The Cascades Hotel

HACCP PLAN
THE CASCADES HOTEL SOMA BAY

SOMA BAY

EGYPT

HACCP PLAN FOR HOTELS KITCHEN

DATE OF PREPARATION:…01… / ….10… / …2022.…

 DATE:(D/M/Y):
HACCP TEAM 01/10/2022

TEAM LEADER:
Director of F&B
Ahmed Hashem

Team Member 4:
Chief Engineering
Tarek Ali Khalil

Team Member 5
Director of HR
Mohamed El Amin

Team Member 1:
Ex. Chef
Ahmed El Sayed

Team Member 3:
Director Purchasing
Mahmoud Hussien

Team Member 2:
Sous Chef
Mohamed Abdelkader

Team Member 6:
Hygiene, Health and Safety
Mohamed A. Elhamid Specialist
HACCP PLAN FOR : RECEIVING FOOD,
STORING FOOD, COOKING FOOD,
REHEATING FOOD

This HACCP plan was prepared by: Ahmed Elsayed

Date of preparation: 01 / 06 / 2023 / (D/M/Y/)

1) Scope of Plan: Food Safety:

The main aim of this HACCP plan is to avoid microbiological
contamination onto food and to reduce the potential for growth.

2) Physical and Chemical Safety:

To avoid the introduction of physical and chemical contaminants onto
any food.

Details of Process:
Food arriving at the hotel, is stored and cooked within the premises of
the hotel

Details of storage and distribution:

Storing of food in refrigerators and freezers, cooking and serving of
food products

Details of use and customer:

Avoiding contamination of food and sickness of customers
Process Flow Diagram

Step 1 Goods receiving

Step 2 Storing of goods

Step 3 Cleaning and sanitizing of goods.

Step 4 Cooking of food

Step 5 Storing of cooked food

Step 6 Reheating of food

Step 7 Buffets

Step 8 Serving
 HAZARD ANALYSIS
PROCESS: Goods receiving STEP
No 1

*Likelihood of *Severity of
Food Safety Hazard Occurrence Adverse Control Measures and
Health Affects
and Cause *L = Low H = High
corrective action

Goods received need to H H Chilled goods need to be below 8C (ideally

below 5C) if the temperature is above 8C
be checked for goods need to be rejected.
temperature, expire
Frozen goods need to be below -12C,
date, supplying car (ideally below -18C) if the temperature is
checked for temperature above -12C goods need to be rejected.
and cleanliness.
Goods received need to have a minimum
shelf life of 2 weeks (dairy products of 1
week), if the shelf life is below, the goods
need to be rejected.

There need to be spot checks done on the

supplier cars:
Chilled goods need to arrive in a
refrigerated car, frozen goods in a freezer.
Cleanliness of the car needs to be checked
as well.

If the cars are not correct, reject the goods.

PROCESS: Storing of goods STEP

No 2

*Likelihood of *Severity of
Food Safety Hazard Occurrence Adverse Control Measures and
Health Affects
and Cause *L = Low H = High
corrective action

Goods need to be stored H H All goods need to be taken out of cartons

before stored in the storage rooms or in
in a proper food safe containers if chilled or frozen.
environment.
All chilled goods received need to be placed
within 15 minutes in the refrigerator, all
frozen goods need to be placed within 5
minutes in the freezer.

Chilled products need to be stored below 8C

(ideally below 5C), frozen products below
-18C, if the temperature exceeds the above
maximum call immediately the duty
engineer and inform the Executive chef.

Fresh eggs have to be stored only in the

designated egg refrigerator.
PROCESS: Cleaning and sanitising of food STEP
No 3

*Likelihood of *Severity of
Food Safety Hazard Occurrence Adverse Control Measures and
Health Affects
and Cause *L = Low H = High
corrective action

H H Vegetable, fruits and salads need to be

sanitised for a minimum of 5 minutes and
Vegetable, Fruits and after wise washed with clean water at least
salads need to be 2 times to kill all possible bacteria’s being
on the product.
sanitised to avoid food
borne illness. Not sanitised vegetables, fruits and salads
need to be rejected from the cooks as they
may contain bacteria which cause severe
illness.

PROCESS: Cooking of food STEP

No 4

*Likelihood of *Severity of
Food Safety Hazard Occurrence Adverse Control Measures and
Health Affects
and Cause corrective action
*L = Low H = High

Not correct cooked food H H The core temperature of high risk food
needs to be 82C for a minimum of 2
can cause salmonella minutes.
infections and other
If the temperature is below this minimum
kind of illness. cook the food longer until the correct
temperature is reached
PROCESS: Storing of cooked food STEP
No 5

*Likelihood of *Severity of
Food Safety Hazard Occurrence Adverse Control Measures and
Health Affects
and Cause corrective action
*L = Low H = High

H H
Food needs to be cooled within 90 minutes
Cooked food need to be down to a minimum of 8C and placed
stored in a chilled immediately in the refrigerator.
environment to avoid
reproduction of
bacteria’s

PROCESS: Reheating of food STEP

No 6

*Likelihood of *Severity of
Food Safety Hazard Occurrence Adverse Control Measures and
Health Affects
and Cause *L = Low H = High
corrective action

H H
High risk food will be reheated to a core
Food reheating can temperature of a minimum of 82C for a
cause the bacteria to minimum of 2 minutes.
multiply and food If the temperature is below this minimum
poisoning can occur. cook the food longer until the correct
temperature is reached
PROCESS: Buffets STEP
No 7

*Likelihood of *Severity of
Food Safety Hazard Occurrence Adverse Control Measures and
Health Affects
and Cause *L = Low H = High
corrective action

H H Buffet counters need to be held above 63C.

Buffets are a high-risk If the temperature go below 63C take the
environment because food out of the chafing dish and reheat to a
core temperature of 82C so it is save to
the food stays for some consume again.
time in the chafing
dishes. Food samples of the buffet need to be kept
in the freezer for a minimum of 2 weeks.
CCP DETERMINATION FOR:

Q1. DOES THE Q2. COULD THE PRODUCT Q3. WILL A

PROCESS STEP BECOME CONTAMINATED SUBSEQUENT PROCESS
PROCESS REDUCE JUSTIFICATION FOR IN EXCESS OF JUSTIFICATION FOR STEP REDUCE JUSTIFICATION FOR CCP
STEP CONTAMINATION TO DECISION ACCEPTABLE LEVELS OR DECISION CONTAMINATION TO DECISION No
AN ACCEPTABLE INCREASE TO AN ACCEPTABLE
LEVEL? UNACCEPTABLE LEVELS? LEVEL?

If Yes, this Step is a CCP If yes, this step is not a CCP

If No –move to Q2. If No this Step is not a CCP If No- this Step is a CCP
If yes-move on to Q3
1 YES 1
2 YES 2
3 YES 3
4 YES 4
5 YES 5
6 YES 6
7 YES 7
 SUMMARY of CCPs: HACCP PLAN FOR: Sheet no.: 1

Process Step CCP Critical Limits Monitoring Corrective Actions

No. Procedure Frequency Responsibility Records Procedure Responsibility Records
Goods 1 8 C for chilled goods Check list Every Purchasing in Goods Reject Purchasing in Goods
receiving -12 C for frozen food delivery charge receiving charge receiving
Shelf life 1 week check list, check list,
Vehicle Vehicle
check list check list

Storing of 2 8 C for chilled goods Check list Every Chef in Refrigerat Inform duty Chef in charge Refrigerat
goods -18 C for frozen food delivery charge or check engineer and or check
list Exec. chef list

Cleaning and 3 5 minutes in Micro chlor Visible check Every Chef in Reject Chef in charge
Sanitation time of charge
cleaning

Cooking of 4 82 C core temperature for a Check list Every Chef in Cooking Heat as long as Chef in charge Cooking
food minimum of 2 minutes time charge and the core and
reheating temperature reheating
check list reaches min. check list
82C

Storing of 5 90 minutes for cooling Check list Every Chef in Blast Inform duty Chef in charge Blast
cooked food down to 8 C time charge chiller engineer and chiller
check list Exec. chef check list

Signed off by: ………………………………………. Date: / /

(D/M/Y)
 Sheet no.: 2

Process Step CCP Critical Limits Monitoring Corrective Actions

No. Procedure Frequency Responsibility Records Procedure Responsibility Records
Reheating of 6 82 C core temperature for a Check list Every Chef in Cooking Heat if the core Chef in charge Cooking
food minimum of 2 minutes time charge and temperature and
reheating reaches min. reheating
check list 82C check list

Buffets 7 63 C for holding buffets Check list Every Chef in Food Reheat to min. Chef in charge Food
hour charge display 82C core display
temperatu temperature temperatur
re check e check
list list

Signed off by: ………………………………………. Date: / /

(D/M/Y)
 HACCP VALIDATION CHECK DOC NO

HACCP Plan Validated:

YES NO

Is the scope an accurate description of the process?

Are flow charts identifying each step in the process?

Are all significant hazards addressed?

Are control measures in place?

Are CCPs justified?

Are critical limits acceptable?

Are there procedures for monitoring?

Are corrective actions in place and understood by relevant

staff?

Are there adequate records?

SUMMARY
Are all relevant hazards addressed?

Does the plan control all hazards if followed correctly?

VALIDATION RECORD

Validation Carried Out By: *

Position:

Signed: Date Of Validation

VALIDATION CHECKS: to confirm that all relevant hazards are being

addressed and that the Plan would control the hazards if it were followed.

A validation check should be carried out before the plan is first

implemented to make sure it is thorough and accurate. If the Plan is in any
way incomplete or inaccurate it must be amended. *The HACCP Team or
an external expert may carry out validations. Validation checks should also
be carried out whenever the Plan is reviewed.
HACCP VERIFICATION CHECK DOC NO

BUSINESS NAME:

BUSINESS ADDRESS:

PERSONS RESPONSIBLE FOR VERIFICATION1:

1)

2)

3)

4)

5)

1
This may be carried out by internal or external auditors working for the operator, or by
auditors working for or on behalf of the regulatory authorities or retailers.

VERIFICATION: to confirm that the Plan is being followed and the

staff are working to their instructions.

A complete check should consist of:

1) An evaluation of each part of the plan and how it was prepared using
the documentation.
2) An on-site review of flow diagrams and operating practices as
compared to the Plan.
3) An examination of monitoring and corrective action records.
Microbiological test results will also be relevant.

Checks on different sections of the Plan may be carried out so that the
whole Plan is covered over a period. Where a verification report shows it
to be necessary, either the Plan, working practices or instruction must be
changed.
 SHEET NO:
HACCP VERIFICATION RECORD
DATE TYPE OF DOCUMENTATION OR CORRECTIVE ACTION REQUIRED CORRECTIVE ACTION SIGNED
WORKING PROCEDURE CHECKED CARRIED OUT BY
 DOC NO:
HACCP REVIEW PROCEDURE

BUSINESS NAME:

BUSINESS ADDRESS:

PERSONS RESPONSIBLE FOR REVIEW:

1)

2)

3)

4)

5)

REVIEW PROCEDURE:

The HACCP plan must be reviewed at least once a year to check its accuracy.
Each time the review procedure is carried out validation checks should also be
carried out.

The HACCP plan must be kept up to date and may need to be amended when:
1) There are changes to the facilities, to working patterns, to the pre-requisite
procedures, to legislation or.
2) Information is received about new hazards or best practices.
3) There is an unexplained system failure; or
4) Microbiological test results or customer complaints indicate that there is a
need to improve procedures or training.

REVIEW PROCEDURE
If any of the review questions identify a change in procedure, then the
HACCP plan must be amended, and any changes validated.
 HACCP REVIEW DOC NO:

YES NO
Does the scope accurately describe the process?
If No – amend Plan.

Does the process stage correspond to the flow diagram?

If No – amend Plan.

Are controls valid for each hazard – Microbiological,

Chemical and Physical?
If No – amend Plan.

Do the CCPs remain the same?

If No – amend Plan.

Are critical limits adequate?

If No – amend Plan.

Are monitoring procedures still effective for each CCP?

If No – amend Plan.

Are appropriate corrective actions identified?

If No – amend Plan

REVIEW RECORD

REVIEW CARRIED OUT BY:

POSITION:

SIGNED: DATE OF REVIEW:

AMENDMENT REQUIRED: VALIDATION DATE OF NEXT

COMPLETED: REVIEW:

(If no, continue to validate Plan) (If yes, Yes or No

change Plan then carry out validation)