Managing Food Safety: A Manual for the Voluntary Use of HACCP Principles for Operators of Food Service and Retail Establishments

Table of Contents

Annex 4 - Sample HACCP Tables

Table 1a. Process #1 - Food Preparation with No Cook Step

MENU ITEMS/PRODUCTS:
HAZARD(S)	CRITICAL CONTROL POINTS (List Only the Operational Steps that are CCPs)	CRITICAL LIMITS	MONITORING	CORRECTIVE ACTIONS	VERIFICATION	RECORDS
PREREQUISITE PROGRAMS

 

Table 1b. Process #1 - Food Preparation with No Cook Step

MENU ITEMS/PRODUCTS:
PROCESS STEP	HAZARD(S)	CCP (Y/N)	CRITICAL LIMITS	MONITORING	CORRECTIVE ACTIONS	VERIFICATION	RECORDS
RECEIVE
STORE
PREPARE
HOLD
SERVE
Prerequisite Programs

 

Table 2a. Process #2 - Preparation for Same Day Service

MENU ITEMS/PRODUCTS:
HAZARD(S)	CRITICAL CONTROL POINTS (List Only the Operational Steps that are CCPs)	CRITICAL LIMITS	MONITORING	CORRECTIVE ACTIONS	VERIFICATION	RECORDS
PREREQUISITE PROGRAMS

 

Table 2b. Process #2 - Preparation for Same Day Service

MENU ITEMS/PRODUCTS:
PROCESS STEP	HAZARD(S)	CCP (Y/N)	CRITICAL LIMITS	MONITORING	CORRECTIVE ACTIONS	VERIFICATION	RECORDS
RECEIVE
STORE
PREPARE
COOK
HOLD
SERVE
Prerequisite Programs

 

Table 3a. Process #3 - Complex Food Preparation

MENU ITEMS/PRODUCTS:
HAZARD(S)	CRITICAL CONTROL POINTS (List Only the Operational Steps that are CCPs)	CRITICAL LIMITS	MONITORING	CORRECTIVE ACTIONS	VERIFICATION	RECORDS
PREREQUISITE PROGRAMS

 

Table 3b. Process #3 - Complex Food Preparation

MENU ITEMS/PRODUCTS:
PROCESS STEP	HAZARD(S)	CCP (Y/N)	CRITICAL LIMITS	MONITORING	CORRECTIVE ACTIONS	VERIFICATION	RECORDS
RECEIVE
STORE
PREPARE
COOK
COOL
REHEAT
HOLD
SERVE
Prerequisite Programs