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Le Chef Award Winning Chefswear |
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Hazard Risk Assessment
Stage 9 — Cold Service Holding/Display (Eg. Cold Servery Counter)
1. Hazards
- Cross contamination of high risk food with food poisoning bacteria.
- Growth of food poisoning bacteria on high risk food.
- Physical contamination.
2. Controls
- EITHER high risk food held below 8°C.
OR
- high risk food displayed at ambient temperatures for no longer than four hours.
- Raw and cooked food kept separate.
- Food protected from contamination by covering as far as possible.
- Use of clean and disinfected equipment and dedicated utensils.
3. Critical Control Point Monitoring and Record Keeping
| Critical Control Point | Monitoring Procedure | Acceptable Range | Corrective Action |
| Correct storage temperature of high risk | Service storage temperature recorded | 1°C - 8°C | Manager informed Chiller adjusted Food moved to another unit |
| Food protected from physical contamination | Visual checks | No physical contamination | Contaminated food discarded |
