Process Step
Receiving
Hazards
Biological (B)
Chemical (C)
Physical (P)
B: Insufficient
temperature
control will result
in unacceptable
microbial growth.
P: Visible foreign
material that could
compromise
product safety.
B: E. coli,
salmonella,
insects, mold.
C: Pesticides,
sanitizers,
cleaners, food
additives.
Preventative
Measures &
Critical Limits
Monitoring
Process
Corrective Action
Records
1. Frozen ground
beef patties must
be received at 0 F
or lower.
1. Inspect delivery
truck to ensure that
it is clean, free of
weird odors, and
organized to
prevent cross
contamination.
1. Retrain
employees who do
not follow the
procedures.
1. Record
temperature on the
delivery invoice.
2. Check interior
temperature of
truck.
A. Frozen foods
with signs of
previous thawing.
3. Confirm vendor
name, day, and
time of delivery.
B. Punctured
Package.
2. Check for
evidence of
thawing (ice
crystals).
3. Packaging
intact.
4. No signs of
insects or rodent.
5. No molds, offodors.
P: Insects, glass,
metal, packaging
material.
Process Step
Hazards
Preventative
Monitoring
2. Reject the
following:
C. Expiration dates
that have passed or
are 7 days close to
expiring.
1. Manager will
verify that
employees are
receiving products
2. Receiving logs
using the proper
should include date procedure.
and number of
shipment.
2. Audit to verify
accuracy of
records; verify
accuracy of
temperature
device; assure
corrective actions
are adequate;
document findings.
3. Thermometers
will be calibrated
everyday.
Corrective Action
Verifications
4. Managers will
review temperature
logs three times a
day.
Records
Verifications
Storing
Biological (B)
Chemical (C)
Physical (P)
B: Insufficient
temperature
control will result
in unacceptable
microbial growth.
Internal product
temperature and
environmental
temperature must
be monitored.
B: E. coli,
salmonella,
insects, mold.
C: Pesticides,
sanitizers,
cleaners, food
additives.
Measures &
Critical Limits
1. Freezer
temperature must
be from 0 to 10 F.
1. Check that
freezer is at 0 to
10 F.
3. Keep ground
beef patties below
frozen fruits and
vegetables.
3. Check that
boxes which are
expiring at an
earlier date are
stored in the front
to be used first.
P: Hair, glass,
metal, bone
fragments,
packaging
material.
Process Step
Hazards
Process
4. Boxes of beef
patties should be
stored below
produce.
5. Inspect that
freezer is clean,
free of weird
odors, and
organized to
prevent cross
contamination.
Preventative
Monitoring
1. Retrain
employees who do
not follow the
procedures.
1. Record
temperature of
freezer on storage
sheet.
2. Reject the
following:
2. Record
temperature of
package on storage
sheet.
A. Frozen foods
with signs of
previous thawing.
B. Punctured
Package.
3. Storage logs
should include
number of boxes
of beef patties.
C. Expiration dates
that have passed or
are 7 days close to
expiring.
2. Audit to verify
accuracy of
records; verify
accuracy of
temperature
device; assure
corrective actions
are adequate;
document findings.
3. Calibration of
thermometers in
the freezer are
checked daily.
Corrective Action
1. Manager will
verify that
employees are
receiving products
using the proper
procedure.
4. Managers will
review temperature
logs three times a
day.
Records
Verifications
Thawing
Biological (B)
Chemical (C)
Physical (P)
B: E. coli,
salmonella,
insects, mold.
C: Pesticides,
sanitizers,
cleaners, food
additives.
P: Glass, metal,
plastic, packaging
material.
Measures &
Critical Limits
Process
1. Thaw beef
patties under
refrigeration at 41
F or less.
1. Check that
refrigerator is at 35
to 32 F.
2. Boxes of beef
patties should be
stored below
produce.
3. Inspect that
refrigerator is
clean, free of weird
odors, and
organized to
prevent cross
contamination.
1. Retrain
employees who do
not follow the
procedures.
1. Record
temperature of
refrigerator on
thawing sheet.
2. Discard if
evidence of time,
temperature abuse
is noted.
1. Manager will
verify that
employees are
receiving products
using the proper
procedure.
2. Audit to verify
accuracy of
records; verify
accuracy of
temperature
device; assure
corrective actions
are adequate;
document findings.
3. Calibration of
thermometers in
the refrigerator are
checked daily.
4. Managers will
review temperature
logs three times a
day.
Process Step
Cooking
Hazards
Biological (B)
Chemical (C)
Physical (P)
B: Survival of
pathogenic
microorganisms.
C: Pesticides,
sanitizers,
cleaners, food
additives.
P: Hair, glass,
metal, bone
fragments,
packaging
material.
Preventative
Measures &
Critical Limits
1. Wash hands.
2. Clean and
sanitize utensils
and cooking unit.
3. Food should be
cooked to 155 F
for 2 minutes.
Monitoring
Process
Corrective Action
1. Retrain
employees who do
not follow the
procedures.
2. Continue
cooking food until
2. Take at least two the internal
internal
temperature
temperature from
reaches the
each batch of food required
by inserting the
temperature.
thermometer into
the thickest part of
the patty.
Records
1. Record
temperature of
cooking unit on
cooking sheet.
2. Record
temperature of
beef patties after
being cooked that
do not meet the
standard.
Verifications
1. Manager will
verify that
employees are
receiving products
using the proper
procedure.
2. Wash hands.
3. Wash, rinse, and
sanitize utensil and
cutting boards.
4.Audit to verify
accuracy of
records; verify
accuracy of
temperature
device; assure
corrective actions
are adequate;
document findings.
5. Calibration of
cooking equipment
is checked daily.
6. Managers will
review temperature
logs three times a
day.
Process Step
Holding
Hazards
Biological (B)
Chemical (C)
Physical (P)
B: Survival of
pathogenic
microorganisms.
C: Pesticides,
sanitizers,
cleaners, food
additives.
P: Hair, glass,
metal, bone
fragments,
packaging
material.
Preventative
Measures &
Critical Limits
Monitoring
Process
Corrective Action
1. Clean and
sanitize utensils
and holding unit.
1. Retrain
employees who do
not follow the
procedures.
2. Check that
holding unit is
above 135 F.
3. Check that beef
patties are in
holding unit for 2
hours or less.
2. Take
temperature of
food by inserting
the thermometer
near the surface
and thickest part.
3. Take
temperature of
holding unit by
placing calibrated
thermometer in the
coolest part of the
holding unit.
4. Check that
holding unit is
functioning
correctly.
2. Discard if beef
patties are held for
more than 2 hours.
Records
1. Record
temperature of
holding unit on
holding check
sheet every 30
minutes.
Verifications
1. Manager will
verify that
employees are
receiving products
using the proper
procedure.
2. Audit to verify
accuracy of
records; verify
accuracy of
temperature
device; assure
corrective actions
are adequate;
document findings.
3. Calibration of
holding equipment
is checked daily.
4. Managers will
review temperature
logs three times a
day.
Process Step
Reheating
Hazards
Biological (B)
Chemical (C)
Physical (P)
B: Survival of
pathogenic
microorganisms.
C: Pesticides,
sanitizers,
cleaners, food
additives.
P: Hair, glass,
metal, bone
fragments,
packaging
material.
Preventative
Measures &
Critical Limits
1. Wash hands.
2. Clean and
sanitize utensils
and cooking unit.
3. Food should be
reheated to 155 F
for 2 minutes.
4. Check that the
thickest part of the
beef patties are
155 F.
Monitoring
Process
Corrective Action
Records
Verifications
1. Retrain
employees who do
not follow the
procedures.
1. Employees will
record temperature
of beef patties and
document
corrective actions
taken on the Hot
Holding
Temperature Log.
1. Food service
manager will
verify that
employees are
receiving products
using the proper
procedure.
2. Audit to verify
accuracy of
records; verify
accuracy of
temperature
device; assure
corrective actions
are adequate;
document findings.
3. Managers will
review temperature
logs three times a
day.