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Food Safety / HACCP summary
This is a short mock summary of how a fictional kitchen at The Lantern Tap might describe its food safety steps. It is not a full HACCP plan and must not be used as one.
Example flow of food
- Deliveries checked and put into chilled, frozen or dry storage
- Preparation on clean, separate surfaces
- Cooking to a safe temperature
- Hot holding or rapid chilling, then service
Sample control points
| Step | What is being watched (example) | Sample limit shown here | What the mock plan says to do |
|---|---|---|---|
| Chilled storage | Fridge temperature | At or below 5°C in this example | Do not use the food; move it or discard it as the business’s real procedure would require |
| Cooking | Core temperature of cooked dishes | 75°C or above in this example | Continue cooking and check again |
| Hot holding | Food held hot for service | At or above 63°C in this example | Reheat thoroughly or discard, following the real kitchen’s rules |
| Allergens | Orders that mention an allergy | The dish matches the allergen matrix | Check the matrix and speak to the kitchen before serving |
Figures above are typical teaching examples only. A real kitchen needs a plan written for its own dishes, equipment and suppliers.
MOCK EXAMPLE - not a real document, not legal advice
Prepared as an Impactive website example. No real staff, customers or addresses are named.