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Annex 4 - Sample HACCP Tables for Managing Food Safety: A Manual for the Voluntary Use of HACCP Principles for Operators of Food Service and Retail Establishments

April 2006

Table of Contents

**Table 1a. Process #1 - Food Preparation with No Cook Step**
HAZARD(S)	CRITICAL CONTROL POINTS (List Only the Operational Steps that are CCPs)	CRITICAL LIMITS	MONITORING	CORRECTIVE ACTIONS	VERIFICATION	RECORDS
MENU ITEMS/PRODUCTS:




PREREQUISITE PROGRAMS

**Table 1b. Process #1 - Food Preparation with No Cook Step**
PROCESS STEP	HAZARD(S)	CCP (Y/N)	CRITICAL LIMITS	MONITORING	CORRECTIVE ACTIONS	VERIFICATION	RECORDS
MENU ITEMS/PRODUCTS:
RECEIVE
STORE
PREPARE
HOLD
SERVE
Prerequisite Programs

**Table 2a. Process #2 - Preparation for Same Day Service**
HAZARD(S)	CRITICAL CONTROL POINTS (List Only the Operational Steps that are CCPs)	CRITICAL LIMITS	MONITORING	CORRECTIVE ACTIONS	VERIFICATION	RECORDS
MENU ITEMS/PRODUCTS:




PREREQUISITE PROGRAMS

**Table 2b. Process #2 - Preparation for Same Day Service**
PROCESS STEP	HAZARD(S)	CCP (Y/N)	CRITICAL LIMITS	MONITORING	CORRECTIVE ACTIONS	VERIFICATION	RECORDS
MENU ITEMS/PRODUCTS:
RECEIVE
STORE
PREPARE
COOK
HOLD
SERVE
Prerequisite Programs

**Table 3a. Process #3 - Complex Food Preparation**
HAZARD(S)	CRITICAL CONTROL POINTS (List Only the Operational Steps that are CCPs)	CRITICAL LIMITS	MONITORING	CORRECTIVE ACTIONS	VERIFICATION	RECORDS
MENU ITEMS/PRODUCTS:




PREREQUISITE PROGRAMS

**Table 3b. Process #3 - Complex Food Preparation**
PROCESS STEP	HAZARD(S)	CCP (Y/N)	CRITICAL LIMITS	MONITORING	CORRECTIVE ACTIONS	VERIFICATION	RECORDS
MENU ITEMS/PRODUCTS:
RECEIVE
STORE
PREPARE
COOK
COOL
REHEAT
HOLD
SERVE
Prerequisite Programs

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