FDA Logo U.S. Food and Drug AdministrationCenter for Food Safety and Applied Nutrition
 U.S. Department of Health and Human Services

FDA Home Page | CFSAN Home |Search/Subject Index | Q & A |Help

horizontal rule

April 2006

horizontal rule

Managing Food Safety: A Regulator's Manual For Applying HACCP Principles to Risk-based Retail and Food Service Inspections and Evaluating Voluntary Food Safety Management Systems

Table of Contents

Annex 2 - Sample HACCP Tables

Table 1a. Process #1 - Food Preparation with No Cook Step
Food/Menu Items:
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
Food/Menu Items:
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
Food/Menu Items:
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
Food/Menu Items:
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
Food/Menu Items:
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
Food/Menu Items:
PROCESS STEP HAZARD(S) CCP (Y/N) CRITICAL LIMITS MONITORING CORRECTIVE ACTIONS VERIFICATION RECORDS
RECEIVE              
STORE            
PREPARE            
COOK            
COOL            
REHEAT            
HOLD            
SERVE            
Prerequisite
Programs		  

horizontal rule
HACCP
horizontal rule
CFSAN Home | CFSAN Search/Subject Index | CFSAN Disclaimers & Privacy Policy | CFSAN Accessibility/Help
FDA Home Page | Search FDA Site | FDA A-Z Index | Contact FDA

FDA/Center for Food Safety & Applied Nutrition
Hypertext updated bydav/dms/cjm April 13, 2006