SITXFSA008 DEVELOP AND IMPLEMENT A FOOD SAFETY PROGRAM – Project

Documentation
Task 8: Develop a hazard identification table
Recipe: Porterhouse steak

Other Risk CP or Control Critical limit(s) Monitoring method Recording

Step Hazard(s)
inputs level CCP? measure(s) document
Damaged Internal temperature
Temperature check
Packaging, of refrigerated foods
using probe
Unclean Inspections and no higher than 5 C.
Thermometer and Record results
1.Purchasing Scales, scales, temperature and frozen food no
low CP frozen food probe in goods
and receiving thermometer thermometer checks higher than -18 C.
thermometer upon receiving log.
Incorrect on delivery. Equipment cleaned
delivery by stores
temperature at and sanitized daily.
person
delivery

Cooked, raw and

ready-to-eat foods
Temperature External Results
Unclean stored in sealed
2.Cold checks of temperature gauge recorded on
shelving packaging, sealed
Storage/ external checked minimum 3 fridge
Shelving Incorrect Low CCP containers or wrapped.
freezer gauges. Follow times per day by equipment
internal Internal temperature
storage cleaning stores person or temperature
temperature of refrigerated storage
schedule. manager. log.
area no higher than 5
C. frozen -18 C.

Ensure food not Refrigerated foods held Defrosting process

Cross- left out for long in preparation areas no monitored by
Chopping contamination periods. Follow longer than 2 hours. cooking staff.
boards, between food cleaning Bench surfaces to be Correct cleaning
FSP policy and
3.Preparation bench tops, items high CCP procedures. sanitized between procedures to be
procedure
knives, tray, Unclean Follow employee preparation and used by cooking
bowl preparation hygiene and service periods. staff, monitored by
equipment illness head cook and
procedures. manager.
Service Contaminated Temperature Internal temperature Internal Recorded on
4. Cooking Medium CCP
utensils, service checks during of menu item to temperature of hot process

1© Didasko Learning Resources 2022 Edition

SITXFSA008 DEVELOP AND IMPLEMENT A FOOD SAFETY PROGRAM – Project

Recipe: Porterhouse steak

Other Risk CP or Control Critical limit(s) Monitoring method Recording

Step Hazard(s)
inputs level CCP? measure(s) document
cooking process. reach 75 C prior to
Follow cleaning service. Hot foods
procedures. immediately placed in food checked with
Use standard displays or cooled probe thermometer
equipment
recipes with within 1 hour of by cooking staff. temperature
packaging Inappropriate
detailed completion of cooking Cooking staff to log.
handling
preparation and monitor time and
cooking temperature.
procedures.

Incorrect Thermometer in hot

temperature and cold display units
Temperature Store’s person to
controls of to be calibrated Recorded on
checks on arrange calibration
displayed biannually. thermometer
displayed food. with appropriate
Display foods Internal temperature calibration log.
5. Display High CCP Follow equipment technician. Cooking
Cabinet Unclean of hot foods must be Recorded on
maintenance and staff to check
utensils above 60 C. hot display
cleaning temperature hourly
and temperature log
schedules. from 10 am to 3pm.
equipment

Contaminated Cracked and chipped

Follow cleaning Cooking staff visual
Service service service equipment and
procedures. check of all
6. Service utensils, equipment Medium CCP crockery to be N/A
Follow packaging packaging prior to
packaging Inappropriate disposed of
procedures. use.
handling immediately.

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