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Le Chef Award Winning Chefswear |
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Hazard Risk Assessment
Stage 7 — Hot Service Holding/Displaying
(Eg. Bain-Marie, Hot
Cupboard, Heated Display, Soup Kettle)
1. Hazards
- Post cooking contamination by food poisoning bacteria.
- Growth of spores, food poisoning bacteria and associated toxins.
- Cross contamination by food poisoning bacteria from raw food.
- Physical contamination.
2. Controls
- Hold hot food at above 63°C.
- Food protected from further contamination (lids, sneeze screens etc.)
- Use of clean and disinfected containers and designated utensils.
- Service of food as quickly as possible.
- Disposal of leftovers.
- Regular observation for physical contaminants where appropriate.
3. Critical Control Point Monitoring and Record Keeping
| Critical Control Point | Monitoring Procedure | Acceptable Range | Corrective Action |
| Temperature of food being held | Record holding temperature of food | Above 63°C | Manager informed Temperature of hot holding equipment adjusted Food reheated to above 70°C |
| Physical contamination | Visual checks | Absence of physical contaminants | Contaminated food discarded |
