Appendix 5: Guide to Developing a Food Safety Program

Section 5: Example Food Safety Program of a Cook-Fresh

process

Section 5
Example Food Safety Program of
a Cook-Fresh process
This Food Safety Program is a model only. It is a typical example of a program of a cook
fresh process for a hospital or aged care facility. It would not be appropriate for all
facilities and products. In addition to this cook fresh process, you may likely have other
processes such as cook chill etc.
This example aims to show one way that the components of a Food Safety Program for
Cook Fresh Food Production System can be developed. It covers the following:
Scope and Purpose
Product Description and Intended Use
Process Flow Chart
Hazard Analysis Table
Hazard Control Table
Support Programs
This example Food Safety Program for Cook Fresh Foods has been developed for a
facility that has effective Support Programs.
For example:
Staff Training in Food Safety, Food Handling and Hygiene
Sanitation and Cleaning Programs
Supplier Approval Programs
Building and Equipment Preventative Maintenance Programs
Pest Control Programs
If these programs were not in place and functioning correctly then the Food Safety
Program (eg. the Hazard Analysis) would be invalid.
This example program is to assist NSW hospital and aged care facilities that process
Cook Fresh food to develop their own Food Safety Programs. Facilities must develop their
own Food Safety Programs as products, processes and premises are unique. However,
the example program can be used as a guide. The NSW Food Authority does not take any
responsibility for any food produced or Food Safety Programs developed using this
example program.
The tables used in this example food safety program is not comprehensive and
you will need to refer to other references. The relevant tables list the hazards
that are significant which are controlled by either CCPs or SPs these are ones
which you should consider, but you may have others that are significant for
your facility.

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Appendix 5: Guide to Developing a Food Safety Program

Section 5: Example Food Safety Program of a Cook-Fresh
process

5.1

Introduction

This facility is committed to maintaining this food safety program so that:

the end product is safe as is reasonably possible
there is compliance with the requirements of the Food Act 2003 and the Food
Standards Code.

5.2

Food Safety Team

This team is responsible for maintaining the Food Safety manual, reviewing and
improving procedures and implementing effective controls to manage food safety risks.
The Food Safety team includes:
Name

Position

TEAM LEADER

Mary Boss

Food Services Manager

TEAM MEMBER

Paul Citizen

Chef

TEAM MEMBER

Peter Worker

Infection Control Officer

TEAM MEMBER

Jane Friend

Cook

5.3

Scope

This Food Safety Program covers:

Receival, storage, thawing, preparation, cooking, post cook processing, hot holding,
service, delivery of cook fresh food and clean up.

5.4

Purpose

The Food Safety Program is being implemented to minimise the risk of hazards during the
handling of the food whilst in the facilitys control; thereby ensuring that the food is as
safe as possible and meets the regulatory requirements of NSW Food Authority.

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Appendix 5: Guide to Developing a Food Safety Program

Section 5: Example Food Safety Program of a Cook-Fresh
process

5.5 Example Product Description and Intended Use

Product description

Fully cooked meals served hot, no chilling step, to be

consumed on the same day as preparation.

Examples (s)

Spaghetti Bolognaise, Tuna Bake, Vegetarian Casserole

etc.

Product composition

Varies according to recipe. Includes beef, tuna,

vegetables, tomato paste, pasta, water etc.

Method of Preservation

Cooking. Food may be baked, boiled, roasted, steamed,

stir fried and/or grilled

Other food safety

characteristics

None, food is high in moisture, low in salt and has

neutral pH
Food may be cut or portioned prior to serving

Special preparation
characteristics

Food is served hot, it may be held hot prior to serving

Food is served within 60 minutes after cooking
Food is not chilled and stored for later use

Packaging

Plates covered with plastic or lids

Storage and distribution

conditions

Held at 60oC or greater

Shelf life

N/A Food is hot, ready to eat and should be consumed

within 2 hours of cooking

Distribution method

Meal carts

Consumer

Vulnerable populations hospital patients, pregnant

women and elderly people.

Intended Use

Ready-to-eat

NOTE: This is an example outlining in tabular form the information required. However,
this can be presented in any fashion which suits the facility

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Appendix 5: Guide to Developing a Food Safety Program

Section 5: Example Food Safety Program of a Cook-Fresh
process

5.6 Example Flow Chart of Fresh Cook Food

Onsite confirmation of flow diagram

Is the flow diagram
accurate?
Yes, flow diagram has been
confirmed against actual
processing operations

NSW/FA/CP005/0805

Authorised By

Sign Off / Date

Food Services Manager

Mary Boss

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Appendix 5: Guide to Developing a Food Safety Program

Section 5: Example Food Safety Program of a Cook-Fresh
process

12th May 2005

day shift, night shift and

on weekends.

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Section 5: Example Food Safety Program of a Cook-Fresh process

5.7 Example Hazard Analysis for Cook Fresh Food

Step

Input(s)

Hazards

Significan
t Hazard?

Ingredien
t or
process
step

Identify potential hazards

introduced, controlled or
enhanced at this step.

C= Chemical (eg
allergens)

Is the
potential
food
safety
hazard
significant
?

P= Physical
B = Biological
(virus, bacteria,
toxins)

Justification

CCP?

Control
Measure

Is this
step a
Critical
Control
Point
(CCP?)

What
control
measure
can be
applied to
prevent
the
significan
t
hazards?
#

No

SPs

No

SPs

No

SPs

(High
severity/hi
gh
likelihood))
1-11 All
steps

Staff (jewellery, bandaids, hair,

gum)

P = Foreign object
contamination

No

Equipment (bolts, grease, glass

objects)

Unlikely to occur due to good food

handling hygiene practices (staff
training) and maintenance programs
avoid foreign objects

Building (flaking paint, glass

objects
Processing (utensils, plastic
packaging)

1. Menu
Design /

Bacteria and viruses that cause

food borne illness introduced
by poor staff hygiene and work
practices

B = contamination by
staff

Harmful or incorrect level of

compound or ingredient as a
result of incorrect blend or
contamination during transit

C = chemical
contamination

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No

No

Version 2

Unlikely to occur due to Good Food

Handling practices, Staff Training and
Illness Policy
Unlikely to occur due to Supplier
Approval programs, good compliance
history, and/or Certificate of Analysis
received with each shipment for

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Appendix 5: Guide to Developing a Food Safety Program

Section 5: Example Food Safety Program of a Cook-Fresh process

Ordering
&
Purchasin
g

Introduction of foreign objects

(metal, glass, wood)

P= Contamination by
foreign objects

No

Introduction of food borne

bacteria and viruses that cause
illness.

B= microbiological
contamination

No

certain ingredients/products *.

Notes:
# SP = Support Program. You should document exactly which Support Program is used as a control measure. You need to have a written
procedure if a hazards is controlled by a SP. Hence you need to note the procedure name/number.
* Certificate of Analysis is an effective tool which can be used to ensure that high risk products are microbiologically sound. It may not be
appropriate for all situations. Certificate of Compliance may be more suitable for short life ready to eat products which demonstrate the
suppliers commitment to providing product that meet an agreed specification eg their technical specification.

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Section 5: Example Food Safety Program of a Cook-Fresh process

5.7 Example Hazard Analysis for Cook Fresh Food (continued)

Step

Input(s)

Hazards

2.
Receival

Contamination by visible metal,

plastic, cardboard, wood, glass
and chemicals during transit.

C,P = introduction
of foreign objects

Temperature of food during

transit.

B = Growth of
bacteria that cause
food borne illness

Contamination during handling

at receival step (eg from
thermometer, pests)

B = introduction of
microorganisms

Contamination during storage

by cleaning products
(lubricants, soaps and
detergents) and dangerous
chemicals (rodent bait).

C= chemical
contamination

Contamination by vermin and

dirt during storage.

P,B =
contamination by
foreign objects or
bacteria or viruses
that cause illness

3.
Storage

Temperature of chilled and

frozen ingredients and food
during storage.

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B = growth of
bacteria

Signific
ant
Hazard
?
No

Yes

Justification

Unlikely to occur as product integrity checked

upon arrival as part of inspection program.
Increased temperatures can result in bacteria
growth to high levels unable to be controlled by
the cooking process. There is also potential for
growth of organisms that produce heat resistant
toxins (Staphylococcus aureus) at increased
temperatures

CCP
?

Control
Measure

No

SPs

Yes

Check that the

temp of
perishable
ready to eat
foods on arrival
is 5oCmax and
frozen food is
hard frozen

No

Unlikely to occur as Good Hygiene Practices

should outline standard procedures for use of
alcohol wipes prior to taking temps, and
product stored correctly and quickly off receival
dock

No

SPs

No

Unlikely to occur as Sanitation and Pest Control

programs control these hazards. Chemicals are
stored and labelled correctly. Bait stations at
appropriate locations. Tamper proof bait
stations in use.

No

SPs

No

SPs

No

SPs

No

Unlikely to occur, products and ingredients are

packaged, good sanitation practices and Pest
Control Programs are in place.
Premises are in good repair, doorways are kept
closed to prevent pest entry.

No

Version 2

Unlikely to occur. Product storage temperature

(refrigerator is 5oC or below and freezer is -10 oC
or below) is maintained and checked regularly.

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Section 5: Example Food Safety Program of a Cook-Fresh process

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Section 5: Example Food Safety Program of a Cook-Fresh process

5.7 Example Hazard Analysis for Cook Fresh Food (continued)

Step

Input(s)

Hazards

4. Thawing

Ingredient or product
temperatures during defrost at
refrigerated temperatures.

B = Growth of
bacteria that cause
food borne illness

Significa
nt
Hazard?
No

Ingredient temperatures during

water thawing and defrosting in
the microwave.
Yes

5.
Preparatio
n

6. Cooking

Contamination by chemicals,
oils and cleaners

C = chemical
contamination

Dust and insects, utensils

P= contamination by
foreign objects

Times. Growth of bacteria when

times out of refrigeration are
not maintained during
preparation.

B = Growth of
bacteria that cause
food borne illness

Cooking process (baking,

boiling, frying, grilling etc.),
times and temperatures.

B = Survival of
bacteria and
contaminating
microbes when foods
are not cooked
properly

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Justification

CCP?

Unlikely to occur if frozen product is

always completely thawed at
refrigerated temperatures.

No

Increased temperatures can result in

bacteria growth to high levels unable
to be controlled by the cooking
process. There is also potential for
growth of organisms that produce heat
resistant toxins (Staphylococcus
aureus) at increased temperatures.

Yes

Control
Measure

SPs
Make sure
time and
temperatur
es do not
allow
growth.
Use
standard
procedure

No

Unlikely to occur. Residual cleaning

and sanitizing chemicals, lubricants
are addressed by the Sanitation
Program

No

SPs

No

Unlikely to occur. Good Food Handling

Practices and Sanitation Program in
place.

No

SPs

Yes

Strict time monitoring during

preparation. Time of ingredients out of
the refrigerator is minimised.
Ingredients are pre-cooled before use.

Yes

Limit the
amount of
preparation
time

Yes

Bacteria and contaminating microorganisms are likely to occur in raw

ingredients (especially meat). The
cooking process must reduce these to
safe levels.

Yes

Cook to
standard
times and
temperatur
es.
Take core or
cold spot
temperatur

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Section 5: Example Food Safety Program of a Cook-Fresh process

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Section 5: Example Food Safety Program of a Cook-Fresh process

5.7 Example Hazard Analysis for Cook Fresh Food (continued)

Step

Input(s)

Hazards

7. Post
Cook
Processing

Contamination by bacteria
during puree process

B = Growth of
bacteria that cause
food borne illness

(portioning
, slicing or
Texture
Modificatio
n

Times and product

temperatures allow growth of
surviving heat resistant and
any contaminating microorganisms while portioning
occurs.

Significa
nt
Hazard?

No

B = Growth of
bacteria that cause
food borne illness

Justification

CCP?

Control
Measure

Severity is high but unlikely to occur if

pure/texture modification support
program is in place. See Section 6.2 for
more information on Texture modified
foods and puree. Also ensure adequate
cleaning and sanitation is undertaken.

No

SPs

If product is not portioned or pured

quickly after cooking and before
cooling or eating, growth of heat
resistant or contaminating bacteria is
possible.

Yes

Yes

Limit the
amount of
time
between
the end of
the cooking
process and
refrigeration
or
consumptio
n.
Monitor the
time out of
cook, chill
or serving
times.

8. Hot
Holding

Times and product

temperature allows growth of
surviving heat resistant and
any contaminating microorganisms

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B = Growth of
bacteria that cause
food borne illness

Yes

Version 2

Food must be held at sufficient hot

holding temperatures.

Yes

Heat food to
correct
minimum
temperatur
e in the
correct
amount of
time.
Monitor
holding
times and

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Section 5: Example Food Safety Program of a Cook-Fresh process

temperatur
es.

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5.7 Example Hazard Analysis for Cook Fresh Food (continued)

Step

Input(s)

Hazards

9. Hot
Serve

Times and product

temperatures allows growth of
surviving heat resistant and
any contaminating microorganisms

B= Growth of bacteria
that cause food borne
illness

Allergens and food

consistency cause adverse
reactions and choking in
patients and residents with
allergies or swallowing
difficulties.

B = food ingredients
causing allergic
reaction

Times and product

temperature allows growth of
surviving heat resistant and
any contaminating microorganisms

B= Growth of bacteria
that cause food borne
illness

Contamination by unclean
trolley/delivery vehicles, dust,
insects and utensils

B,P= Cross
contamination by
bacteria or viruses
that cause illness or
foreign objects

10.
Delivery

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Significa
nt
Hazard?

Justification

CCP?

Food must be held at sufficient hot

holding temperatures.
Yes

Serve only
hot food and
serve quickly.
Monitor
serving
temperatures
and times.

No

SPs

Bacteria and contaminating microbes

will be able to grow or survive if
conditions are favourable. The serving
temperature and delivery times need
to eliminate this hazard.

Yes

Deliver only
hot meals.
Deliver
meals
quickly.
Monitor meal
temperatures
and delivery
times.

Unlikely to occur because food is kept

covered and the Sanitation and
Cleaning Program specifically
addresses the cleaning of trolleys etc.

No

Yes

No

Control
Measure

Unlikely to occur. Patient and residents

needs are documented and dietary
needs/changes are tracked

P= food inconsistency

Yes

Yes

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SPs

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Section 5: Example Food Safety Program of a Cook-Fresh process

5.7 Example Hazard Analysis for Cook Fresh Food (continued)

Step

Input(s)

Hazards

11. Clean
up

Inadequate dishwasher
temperatures allow survival
and subsequent growth of any
contaminating microorganisms on utensils and
crockery.

B = Cross
contamination by
bacteria or viruses
that cause illness.

Inappropriate cleanup
returned food items/plates
and contaminates food
preparation area.

B = Cross
contamination by
bacteria or viruses
that cause illness.

Significa
nt
Hazard?

Yes

Yes

Justification

It is likely that utensils and crockery

are contaminated upon return from
service. Dishwasher rinse
temperatures are monitored as part of
the Cleaning program

CCP?

Control
Measure

SPs
No

Returned, unfinished meals/foods

disposed in a dedicated area (separate
from food preparation areas).
No

SPs

No

SPs

No

SPs

No

SPs

P = Contamination by
foreign objects.
Inappropriate cleaning
procedures, where incorrect
chemicals or incorrect
concentrations are used.

C = chemicals
contaminate food
contact surfaces,
plates and utensils

Infestation of pests due to

garbage as an available food
source.

P = Pests
contaminate food,
environment.

Trays, plates, cutlery are

stored incorrectly.

P= Physical
contamination

Potentially contaminated
items from patients/residents
(eg bandages, vomitus,
medications, syringes, body
fluids etc)

B = Cross
contamination by
micro-organisms

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No

No

No

No

Unlikely to occur, only approved

cleaning chemicals are use. This is
addressed in the Sanitation and
cleaning program.
Unlikely to occur. Garbage and waste is
removed in a timely manner.
Pest control program includes regular
pest inspections.
Unlikely to occur. Trays, plates, cutlery
are stored correctly after cleaning. This
is addressed in the Sanitation and
Cleaning Program.
Contaminated items to be removed by
nursing staff before being returned to
kitchen.

No

SPs

P = Contamination by
foreign objects

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Section 5: Example Food Safety Program of a Cook-Fresh process

5.8 Example Hazard Control Table for Cook Fresh Foods

Proces
s Step

Potential
Hazard/s

Control
Measures

CC
P

Critical Limit

2.
Receiv
al

Microbiolog
ical
(temperatu
re abuse)
chilled
ready-toeat (RTE)
foods.

Temperatu
re of
chilled
ready to
eat
product on
arrival.

CCP

Maximum
product
temperature
5oC

Microbiolog
ical
(temperatu
re abuse)
frozen RTE
foods

Appearanc
e of frozen
product

SP

No evidence
of
freeze/thawing
(ice crystal
formation).

Monitoring Procedures
What

How

When

Who

Take
representativ
e
temperatures
of chilled RTE
food for
every
delivery or
representativ
e sample.

Sanitised,
calibrated
thermomet
er or IR gun
on packets
(not
cartons) as
per
manufactur
ers
instructions

Every
delivery

Store
perso
n/
chef

Feel of each
product type
per delivery.

Feel or use
IR gun on
frozen
packets(not
cartons) as
per
manufactur
ers
instructions

Every
delivery

Check
packages
and labels

Every
delivery

Must be hard
frozen.
Microbiolog
ical (out of
date)

Contamina

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Product to
be within
use-by

Appearanc

SP

SP

Must be within
Use by date

No evidence

Visual
inspection of
all products.

Visual

Version 2

Check

Corrective
Action

Records

Contact
Supervisor.

Product
Receivals
Sheet

Reject if
temperature is
above 5oC.

(Form 5)

Notify supplier
and report.

Every

Store
perso
n

Store
perso
n

Store

Contact
Supervisor.
Reject soft,
partially thawed
product and
product with ice
crystal formation
of RTE foods.
Notify supplier
and report.

Product
Receivals
Sheet
(Form 5)

Reject products
that are out of
date or very
close to date if
you cant use it
prior to expiry.
For RTE foods
notify supervisor

Product
Receivals
Sheet

Reject products

Product

(Form 5)

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Section 5: Example Food Safety Program of a Cook-Fresh process

Proces
s Step

Potential
Hazard/s

Control
Measures

tion

e of

of problems

Microbiolog
icalChemic
al Physical

a) product

a) dirty,
damaged
product,

b)
packaging
condition
c) delivery
vehicle

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CC
P

Critical Limit

Monitoring Procedures
What

How

When

Who

inspection

truck,
packaging
and product

delivery

perso
n

b) damaged ,
dirty boxes,

Corrective
Action

Records

that are
damaged or
show signs of
contamination or
tampering.

Receivals
Sheet
(Form 5)

Reject
excessively
soiled or
damaged fruit
and vegetables

c) poor truck
condition

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5.8 Example Hazard Control Table for Cook Fresh Foods (continued)
Process
Step

Potential
Hazard/s

Control
Measures

3.
Storage
(Chilled,

Microbiologic
al
(temperatur
e abuse) of
RTE foods

Temperatur
e of chilled
RTE food

Frozen,
Ambient
)

Storage
temperatur
es of
freezers

Contaminati
on

Monitor
- product
packaging
- store
areas
- stock
rotation

CCP

Critical
Limit

Monitoring Procedures
What

How

When

Who

Maximum
storage
temperatur
e 5oC

Product
temperatur
es

Sanitised,
calibrated,
thermometer

Twice a day

Kitchen
Staff

Maximum
freezer
temperatur
e of -10oC

No
evidence of:

Freezer
temperatur
e
Examine
the product

- damaged
stock or
packaging

(morning
and
afternoon)

Corrective
Action

Records

For food between

5oC and 10oC,
refrigerate and
use within 12
hours.

Refrigerato
r/

Discard any food

over 10oC.

Freezer
thermometer

Store
check
sheet
(Form 2)
Appliance
Temperatur
e Check
Sheet

Visually
inspect

Daily

Store
supervisor

Clean and
remove garbage
more frequently,
correct stock
rotation.
Discard any item
that is damaged
or is unlabelled
(name, date etc.)
or exposed
product (no lids).

- poorly
maintained
store area
(eg. rodent
activity)

Coolroom/

Refrigerato
r/
Coolroom/
Store
check
sheet
(Form 2)

- out of date
stock
- foodstuffs
stored
uncovered

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5.8 Example Hazard Control Table for Cook Fresh Foods (continued)
Process
Step

Hazard/s

4.
Thawing
(general)

Microbiologic
al

4(a)
Water
Thawing

Microbiologic
al
(temperature
abuse,
undercookin
g)

4(b)
Microwav
e
Thawing

4(c)
Refrigera
tor
Thawing

(undercookin
g)

Microbiologic
al
(temperature
abuse)

Microbiologic
al
(temperature
abuse)

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Control
Measure
s

CCP

Critical
Limit

Monitoring Procedures

Completely
thaw
product

Water
temperatur
e and
product
thawing
times

What

How

When

Who

SP

Time taken
for thaw
process

Check for
evidence
of hard
frozen
product

Visual
inspection

All product
daily

Leading
hand

Continue to thaw
until completely
defrosted

CCP

Water
temperatur
es 21oC or
less

Temperatu
re of
running
thaw
water.

Sanitised,
calibrated
thermome
ter

Every
batch

Chef

If water temperature
is over 21oC throw
product away.

Product
thawed in 4
hours

Amount of
time after
microwave
thaw
before
cooking
begins

CCP

Product
temperatur
e during
thawing

SP

If product remains
frozen after 4 hours,
continue to thaw in
the refrigerator.

Time
taken for
thawing.

Product to
be
immediatel
y cooked
after
microwavin
g (30 mins)

Time
taken
between
thaw and
cook.

Visual
inspection

Product to
be
completely
thawed in

Product
location

Visual
inspection

Version 2

Corrective
Action

All product
daily

All product
daily

Chef

Leading
Hand

Records

Water
Thaw
Check
Sheet
(Form 6)

Discard thawed
micro waved product
if after 30 minutes
has

Food
Process
Time Temp.
Worksheet

Elapsed.

(Form 6)

Continue to thaw in
the refrigerator.

Food
Process
Time Temp.
Worksheet

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refrigerator
(maximum
5oC)

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(Form 6)

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Section 5: Example Food Safety Program of a Cook-Fresh process

5.8 Example Hazard Control Table for Cook Fresh Foods (continued)
Process
Step

Hazard
/s

Control
Measures

CCP

5.
Preparatio
n

Growth
of
bacteria

Monitor
product
times

CCP

Critical
Limit

Monitoring Procedures
What

How

When

Who

Maximum
30
minutes

Time in
preparation
room.

Visually
check that
there is no
food left out
of
refrigeration
at

At each
meal
break.

Chef

Or

break times
or once
finished.

Visual
check

Corrective
Action

Records

Check time of any

food found to be
out of refrigeration
when returning
from a break. If
more than 30
minutes cook
immediately or
throw away.

Food
Process
Time Temp.
Worksheet
(Form 6)

Notify supervisor
for disposition.
6. Cooking

Survival
of
bacteria
when
food is
not
cooked
properly

Check
product
temperature
s for oven
cooked,
gently
heated or
grilled
product for
every batch.

CCP

Core is
min 70oC
for 2
minutes
(75oC)
instant *

Take at
least one
final core
temperatur
e of
product (in
oven cold
spot if
applicable).

Sanitised
calibrated
thermometer
.

Every
batch or
every
oven
cycle.

Chef

Keep cooking until

cook temperature
is reached.

Cooking /
Cooling
check
sheet
(Form 6)

NOTES:
* The critical limit will be based on type of meal cooked.
This critical limit can apply for bulk baked or roast meats eg meatloaf and roasts (eg roast chicken, beef, lamb, pork)
For grilled foods need to check that it is cooked through by checking for doneness (eg for steak)

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Section 5: Example Food Safety Program of a Cook-Fresh process

However particular attention needs to be paid to poultry, offal (liver, kidneys), rolled and stuffed meats and formed mince products such as
hamburgers, meat loaf and sausages, in which case a thermometer should be used to ensure desired cook temperature is reached.

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Appendix 5: Guide to Developing a Food Safety Program

Section 5: Example Food Safety Program of a Cook-Fresh process

5.8 Example Hazard Control Table for Cook Fresh Foods (continued)
Process
Step

Hazard/s

7. Post
Cook
processing

Growth of
bacteria
(time and
temperatur
e abuse)

(portioning
or texture
modificatio
n)

Microbial
contaminati
on

Control
Measure
s

CCP

Elapsed
time and
temperatur
e at end of
process

CCP

Use of
clean and
sanitised
equipment
and
utensils
according
to Standard
Procedures

SP

Critical
Limit

Monitoring Procedures
What

How

When

Who

Maximum
30 minutes
elapsed
time and
min temp
of 60oC at
of process

Elapsed time
after cooking
and before
hot holding

Record time
out of cook
and holding
start time

Each meal
time
(breakfast,
lunch,
dinner)

Chef

Temp at end
of process

Record temp
at end of
process#

Ensure
equipment
and
utensils are
clean and
sanitised

Check that
all
equipment
and utensils
used are
clean and
sanitised

Visual check

Corrective
Action

Records

Re-heat food to
70oC for 2
minutes (or
equivalent
within 1 hour)

Food
Process
Time
Temp.
Workshee
t
(Form 6)

Before use

Leading
hand

RE-clean and
sanitise
equipment and
utensils prior to
use

# If you can validate that the temperature is always above 60oC at the end of the process then you can remove the monitoring of the temp each time.

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Appendix 5: Guide to Developing a Food Safety Program

Section 5: Example Food Safety Program of a Cook-Fresh process

5.8 Example Hazard Control Table for Cook Fresh Foods (continued)
Process
Step

Hazard/s

Control
Measure
s

CCP

Critical
Limit

Monitoring Procedures

8. Hot
Holding

Growth of
bacteria due
to

Product
temperatur
es

CCP

Minimum
60oC

temperature
abuse

and times

Take each
product
temperature
and times
before it is
put into Bain
maire

And limit
time to 30
mins

Ensure
equipment is
not
overloaded.

Sanitised,
calibrated
thermometer

Each meal
time
(breakfast,
lunch and
dinner)

Chef

Monitor time
clock.

Visual
inspection

At start of
meal service

Superviso
r

Corrective
Action

Records

Adjust hot
holding
equipment (bain
marie) set point.

Food
Process
Time
Temp.
Workshee
t

Stop serving,
resume serving
when product
temperature is
60oC.

(Form 6)

If food falls
below 60oC for
30 minutes
discard+.
Review process
to ensure all
food is heated
to holding
temperatures or
higher BEFORE
food is
transferred to
hot holding
equipment.
If trays are
overloaded,
remove some of
food, chill
immediately
and reheat

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Section 5: Example Food Safety Program of a Cook-Fresh process

before
reservice.
Retrain staff
member
Note:
+ The max time that the food is out of temperature control is 2 hours (eg from plating to consumption). The time you set here depends on the time
frames surrounding your facility. Target should be around 30 mins.

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Section 5: Example Food Safety Program of a Cook-Fresh process

5.8 Example Hazard Control Table for Cook Fresh Foods (continued)
Process
Step

9. Hot
Serving

Hazard/s

Growth of
bacteria due
to
temperature
abuse

Adverse
patients/resid
ent reactions
(choking,
allergies)

Control
Measure
s

CCP

Product
temperatur
e

CCP

Patients &
residents
receive
appropriat
e meals

SP

Critical
Limit

Monitoring Procedures
What

How

When

Who

Last meal
served is
60oC

Take product
temperature
(of
meat/chicken/fi
sh etc) of the
last meal
plated.

Sanitised,
calibrated
thermomete
r

Each meal
time
(breakfast,
lunch and
dinner)

Person
serving
meals

Resident
patient food
needs.

Visual
inspection
that correct
meal is
given to
patient

On handing
the meal to
the patient

Person
serving
meal

After any
significant
changes or
on
admission

Superviso
r, care
staff

Do not give
the patient
the meal.
Check other
trays to see if
meal is there,
if not call
supervisor

Visual
inspections

Each meal
(breakfast,
lunch and
dinner)

Person
serving
meals

Cover food
with plate
covers.

Documented
allergies and
special needs
for all
patients /
residents.

Contamination
(foreign
objects,
bacteria
viruses)

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Protect
food during
transport

SP

All food is to
be covered
after serving.

Covered meals

Version 2

Records

Use
microwave
oven to
reheat meals
if necessary.

Food
Process
Time
Temp.
Workshee
t

Adjust heating
process.

Needs/chang
es are
tracked
10.
Delivery

Corrective
Action

(Form 6)
Patient
menu

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Appendix 5: Guide to Developing a Food Safety Program

Section 5: Example Food Safety Program of a Cook-Fresh process

Growth of
bacteria due
to time abuse

Amount of
time
between
service and
consumpti
on

CCP

Last meal
delivered is
60oC

Elapsed time
between end of
service and
consumption.

Monitor
time periodclock

Each meal
(breakfast,
lunch and
dinner)

Person
serving
meals

Discard any
food that is
not consumed
or
refrigerated
within 30
minutes of
service.+

Food
Process
Time
Temp.
Workshee
t
(Form 6)

Note:
+ The max time that the food is out of temperature control is 2 hours (eg from plating to consumption). The time you set here depends on
the time frames surrounding your facility. Target should be around 30 mins.

5.8 Example Hazard Control Table for Cook Fresh Foods (continued)
Process
Step

Hazard/s

10. Clean
Up

Contaminati
on
(Foreign
objects,
bacteria
viruses).

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Control
Measures

CCP

Clean with
hot water all
multipurpos
e crockery
and utensils.

SP

Clean up
done in a
dedicated
area.

Critical
Limit

Monitoring Procedures
What

How

When

Who

Dishwash
er must
achieve
wash
cycle
temp
enough to
remove
fat and
soil and
not bake
it on.
Sanitising
rinse
cycle
must
achieve
82oC
minimum.

Water
temperature

Thermomete
r or check
stick

At rinse
cycle

Person
washing up

(Start and
end of
cleanup.)

Corrective
Action

Records

Adjust rinse
temperature
on
dishwasher.
Re-sanitise
dishes etc. in
hot water and
ensure
reaches 82oC

Appliance
Temperatur
e
Worksheet
(Form Z)

Have
equipment
serviced.

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Section 5: Example Food Safety Program of a Cook-Fresh process

Items
must dry

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