Food Safety HACCP Template for Hospitality & Tourism
A procedure for implementing and maintaining a Hazard Analysis Critical Control Point (HACCP) food safety system to identify and control food safety hazards throughout the food handling process.
Purpose
To prevent foodborne illness by systematically identifying, assessing, and controlling biological, chemical, and physical hazards at critical points in the food handling process, meeting Australian food safety standards.
Scope
Applies to all food handling activities including receiving, storage, preparation, cooking, cooling, reheating, display, and service. Covers all food handlers, kitchen staff, and food safety supervisors.
Prerequisites
- Food Safety Supervisor with current certification on site
- Food safety program developed in accordance with the Food Standards Code
- Food handlers trained in food safety and hygiene requirements
- Temperature monitoring equipment calibrated and available
Includes food safety compliance (HACCP), RSA requirements, liquor licensing documentation, and tourism accreditation record keeping.
Step-by-Step Procedure
Identify Food Safety Hazards
Conduct a hazard analysis to identify all biological, chemical, and physical hazards that could affect food safety at each step of the food handling process.
- 1.1Map the food handling process from receiving to service
- 1.2At each step, identify potential biological hazards (bacteria, viruses, parasites)
- 1.3Identify chemical hazards (cleaning chemicals, allergens, pesticides)
- 1.4Identify physical hazards (glass, metal, plastic fragments, foreign objects)
Determine Critical Control Points
Identify the points in the food handling process where control can be applied to prevent, eliminate, or reduce a food safety hazard to an acceptable level.
- 2.1Use the HACCP decision tree to determine CCPs for each identified hazard
- 2.2Common CCPs include cooking temperatures, cooling rates, and cold storage
- 2.3Document each CCP and the hazard it controls
Establish Critical Limits for Each CCP
Set critical limits — measurable values that separate acceptable from unacceptable — for each CCP.
- 3.1Define temperature, time, and other measurable limits for each CCP
- 3.2Example: cooking temperature for poultry must reach 75 degrees Celsius in the thickest part
- 3.3Example: cold food must be stored at or below 5 degrees Celsius
- 3.4Document critical limits in the HACCP plan
Establish Monitoring Procedures
Define how each CCP will be monitored to ensure critical limits are met. Specify what is measured, how, when, and by whom.
- 4.1Define monitoring activities — temperature checks, visual inspections, time logs
- 4.2Specify monitoring frequency — continuous, every batch, every 2 hours
- 4.3Assign monitoring responsibilities to specific staff roles
- 4.4Provide and calibrate monitoring equipment — thermometers, timers, probes
Establish Corrective Actions
Define the corrective actions to be taken when monitoring indicates a critical limit has not been met at a CCP.
- 5.1For each CCP, document specific corrective actions if the critical limit is breached
- 5.2Example: if cold storage exceeds 5 degrees Celsius, check the unit, assess food temperatures, discard if in the temperature danger zone for more than 4 hours
- 5.3Define who is responsible for taking corrective action
- 5.4Record all corrective actions taken
Implement Verification Procedures
Establish procedures to verify that the HACCP system is working effectively and that monitoring and corrective actions are being carried out correctly.
- 6.1Review monitoring records regularly for completeness and accuracy
- 6.2Calibrate thermometers and other monitoring equipment regularly
- 6.3Conduct internal audits of the HACCP plan at least annually
- 6.4Review the HACCP plan after menu changes, equipment changes, or food safety incidents
Maintain Records and Documentation
Maintain accurate records of HACCP monitoring, corrective actions, verification activities, and training. These records demonstrate due diligence and regulatory compliance.
- 7.1Keep daily temperature monitoring logs for refrigerators, freezers, and cooking
- 7.2Record all corrective actions with dates, actions taken, and outcomes
- 7.3Maintain food handler training records and certificates
- 7.4File cleaning and sanitisation schedules and records
- 7.5Retain records for the period required by the food safety authority
Conduct Regular HACCP Reviews
Review and update the HACCP plan at least annually or whenever there are significant changes to the menu, processes, equipment, or when a food safety issue occurs.
- 8.1Schedule annual HACCP plan reviews
- 8.2Incorporate changes from corrective actions, audits, or regulatory updates
- 8.3Retrain staff on any changes to the HACCP plan
- 8.4Have the updated plan reviewed and approved by the Food Safety Supervisor
Quality Checkpoints
Common Mistakes to Avoid
Expected Outcomes
Percentage of CCP monitoring readings within critical limits over the measurement period
Number of food safety complaints, illnesses, or recalls attributable to food handling practices
Score achieved in internal and external food safety audits, targeting continuous improvement
Frequently Asked Questions
What is the temperature danger zone?
The temperature danger zone is between 5 degrees Celsius and 60 degrees Celsius. Bacteria can grow rapidly in this range. Potentially hazardous food should not be in the danger zone for a total of more than 4 hours, and ideally no more than 2 hours.
What is a Food Safety Supervisor and is one required?
A Food Safety Supervisor is a person who has the competency to recognise and prevent food safety hazards within a food business. Under Standard 3.2.2A of the Food Standards Code, most food businesses that handle unpackaged, potentially hazardous food must have at least one Food Safety Supervisor.
Is HACCP legally required in Australia?
Yes. Under the Australia New Zealand Food Standards Code (Standard 3.2.1), food businesses must have a food safety program based on HACCP principles if they handle potentially hazardous foods. State and territory food safety legislation enforces these requirements.
How often should thermometers be calibrated?
Thermometers should be calibrated at least monthly, or more frequently in high-volume operations. They should also be calibrated after being dropped, if readings seem inaccurate, or at the start of a new season. Calibration records should be maintained.
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