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| Best storage temperatures for Meat and Poultry |
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| Best storage temperatures for Fish and Shellfish |
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| Best storage temperatures for Eggs |
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| Best storage temperatures for Dairy Products |
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| Best storage temperatures for Produce |
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| Time and Temperature Icon |
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| Minimum holding temperature for hot foods. |
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| Maximum holding temperature for cold foods. |
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| Hazard Analysis Critical Control Points |
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| Assess the hazards: This process must follow food production from ingredient delivery through every step to being plated and served AKA from "Dock to dish" most effectively using a flow chart. |
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| Identify the Critical Control Points: A critical control point is the place in the utilization of the food at which you have the ability to prevent, eliminate, or reduce an existing hazard or to prevent or minimize the likelihood that a hazard will occur. |
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| Establish Critical Limits and Control Measures: Critical limits are generally standards for each critical control point; control measures are what you can do ahead of time to facilitate the achievement of your critical limit. |
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| Establish Procedures for Monitoring CCPs: Critical limits for each CCP have to be established to identify what is to be monitored. You must also establish responsibility for the monitoring. |
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| Establish Corrective Action Plans: A plan of action must be identified to deal with a deviation or substandard level that occurs for a step in the process. Specific corrective actions must be developed for each CCP because each food item and its preparation can vary greatly from one kitchen to the next. |
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| Set Up A Record-Keeping System: Keep documentation on hand to demonstrate whether the system is working. |
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| Develop A Verification System: This step establishes procedures to ensure that the HACCP plan is working correctly. |
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