[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-1-en-105":3,"doc-seo-353827-105":53,"doc-detail-353827-en":127},{"code":4,"msg":5,"data":6},0,"success",[7,14,19,24,29,34,39,44,49],{"id":8,"doc_module":9,"doc_module_name":10,"category_name":11,"show_sort_weight":12,"slug":13},11,1,"Template","Presentations",90,"presentations",{"id":15,"doc_module":9,"doc_module_name":10,"category_name":16,"show_sort_weight":17,"slug":18},12,"Resumes",80,"resumes",{"id":20,"doc_module":9,"doc_module_name":10,"category_name":21,"show_sort_weight":22,"slug":23},14,"Invoices",70,"invoices",{"id":25,"doc_module":9,"doc_module_name":10,"category_name":26,"show_sort_weight":27,"slug":28},15,"Posters",60,"posters",{"id":30,"doc_module":9,"doc_module_name":10,"category_name":31,"show_sort_weight":32,"slug":33},16,"Social Media",50,"social-media",{"id":35,"doc_module":9,"doc_module_name":10,"category_name":36,"show_sort_weight":37,"slug":38},17,"Forms",40,"forms",{"id":40,"doc_module":9,"doc_module_name":10,"category_name":41,"show_sort_weight":42,"slug":43},18,"Letters",30,"letters",{"id":45,"doc_module":9,"doc_module_name":10,"category_name":46,"show_sort_weight":47,"slug":48},21,"Paper Templates",5,"papers-templates",{"id":50,"doc_module":9,"doc_module_name":10,"category_name":51,"show_sort_weight":4,"slug":52},158,"General","general-158",{"code":4,"msg":54,"data":55},"ok",{"site_id":56,"language":57,"slug":58,"title":59,"keywords":60,"description":61,"schema_data":62,"social_meta":120,"head_meta":122,"extra_data":124,"updated_unix":126},105,"en","food-premises-orientation-package-food-safety-and-sanitation-plan-templates-march-2016","Food Premises Orientation Package - Food Safety and Sanitation Plan Templates - March 2016","","Food premises orientation materials and templates for building a Food Safety Plan (FSP) and a Sanitation Plan. The package explains how to prevent customers from getting sick by managing food safety from receiving through storage, preparation, holding, transportation, display, and serving. It outlines hazard analysis, critical control points, critical limits, monitoring, corrective actions, and the link to HACCP, and provides process-based and recipe-based plan templates. 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Your FSP should describe how your food is kept safe from start to finish, including: receiving, storage, preparation, holding, transportation, display, and serving.  \nKeep a copy of your FSP on-site, and use it to train food handling staff. Update the plan when changing recipes or procedures, and review annually to ensure information is current.  \nA complete FSP can be based on:  \n􀁩 Processes that are similar among menu items, e.g., cooling of soups, or  \n􀁩 Recipes that identify handling steps to ensure food is prepared safely  \nTemplates are included to help you document the safe preparation of your food items. Your EHO can provide feedback on your FSP to make sure you have addressed all potential hazards.  \nSome steps or “critical control points”(CCPs) in food preparation are important to focus on in the FSP, to ensure your food is safe. For example:  \n􀁩 Cooking raw meat to the correct temperature, or  \n􀁩 Rapidly cooling a large volume of cooked sauce before storing it  \nThe BC Food Premises Regulation describes the mandatory sections of an FSP:  \n􀁩 Hazard analysis: Identifying which steps are critical control points  \n􀁩 Critical control points (CCP): Steps where action must be taken to remove the hazard  \n􀁩 Critical limits (CL): The minimum standard that must be met for each critical control point (e.g., cooking temperature, time controls)  \n􀁩 Monitoring procedures: How you will know that critical limits are being met (e.g., temperature records)  \n􀁩 Corrective actions: How you will fix the problem if critical limits are not met  \nIn the food industry, a food safety plan is also known as HACCP (pronounced “hassip”, which stands for Hazard Analysis and Critical Control Points) . The principles of HACCP are used by food producers, restaurants, and processors to develop FSPs.  \ndefinition  \nSPECIALTY FOODS  \nfood items that require a more detailed Food Safety Plan  \ne.g. confit, sous-vide, Chinese BBQ meat, raw seafood, ready-to-eat/partially cooked foods, products containing raw eggs, fermented foods, charcuterie, in-house canning or bottling  \n2  \nPROCESS BASED FOOD SAFETY PLAN—TEMPLATE  \nRECEIVING  \n􀀀 Food is from an approved supplier. There is no homemade food or food from an unapproved supplier.  \n􀀀 Receipts for food products are kept.  \n􀀀 Shellfish tags are kept on-site for 90 days.  \nList of suppliers and grocery stores:  \n􀀀 Product condition is checked when received and accepted, or returned to the supplier (e.g. if food is greater than 4°C/40°F, is spoiled, damaged, or tampered with.  \n􀀀 Temperatures of food products are recorded upon deliv","cbCait7GVJ40evXw","https://ap.wps.com/l/cbCait7GVJ40evXw","pdf",749718,"English","# Food Safety Plan\n## Process Based Food Safety Plan—Template\n## Recipe Based Food Safety Plan—Example\n## Recipe Based Food Safety Plan—Template\n# Sanitation Plan\n## Cleaning Schedule—Example\n## Monthly Cleaning Checklist—Example\n## Cleaning Schedule—Template\n## Monthly Cleaning Checklist—Template","[{\"question\":\"What is the purpose of a Food Safety Plan (FSP)?\",\"answer\":\"The FSP shows how food will be kept safe to prevent customers from becoming sick after eating. It covers food safety from start to finish, including receiving, storage, preparation, holding, transportation, display, and serving.\"},{\"question\":\"How should an FSP be maintained over time?\",\"answer\":\"Keep a copy on-site, use it to train staff, and update it when recipes or procedures change. Review the plan annually to ensure the information remains current.\"},{\"question\":\"Which mandatory sections must a food safety plan include under the BC Food Premises Regulation?\",\"answer\":\"The plan must include hazard analysis, critical control points (CCPs), critical limits (CLs), monitoring procedures, and corrective actions if critical limits are not met.\"}]","Food Premises Orientation Package - Food Safety and Sanitation Plan Templates - March 2016 | PDF",1790107427]