Receiving Contamination; No PHFs must be Check Reject load if Growth of below 4°C temperature above 4°C pathogens (40°F). Visual inspection. (40°F), or if contamination is seen. Growth of No Maintain below Check food and Refrigeration Lower the pathogens 4°C (40°F). air temperature cooler every 4 hours. temperature setting. Preparing Contamination No Use of clean Ensure all Inform utensils. utensils and dishwasher if mixing pots are any utensils/ clean before use. pots are not clean. Cooking Pathogen Yes Heat to 74°C Check stew Continue survival (165°F) or temperature heating until hotter and hold (sanitized 74°C (165°F) for at least 15 thermometer) or hotter for seconds before serving/ 15 seconds. holding. Holding Growth of Yes Minimum Check stew Reheat to pathogens temperature of temperature in 74°C (165°F) 60°C (140°F) hot hold unit if stew is less every 2 hours than 60°C (sanitized (140°F) for 2 thermometer). hours or less. If more than 2 hours, discard. Cooling Growth of Yes 60°C (140°F) to Check Discard if pathogens 20°C (70°F) temperature time/ within 2 hours (sanitized temperature AND then 20°C thermometer) of standards not (70°F) to 4°C cooling stew. met. (40°F) within 4 hours Reheating Pathogen Yes Heat to 74°C Check Discard if survival temperature (165°F) or time/ hotter and hold (sanitized temperature for at least 15 thermometer) of standards not seconds. heating stew met. Heating must be every hour. done within 2 hours
Receiving Contamination; Growth of pathogens No PHFs must be below 4°C (40°F). Check temperature Visual inspection. Reject load if above 4°C (40°F), or if contamination is seen. Refrigeration Growth of pathogens No Maintain below 4°C (40°F). Check food and air temperature every 4 hours. Lower the cooler temperature setting. Preparing Contamination No Use of clean utensils. Ensure all utensils and mixing pots are clean before use. Inform dishwasher if any utensils/ pots are not clean. Cooking Pathogen survival Yes Heat to 74°C (165°F) or hotter and hold for at least 15 seconds Check stew temperature (sanitized thermometer) before serving/ holding. Continue heating until 74°C (165°F) or hotter for 15 seconds. Holding Growth of pathogens Yes Minimum temperature of 60°C (140°F) Check stew temperature in hot hold unit every 2 hours (sanitized thermometer). Reheat to 74°C (165°F) if stew is less than 60°C (140°F) for 2 hours or less. If more than 2 hours, discard. Cooling Growth of pathogens Yes 60°C (140°F) to 20°C (70°F) within 2 hours AND then 20°C (70°F) to 4°C (40°F) within 4 hours Check temperature (sanitized thermometer) of cooling stew. Discard if time/ temperature standards not met. Reheating Pathogen survival Yes Heat to 74°C (165°F) or hotter and hold for at least 15 seconds. Heating must be done within 2 hours Check temperature (sanitized thermometer) of heating stew every hour. Discard if time/ temperature standards not met.
Food-Safety-Plan-Template.docx