[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-0-en-105":3,"doc-seo-495917-105":59,"doc-detail-495917-en":131},{"code":4,"msg":5,"data":6},0,"success",[7,13,18,23,28,33,38,43,48,51,55],{"id":8,"doc_module":4,"doc_module_name":9,"category_name":10,"show_sort_weight":11,"slug":12},1,"Document","Story & Novel",90,"story-novel",{"id":14,"doc_module":4,"doc_module_name":9,"category_name":15,"show_sort_weight":16,"slug":17},2,"Literature",80,"literature",{"id":19,"doc_module":4,"doc_module_name":9,"category_name":20,"show_sort_weight":21,"slug":22},4,"Exam",70,"exam",{"id":24,"doc_module":4,"doc_module_name":9,"category_name":25,"show_sort_weight":26,"slug":27},5,"Comic",60,"comic",{"id":29,"doc_module":4,"doc_module_name":9,"category_name":30,"show_sort_weight":31,"slug":32},6,"Technology",50,"technology",{"id":34,"doc_module":4,"doc_module_name":9,"category_name":35,"show_sort_weight":36,"slug":37},7,"Healthcare",40,"healthcare",{"id":39,"doc_module":4,"doc_module_name":9,"category_name":40,"show_sort_weight":41,"slug":42},8,"Research & Report",30,"research-report",{"id":44,"doc_module":4,"doc_module_name":9,"category_name":45,"show_sort_weight":46,"slug":47},9,"Religion & Spirituality",20,"religion-spirituality",{"id":46,"doc_module":4,"doc_module_name":9,"category_name":49,"show_sort_weight":46,"slug":50},"World Cup","world-cup",{"id":52,"doc_module":4,"doc_module_name":9,"category_name":53,"show_sort_weight":52,"slug":54},10,"Lifestyle","lifestyle",{"id":56,"doc_module":4,"doc_module_name":9,"category_name":57,"show_sort_weight":24,"slug":58},19,"General","general",{"code":4,"msg":60,"data":61},"ok",{"site_id":62,"language":63,"slug":64,"title":65,"keywords":66,"description":67,"schema_data":68,"social_meta":124,"head_meta":126,"extra_data":128,"updated_unix":130},105,"en","food-safety-plan-reference-chart-pages-1-2","Food Safety Plan Reference Chart - Pages 1-2","","Food Safety Plan Reference Chart provides a structured template of critical control points and requirements for safe handling. It specifies typical critical limits such as cold holding below 4°C, hot holding above 60°C, and danger zone controls for time out of temperature regulation. It also outlines monitoring procedures and corrective actions covering receiving, refrigerated storage, thawing methods, preparation hygiene, cooking, hot holding, and cooling schedules to prevent bacterial growth and cross contamination.",{"@graph":69,"@context":123},[70,84,106],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":35,"@type":76,"position":81},"https://docshare.wps.com/document/healthcare/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/food-safety-plan-reference-chart-pages-1-2/495917/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/food-safety-plan-reference-chart-pages-1-2/495917.png","ImageObject",300,407,{"name":92,"@type":93},"asba","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-11-10","2026-10-02",true,{"@type":102,"interactionType":103,"userInteractionCount":105},"InteractionCounter",{"@type":104},"ViewAction",12,{"@type":107,"mainEntity":108},"FAQPage",[109,115,119],{"name":110,"@type":111,"acceptedAnswer":112},"What critical limits must be maintained during receiving and refrigerated storage?","Question",{"text":113,"@type":114},"For receiving, food must be colder than 4°C (40°F) on delivery. For refrigerated storage, cold food must remain below 4°C (40°F), with discard or transfer decisions based on whether it exceeds 2 hours (or unknown time).","Answer",{"name":116,"@type":111,"acceptedAnswer":117},"What are the allowed thawing approaches and the decision rules for safety?",{"text":118,"@type":114},"Thawing can be done in a cooler, under cold running water, or in a microwave oven. The chart directs that food must remain below 4°C (40°F) during thawing; if surface temperature rises above 4°C (40°F) or thawing is improper, the corrective action is to discard food.",{"name":120,"@type":111,"acceptedAnswer":121},"How does the chart define correct cooking, hot holding, and cooling controls?",{"text":122,"@type":114},"Cooking requires reaching the required temperature for the food type. Hot holding requires covering foods and holding hotter than 60°C (140°F) with temperature checks every 2 hours, including reheat and discard rules. Cooling must follow specific time-temperature targets (60→20°C within 2 hours, 20→4°C within 4 hours), otherwise the food is discarded or other methods are used to meet the limits.","https://schema.org",{"og:url":83,"og:type":125,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":127,"canonical":83},"index,follow",{"doc_id":129,"site_id":62},495917,1791689326,{"code":4,"msg":5,"data":132},{"doc_id":129,"user_id":133,"nickname":92,"user_avatar":134,"doc_module":4,"category_id":34,"category_name":35,"doc_title":65,"doc_description":67,"doc_content":135,"file_id":136,"file_url":137,"file_type":138,"file_size":139,"view_count":105,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":14,"language":140,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":141,"faqs":142,"seo_title":143,"seo_description":67,"update_tm":144,"read_time":24,"preview_page_count":4},3985747872567,"https://ap-avatar.wpscdn.com/davatar_276721f389ce27ea32af1340a28f341c","Food Safety Plan Reference Chart  \nIn your Food Safety Plan, information in the following chart shown in Italics must be replaced by information or directions specific to your operation.  \n| Typical critical control point | Typical critical limits | Typical monitoring procedures | Typical corrective actions |\n| --- | --- | --- | --- |\n| RECEIVING:\u003Cbr>Potentially hazardous, ready to eat foods Hazard: Bacterial growth | Colder than 4°C (40°F) | Check temperature of food upon delivery | If temperature is greater than 4°C (40°F) then do not accept the food. Return food to the supplier. |\n| REFRIGERATED STORAGE: Hazard: Bacterial growth | Colder than 4°C (40°F) | Check temperature of cooler and/or food (every 2 hours, twice a day, twice per shift?) | If food is warmer than 4°C (40°F) for longer than 2 hours, or for an unknown time, then discard food\u003Cbr>If food is warmer than 4°C (40°F) for less then 2 hours then transfer food to another cooler which is less than 4°C (40°F) |\n| THAWING:\u003Cbr>Hazard: Bacterial growth CHOOSE THE MOST APPROPRIATE METHOD: |  |  |  |\n| In Cooler\u003Cbr>-OR- | Food must remain in cooler | Observe whether or not food is in cooler | If food is not cooler and if food is still frozen, or if surface temperature is still less than 4°C (40°F) then place food in cooler. If food is not in cooler and surface temperature is > 4°C (40°F), then discard food. |\n| Under cold running water\u003Cbr>-OR- | Food must remain under cold running water | Observe whether or not food is under cold running water | If food is not under cold running water and if food is still frozen or if surface temperature is still less than 4°C (40°F) then place food under cold running water. If food is not under cold running water and if surface temperature is > 4°C (40°F), then discard food. |\n| In microwave oven | Follow microwave manufacturer’s instructions for type and amount of food being thawed (see manual for instructions) | Observe that manufacturer’s instructions are being followed | If manufacturer’s instructions are not being followed and food is still frozen or if surface temperature is still less than 4°C (40°F), then follow manufactures instructions. If manufacturer’s instructions are not being followed and food is > 4°C (40°F), then discard food. |\n| PREPARATION:\u003Cbr>Hazard: Cross contamination |  |  |  |\n| Washing hands thoroughly before handling food or after handling raw food or (________) | Wash hands with soap and warm running water and dry with single use towelling | Observe that hands have been washed | If hands have not been washed but no possibility that food was contaminated, then wash hands and continue working. If hands have not been washed and food was likely to be contaminated then discard food, and wash hands. |\n| Use only clean and sanitized dishes, utensils and surfaces | (Describe method used to clean and sanitize dishes, utensils and surfaces) | (Observe that correct method is being used, measure amount of sanitizer, check dishwasher temperatures) | If dishes, utensils and surfaces have not been properly cleaned and sanitized then discard contaminated food and clean and sanitize dishes, utensils and surfaces. |\n| PREPARATION:\u003Cbr>Hazard: Bacterial growth | Potentially hazardous foods must not be between 4°C (40°F) and 60°C (140°F)(i.e. the Danger Zone) for more than 2 hours | Note time food was removed from temperature control | If food is in Danger Zone for more than 2 hours, discard. If food is in Danger Zone for less than 2 hours then (return food to temperature control, or cook immediately if that’s more appropriate) . |\n\nFood Safety Plan Reference Chart Page 2  \n\n| Typical Critical Control Point | Typical Critical Limits | Typical Monitoring Procedures | Typical Corrective Actions |\n| --- | --- | --- | --- |\n| COOKING:\u003Cbr>Hazard: Survival of pathogens | (Choose most appropriate temperature/time for type of food being cooked – see reference material) | Check temperature of food at end of cooking time | If food has not re","cbCaikZCb4xbi07z","https://ap.wps.com/l/cbCaikZCb4xbi07z","pdf",282254,"English","# Food Safety Plan Reference Chart\n## Critical control points and limits\n## Receiving and refrigerated storage\n## Thawing methods\n## Preparation, cooking, hot holding, cooling","[{\"question\":\"What critical limits must be maintained during receiving and refrigerated storage?\",\"answer\":\"For receiving, food must be colder than 4°C (40°F) on delivery. For refrigerated storage, cold food must remain below 4°C (40°F), with discard or transfer decisions based on whether it exceeds 2 hours (or unknown time).\"},{\"question\":\"What are the allowed thawing approaches and the decision rules for safety?\",\"answer\":\"Thawing can be done in a cooler, under cold running water, or in a microwave oven. The chart directs that food must remain below 4°C (40°F) during thawing; if surface temperature rises above 4°C (40°F) or thawing is improper, the corrective action is to discard food.\"},{\"question\":\"How does the chart define correct cooking, hot holding, and cooling controls?\",\"answer\":\"Cooking requires reaching the required temperature for the food type. Hot holding requires covering foods and holding hotter than 60°C (140°F) with temperature checks every 2 hours, including reheat and discard rules. Cooling must follow specific time-temperature targets (60→20°C within 2 hours, 20→4°C within 4 hours), otherwise the food is discarded or other methods are used to meet the limits.\"}]","Food Safety Plan Reference Chart - Pages 1-2 | PDF",1790923938]