Categories
HACCP
Risk Assessment
Process Flow
This template maps the service process (order → cook → serve → clear) to identify biological, chemical, physical, and allergenic hazards at each stage.
HACCP Team
HACCP Leader
Trained coordinator
Chef
Process expert
FOH Manager
Service flow
QA
Risk scoring
Analysis Scope
Objective: Identify all significant hazards in service process.
Due date: Before HACCP plan update
Status: In progress
- ✓ 10+ process steps mapped
- ✓ Hazards classified B/C/P/A
- ✓ Controls assigned to each
Blind Spots
Unmapped hazards lead to uncontrolled risks — e.g., allergen cross-contact during plating or physical hazards in garnishes.
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