Haccp Manual

GOOD HYGIENE PRACTICE MANUAL Including HACCP plan
/ www.chefs4arab.com
GOOD HYGIENE PRACTICE MANUAL
Including
HACCP plan

www.chefs4arab.com
TABLE OF CONTENTS
1 of 1
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A.
General Quality Management
A.01
Control of Quality Management Documented Procedures
H. Hygiene
H.01
H.02
H.03
H.04
H.05
H.06
H.07
HACCP plan
Good Hygiene Practice (GHP)
HACCP Documentation Record Book
Hot Meals Production Process
Cold Meals Production Process
Desserts Production Process
Ice-cream handling
C. Critical Control Point

C.01
C.02
C.03
C.04
C.05
C.06
C.07
C. 08
C. 09
C.11
C.12
C.13
CCP 01 Restricted Foods

CCP 02 Food Supply
CCP 03 Food Storage
CCP 04 Food Thawing
CCP 05 Food Handling
CCP 06 Personal Hygiene
CCP 07 Equipment Cleaning and Disinfection
CCP 08 Cooking Processes
CCP 09 Food Chilling
CCP 11 Time Monitoring
CCP 12 Service
CCP 13 Environmental Hygiene
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Quality Management Documented Procedure
CONTROL OF QUALITY MANAGEMENT
DOCUMENTED PROCEDURES (QMDPs)
QMDP:
Page:
Valid from:
A.01
1 of 2
01.09.97
Aim and purpose:
The aim of this QMDP is to define the responsibilities governing the

generation, introduction and updating of documents with the function of a
specification. Another purpose of this QMDP is to set out the form and basic
arrangement of the contents of documents with the function of a specification.
Area of validity:
This QMDP applies to all ACCOR HOTELS EGYPT.
Definitions:
Good Hygiene Practice (GHP) Manual:

The manual describes all aspects of Good Hygiene Practice including the
HACCP system.
Documented Procedure:
Documentation of a procedure whose application influences the quality of a
product supplied or service rendered.
Description:
1. Classification system
The classification system is set out as follows:
Example of a Documented Procedure:
QMDP A.01
where:
A = Assignment code
01 = Serial number of assignment code
The following assignment codes have been introduced:
A = General quality management
C = Critical Control Point
H = Hygiene procedure
2. Registration
The numbers of the QMDPs can be taken from the Table of Contents.
3. Arrangement of contents
1. Title
2. Aim and purpose
3. Area of validity
4. Definitions
5. Description/Implementation
6. Documentation
7. Jointly applicable documents
8. Validity data
Extensive processes are presented in the form of flow-charts for greater clarity.
These charts show the sequence of processes in a clear, unambiguous, quick-toread form and are an essential aid for the user.
4. Documentation
On principle, all documented procedures are subject to documentation.

CONTROL OF QUALITY MANAGEMENT
DOCUMENTED PROCEDURES (QMDPs)
QMDP:
Page:
Valid from:
A.01
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5. Approval and distribution

Before being issued, the documents are checked for their adequacy, and
approved by authorised staff of ACCOR HOTELS EGYPT.
Each QMDP must be marked with a validity date to enable it to be introduced
by the due-date.
6. Circulation
Each ACCOR HOTELS EGYPT will receive a copy of the Good Hygiene
Practice manual including the HACCP plan. Within the unit, it will be
circulated according to the scope of staff duties. It must be guaranteed that only
authorised copies are issued and that the latest edition is available at all times.
The Table of Contents can be used as a means of checking this.
N.B.
The documents must not be passed to third parties, e.g. customers. However,
in-house inspection by third parties, especially the government food
inspectorate, is permitted.
7. Amendments
Amendments to documents must be checked and approved as carried out the
checking and approval of the first editions. On principle, amendments to a
document with the function of a specification can be made only by replacing
the entire document..
Jointly applicable
documents:
None

HACCP PLAN
QMDP:
Page:
Valid from:
H.01
1 of 4
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HACCP Plan
Introduction:
Food safety is a very important quality criterion in the catering trade. Most
food-related illnesses that occur in catering can be traced back to
microbiological contamination. However, chemical residues and foreign bodies
in foods can also present a danger. The Hazard Analysis and Critical Control
Point (HACCP) plan is a plan for the systematic identification, evaluation and
monitoring of microbiological, chemical and physical hazards connected with
food preparation, sale and consumption. By monitoring Critical Control
Points (CCPs), this plan makes it possible to meet the strict requirements of
microbiological safety that apply to all of the processes connected with it.
Aim and purpose:
The aim of the HACCP plan is to produce foods in guaranteed, controlled

conditions. To do so, specifications, limits, and approximate values at set
points have to be defined, and quality controls carried out at these points. In
this way, non-conformities can be systematically detected and identified. The
potential causes of non-conformities can be analysed, and important process
characteristics become apparent.
Implementation:
The plan is based on seven principles by means of which it is implemented

logically:
1
Evaluation of risks associated with food preparation, sale and

consumption
Identification of the CCPs necessary to monitor the hazards

identified
Identification of the critical limits (criteria) to be conformed to at

each CCP
Identification of procedures for monitoring the CCPs
Identification of corrective measures introduced when a deviation is

identified during the monitoring of a CCP
Setting up of a system to efficiently control the paperwork

documenting the HACCP plan
Identification of procedures to verify the correct implementation of

the HACCP system

HACCP PLAN
QMDP:
Page:
Valid from:
H.01
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HACCP Plan
1.
Identification of the hazards and evaluation of the risks associated with the preparation,
production, sale and distribution of foods of all types.
- Hazard
Unacceptable growth, contamination by or growth of micro-organisms, or unacceptable contamination
with chemical or physical substances which may impair food safety and place the health of the
consumer at an unacceptable risk.
- Risk
Assessment of the possible occurrence of a hazard or danger.
- Potentially high-risk foods
Foods consisting wholly or partly of milk or milk products, eggs, meat, poultry, fish, shell-fish or
other ingredients, including synthetic, which facilitate the rapid growth of pathogenic microorganisms. This does not include food with a pH of 4.6 or an aw value of 0.85.
The hazard analysis is a guide to safe product development, the identification of critical control
points, and the monitoring of pathogenic micro-organisms at any point in the production process.
The hazard assessment involves evaluating the food according to its hazard characteristics with
reference to:
- whether the product contains microbiologically sensitive ingredients,
- whether the process involves pasteurisation/sterilisation,
- whether there is a possibility of the food being mistreated during handling, transport or preparation
in such a way as to make it hazardous to consume,
- whether the product is heat-treated after packaging (after being ready-prepared) or while it is being
prepared for consumption.
The classification according to these four characteristics gives the risk assessment.
2.
Identification of the Critical Control Points (CCPs) necessary to monitor the hazardidentified
- Critical Control Point = CCP
A process, procedure or piece of equipment, the monitoring/control of which eliminates or minimises
a hazard.
Critical control points must be established where they can be monitored. They are set up at those
points in the production process at which pathogenic micro-organisms have to be destroyed or
monitored. A CCP must be carefully described and documented.

HACCP PLAN
QMDP:
Page:
Valid from:
H.01
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HACCP Plan
3.
Identification of the critical limits/criteria to be conformed to at each CCP identified

- Critical limit/criterion
One or more set limits which must be conformed to in order to guarantee that a microbiological
hazard is being monitored effectively by the CCP.
There can be more than one critical limit for a CCP. If a deviation from the limit occurs, the CCP is
out of control and there is a potential hazard. The criteria most frequently used for critical limits are
as follows:
- temperature
- time
- pH
- water activity aw
All the criteria are clearly documented and specified. Tolerances are stated where necessary. The
range of criteria is based on a cost-to-benefit analysis and must satisfy the requirements of effective
quality assurance.
4.
Identification and introduction of procedures for monitoring all Critical Control Points to check
that they are under control.
- Monitoring and evaluation
Planned inspection of whether the process at each CCP is running correctly and is under control. This
means the systematic observation, measurement and/or documentation of the limits.
- Deviation
Non-conformity with a necessary critical limit at a CCP.
In terms of monitoring, a critical non-conformity has occurred if a CCP is not under control. As part
of the monitoring, any deviation from limits set must be detected promptly, before the product is
served.
The most important monitoring methods are:
- visual inspection
- sensory evaluation
- microbiological examination
- inspection of physical values
- chemical examination
5.
Identification of corrective measures which have to be introduced when a deviation (exceeding of

the limits) is identified by monitoring a CCP.
6.
Setting up of a system to efficiently control the paperwork documenting the HACCP plan.

HACCP PLAN
QMDP:
Page:
Valid from:
H.01
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HACCP Plan
7.
Identification of procedures to verify the correct implementation of the HACCP system in

conformity with the plan.
- Verification = confirmation
Verification consists of methods, procedures and tests used to establish that the HACCP system
conforms to the HACCP plan. Verification confirms that all of the hazards were identified in the
HACCP plan when it was drawn up. The verification methods include a physical, chemical, sensory
and microbiological examination of the specified criteria, where these have been established.
Arrangement of a CCP:
The Quality Management Documented Procedure (QMDP) of a CCP is

arranged as follows:
- Definitions
- Comments
- Identification of CCPs during the preparation process
- Microbiological hazards
- Criteria (limits)
- Monitoring
- Documentation
- Jointly applicable documents
- Validity data
The following CCPs have been specified and documented as QMDPs:
QMDP C.01 Restricted Foods
QMDP C.02 Food Supply
QMDP C.03 Food Storage
QMDP C.04 Food Thawing
QMDP C.05 Food Handling
QMDP C.06 Personal Hygiene
QMDP C.07 Equipment Cleaning and Disinfection
QMDP C.08 Cooking Processes
QMDP C.09 Food Chilling
QMDP C.11 Time Monitoring
QMDP C.12 Service
QMDP C.13 Environmental Hygiene
Jointly applicable documents:
QMDP C.01 to QMDP C.13 (except QMDP C.10)

QMDP H.02 Good Hygiene Practice (GHP)

GOOD HYGIENE PRACTICE (GHP)
QMDP:
Page:
Valid from:
H.02
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Aim and purpose:
This QMDP governs the correct processes in the field of hygiene and also acts
as a test specification.
Definitions:
Good Hygiene Practice:

Sum of all the measures and procedures relating to
- Personal hygiene
- Environmental hygiene
- Equipment hygiene
- Production hygiene
- HACCP plan in conformity with QMDP H.01
CCP (Critical Control Point): in conformity with QMDP H.01
CP (Control Point): control point
Implementation:
To correctly implement Good Hygiene Practice, the specifications of this

QMDP must be observed.
Correct conformity with Good Hygiene Practice must be checked at regular
intervals, set company-specifically, using the hygiene test check-list attached.
The quality specifications and criteria must be taken from this check-list.
Test procedure:
Arrangement of the check-list:
Column 1 (No.):
Serial numbering of inspection items
Column 2 (QM element):
Specifications of inspection items and definitions of the criteria.

The inspection items are weighted as follows using a symbol:
Column 3 (Ref.):
= CP: generally single score

= CCP: control point with a double score in the case of a deviation
Reference notes:
CP = Control Point (single control point)
CCPxx = Critical Control Point (referred to the HACCP plan)
as well as stating all relevant QMDPs
Column 4 (I):
Test result for the score standard = conformity

general
Column 5 (II):
Test result for the score tolerable = secondary non-conformity

at CP
at CCP
at CCP
:x
:xx
:xxx

Column 6 (III):
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:x
:xx
:xxx
Test result for the score critical = critical non-conformity

at CP
at CCP
at CCP
Column 8 (Comments):
QMDP:
Page:
Valid from:
Test result for the score below standard = primary non-conformity

at CP
at CCP
at CCP
Column 7 (IV):
:x
:xx
:xxx
Comments, especially in the event of deviations from specifications
Evaluation:
1.
Personal hygiene:
All of the crosses x in each of columns I, II, III and IV are added up and entered in the bottom line.
From this, the quality code is calculated.
The quality class is obtained from the quality code 0:

Q = 60 to 100: guaranteed
Q = 50 to 59: tolerable
Q = 35 to 49: below standard
Q = 0 to 34: not guaranteed
2.
Environmental hygiene:
in conformity with the same procedure
3.
Equipment hygiene:
4.
Production hygiene:
5.
Result of hygiene test:

Quantitative evaluation
All of the crosses x in the overall test are added up in each of columns I, II, III and IV, and entered in
the hygiene test bottom line.
From this, the overall evaluation is calculated.

QMDP:
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Qualitative evaluation of overall test

uses the following standardised text:
guaranteed:
Overall, conformity with the corresponding Quality Management Documented

Procedures (Good Hygiene Practice and HACCP) was identified at the time of the
hygiene test. Nevertheless, corrective measures are necessary in the following
areas to guarantee quality:
State hygiene areas
tolerable:
Overall, the result of the hygiene test was evaluated as tolerable with reference
to the Quality Management Documented Procedures (Good Hygiene Practice and
HACCP) because a few non-conformities were identified at the time of the test.
Corrective measures are necessary in the following areas to guarantee quality:
State hygiene areas, whose code evaluation is < 60
below standard:
Overall, the result of the hygiene test was evaluated as below standard with
reference to the Quality Management Documented Procedures (Good Hygiene
Practice and HACCP) because substantial non-conformities were identified at the
time of the test. Corrective measures must be carried out immediately in the
following areas to guarantee quality:
not guaranteed:
Overall, the result of thygiene test was evaluated as not guaranteed with
reference to the Quality Management Documented Procedure s (Good Hygiene
Practice and HACCP) because critical deficiencies were identified at the time of
the test. Corrective measures are vital in the following areas to guarantee quality:
Additional note:
If CCPs whose criteria are the subject of non-conformities are identified during the
test, these must be stated for each hygiene area.
Jointly applicable
documents:
Check-list

HACCP DOCUMENTATION RECORD BOOK
QMDP:
Page:
Valid from:
H.03
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Aim and purpose:
This QMDP governs the correct procedure for documenting CCPs.
Area of validity:
This QMDP applies to everyone responsible for monitoring CCPs.
Definition:
CCP (Critical Control Point) in conformity with Quality Management

Documented Procedure H.01
Form:
Form to document the results of the monitoring.
In the QMDPs, the forms are referred to as follows under the heading
Documentation:
Form CCP xx: title
e.g. Form CCP 02: Incoming goods testing
Implementation:
To correctly document the results of the CCP monitoring, the forms assigned to
the QMDPs can be used. The completed forms must be filed in a record book.
They must be accessible at all times so that they can be presented to authorised
persons (e.g. the supervisory authorities) on request.
The record book must be arranged as follows in conformity with the CCP
sequence:
QMDP
CCP 01 Restricted Foods
CCP 02 Food Supply
CCP 03 Food Storage
CCP 04 Food Thawing
CCP 05 Food Handling
CCP 06 Personal Hygiene
CCP 07 Equipment Cleaning and Disinfection
CCP 08 Cooking Processes
CCP 09 Food Chilling
CCP 11 Time Monitoring
CCP 12 Service
CCP 13 Environmental Hygiene
Monitoring documents
- Recipes
- Form CCP 02: Incoming Goods Testing
- Delivery Note
- Form: CCP 03:
Monitoring of Temperatures in Cold-storage
Facilities
-Form CCP 04:
Monitoring of Food Temperatures during Thawing
- CCP 05:
Monitoring of Food Temperatures during Handling
- Form CCP 06:
Documentation of Hygiene Training
- Results of Microbiological Contact Test
- Service/Inspection reports
- Cleaning plan
- Form CCP 08:
Core Temperatures during Cooking
- Form CCP 09: Rapid Chilling
- Results of Hygiene Test
- Form CCP 12:
Monitoring of Food Temperatures during Serving
- Results of Microbiological Contact Test

HACCP DOCUMENTATION RECORD BOOK
Area of validity:
Jointly applicable
documents:
QMDP:
Page:
Valid from:
H.03
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all people responsible for CCP monitoring.

QMDP C.01 Restricted Foods
QMDP C.02 Food Supply
QMDP C.03 Food Storage
QMDP C.04 Food Thawing
QMDP C.05 Food Handling
QMDP C.06 Personal Hygiene
QMDP C.07 Equipment Cleaning and Disinfection
QMDP C.08 Cooking Processes
QMDP C.09 Food Chilling
QMDP C.11 Time Monitoring
QMDP C.12 Service
QMDP C.13 Environmental Hygiene

HOT MEALS PRODUCTION PROCESS
QMDP:
H.04
Page:
Valid from:
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Aim and purpose:
To define the process for the production of hot meals with reference to the
HACCP plan
Area of validity:
This QMDP governs the areas of purchasing, goods acceptance, hot-meal

production, and handling of convenience products.
Definitions:
Hot meals:
Ready-to-consume meals served at a minimum of 65 C.
Convenience products:
Ready-to-consume, cold meals and desserts as well as hot meals produced using
a low-temperature method in accordance with the recipe.
Kitchen items:
Dough products, preserves, ready mixes, dried herbs and spices, flour, rice,
vinegar, oil, etc.
Semi-finished products:
Products which have to undergo further preparation:
e.g. frozen omelette
Cooking:
Frying, boiling, and cooking using pre-prepared ingredients
Division into servings:
Servings by weight/number/size
Order:
Up-to-date production quantity-relevant data, such as the number of conference
delegates, menu
Recipe:
Lists the quantity and type of ingredients, the method of production, and, if
applicable, serving suggestions for the meal components
Those responsible:
Jointly applicable
documents:
Hotel manager/Catering manager

- QMDP C.01 Restricted Foods
- QMDP C.02 Food Supply
- QMDP C.03 Food Storage
- QMDP C.04 Food Thawing
- QMDP C.05 Food Handling
- QMDP C.06 Personal Hygiene
- QMDP C.07 Equipment Cleaning and Disinfection
- QMDP C.08 Cooking Processes
- QMDP C.09 Food Chilling
- QMDP C.11 Time Monitoring
- QMDP C.12 Service
- Menu and recipes

HOT MEALS PRODUCTION PROCESS
Flow chart:
[Captions:]
1. Product supply
2. Product acceptance
3. Outer packaging removed
4. Fresh vegetables, herbs
5. Frozen vegetables, herbs, semi-finished products
6. Fresh fish, meat
7. Frozen fish, meat
8. Dry kitchen items
9. Convenience products
10. Cold storage
11. Thawing
12. No
13. Yes
14. Washing
15. Unpacking
16. Chopping
17. Cooking
17. Cutting
18. Cooking
20. Recipe
21. Random product testing
22. Test log
23. Non-conformity
24. Correct
25. Service
26. QM document
27. Order
QMDP:
H.04
Page:
2 of 2
Valid from:
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COLD MEALS PRODUCTION PROCESS
QMDP:
Page:
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H.05
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Aim and purpose:
To define the process for the production of cold meals with reference to the
HACCP plan
Area of validity:
This QMDP governs the areas of purchasing, goods acceptance, and cold-meal
production
Definitions:
Cold meals:
Ready-to-consume meals/cold plates stored in a chilled state and not heated
before consumption.
Kitchen items:
Preserves, dried herbs and spices, vinegar, oil, etc.
Semi-finished products:
Products served straight to the guest
e.g. delicatessen salads, butter, etc.
Cooking:
Frying, boiling, and cooking using pre-prepared ingredients
Order:
delegates, menu
Those responsible:
Jointly applicable
documents:

- QMDP C.12 Service
- Menu
- Recipes

COLD MEALS PRODUCTION PROCESS
Flow chart:
[Captions:]
1. Product supply
4. Fresh green salads, fruit, vegetables, herbs
5. Packed meat, fish, sausage, cheese, eggs, potatoes
6. Frozen fish, meat
8. Finished products
9. Cold storage
10. Thawing
11. No
12. Washing
13. Unpacking
14. Yes
15. Cooking
16. Chilling
17. Cutting
18. Chopping, cutting
19. Dividing into servings, packing
20. Order, recipe
21. Recipe
23. Test log
24. Non-conformity
25. Correct
26. Service
27. QM document
28. Order
QMDP:
Page:
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H.05
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DESSERTS PRODUCTION PROCESS
QMDP:
Page:
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H.06
1 of 2
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Aim and purpose:
To define the process for the production of desserts with reference to the
HACCP plan
Area of validity:
This QMDP governs the areas of purchasing, goods acceptance, and dessert
production
Definitions:
Desserts:
All types of creams and sweets, etc
Kitchen items:
Semi-finished products, preserves and raw items which are stored unchilled,
e.g.:
- semi-finished products, e.g. fruit concentrates
- preserves: long-life ingredients in jars/tins
- raw products: flour, raisins, nuts, etc.
Bakery items:
e.g. cakes and tarts, including frozen
Ready-to-consucold meals and desserts as well as hot meals produced using a
low-temperature method in accordance with the recipe.
Order:
delegates, menu
Recipe:
Those responsible:
Jointly applicable
documents:

- QMDP C.12 Service
- Menu
- Recipes

DESSERTS PRODUCTION PROCESS
Flow chart:
[Captions:]
1. Order
2. Product supply
5. Fresh milk products, milk
6. Fresh fruit
7. Frozen fruit
9. Fresh bakery items, convenience foods
10. Frozen bakery items
11. Cold storage
12. Thawing
13. Dry storage
14. Unpacking
15. Washing, cleaning
16. Recipe
17. Chopping, stirring, mixing
18. Cooking
19. No
20. Chilling
21. Order, menu
22. Dividing into servings
24. Test log
25. Non-conformity
26. Yes
27. Correct
28. Service
29. QM document
QMDP:
Page:
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ICE-CREAM HANDLING
QMDP:
Page:
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H.07
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Aim and purpose:
To define ice-cream handling with reference to the HACCP plan
Area of validity:
This QMDP governs the areas of purchasing, goods acceptance, and division
into servings of ice-cream
Definitions:
Ice-cream:
A food product made rigid or paste-like by freezing and intended to be
consumed in a frozen state.
Kitchen products:
Preserves, ready mixes, decorations (e.g. chocolate strands, nuts)
Order:
delegates, menu
Recipe:
Description:
1. Supply
QMDP CCP 02 Food Supply governs the supply of ice-cream.
The most important criteria are:
- Conformity with the manufacturers recommended delivery temperatures: at
least -12 C
- Condition of the packaging
- Expiry date
2. Storage
QMDP CCP 03 Food Storage governs the storage of ice-cream.
Particular attention must be paid to the following:
- Containers from which ice-cream is sold unpackaged must be equipped with
well-fitting lids that are kept closed during relatively long lulls between sales.
- Ice-cream temperature during sale -12 C
- Ice-cream temperature during storage -18 C
3. Sale
QMDP CCP 05 Food Handling governs the sale of ice-cream.
Objects used in the sale of ice-cream must have a smooth surface. They must
not be made from wood.

ICE-CREAM HANDLING
QMDP:
Page:
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Ice-cream scoops and other utensils must be rinsed under running water at the
start of each lull between sales. Only running water must be used to wet them.
4. Utensil cleaning
The objects used to sell ice-cream must be cleaned and disinfected immediately
after use (once all sales have finished) in conformity with QMDP CCP 07
Equipment Cleaning and Disinfection.
Jointly applicable
documents:

- Menu
- Recipe

CCP 01 RESTRICTED FOODS
QMDP:
Page:
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C.01
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HACCP plan
Definitions:
Restricted foods:
Foods whose supply, use or serving is not allowed and which are known to
harbour a potential health risk.
Foods are also restricted for ethical reasons or on the grounds of the use of
undesired technologies even if these foods do not harbour a health risk.
Comments:
Products whose sale is prohibited in the national territories will not be handled
or marketed by ACCOR HOTELS EGYPT.
If products harbouring a risk to health are desired by the customer, the
customer must be advised of the risk by the responsible catering manager.
Identification
of CCPs:
Microbiological
hazards:
Restricted foods listed and conformed to.

- Contamination with pathogenic micro-organisms or viruses
- Incomplete destruction of pathogenic micro-organisms
- Ingredients or additives which harbour a health risk
Criteria:
A. Non-use of restricted foods

(List of restricted foods: see p. 2 of this QMDP)
Monitoring:
A. Inspection of recipes
Monitoring of conformity during production.
Documentation:
Recipes

CCP 01 RESTRICTED FOODS
QMDP:
Page:
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C.01
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HACCP plan
List of restricted foods in conformity with QMDP C.01
A.
Foods prohibited in National Territories

e.g.:
- Food from areas from which sale is statutorily prohibited (e.g. epidemic-endangered areas).
B.
High-risk products:
B1:
Raw products
- British beef
B2:
Hazard caused by:
BSE
End-products for serving direct to the customer

- Raw shell-fish
Pathogenic micro-organisms
- Products produced from raw eggs with no further cooking Salmonella
- Cress, unwashed
- Raw fish
(does not apply to dried, smoked, marinated and salted fish products)
C.
Foods restricted on ethical and technological grounds
C1:
Foods which use protected species
C2:
Foods which use animals obtained and/or fattened in violation of animal protection
C3:
Gene-manipulated foods
C4:
Irradiated foods

CCP 02 FOOD SUPPLY
QMDP:
C.02
Page:
Valid from:
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HACCP plan
Definitions:
Microbiological hazard during food supply:

Foods supplied contaminated with micro-organisms over the recommended
level reveal non-conformities in the suppliers QM system.
Quality:
Conformity of the exterior of a food with the product-specific characteristics to
be expected.
Sensory characteristics:
The following sensory characteristics will be checked on acceptance of the
foods:
- Exterior
- Appearance, colour
- Consistency
- if applicable, odour
Identification
of CCPs:
Microbiological
hazards:
Criteria:
- Fitness of food for sale confirmed

- Conformity of expiry date
- Supplier follows CCP criteria
- Conformity with and documentation of incoming goods quality inspection
- Proliferation of pathogenic micro-organisms
- Contamination with pathogenic micro-organisms
A. The supplier demonstrates a documented HACCP system which monitors
and documents product-specific CCPs.
B. An authorised person carries out an incoming goods inspection for critical
products in every food delivery.
Examples:
- Frozen foods
- Fresh meat
- Fresh fish
- Delicatessen salads
- Pt
- Luxury bakery items
- Convenience products (desserts, cold and hot meals)
Monitoring:
A. If necessary, the suppliers production facility can be inspected.

B. The expiry date, packaging, temperature, qualitative and, if applicable, the
microbiological properties of the foods supplied will be checked during
acceptance.

CCP 02 FOOD SUPPLY
QMDP:
C.02
Page:
Valid from:
2 of 2
01.09.97
HACCP plan
Measures in the event of a deviation from the delivery temperature required
Product
Target temperature
1. Frozen products
2. Fresh meat
Fresh fish
Fresh poultry
3. Perishable items
Documentation:
-18C
+4C
in conformity with
German food
legislation or +7C
Item to be subject of
complaint
from -14C to -10C
Deviation from +3C
to +6C
Item to be rejected
Deviation from +3C

to +6C
Deviation
> +6C
> -10C
Deviation
> +6
- Documentation of inspection results during goods acceptance in conformity

with form CCP 02: Incoming Goods Inspection or on the delivery note with the
company stamp (see example on this page).
- Documentation of supplier inspection
- Documentation of microbiological incoming goods inspection results
Example of an incoming goods stamp
AAC
Temperature
Packaging
Expiry date
Quality
Place
Quantity
Delivery date
Inspector
Non-conformity:
If the inspection criteria conform, the empty boxes should be ticked ().
Jointly applicable
document:
Form CCP 02: Incoming Goods Inspections

Delivery note
CCP 02
Date
Incoming Goods Inspections

for all critical products in every delivery (see QMDP CCP 02)
Product
Supplier
Temp. in
C
Packaging
Expiry
date
Place:
Quality/ sensory
characteristics
Measures in the event of

deviations
Inspector

CCP 03 FOOD STORAGE
QMDP:
Page:
Valid from:
C.03
1 of 3
01.09.97
HACCP plan
Definitions:
Storage of foods at temperatures above freezing.

Time limit on the duration of storage:
Definition of the maximum duration of storage by statutory, manufacturers, or
in-house provisions.
Segregation:
A measure to avoid food contamination during storage. This involves
separating raw, treated and ready-to-consume foods by physical means (e.g.
walls), by distance, by using different containers or by cleaning/disinfecting in
between the various treatment stages.
Cold kitchen:
Production of cold meals, desserts, salads, etc.
Hot kitchen:
Production of hot meals.
Finished products:
- Cold kitchen: ready-to-consume salads, dressings, canaps, cold plates
- Hot kitchen: pre-cooked accompaniments, e.g. vegetables, noodles, and sauces
- Convenience products
Comment:
General quality requirements of storage

1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
The principle of First In First Out applies.

All storage areas/cold rooms must be clean, dry, easy to clean and
clearly arranged.
Any pests must be combated thoroughly and routinely.
All cold-storage facilities in which food is stored overnight must be
temperature-controlled. The temperatures must be kept stable.
Foods must not be stored at ground level.
Strong-smelling foods must either be stored separately or packaged in
such a way that they cannot affect other products.
Tins with bulging tops or bottoms must be screened out and destroyed
immediately.
All damaged packaging/cans must be screened out or repackaged.
All open foods must be stored covered and labelled with the date of
manufacture.
Foods which give an expiry date must be consumed before this date.
No foods past their expiry date must be served to customers.
The guidelines for frozen foods apply to frozen products.
If home-made products are frozen, these must be labelled with:
* Contents
* Date of freezing
All frozen products must be stored in their packaging.
Freezer temperatures are not regarded as a source of microbiological
danger; however, they must be monitored regularly and conform to the
approximate figure of -18 C.

CCP 03 FOOD STORAGE
QMDP:
Page:
Valid from:
C.03
2 of 3
01.09.97
HACCP plan
Identification
of CCPs:
Microbiological
hazards:
- Foods past their expiry date destroyed

- Temperature of cold-storage facilities documented.
- Conformity with product segregation in the cold-storage facilities
- Date-labelling of stored foods

Criteria:
A. 1. Cold-storage facility temperature product-specific standard figure

(correct food storage with limited cold-storage facility capacity: see p. 3 of
this QMDP)
2. Freezer temperature of -18 C
3. Definition of manufacturers recommended maximum duration of
storage e.g. expiry date
B. 1. Segregation of raw and prepared foods.
Monitoring:
A. 1. Monitoring of storage temperatures in the cold-storage facility at least

once daily
2. Monitoring of storage temperatures in the freezer at least once daily
3. Monitoring of defined duration of storage, e.g. expiry date
B. 1. Visual inspection
Quality evaluation re A.1 and A.2
Product
1. Frozen products
2. Fresh meat
Fresh fish
Fresh poultry
3. Perishable items
Documentation:
I
-18C
+4C
Quality evaluation
II
III
-17C/-15C -14C/-10C
+5C/+7C
+8C/+10C
IV
> -10C
> +8C
+7C
+8C/+10C
> +15C
+11C/+15C
- Recording of cold-storage facility temperatures on form CCP 03:

Monitoring of Cold-storage Facility Temperatures

CCP 03 FOOD STORAGE
QMDP:
Page:
Valid from:
C.03
3 of 3
01.09.97
HACCP plan
Correct food storage with restricted cold-storage facility capacity
Coldstorage
facilities
Foods
Fresh meat
Fresh fish
Fresh
poultry
Fruit/fresh
vegetables
Vegetables,
frozen
Eggs, raw
Dairy
products
Cold
kitchen
Sausage
Delicatesse
n salads,
cooked
eggs, pt
Hot kitchen
Fish
products
Bread,
bread rolls
Confectionery,
desserts
Cold kitchen
+2 to +7C
Vegetables/Fruit/Eggs
Dairy products/Misc.
+2 to -7C
Vegetables/
Dairy
Fruit/Eggs
products/
Misc.
+4 to +8C +2 to -7C
Hot kitchen
-1 to +4C
Sausage
+2 to +7C
Finished
products
+2 to +7C
Freezer
-18C
Meat/Fish/Poultry
Intermediate products
+2 to +7C
Meat
-1 to +4C
Fish
Poultry
-1 to +4C
-1 to +4C
-1 to +4C
x
x
x
x
x
x
x
x
Jointly applicable
documents:
x
x
x
x
x
x
x
x
- QMDP H.02 Good Hygiene Practice (GHP)

- Form CCP 03: Monitoring of Cold-storage Facility Temperatures
CCP 03
Monitoring of Cold-storage Facility Temperatures

at least once a day
Place:
Cold-storage facility No.:

Date
Time
Temp.
Target:
Measures in
the event of
deviations
Inspector
Date
Time
Temp.
Target:
Measures in
the event of
deviations
Inspector
Food Thermometer C
85
Hot foods (soups, sauces,
meat, etc)
between 60 C and 82 C
60
55
Bacterial growth possible in
isolated cases
50
35-40
Bacteria count doubles every

20 minutes at 37 C
20-25
Bacteria count doubles

approx. every 40 120
minutes
Rate of proliferation reduced
-5
Bacterial growth possible in

isolated cases
Danger zone!
Bacterial growth and toxin

production encouraged
15
0
Cold-storage facility
temperatures to prevent
bacterial proliferation
-18
-30
Celsius
from 5 C no further
bacterial proliferation;
metabolic processes still
active, but suspended from
18 C
Freezer temperatures from
18 C

CCP 04 FOOD THAWING
QMDP:
Page:
Valid from:
C.04
1 of 2
01.09.97
HACCP plan
Definitions:
Thawing:
A controlled rise in the temperature of the food from freezing to over 0 C.
Thawing medium:
Medium surrounding the food during thawing (e.g. air or water).
Permitted thawing methods:
1. In a refrigerator/cold room at a temperature of + 10 C.
2. Under cold running drinking water orat an ambient temperature of max. +
21 C.
During the thawing process, the surface temperature of the food must not
exceed + 10C.
3. In a microwave, followed by conventional cooking.
4. As part of an uninterrupted, conventional cooking process.
Comments:
Identification
of CCPs:
Microbiological
hazards:
Criteria:
1. Method 1 is to be used as a safe standard method.

2. Method 2 may be restricted by local-authority provisions.
3. Methods 3 and 4 are permitted only if the whole cooking process takes place
in conformity with CCP 08 and the temperature is monitored.
4. When measuring the food temperature, it must always be ensured that the
surface temperature and not the core temperature is measured.
- Thawing of frozen food
- Thawing method conforming to CCP 04
- Thawing foods segregated from ready-to-consume foods
- Conformity with label/thawing date
A. 1. Thawing in conformity with a permitted method
2. During the thawing process, the surface temperature of the food must not
exceed +10 C.
3. After the thawing process, the foods must be moved to a cold-storage
facility.
4. Thawed foods must not be refrozen without heat treatment.
B. Segregation of raw and ready-to-consume foods.

CCP 04 FOOD THAWING
QMDP:
Page:
Valid from:
C.04
2 of 2
01.09.97
HACCP plan
Monitoring:
A. 1a. Monitoring of reliability of process

1b. Monitoring of temperature of thawing medium
2. Monitoring of food temperature to complete thawing at least once a
month
3. Visual inspection
4. Visual inspection
B. Visual inspection
Documentation:
- Recording of results of monitoring on form CCP 04: Monitoring of Food

Temperatures during Thawing
Jointly applicable
documents:
- QMDP: H.02 Good Hygiene Practice (GHP)

- Form CCP 04:
CCP 04

Place:
at least once a month
Date
Product
Thawing
method
Start of thawing
Time
Surface
temp. in
C
Interim checks
Time
Surface
temp. in
C
Time
End of thawing
Surface
temp. in
C
Time
Surface
temp. in
C
Measures if
surface temp. >
10 C
Inspector

CCP 05 FOOD HANDLING
QMDP:
Page:
Valid from:
C.05
1 of 2
01.09.97
HACCP plan
Definitions:
Handling:
All types of preparation during which foods come into direct contact with
people and surfaces.
This includes the trimming, cutting, chopping, mixing, whipping, glazing,
division into servings, weighing, cooking, packaging and serving of ready-toconsume products.
It does not include storage, thawing, boiling and chilling.
Hot meals:
Ready-to-consume meals served at a minimum of +65 C.
Cold meals:
Ready-to-consume meals/cold plates stored in a chilled state and not heated
before consumption.
Desserts:
All types of creams, sweets, etc.
Ready-to-consume, cold meals and desserts as well as hot meals produced using
a low-temperature method in accordance with the recipe.
Segregation:
Separation of raw and ready-to-consume foods by physical means (e.g. walls),
by distance, by using different containers or by cleaning/disinfecting in between
the various handling stages.
Disinfection:
Destruction of all pathogenic micro-organisms
Comments:
Identification
of CCPs:
Microbiological
hazards:
1. Raw, unwashed vegetables are treated as raw foods.

2. Washed vegetables are treated as ready-to-consume foods.
- CCP 06 Personal Hygiene
- CCP 07 Equipment Cleaning and Disinfection
- In-house labelling
- Cool chain (max. interruption 45 mins./ +15 C)
- Product segregation during production

CCP 05 FOOD HANDLING
QMDP:
Page:
Valid from:
C.05
2 of 2
01.09.97
HACCP plan
Criteria:
A. 1. Personal hygiene: see CCP 06

2. Equipment clean and disinfected: see CCP 07
B. The temperature must not exceed + 15 C during food handling.
The food must not be stored unchilled for longer than 45 minutes.
C. Segregation of raw and ready-to-consume foods as well as different
products.
Monitoring:
B. Random monitoring of temperature during handling at least twice a month

C. Visual inspection
Documentation:
- Recording of results of monitoring on form CCP 05: Monitoring of Food

Temperatures during Handling
Jointly applicable
documents:

- Food thermometer C
- Form CCP 05: Monitoring of Food Temperatures during Handling
CCP 05
Monitoring of Food Temperatures during Handling
at least twice a month
Food temperature
Date
Product title
Start of preparation
Time
Temperature
End of preparation
Time
Temperature
Inspector
Dessert
Cold meals
Hot meals
1st component
2nd component
3rd component
Food temperature
Date
Product title
Dessert
Cold meals
Hot meals
1st component
2nd component
3rd component
Start of preparation
Time
Temperature
End of preparation
Time
Temperature
Inspector

CCP 06 PERSONAL HYGIENE
QMDP:
Page:
Valid from:
C.06
1 of 5
01.09.97
HACCP plan
Definitions:
Good personal hygiene

All people-related operations, in order to keep microbial or physical
contamination of the food as low as possible.
Health monitoring:
1. Medical examination when employed.
2. Medical certificates.
Comment:
Identification
of CCPs:
1. Merely washing the hands is not enough to reduce the bacteria count.
Therefore, hand disinfection is necessary when in direct contact with food.
2. Typical symptoms of gastro-intestinal illnesses: diarrhoea, abdominal pain,
nausea and vomiting.
3. Typical symptoms of skin infections: boils, eczema, nail bed inflammation
(onychitis), broken skin and weeping wounds.
- Stool sample results available
- Hands health, groomed, clean
- Hand basin available
- Cleaning products/disinfectants available
- Hygiene-orientated behaviour followed
- Six-monthly repeat of hygiene training
Microbiological hazards:
Criteria:
A. Hygiene training
1. New employees (when employed)
1a. Training relevant to job-related CCPs
1b. Duty to report gastro-intestinal illnesses and skin infections
2. The same training as under 1. at set intervals.
B. Hand hygiene when in direct contact with foods:
1. Regular use of disinfectants or decontaminants
2. Wearing of disposable gloves when handling certain foods
C. Health monitoring:
Before being employed, an examination as defined in points 1 and 2 is
performed.

QMDP:
Page:
Valid from:
C.06
2 of 5
01.09.97
HACCP plan
Implementation:
A.
Protective clothing
Clean protective clothing must be worn in ACCOR Catering kitchens during
food preparation.
Short-sleeved shirts or blouses may be worn. In colder seasons, a long-sleeved
apron must be worn over long-sleeved personal clothing. The responsibility for
supervising this falls to the responsible boss.
Head-wear
Head-wear must be worn during food production.
Eating/Drinking
There must be no eating or drinking in any of the food production areas.
At certain times, drinking may be permitted in non-critical areas by internal
regu.
Smoking
Smoking is permitted only in areas not designated as No Smoking zones.
All food production areas are No Smoking zones.
No Smoking areas must be clearly marked as such by appropriate notices.
General behaviour
The overview Hygiene at a glance covers the most important requirements of
personal hygiene.
These rules are made known to all employees responsible for food preparation
before they take up their job, and they therefore constitute part of the contract
of employment.
Hygiene training measures are governed unit-internally.

QMDP:
Page:
Valid from:
C.06
3 of 5
01.09.97
HACCP plan
B.
Hand cleaning/disinfection
Only hand disinfectants or decontaminants procured by the company must be
used for hand cleaning/disinfection. Hands must be cleaned only under lukewarm running water and the products stated.
To be carried out:
- several times during working hours
- particularly before starting work in the food production area, when changing
from one product to another, after using the toilet, after working with dirty
materials and when the hands are visibly soiled.
Only absorbent disposable paper towels must be used to dry the hands.
Waste-paper baskets must be provided next to wash basins.
Disposable gloves
Disposable gloves are not worn as a matter of course during food preparation.
However, the wearing of them may be imposed in the following cases:
- by order of the governmental food inspectorate
- in the presence of minor hand injuries
C.
Medical certificate in conformity with the Epidemics Law.

All employees whose job involves direct contact with open foods must present a
medical certificate no more than six weeks old before they take up their
employment.
This medical certificate is kept in the personnel records and must be available
to the government food inspectorate or for internal hygiene checks at all times.
The group of people who must provide a medical certificate is determined by
the unit management on the basis of unit-specific factors.

QMDP:
Page:
Valid from:
C.06
4 of 5
01.09.97
HACCP plan
Monitoring:
A. Documentation of training material and its implementation

Provision of hygiene rules on employment: Hygiene at a Glance (see p. 5
of this QMDP)
C. Inspection of examination results
Documentation:
- Recording of examination results on form CCP 06: Documentation of Hygiene

Training
Jointly applicable
documents:

- Form CCP 06: Documentation of Hygiene Training

QMDP:
Page:
Valid from:
C.06
5 of 5
01.09.97
HACCP plan
Hygiene at a Glance
Dos and donts
1.
Do pay attention to your physical appearance and cleanliness.
2.
Do make sure that your hands are clean, and keep your fingernails short.
3.
Do clean and disinfect your hands before you start or resume work, after doing any cleaning work,
and each time you go to the toilet.
4.
Do not wear nail varnish.
5.
Never wear rings (except wedding rings) and bangles while working.
6.
Always use a paper tissue if you cough, sneeze or wipe your nose.
7.
Spitting in the workplace is prohibited.
8.
Minor injuries to the hands must be protected with a waterproof dressing.
9.
Do not under any circumstances work with skin ulcers or rashes.
10.
Always inform your boss if you have stomach or bowel illnesses.
11.
Always keep your work clothes clean.
12.
Always wear the stipulated head-wear as instructed.
13.
Keep your workplace clean and tidy.
14.
Dispose of rubbish in the intended receptacles only.
15.
Never smoke in No Smoking zones.
16.
Eat in the canteen, never at the workplace.
17.
Keep the production equipment with which you are entrusted clean and tidy.
18.
The production equipment must be cleaned and disinfected as soon as it becomes soiled.
The
stipulated cleaning agents and disinfectants must be used in the stated dosage.
19.
Perishable foods must always be stored in a cool place. They should be left outside the cold-storage
facility for as little time as possible.
20.
If you have any queries relating to matters of hygiene, please ask your boss.
CCP 06
Documentation of Hygiene Training
six-monthly
Place:
Date:
Subject:
No.:
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
Comments:
Staff member:
Signature of those present

CCP 07 EQUIPMENT CLEANING
AND DISINFECTION
QMDP:
Page:
Valid from:
C.07
1 of 2
01.09.97
HACCP plan
Definitions:
Equipment:
All types of utensils, e.g. kitchen appliances, crockery, cutlery.
Food-touching surfaces:
Any surface that comes into direct contact with a food during storage or
preparation.
Concentration:
The concentration is as recommended by the manufacturer.
Thermal:
Refers to automatic washing operations (dishwasher).
Quick drying:
Cleaned utensils must be arranged so that they dry as quickly as possible. For
example, food containers must be positioned upside down and chopping boards
up-ended with sufficient space between them.
Comments:
Identification
of CCPs:
1. This CCP relates only to equipment which comes into contact with foods.
2. A general criterion for surfaces is visible cleanliness.
3. Before chemical disinfection, the area must be cleaned thoroughly. However,
a combined cleaning agent and disinfectant can be used.
4. Cleaning plans must be drawn up company-specifically for each area and
utensil according to requirements, or must be requested from the cleaning agent
manufacturer. The plans must be displayed close to the objects to be cleaned.
5. If sub-contracted to third parties, the criteria and documentation described
apply equally.
- Cleaning plan available and followed
- Cleaning agent/disinfectant available and used product-specifically
- Cutting machines/cold kitchen clean
- Plastic chopping boards clean and with no deep cuts
- Cold kitchen
- Hot kitchen
- Food processor clean
- Ice-cream machine clean and in good condition
- Dishwasher: thermal disinfection used
- Pots and pans: chemical cleaning/disinfection used
- Pots and pans: thermal disinfection used
- Cleaning methods: Washing range followed
- Stock/equipment: separated from dirty ones

CCP 07 EQUIPMENT CLEANING
AND DISINFECTION
QMDP:
Page:
Valid from:
C.07
2 of 2
01.09.97
HACCP plan
Microbiological
hazards:
Criteria:
A. For chemical disinfection, only cleaning agents and disinfectants permitted

by ACCOR must be used, in conformity with the stipulated reaction
times and concentrations.
B. For thermal disinfection, a minimum surface temperature of +71 C/
+82 C on the dishwasher display must be reached.
C. 1. Appropriate positioning, to allow quick drying.
2. Segregation of clean and dirty containers/equipment.
Monitoring:
A. 1. Visual inspection
B. Detailed service/inspection report by Customer Service
C. Visual monitoring
Documentation:
- Recording of results of microbiological contact test in conformity

- Service/inspection report
Jointly applicable
documents:

CCP 08 COOKING PROCESSES
QMDP:
Page:
Valid from:
C.08
1 of 1
01.09.97
HACCP plan
Definitions:
Cooking:
Any heat treatment of raw foods, e.g. frying, boiling, roasting, grilling, cooking
in the microwave, as well as the regeneration of convenience products.
Fillet:
Parts of meat (except poultry) and fish only browned on the outside.
Comments:
This QMDP does not apply to fillets.
Identification
of CCPs:
- Cooking processes under controlled conditions.
Microbiological
hazards:
- Incomplete destruction of pathogenic micro-organi
Criteria:
A. Raw foods of animal original must be heated to a minimum temperature of

+72 C. For gastronomic reasons, steak, roast beef or egg dishes, for example,
can be cooked at an alternative temperature/time combination of, for example,
+63 C/5 min. (core temperature).
Monitoring:
A. 1. Monitoring of core temperature at the end of the cooking process, at least

once a month
2. Cut test, in which the cut surface demonstrates the absence of uncooked
flesh.
Documentation:

- Recording of temperatures on form CCP 08: Core Temperatures during
Cooking
CCP 08
Core Temperatures during Cooking
Place:
Date
Product
Temperature
min. +72C*
Measures in the case of

deviations
* Exceptions: steak, roast beef, egg dishes to a min. of +63 C/5 min.
Inspector

CCP 09 FOOD CHILLING
QMDP:
Page:
Valid from:
C.09
1 of 1
01.09.97
HACCP plan
Definition:
Chilling:
Reducing the temperature of hot meal components from +60 C to +7 C.
Comments:
1. Cool preferably in cold-storage facilities

2. Irrespective of the chilling method used, the container must not be filled to a
level of more than 5 cm with the food to be cooled
3. Cooked foods thicker than 5 cm must be cooled individually.
Identification
of CCPs:
- Conformity with quick chilling
Microbiological
hazards:
Criteria:
A. Quick chilling from +60 C to +7 C in max. 4 hours.
Monitoring:
Monitoring of chilling phase from +60 C to +7 C at least once a month
Documentation:
- Recording of results of monitoring on form CCP 09: Quick Chilling
Jointly applicable
documents:

- Form CCP 09: Quick Chilling
CCP 09:
Date
Quick Chilling from 60 C in 4 hours to 7 C

Product
Starting point
Time
Temp.
After 4 hours
Time
Temp.
Place:
Measures in the case of
deviations
Inspector

CCP 11 TIME MONITORING
QMDP:
Page:
Valid from:
CCP 11
1 of 2
01.09.97
HACCP plan
Definitions:
Time limit:
The maximum time between two stages of a process.
The production time is broken down as follows:
1. Kitchen preparation time:
Period between initial kitchen preparation and readiness.
This should be as short as possible and starts at the initial preparation in the
kitchen (e.g. cutting, whipping).
2. Pre-production time:
Period between readiness and planned serving.
The readiness time is set by the company with reference to
- the product characteristics
- the later consumption time in such a way that perfect quality (hygiene,
sensory characteristics) is guaranteed, and the actual pre-production time lies
within the max. pre-production time specified.
Readiness
Kitchen preparation time
max. 24 h
Service
Pre-production time max.

12 h
<-----------------------><------------------------>
Max. total time 36 h.
<--------------------------------------------------->
Time limit for raw vegetables and fruit:
From the time of washing to the time of serving.
In conformity with the preparation process described in QMDP C.03, the
intermediate products prepared must be stored
- labelled (production time label) if stored over-night
- covered.
Identification
of CCPs:
- Production time conformed to and documented
Microbiological
hazards:

CCP 11 TIME MONITORING
QMDP:
Page:
Valid from:
CCP 11
2 of 2
01.09.96
HACCP plan
Criteria:
A. Time limits for food preparation:

Guaranteed
Not guaranteed
max. kitchen preparation time (h)
24
> 24
max. pre-production time (h)
12
> 12
Total time (h)
36
> 36
B. Labelling of production time (date label)

Monitoring:
A. Monitoring of conformity with time limits

Documentation:
- Recording of results of hygiene test monitoring in conformity with LHI

agreement
Jointly applicable
documents:
- QMDP C.03 Food storage

CCP 12 SERVICE
QMDP:
Page:
Valid from:
C.12
1 of 1
01.09.96
HACCP plan
Definitions:
Service:
The storage, reheating and serving of hot and cold meals to the guest.
Hot meals:
Ready-to-consume meals served at a minimum of 65 C.
Cold meals:
Ready-to-consume meals stored in a cool place and served for consumption.
Comments:
Identification
of CCPs:
Microbiological
hazards:
1) the complete control of this CCP is the responsability of kitchen and

restaurant in case of buffet service.
- CCP 06 Personal Hygiene

- CCP 07 Equipment Hygiene

Criteria:
A. Food
i) Food to be served within 1 hour from time of display
c) Chilled hot meals should be reheated at a temperature not less
than 72C.
B. 1. Personal hygiene: see CCP 06
2. Equipment hygiene: see CCP 07
Monitoring:
A. 1. Monitoring of temperature during serving

B. 1. Visual inspection
Documentation:
- Recording of monitoring results on form CCP 12: Monitoring of Food

Temperatures during Serving
Jointly applicable
documents:

- QMDP C.07 Equipment Hygiene
- Form CCP 12: Monitoring of Food Temperatures during Serving
GHP Manual/ACCOR CATERING

CCP 12
Monitoring of Food Temperatures during Serving
Place:
at least once a week

Date
Product
Food temperature
Measures in the event
Hot food Cold food
of deviations
min.
max.
+65C
+7C
Inspector

CCP 13 ENVIRONMENTAL HYGIENE
QMDP:
Page:
Valid from:
C.13
1 of 2
01.09.97
HACCP plan
Definitions:
Set concentration of cleaning agent/disinfectant:

Concentration according to the manufacturers recommendations.
Pests:
especially insects, rodents, birds
Comments:
Identification
of CCPs:
Microbiological
hazards:
Criteria:
1. This CCP relates to:

- Areas in which food or equipment is handled (CCP 05), stored, transported or
commissioned
- Recreational areas (changing rooms, lounges, canteens)
- Sanitary areas (wash rooms, showers, toilets)
- Delivery areas
- Dustbin area
2. A general criterion is visible cleanliness.
3. Before chemical disinfection, the area must be cleaned thoroughly. However,
a combined cleaning agent and disinfectant can be used.
4. If sub-contracted to third parties, the criteria and documentation described
apply equally.
- Environmental hygiene cleaning plan available/followed
- Cleaning agent/disinfectant available/used
- No sign of pests
- Cold rooms/production area clean
- Dustbin area clean
- Dry good storeroom clean
A. For chemical disinfection, only cleaning agents and disinfectants permitted
by ACCOR must be used, in conformity with the stipulated reaction times and
concentrations.
B. To prevent acute infestation, preventative measures must be taken.
If an infestation develops, a specialist firm must be called in to deal with it.
C. The criterion of visible cleanliness and tidiness apply particularly to toilets
and sanitary areas.

CCP 13 ENVIRONMENTAL HYGIENE
QMDP:
Page:
Valid from:
C.13
2 of 2
01.09.97
HACCP plan
Monitoring:
A. 1. Visual inspection
2. Microbiological contact test in cwith agreement with LHI
C. Visual inspection
Documentation:
Recording of results of microbiological contact test in conformity
Jointly applicable
documents:

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GOOD HYGIENE PRACTICE MANUAL Including HACCP plan

GOOD HYGIENE PRACTICE MANUAL

GOOD HYGIENE PRACTICE MANUAL Including HACCP plan

General Quality Management

Control of Quality Management Documented Procedures

C. Critical Control Point

CCP 01 Restricted Foods

GOOD HYGIENE PRACTICE MANUAL Including HACCP plan

Aim and purpose:

The aim of this QMDP is to define the responsibilities governing the

This QMDP applies to all ACCOR HOTELS EGYPT.

Good Hygiene Practice (GHP) Manual:

GOOD HYGIENE PRACTICE MANUAL Including HACCP plan

5. Approval and distribution

GOOD HYGIENE PRACTICE MANUAL Including HACCP plan

Aim and purpose:

The aim of the HACCP plan is to produce foods in guaranteed, controlled

The plan is based on seven principles by means of which it is implemented

Evaluation of risks associated with food preparation, sale and

Identification of the CCPs necessary to monitor the hazards

Identification of the critical limits (criteria) to be conformed to at

Identification of procedures for monitoring the CCPs

Identification of corrective measures introduced when a deviation is

Setting up of a system to efficiently control the paperwork

Identification of procedures to verify the correct implementation of

GOOD HYGIENE PRACTICE MANUAL Including HACCP plan

GOOD HYGIENE PRACTICE MANUAL Including HACCP plan

Identification of the critical limits/criteria to be conformed to at each CCP identified

Identification of corrective measures which have to be introduced when a deviation (exceeding of

GOOD HYGIENE PRACTICE MANUAL Including HACCP plan

Identification of procedures to verify the correct implementation of the HACCP system in

The Quality Management Documented Procedure (QMDP) of a CCP is

Jointly applicable documents:

QMDP C.01 to QMDP C.13 (except QMDP C.10)

GOOD HYGIENE PRACTICE MANUAL Including HACCP plan

Aim and purpose:

Good Hygiene Practice:

To correctly implement Good Hygiene Practice, the specifications of this

Arrangement of the check-list:

Serial numbering of inspection items

Column 2 (QM element):

Specifications of inspection items and definitions of the criteria.

= CP: generally single score

Test result for the score standard = conformity

Test result for the score tolerable = secondary non-conformity

GOOD HYGIENE PRACTICE MANUAL Including HACCP plan

Test result for the score critical = critical non-conformity

Test result for the score below standard = primary non-conformity

Comments, especially in the event of deviations from specifications

The quality class is obtained from the quality code 0:

Result of hygiene test:

GOOD HYGIENE PRACTICE MANUAL Including HACCP plan

Qualitative evaluation of overall test

Overall, conformity with the corresponding Quality Management Documented

GOOD HYGIENE PRACTICE MANUAL Including HACCP plan

Aim and purpose:

This QMDP governs the correct procedure for documenting CCPs.

This QMDP applies to everyone responsible for monitoring CCPs.

CCP (Critical Control Point) in conformity with Quality Management