Sheet

37
PLANHACCP From 63
Restaurant
Central

HAZARD ANALYSIS WORKSHEET

MEATS

DANGERS PP JUSTIFICATION PREVENTIVE PCC

PROCESS MEASURE
1 2 3 4 5
BIOLOGICAL: Proteolytic Poor handling during Cooking, frying, roasting
bacteria, pathogens (clost. YE slaughter and transportation. or stewing.
RECEPTION Botulinum and perfringes, AH
+ salmonella) Use in fattening and raising Certification by the YEA
SELECTION CHEMICALS: Antibiotics and cattle; causes liver damage in supplier. H
hormones. YE the consumer
AH It is very easily detectable. In Selection or portioning it
PHYSICAL: Pieces of bone is eliminated
BIOLOGICAL: Proteolytic and Controlled by BPM
pathogenic bacteria (clost. NO
Botulinum and perfringes, Storage conditions
STORAGE salmonella) Controlled temperature, HR NO
CHEMICALS: Does not exist. and times.
PHYSICAL: Does not exist

BIOLOGICAL: pathogens (clost.

Botulinum and perfringes, NO Controlled by SSOPs for
WASHED salmonella) water. NO
CHEMICALS: Does not exist.
PHYSICAL: Does not exist
 Sheet
38
PLANHACCP From 63
Restaurant
Central

BIOLOGICAL: pathogens (clost. Controlled by BPM

Botulinum and perfringes, Hygiene in manipulators and
WEIGHED OR salmonella) NO instrumentation. NO
PORTIONED CHEMICALS: Does not exist.
PHYSICAL: Does not exist
BIOLOGICAL: pathogens (clost. Controlled by BPM
CHOPING, GRATING Botulinum and perfringes, Hygiene in manipulators and
OR GRINDING salmonella) NO instrumentation. NO
CHEMICALS: Does not exist.
PHYSICAL: Does not exist
BIOLOGICAL: pathogens (clost. Controlled by BPM
Botulinum and perfringes, NO Hygiene in manipulators and
MIX salmonella) instrumentation.
"SPICY" CHEMICALS: Excessive NO Standardized dosage NO
seasonings.
PHYSICAL: Does not exist
PREPARATION BIOLOGICAL: Pathogens survive
SMOOTHIE (clost. Botulinum and perfringes, YE
STEW salmonella) AH Under temperature and time Standardization of times YEA
FRYING CHEMICALS: Denaturation due control. and temperatures. H
COOKING to high temperatures and times.
ROAST PHYSICAL: Does not exist YE
BIOLOGICAL: pathogens (clost. AH Suitable temperatures for the
Botulinum and perfringes, YE development and proliferation Effectively conditioned
STORAGE OR salmonella Mesophylls AH of microorganisms. finished product display
DISPLAY CHEMICALS: Does not exist. Potential vehicle for and storage equipment YEA
PHYSICAL: Dust from the microorganisms H
environment YE
AH
 Sheet
39
PLANHACCP From 63
Restaurant
Central

BIOLOGICAL: pathogens (clost. Controlled by BPM

Botulinum and perfringes, Hygiene in manipulators and
PORTION AND salmonella) NO instrumentation. NO
SERVE CHEMICALS: Does not exist.
PHYSICAL: Does not exist
BIOLOGICAL: pathogens (clost. Controlled by BPM
Botulinum and perfringes, NO Hygiene in manipulators and
salmonella) instrumentation.
PACKED CHEMICALS: Migration. NO It occurs in a very low NO
PHYSICAL: Pieces of packaging NO proportion
material The packaging quality is very
BIOLOGICAL: Does not exist good.
CHEMICALS: Does not exist. There is a motorcycle and
PHYSICAL: Moisture, dust NO distribution equipment in very
DISTRIBUTION (due to bad weather) good condition; that protects NO
it from environmental
conditions.
 Sheet
40
PLANHACCP From 63
Restaurant
Central

PCC DANGERS LIMIT OF MONITORING CORRECT RECORDS CHECK

SIGNIFICA CONTROL THAT AS FREQUE WHO IVE
NT NCY ACTION
Control of
Antibiotics and There should be no traces Detection of Physicoche A sample will Production Return of meat laboratory Review of the
hormones of this type (supplier antibiotics and mical be taken manager and change of analysis of laboratory
RECEP (chemicals) declaration) hormones in analysis of every six supplier antibiotic analysis record
TION meat meat months to detection (on the form.
send to the (Monitoring No. 1)
laboratory. format No. 1).
Control of review of the
returns and return record
change of and change of
supplier supplier (in the
(form. No.2) form. No.2)

Pathogenic Reach a temperature Review of the

bacteria greater than 66°C at the Internal Thermomet Control of record of
(Biological) midpoint of the portion; product er The person Return to internal internal
Clost. Perfringes, For rare and medium-rare temperature Continuous in charge of preparation temperature of temperature of
PREPA staphylococcus meats, temperatures and and for each the stage the product and the product and
RATIO aureus, times of 55°C*121 Min are preparation preparation operation (reprocess) preparation preparation
N salmonella. required. Or 57°C * 37 time time time (in the
Min. And with thickness of clock (Monitoring form. No.3)
the portion between 0.6-0.8 format No. 3), Review of the
Cm. With oil and water reprocessing reprocessing
temperature 92°C control. (form. log (in the
No.4) form. No.4)
Monitoring
Instrument
Calibration
Record
 Sheet
41
PLANHACCP From 63
Restaurant
Central

Pathogenic For storage: A Refrigeration Review of the

STORA bacteria refrigeration temperature temperature It is done The person Condition it at Temperature temperature
GE Mesophylls: should be provided for cold measurement Thermomet twice a day. in charge of the established control record (in the
Pseudomonas dishes. For display: The and er the temperature. (Monitoring form. No. 5)
AND/O and Clost. display temperature must Internal operation format No. 5) Review of the
R Botulinum be greater than 55°C. 24 temperature of Every hour Temperature temperature
DISPL hours. the product on for product adjustment adjustment
AY display on display. control (form. record (on the
No.6) form. No.6)
Monitoring
Instrument
Calibration
Record

HAZARD ANALYSIS WORKSHEET

 Sheet
42
PLANHACCP From 63
Restaurant
Central

FRUITS AND VEGETABLES

DANGERS PP JUSTIFICATION PREVENTIVE PCC

PROCESS MEASURE
1 2 3 4 5
BIOLOGICAL: Pathogenic Poor handling during Washing and disinfection.
bacteria; fecal and total coliforms. YE collection, they can be very In some cases cooking.
RECEPTION AH easily contaminated with
+ CHEMICALS: Insecticides, animal excreta.
SELECTION herbicides. Used very frequently in crops; Certification by the YEA
YE causes liver damage and supplier. H
AH allergies in the consumer
PHYSICAL: Stones, Pieces of They are very easily In Selection or portioning
wood detectable. they are eliminated.

BIOLOGICAL: Proteolytic Controlled by BPM

enzymes. NO
Storage conditions
STORAGE CHEMICALS: Does not exist. Controlled temperature, HR NO
PHYSICAL: Does not exist and times.
 Sheet
43
PLANHACCP From 63
Restaurant
Central

BIOLOGICAL: Pathogenic .
WASHED bacteria; fecal and total coliforms. YE Doses are standardized for Establish washing times
AND CHEMICALS: High AH each bump. and if necessary implement
DISINFECTION concentrations of disinfectants. Pathogens may not be another washing stage YEA
PHYSICAL: Does not exist NO completely eliminated. H

BIOLOGICAL: Pathogenic Controlled by BPM

bacteria; fecal and total coliforms. Hygiene in manipulators and
WEIGHED OR CHEMICALS: Does not exist. NO instrumentation. NO
PORTIONED PHYSICAL: Does not exist

BIOLOGICAL: Pathogenic Controlled by BPM

CHOPING, GRATING bacteria; fecal and total coliforms. NO Hygiene in manipulators and
OR GRINDING CHEMICALS: Does not exist. instrumentation. NO
PHYSICAL: Does not exist

BIOLOGICAL: Pathogenic
bacteria; fecal and total coliforms. NO Controlled by BPM
MIX CHEMICALS: Does not exist. Hygiene in manipulators and
"SPICY" PHYSICAL: Does not exist instrumentation. NO

PREPARATION BIOLOGICAL: Pathogenic

SMOOTHIE bacteria survive; fecal and total YE
STEW coliforms. AH There is no control over Standardization of times YEA
FRYING CHEMICALS: Does not exist. temperatures and times. and temperatures. H
COOKING PHYSICAL: Does not exist
 Sheet
44
PLANHACCP From 63
Restaurant
Central

BIOLOGICAL: Mesophiles Suitable temperatures for the

YE development and proliferation Effectively conditioned
STORAGE OR CHEMICALS: Does not exist. AH of microorganisms. finished product display
DISPLAY Potential vehicle for and storage equipment. YEA
PHYSICAL: Dust from the microorganisms H
environment YE
AH
BIOLOGICAL: pathogens Controlled by BPM
NO Hygiene in manipulators and
PORTION AND CHEMICALS: Does not exist. instrumentation. NO
SERVE PHYSICAL: Does not exist

Controlled by BPM
BIOLOGICAL: pathogens NO Hygiene in manipulators and
PACKED CHEMICALS: Migration. NO instrumentation.
PHYSICAL: Pieces of packaging NO It occurs in a very low NO
material proportion
The packaging quality is very
BIOLOGICAL: Does not exist good.
CHEMICALS: Does not exist. There is a motorcycle and
PHYSICAL: Moisture, dust NO distribution equipment in very
DISTRIBUTION (due to bad weather) good condition; that protects NO
it from environmental
conditions. In addition to the
excellent packaging
 Sheet
45
PLANHACCP From 63
Restaurant
Central

PCC DANGERS LIMIT OF MONITORING CORRECTI

SIGNIFICA CONTROL THAT AS FREQUE WHO VE ACTION RECORDS CHECK
NT NCY
Insecticides and Less than 200 ppm Detection Physicochemi A sample will Productio Return of fruits Control of
herbicides (supplier of cal analysis. be taken n or vegetables laboratory review of the
(chemicals) declaration) Insecticid every six manager and change of analysis of laboratory
RECEPTION es and months to supplier detection of analysis record
herbicides send to the Insecticides (in the form. No.
. laboratory. (monitoring 1)
format No. 1).
Control of Review of the
returns and return record
change of and change of
supplier (form. supplier (in the
No.2) form. No.2)

Review of the
WASHING Clock Operation Wash and Control of record of the
Pathogenic A 5% tinsen solution Immersio Weighing the For every Manager disinfect again immersion time immersion time
AND bacteria: will be applied to all n time and tinsen for bump and and
DISINFECTI Fecal and total fruits and vegetables solution each bump. concentration of concentration of
ON coliforms. for a period of 30 concentra (standardized the solution. the solution
(Biological) min. tion ) (form N°7) (form. No.7)
Reprocessing Review of the
control.(form reprocessing log
N°4) (form. No.4)
Monitoring
Instrument
Calibration
Record
 Sheet
46
PLANHACCP From 63
Restaurant
Central

Reach a minimum Review of the

temperature of 70°C Temperat Thermometer Control of record of the
PREPARATI Pathogenic when cooking, frying ure and The Return to internal internal
bacteria and stewing fruits operating Continuous person in preparation temperature of temperature of
ON (Biological) and vegetables; for time for for each charge of stage (reprocess) the product and the product and
Mesophiles water or oil the each preparation the preparation time preparation time
temperature must be preparati clock operation (Monitoring (form. No.3)
92°C. The time for on format No. 3), Review of the
frying is 15 min., for of the reprocessing reprocessing log
cooking 1 hour, for product control. (form. (form. No.4)
stewing 30 min. No.4) Monitoring
Instrument
Calibration
Record
Pathogenic For storage: Juices Review of the
STORAGE bacteria and salads. It must Refrigerat It is done The Reset the Temperature temperature
AND/OR Mesophiles. have a cooling ion Thermometer twice a day. person in temperature. control record (in the
temperature. For temperatu charge of (Monitoring form. No. 5)
DISPLAY display: The display re the format No. 5) Review of the
temperature must be measurem Every hour operation Temperature temperature
greater than 55°C. ent and for product adjustment adjustment
24 hours. Internal on display. control. (form. record (on the
temperatu No.6) form. No.6)
re of the Monitoring
product Instrument
on display Calibration
Record

HAZARD ANALYSIS WORKSHEET

 Sheet
47
PLANHACCP From 63
Restaurant
Central

CEREALS AND LEGUMES

DANGERS PP JUSTIFICATION PREVENTIVE PCC

PROCESS MEASURE
1 2 3 4 5
BIOLOGICAL: Pathogenic Poor handling during Washing and disinfection.
bacteria; rodent excreta (fecal and YE collection, storage and In some cases cooking.
RECEPTION total coliforms) AH transportation by the
+ supplier.
SELECTION CHEMICALS: Herbicides. Used very frequently in crops; Certification by the YEA
YE causes liver damage and supplier. H
AH allergies in the consumer
They are very easily
PHYSICAL: Stones, Pieces of detectable. In the Selection they are
wood eliminated.
BIOLOGICAL: Rodent excreta. NO Controlled by BPM.
NO Controlled storage
CHEMICALS: Does not exist. conditions.
STORAGE PHYSICAL: Does not exist There is a rodent control NO
program
 Sheet
48
PLANHACCP From 63
Restaurant
Central

BIOLOGICAL: Pathogenic .
bacteria; fecal and total coliforms. YE . Establish washing times
AH Pathogens may not be and if necessary implement
WASHED CHEMICALS: Does not exist. completely eliminated. another washing stage YEA
PHYSICAL: Does not exist H

BIOLOGICAL: Pathogenic Controlled by BPM

bacteria; fecal and total coliforms. Hygiene in manipulators and
WEIGHED OR CHEMICALS: Does not exist. NO instrumentation. NO
PORTIONED PHYSICAL: Does not exist

BIOLOGICAL: Pathogenic Controlled by BPM

CHOPING, GRATING bacteria; fecal and total coliforms. NO Hygiene in manipulators and
OR GRINDING CHEMICALS: Does not exist. instrumentation. NO
PHYSICAL: Does not exist

BIOLOGICAL: Pathogenic
bacteria; fecal and total coliforms. NO Controlled by BPM
MIX CHEMICALS: Does not exist. Hygiene in manipulators and
"SPICY" PHYSICAL: Does not exist instrumentation. NO

PREPARATION BIOLOGICAL: Pathogenic

SMOOTHIE bacteria survive; fecal and total YE
STEW coliforms. AH There is no control over Standardization of times YEA
FRYING CHEMICALS: Does not exist. temperatures and times. and temperatures. H
COOKING PHYSICAL: Does not exist
 Sheet
49
PLANHACCP From 63
Restaurant
Central

BIOLOGICAL: Mesophiles Suitable temperatures for the

YE development and proliferation Effectively conditioned
STORAGE OR CHEMICALS: Does not exist. AH of microorganisms. finished product display
DISPLAY Potential vehicle for and storage equipment. YEA
PHYSICAL: Dust from the microorganisms H
environment YE
AH
BIOLOGICAL: pathogens Controlled by BPM
NO Hygiene in manipulators and
PORTION AND CHEMICALS: Does not exist. instrumentation. NO
SERVE PHYSICAL: Does not exist

Controlled by BPM
BIOLOGICAL: pathogens NO Hygiene in manipulators and
PACKED CHEMICALS: Migration. NO instrumentation.
PHYSICAL: Pieces of packaging NO It occurs in a very low NO
material proportion
The packaging quality is very
BIOLOGICAL: Does not exist good.
CHEMICALS: Does not exist. There is a motorcycle and
PHYSICAL: Moisture, dust NO distribution equipment in very
DISTRIBUTION (due to bad weather) good condition; that protects NO
it from environmental
conditions. In addition to the
excellent packaging
 Sheet
50
PLANHACCP From 63
Restaurant
Central

PCC DANGERS LIMIT OF MONITORING CORREC

SIGNIFICA CONTROL THAT AS FREQUENCY WHO TIVE RECORD CHECK
NT ACTION S
There should be no Detection Physicochem A sample will Production Return of Control of
Insecticides traces (supplier of ical analysis. be taken every manager cereals and laboratory Review of the
analysis of laboratory
RECEP and declaration) Insecticides six months to legumes detection of analysis record
TION herbicides and send to the and change Insecticides (on the form.
(chemicals) herbicides. laboratory. of supplier (Monitoring No. 1)
Form No. 1).
Control of Review of the
returns and return record
change of and change of
supplier. supplier (in the
(form. No.2) form. No.2)

Detection With a Clock Review of the

A wash will be done and visual and a Operation Wash Time control, time and water
water temperature
Pathogenic with hot water at a selection of thermometer For each wash Manager again. temperature. record (form
WASH bacteria: temperature of 50°C foreign . (form N°7) N°7)
ED Fecal and in a time of 30 Min. material, Reprocessing Review of the
total Washing control.(form reprocessing
coliforms. time and N°4) log (form.
No.4)
(Biological) temperatur Monitoring
e. Instrument
Calibration
Record

Pathogenic Reach a minimum Temperatur Thermomete Continuous for The person Return to Control of Review of the
PREPA internal record of the
bacteria temperature of 70°C e and r each in charge preparatio temperature internal
 Sheet
51
PLANHACCP From 63
Restaurant
Central

RATIO (Biological) and half an hour for operating preparation of the n stage of the product temperature of
N Total and the product, with a time for operation (reprocess) and the product and
preparation preparation
fecal water or oil each clock time time (form.
coliforms. temperature of 92°C. preparatio (Monitoring No.3)
n format No. 3), Review of the
reprocessing reprocessing
control. (No. log (form.
4) No.4)
Monitoring
Instrument
Calibration
Record
The person Review of the
STORA For display: The Internal in charge Reset the Temperature temperature
GE control record (in the
Pathogenic display temperature temperatur Thermomete Every hour for of the temperatur (Monitoring form. No. 5)
AND/O bacteria must be greater than e of the r product on operation e. format No. 5) Review of the
R Mesophiles. 55°C. 24 hours. product on display. Temperature temperature
DISPL display adjustment adjustment
AY control record (on the
(form.N°6) form. No.6)
Monitoring
Instrument
Calibration
Record
 Sheet
52
PLANHACCP From 63
Restaurant
Central

HAZARD ANALYSIS WORKSHEET

DAIRY

DANGERS PP JUSTIFICATION PREVENTIVE PCC

PROCESS MEASURE
1 2 3 4 5
BIOLOGICAL: Pathogenic
bacteria. NO Pasteurized products.
RECEPTION
+ CHEMICALS: adulterants (urine, Used very frequently by milk
SELECTION soap, etc.) and prohibited YE collectors on farms; causes YEA
preservatives (formol) AH alterations in the consumer's Certification by the H
intestinal tract supplier.
They are very easily
detectable and can rarely
PHYSICAL: Stones, Pieces of happen. .
wood NO

BIOLOGICAL: Pathogens. Controlled by BPM.

NO Controlled storage
CHEMICALS: Does not exist. conditions.
STORAGE PHYSICAL: Does not exist NO
 Sheet
53
PLANHACCP From 63
Restaurant
Central

BIOLOGICAL: Pathogenic Controlled by BPM

bacteria; fecal and total coliforms. Hygiene in manipulators and
WEIGHED OR CHEMICALS: Does not exist. NO instrumentation. NO
PORTIONED PHYSICAL: Does not exist

BIOLOGICAL: Pathogenic Controlled by BPM

CHOPING, GRATING bacteria; fecal and total coliforms. NO Hygiene in manipulators and
OR GRINDING CHEMICALS: Does not exist. instrumentation. NO
PHYSICAL: Does not exist

PREPARATION BIOLOGICAL: Pathogenic NO Previously pasteurized

SMOOTHIE bacteria survive. products. . NO
COOKING CHEMICALS: Does not exist.
PHYSICAL: Does not exist

BIOLOGICAL: Mesophiles Suitable temperatures for the

YE development and proliferation Effectively conditioned
STORAGE OR CHEMICALS: Does not exist. AH of microorganisms. finished product display
DISPLAY Potential vehicle for and storage equipment. YEA
PHYSICAL: Dust from the microorganisms H
environment YE
AH
BIOLOGICAL: pathogens Controlled by BPM
NO Hygiene in manipulators and
PORTION AND CHEMICALS: Does not exist. instrumentation. NO
SERVE PHYSICAL: Does not exist
 Sheet
54
PLANHACCP From 63
Restaurant
Central

Controlled by BPM
BIOLOGICAL: pathogens NO Hygiene in manipulators and
PACKED CHEMICALS: Migration. NO instrumentation.
PHYSICAL: Pieces of packaging NO It occurs in a very low NO
material proportion
The packaging quality is very
BIOLOGICAL: Does not exist good.
CHEMICALS: Does not exist. There is a motorcycle and
PHYSICAL: Moisture, dust NO distribution equipment in very
DISTRIBUTION (due to bad weather) good condition; that protects NO
it from environmental
conditions. In addition to the
excellent packaging
 Sheet
55
PLANHACCP From 63
Restaurant
Central

PCC DANGERS LIMIT OF MONITORING CORREC

SIGNIFICA CONTROL THAT AS FREQUE WHO TIVE RECORDS CHECK
NT NCY ACTION
Detection of Physicoch A sample Productio Return of Control of
Adulterants There should preservative emical will be n milk and laboratory Review of the
analysis for laboratory
RECEPTI (chemicals): not be any s and analysis. taken manager change of detection of analysis record
ON urine, soap. adulterants. adulterants. Methylen monthly supplier Adulterants (on the form. No.
formaldehyde (suppliers e blue and (Monitoring 1)
declaration) test. analyzed. format No. 1).
Control of Review of the
returns and return record
change of and change of
supplier (No. 2) supplier (in the
form. No.2)

For juices and The Review of the

desserts Refrigeratio Twice a person in Reset the Temperature temperature
control record (in the
STORAG Pathogenic refrigeration n Thermom day charge of temperatur (Monitoring form. No. 5)
E bacteria temperature temperature eter refrigeratio the e. format No. 5) Review of the
AND/OR Mesophiles. For display: and internal n operation Temperature temperature
DISPLAY The display temperature temperatur adjustment adjustment
temperature for of the e and control.(N°6) record (on the
form. No.6)
creams must be product on Every hour Monitoring
greater than display the Instrument
55°C. 24 hours. temperatur Calibration
e for Record
product on
display.

HAZARD ANALYSIS WORKSHEET

 Sheet
56
PLANHACCP From 63
Restaurant
Central

GROCERIES

DANGERS PP JUSTIFICATION PREVENTIVE PCC

PROCESS MEASURE
1 2 3 4 5
BIOLOGICAL: Does not exist
CHEMICALS: Preservatives
RECEPTION prohibited or in high NO Qualified suppliers. Certification by the NO
+ concentrations. supplier.
SELECTION PHYSICAL: Does not exist.

Controlled by BPM.
BIOLOGICAL: Does not exist NO Controlled storage conditions.
STORAGE CHEMICALS: Does not exist.
PHYSICAL: Does not exist NO
BIOLOGICAL: Pathogenic Controlled by BPM
bacteria; fecal and total coliforms. Hygiene in manipulators and
WEIGHED OR CHEMICALS: Does not exist. NO instrumentation. NO
PORTIONED PHYSICAL: Does not exist

BIOLOGICAL: Pathogenic Controlled by BPM

CHOPING, GRATING bacteria; fecal and total coliforms. NO Hygiene in manipulators and
OR GRINDING CHEMICALS: Does not exist. instrumentation. NO
PHYSICAL: Does not exist
 Sheet
57
PLANHACCP From 63
Restaurant
Central

PREPARATION BIOLOGICAL: Does not exist

SMOOTHIE CHEMICALS: High NO The concentrations are NO
COOKING concentrations of seasonings. previously weighed and
STEW PHYSICAL: Does not exist standardized.
FRYING
BIOLOGICAL: Mesophiles YE Suitable temperatures for the
AH development and proliferation Effectively conditioned
STORAGE OR CHEMICALS: Does not exist. of microorganisms. finished product display
DISPLAY Potential vehicle for and storage equipment. YEA
PHYSICAL: Dust from the YE microorganisms H
environment AH
BIOLOGICAL: pathogens Controlled by BPM
NO Hygiene in manipulators and
PORTION AND CHEMICALS: Does not exist. instrumentation. NO
SERVE PHYSICAL: Does not exist
Controlled by BPM
BIOLOGICAL: pathogens NO Hygiene in manipulators and
PACKED CHEMICALS: Migration. NO instrumentation.
PHYSICAL: Pieces of packaging NO It occurs in a very low NO
material proportion
The packaging quality is very
BIOLOGICAL: Does not exist good.
CHEMICALS: Does not exist. There is a motorcycle and
PHYSICAL: Moisture, dust NO distribution equipment in very
DISTRIBUTION (due to bad weather) good condition; that protects it NO
from environmental conditions.
In addition to the excellent
packaging
 Sheet
58
PLANHACCP From 63
Restaurant
Central

PCC DANGERS LIMIT OF MONITORING CORRECTI RECOR CHECK

SIGNIFICA CONTROL THAT AS FREQU WHO VE ACTION DS
NT ENCY
The person Review of the
Internal Every in charge of Reset the Product temperature
record (in the
STORAGE Pathogenic For display: The temperature Thermom hour the the temperature. internal form. No. 5)
AND/OR bacteria display measurement of eter tempera operation temperatu Review of the
DISPLAY Mesophiles. temperature must the product on ture for re control temperature
Combined be greater than display product (format adjustment
dishes 55°C. 24 hours. on N°5). record (on
the form.
display. Temperat No.6)
ure Monitoring
adjustmen Instrument
t control Calibration
(N°6) Record
 Sheet
59
PLANHACCP From 63
Restaurant
Central

Food service Code 27F06

Control of internal product temperature and preparation time
"CENTRAL"
Evaluated by: Approved by: Version: 02
Date: 09-20-02
PRODUCT Internal temperature (°C) Preparation time
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15

Meat

Fruits and vegetables

Legumes

Observations:

Corrective actions
Products
Returns Change of suppliers
Meat

Fruits and vegetables

Legumes

B: Good Verifier signature:

M: Bad
 Sheet
60
PLANHACCP From 63
Restaurant
Central

Food service Code 2aF06

Solution immersion and concentration report
"CENTRAL"
Evaluated by: Approved by: Version: 04
Date: 09-20-02
Product: Solution concentration Immersion time Observations
(ppm) (minutes)

Fruits and vegetables

Product: Water temperature Washing time Observations

Cereals and legumes

Corrective actions
Products
Reprocess Discard
Fruits and legumes

Cereals and legumes

Observation:

B: Good Verifier signature:

M: Bad
 Sheet
61
PLANHACCP From 63
Restaurant
Central

Food service Code 26F06

Laboratory analysis report
"CENTRAL"
Evaluated by: Approved by: Version: 01
Date: 09-20-02
Detection and presence Meat Cereals and legumes Dairy Fruits and vegetables Groceries
ANTIBIOTICS AND
HORMONES
INSECTICIDES AND
HERBICIDES
ADULTERANTS

Observations:

Corrective actions
Products
Returns Change of suppliers
Meat

Cereals and legumes

Dairy

Fruits and vegetables

Groceries

B: Good Verifier signature:

M: Bad
 Sheet
62
PLANHACCP From 63
Restaurant
Central

Food service Code 28F06

Storage and/or display temperature control
"CENTRAL"
Evaluated by: Approved by: Version: 03
Date: 09-20-02
Temperature (°C) Product
Hour Meat Cereals and legumes Dairy Fruits and vegetables aboarrotes
Current Gap Current Gap Current Gap Current Gap Current Gap
temperatur temperatur temperatur temperatur temperatur
e e e e e
Under 50
50
51
52
53
54
55 (set temperature)
56
57
58
59
60
Over 60
Observations
 Sheet
63
PLANHACCP From 63
Restaurant
Central

B: Good Verifier signature:

M: Bad