Le Chef Award Winning Chefswear

1.  Hazards

• Survival of food poisoning bacteria and toxins.
• Physical contamination.

2.  Controls

• Thorough re-heating to a core temperature of 70°C for 2 minutes.
• Food only reheated once.
• Observation for physical contaminants.

3.  Critical Control Points

Critical Control Point	Monitoring Procedure	Acceptable Range	Corrective Action
Temperature of re-heated food	Re-heated temperature of food recorded	Above 70°C for 2 minutes	Re-heated until target temperature is achieved.
Physical contamination	Visual checks	Absence of physical contaminants	Contaminated food discarded