KitchenSolutions Consulting

PRODUCT: 

Loose leaf binders and Digital Files for Operator & Local Health Department:

• Food-type groupings with HACCP flow of foods identified
• Food path from Receiving > Storage > Production > Service identified.
• Recipe Sheets with Control Points (CP) and Critical Control Points (CCP) identified.
• Risk Based Preventive Controls: Standard Operating Procedures
• Monitoring forms, sign-off sheets, corrective procedures and checklists

CONSULTATION PROCESS:

Identify menu, facility layout, product flow and potential hazards (Physical, biological, environmental)

• Apply CCP decision tree model to likelihood of event occurrence and control measures necessary to preserve Public Health
• Group menu items by characteristics
• Identify operational CCPs
• Develop document to show product flow for each recipe group
• Integrate CCPs with production recipe sheets
• Assemble monitoring and posting forms

Client Provided Materials Needed:

• Schematic floor plan of operation
• Inventory list with purveyor's invoice sheets or highlighted product list
• Recipe documents - prep and plate
• Employee training manual or equivalent SOP (Standard Operating Procedure) information