw
coli Accredited raw Every delivery inspection once materials
CHEM – residual materials supplier Not 5C-0C service Call the or twice a week (vegetables,
pesticide CCP WHO – attention of the meat)
ALLERGEN – Allergen MGT Receiving supplier
raw eggs program officer Temperature
(mayonnaise) HOW – record (log
Calibrated sheet)
thermometer
STORAGE PHY – Dirt, soil Sanitation WHAT – Call the Check records Storage
 residue Standards Storage attention of the daily temperature
BIO - Escherichia Operating temperature maintenance or log record
coli Procedure (SSOP) WHEN – the storage Conduct
CHEM – every working handler if inspection once Maintenance
cleaning agents Allergen MGT shift available or twice a week report
(soap) Program WHO –
ALLERGEN – Kitchen staff
raw eggs Control temp. Not 5C-0C HOW –
(mayonnaise) Storage CCP Recorded
temperature of
Chemical Control storage room

PREPARATION PHY – nails, hair Visual Inspection WHAT – Make it as a Check records Sanitation
pieces, plastic Clean water, requirement daily preparation
BIO – Temperature and vegetable for staffs to report
Escherichia coli Time Control sanitizer, wash hand Conduct
CHEM – proper properly when inspection once Hand gloves,
Alcohol, Personal 50 ppm handwashing preparing food or twice a week face mask and
sanitizers, Protective Not No care items. hand sanitizers
cleaning agents Equipment (PPE CCP bare WHEN – issuance
ALLERGEN – Chemical Control hand During Rinse with
raw eggs, contact preparation vegetables Conduct record
mayonnaise Allergen MGT WHO – with clean
Program Kitchen staff water or
HOW – Wash 50ppm if
hands sanitizer is not
available.
HOLD PHY – none Allergen MGT WHAT – Train the staffs Check records Conduct daily
BIO – Chiller temp. to properly use daily inspection
Escherichia coli Temperature and WHEN – the
CHEM – none Time Control After prep. thermometer at Conduct Holding
ALLERGEN – WHO – all times inspection once temperature
 raw eggs Sensory Checking Not 5C-0C Kitchen staff or twice a week record
(mayonnaise) CCP HOW – Use Wear
clean plastic/rubber Maintenance
thermometer gloves record

Mark date
labels

SERVE PHY – none Personal WHAT – Remind the Check records Hand gloves,
BIO – Protective proper staff to always daily face masks,
Escherichia coli Equipment (PPE) handwashing have proper hand sanitizer
CHEM – none WHEN – hygiene Conduct issuance report
ALLERGEN – Temperature and Not No while on duty inspection once
raw eggs Time Control CCP bare WHO – Wear gloves or twice a week Staff training
(mayonnaise) hand waiters/ record
No long nails, no contact servers Mark labels for
bare hand contact HOW – wash special Hygiene
hands properly instructions inspection
Hygiene Program report