| Control Point | Corresponding Corrective Action |
| Product Source | Source should be approve and inspected.
Reject inferior products and refuse to order from product source. |
| Delivery | Product should meet purchasing specifications.
Refuse inferior product. |
| Cooking | Product must be cooked to specified temperatures.
If temperature is not reached, return product to continue heating to specified temperature. |
| Handing | If a cooked product is cross-contaminated, destroy the
product.
Correct the handling practice. Retrain employees and enforce standards. |
| Holding | Hold for service at > 140 F or above for hot products
or at <40F for cold product.
Hot products that drop below 140 F should be returned to the kitchen for reheating to 165 F ONCE and returned to the holding unit for service. Leftovers cannot be reheated more than once. Discard cold product that reaches 50 F. Discard heated product than drops below 140F more than once. |
| Cooling | Quickly cool to 40F. Remember that TOTAL time in the danger zone should never exceed 4 hours . Code requires food that has not reached 40F within 4 - 6 hours be discarded. |
| Cold Storage | Store cold product at > 40 F. Discard product left in the danger zone for more than 2 hours. |
| Reheating | Reheat leftovers and convenience products to 165F.
Products that do not reach temperature within 2 hours should be discarded. Never mix new product with old product |
| Serving | Discard any product that has not been handled properly. Remember...."When in doubt, throw it out." |
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Last UpdatedMay 13, 1998 by Stewart Enterprises - Kathy and Doug Stewart