1. A BC HACCP PLAN
Product Name: Cod fish with herb & rice
Ingredients
HAZARD
DESCRIPTION
IS
THIS
HAZ
ARD
CON
TRO
LLED
BY A
PP
OR A
BC
HAC
CP
PLA
N
CCP? JUSTIFICATION
CRITICAL
LIMITS:
MONITORING
PROCEDURES
CORRECTIVE
ACTIONS
VERIFICATION
PROCEDURES:
HACCP
RECORDS:
Receiving
Raw
Frozen
Cod Fish
Biological
hazards and
toxins:
C.botulinum
ciguatoxin
vibrio spp
Various
viruses such
as:
norovirus
Yes Visual
evaluation
&
Time and
temperature
measuring
contamination
&
spoilage
CCP Freezer
≤ 0°F.
Vacuumed
packaged with
oxygen.
transmission
rate of 10,000
cubic
centimeter per
square meter
every 24
hours or less.
Package
Supplier
provides
parasite
destruction
record.
Check for
evidence of
thawing.
Packaging
Intact.
Supervision
including
Using
thermometer
&
visual
evaluation by
Quality Control
staff during
receiving step.
Known source.
Visually
checking tags
every time it is
received from
supplier.
Reject delivery.
Action Plan for
disposition and
documentation
Thermometer
calibration
Check the
packages.
Supervisory
review and sign off
on recorder charts
Actual
monitoring
information.
Date&time
the activity
took place.
Signature or
initials of
person
conducting
the
monitoring
procedure.

2. A BC HACCP PLAN
Ingredients
HAZARD
DESCRIPTION
IS
THIS
HAZ
ARD
CON
TRO
LLED
BY A
PP
OR A
BC
HAC
CP
PLA
N
CCP? JUSTIFICATION
CRITICAL
LIMITS:
MONITORING
PROCEDURES
CORRECTIVE
ACTIONS
VERIFICATION
PROCEDURES:
HACCP
RECORDS:
Fresh
Vegetables
chemical
hazards.
Biological
hazard;
Yersinia
enterocolitica,
listeria
Salmonella
Shigella
E.coli
Yes Visual
evaluation
contamination
&
spoilage
Packaging
Intact.
No signs of
insects or
rodents.
Supervision
and visual
evaluation by
Quality Control
staff during
receiving step.
Reject
delivery.
Action Plan
for
disposition
and
documentat
ion
Check the
packages.
Supervisory
review and sign
off on recorder
charts
Actual
monitoring
information.
Date&time
the activity
took place.
Signature or
initials of
person
conducting
the
monitoring
procedure.

3. A BC HACCP PLAN
Ingredients
HAZARD
DESCRIPTION
IS
THIS
HAZ
ARD
CON
TRO
LLED
BY A
PP
OR A
BC
HAC
CP
PLA
N
CCP? JUSTIFICATION
CRITICAL
LIMITS:
MONITORING
PROCEDURES
CORRECTIVE
ACTIONS
VERIFICATION
PROCEDURES:
HACCP
RECORDS:
Dry or
non-
perishable
ingredients
Chemical
hazards
hazards
Biological
hazards for
raw rice:
bacillus
cereus
Yes Visual
evaluation
contamination
&
spoilage
Packaging
Intact.
No signs of
insects or
rodents.
No dented,
bulging or
rusted cans.
Supervision
and visual
evaluation
including
Expiration date
by Quality
Control staff
during
receiving step.
Reject
delivery.
Action Plan
for
disposition
and
documentat
ion
Check the
packages.
Supervisory
review and sign
off on recorder
charts
Actual
monitoring
information.
Date&time
the activity
took place.
Signature or
initials of
person
conducting
the
monitoring
procedure.

4. A BC HACCP PLAN
Ingredients
HAZARD
DESCRIPTION
IS
THIS
HAZ
ARD
CON
TRO
LLED
BY A
PP
OR A
BC
HAC
CP
PLA
N
CCP? JUSTIFICATION
CRITICAL
LIMITS:
MONITORING
PROCEDURES
CORRECTIVE
ACTIONS
VERIFICATION
PROCEDURES:
HACCP
RECORDS:
Storing
Frozen
Cod fish
Biological
toxins:
C.botulinum
ciguatoxin
&
Various
bacteria and
viruses from
time
&
temperature
abuse
Chemical
hazards
Yes Visual
evaluation
&
Time and
temperature
measuring
Cross
contamination
from other
foods
Bacterial
growth/spoilage
Check
freezer
storage
0 to -10°F.
Label,
date,use
FIFO
Supervision
including
Using
thermometer in
the thickest part,
timer
&
visual
evaluation by
Quality Control
staff during
storing step.
Discard
ingredients
if evidence
of time,
temperature
abuse, or
spoilage is
noted.
Adjust and
calibrate as
needed.
Action Plan
for
disposition
and
documentat
ion
Check how freezer
works.
Thermometer
calibration.
Check the
packages.
Supervisory
review and sign off
on recorder charts
Actual
monitoring
information.
Date&time the
activity took
place.
Signature or
initials of
person
conducting the
monitoring
procedure.

5. A BC HACCP PLAN
Ingredients
HAZARD
DESCRIPTION
IS
THIS
HAZ
ARD
CON
TRO
LLED
BY A
PP
OR A
BC
HAC
CP
PLA
N
CCP? JUSTIFICATION
CRITICAL
LIMITS:
MONITORING
PROCEDURES
CORRECTIVE
ACTIONS
VERIFICATION
PROCEDURES:
HACCP
RECORDS:
Fresh
Vegetables Biological
hazard;
Listeria
E.coli
salmonella
yersinia
due to time
and
temperature
abuse.
yes Visual
evaluation
&
Time and
temperatur
e
measuring
Visual
evaluation
&
Time and
temperature
measuring
Cross
contamination
from other
foods
Bacterial
growth/spoilage
3- 7 days
storing from
manufacture
is the product
shelf life.
Check
refrigerator
41°F.Label,
date,use FIFO.
Supervision
and visual
evaluation
including
Expiration
date and
thermometer
application
by Quality
Control staff
during
storing step.
Discard
ingredients if
evidence of time,
temperature
abuse, or spoilage
is noted.
Action Plan for
disposition and
documentation
Check how
refrigerator
works.
Thermometer
calibration.
Check the
packages.
Supervisory
review and
sign off on
recorder
charts
Dry or
nonperishabl
e ingredients
Physical
hazards
Chemical
hazards
Biological
hazards for raw
rice: bacillus
cereus
yes Visual
evaluation
&
Time and
temperatur
e
measuring
Visual
evaluation
&
Time and
temperature
measuring
Bacterial
growth
and spoilage
Dry storage
temperature
50-70°F.
Label,date,
use FIFO.
Supervision
and visual
evaluation
including
Expiration
date and
thermometer
application
by Quality
Control staff
during
storing step.
Discard
ingredients if
evidence of
time,
temperature
abuse, or
spoilage is
noted.
Action Plan for
disposition
and
documentation
.
Check the
packages.
Supervisory
review and
sign off on
recorder
chart

6. A BC HACCP PLAN
Ingredients
HAZARD
DESCRIPTION
IS
THIS
HAZ
ARD
CON
TRO
LLED
BY A
PP
OR A
BC
HAC
CP
PLA
N
CCP? JUSTIFICATION
CRITICAL
LIMITS:
MONITORING
PROCEDURES
CORRECTIVE
ACTIONS
VERIFICATION
PROCEDURES:
HACCP
RECORDS:
Thawing Frozen Fish
Thawing
Frozen
Fish
Biological
toxins:
Ciguatoxin
vibrio spp
&
Various
bacteria from
time
&
temperature
abuse.
Physical hazard
Tim
e
and
tem
per
atur
e
mea
suri
ng
Cross-
contamination
Thaw under
refrigeration
at 41 °F or
less. Place the
food in a pan
to avoid juice
dripping on
other foods.
Change the
pan when
liquid is
visible in the
pan.
Supervision
including using
thermometer
and timer by
production staff
during
production time.
Allow adequate
time for
thawing. Check
the temperature
at the end of
thawing
process.
Discard if
evidence of
time,
temperature
abuse, or
spoilage is
noted.
Temperature of
food should
not exceed
41°F .
Action Plan for
disposition and
documentation
Check how
refrigerator
works.
thermometer
calibration.
Check the
packages and
time
Supervisory
review and
sign off on
recorder charts
Actual
monitoring
information.
Date&time the
activity took
place. Signature
or
initials of person
conducting the
monitoring
procedure.

7. A BC HACCP PLAN
Ingredients HAZARD
DESCRIPTION
IS THIS HAZARD
CONTROLLED
BY A PP OR A
BC HACCP PLAN
CCP? Justification Critical Limits MONITORING
PROCEDURES
CORRECTIVE
ACTIONS
VERIFICATION
PROCEDURES:
HACCP
Records
Preparation, Cooking, Holding
Preparation
Fish,
vegetables
&
rice
Biological
hazards
listeria
yesinia,
norovirus
&
Various
bacteria from
time
&
temperature
abuse.
Physical hazard
yes Sanitation
Health related
considerations
Contaminatio
n and cross-
contaminatio
n.
Bacterial
growth.
Wash hands.
Clean and
sanitize
utensils,knives
and cutting
boards.
Wash
vegetables
before
chopping and
mincing.
Using separate
chopping
boars for
chicken and
vegetables.
Visual evaluation
and supervision
including using
separate cutting
board for
vegetables and
chicken by
production staff.
Wash hands.
Wash, rinse,
sanitize utensils,
knives and
cutting boards.
Using separate
chopping boars
for chicken and
vegetables.
Action Plan for
disposition and
documentation.
Supervisory
review and sign
off on recorder
charts.
Actual
monitoring
information.
Date&time the
activity took
place. Signature
or
initials of person
conducting the
monitoring
procedure.
Cooking
Fish
Biological
hazards
vibrio spp
norovirus
&
Various
bacteria from
time
&
temperature
abuse.
Physical hazard
Chemical
hazards
yes Temperature
Bacterial
survival.
Bacterial
survival.
Contamination
from food
handler.
Contamination
from
seasonings.
Bake fish
until it
reaches
145°F or cook
until it is
opaque and
separates
easily with a
fork.
Supervision
including
Using
thermometer
in two thickest
parts,using timer
&
visual
evaluation by
production
staff during
production time.
Continue
cooking
until
165°F for 15
seconds within
two hours.
Calibrate and
adjust as
necessary .
Action Plan for
disposition and
documentation.
Thermometer
calibration.
Check the
time.
Supervisory
review and sign
off on recorder
charts
Actual
monitoring
information.
Date&time the
activity took
place. Signature
or
initials of person
conducting the
monitoring
procedure.

8. A BC HACCP PLAN
Holding Biological
toxins:
C.botulinum
&
Various
bacteria from
time
&
temperature
abuse.
Bacillus cereus
for the rice
Physical hazard
Yes Time and
temperature.
Bacterial
growth and
spoilage.
Bacterial
survival
and growth
Hot hold at
135°F. Or
higher for 2
hours or less.
Keep covered.
Use clean and
sanitized
utensils.
Keep serving
utensils stored
in serving dish.
Supervision
including
Using
thermometer in
the thickest
part,timer
&
visual
evaluation by
Quality Control
staff within the
last two hours
to ensure the
temperature
does not fall
below 135°F.
Calibrate and
adjust as
necessary .
Discard if
evidence of
time/
temperature
abuse or
spoilage is
noted. If the
temperature
falls below
135°F, reheat
the food to
165°F for 15
seconds.
Action Plan for
disposition
and
documentation
.
Thermometer
calibration.
Check the timer.
Supervisory
review and sign
off on recorder
charts
Actual
monitoring
information.
Date&time the
activity took
place. Signature
or
initials of person
conducting the
monitoring
procedure.

9. A BC HACCP PLAN
Ingredients HAZARD
DESCRIPTION
IS THIS HAZARD
CONTROLLED
BY A PP OR A
BC HACCP PLAN
CCP? Justification Critical Limits MONITORING
PROCEDURES
CORRECTIVE
ACTIONS
VERIFICATION
PROCEDURES:
HACCP
Records
Cooling &Reheating
Cooling Biological
toxins:
C.botulinum
&
Various
bacteria from
time
&
temperature
abuse.
Physical hazard
Time and
temperature
measuring.
Cross-
contaminatio
n.
Bacterial
survival and
growth.
Cross-
contaminatio
n.
Cooling from
135F to 70F
In two hours
or less, and
from 70F to
38F in four
hours or less.
Cover and
store above
raw foods.
Label by
''use-by''
date.
Supervision
including
Using
thermometer
in the thickest
part, timer
&
visual
evaluation by
production
staff.
Calibrate and
adjust as
necessary.
Discard.
Action Plan for
disposition and
documentation.
Thermometer
calibration.
Check the
time.
Supervisory
review and sign
off on recorder
charts
Actual
monitoring
information.
Date&time the
activity took
place.
Signature or
initials of person
conducting the
monitoring
procedure.
Reheating Biological
toxins:
C.botulinum
&
Various
bacteria from
time
&
temperature
abuse.
Physical hazard
Time and
temperature
measuring
Bacterial
growth and
survival.
Reheat to
165°F within
2 hours.
Supervision
including
Using
thermometer
in the thickest
part, timer
&
visual
evaluation by
production
staff.
Calibrate and
adjust as
necessary.
Discard.
Action Plan for
disposition and
documentation.
Thermometer
calibration.
Check the
time.
Supervisory
review and sign
off on recorder
charts.
Actual
monitoring
information.
Date&time the
activity took
place.
Signature or
initials of person
conducting the
monitoring
procedure.