FORM 3: HACCP

Please complete all sections of the following form letting us know your planned activity and Methods of Control when dealing with food.

Company Name:

Email Address

Critical Control Point:

Notes on some things to think about. NB These are some of the questions you should be asking yourself, but not an exhaustive list, please ensure all elements are covered.

Purchase:

Where is the food/drink purchased from? Is the source a reputable supplier? Etc.

Receipt:

How do you ensure the food/drink is in a good state and correct temperature when it arrives at Restaurant? Etc.

Transport:

How is the food/drink transported to venue, so it is not damaged? How is temperature control managed and recorded during transport? Etc.

Storage:

How is the food/drink stored (on site) so it is not damaged? What temperature is the food/drink stored at? How is this temperature maintained and checked? How are different food types separated? Etc.

Preparation:

How is food/drink hygiene maintained during preparation? Staff hygiene? Food type separation? Etc.

Serve Cold:

At what temperature is cold food served? How is the temperature controlled and checked? How long is food kept at that temperature? Etc.

Cooking:

How is the food cooked? To what temperature is the food cooked? How is this checked and recorded? Etc.

Hot Hold:

At what temperature is the food held? How is the temperature controlled and checked and recorded? How long is food kept at that temperature? Etc.

Cooling:

How is the cooling carried out? In what timescale? How is it measured? Etc.

Serve Hot:

At what temperature is hot food served? How is the temperature controlled and checked? How long is food kept at that temperature? Etc.

Use of Over Production:

What is done with this food? Etc.

Washing Up:

How is this done? How are hygiene standards maintained? Etc.

Disposal of Waste:

How is this done? How are hygiene standards maintained? Etc.