At The Manor - HACCP — Distinction Events

At The Manor - HACCP Form

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

Company Name

Critical Control Point

Notes on some things to consider. Please ensure all elements are covered.

Purchase

Where is the produce purchased from, is this a reputable supplier?

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.