SITXFSA008 DEVELOP AND IMPLEMENT A FOOD SAFETY PROGRAM – Project

PRODUCTION FLOW CHART

Potential Hazard: Delivery incorrect temperature,

Damaged packaging, Product expiry dates
Purchase and
receiving stock Control point: Reject any ingredients that don’t have
a standard, spoilage, contamination or damage.

Potential Hazard: Place in the Cool room, Freezer,

Dry good, Chemical, etc.
Food storage
Control point: Check the right temperature, avoid
food cross-contamination.

Potential Hazard: Contamination from raw and

Preparation of cooked food or seasoning ingredients
food items
Control point: Clean working area, Use right colour
for chopping board and equipment

Potential Hazard: Cooking temperature above 70C

Cooking food and clean equipment

Control point: Use separate equipment while cooking

meat, poultry, vegetable or special requipments

Potential Hazard: cooling time too long, Exposure to

contaminants while cooling,
Cooling food
Control point: place in the container to avoid food
cross-contamination, right temperature from 60-21C
first 2 hrs and 21-5C next 4 hrs

Serving food Potential Hazard: food not right temperature

Control point: training knowledge for staff about

Food hygiene or food handler

Report and
Return to supplier

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