Food Code Flow Chart

The Food Code represents FDA's best advice for a system of provisions that address the safety and protection of food offered at retail and in food service.

Linear process flow diagrams The simplest form of process flow diagram is linear. The key steps in the process are identified, laid out step by step, and subsequently verified by the HACCP team. The diagram shows a simple 8-step process, where one step follows the next in order Step 1 Purchase Step 2 ReceiptStorage Step 3 Preparation Step 4 Mixing Step 5 Cooking Step 6 Cooling Step 7

The U.S. Food and Drug Administration Field Workbook provides guidelines and procedures for field investigations and inspections.

Comminuted fish, meat, game animals commercially raised for food and raw eggs not prepared for immediate service and comminuted meat on a child's menu cooked to 68C 155F for 15 seconds or the timetemperature relationship specified in the chart in the Food Code.

A flow chart is a simple schematic, graphical, or text representation of the process that your establishment uses to produce the product. The flow chart needs to be an accurate, detailed, and clear sketch of the steps and processes involved in production.

Download this free, customizable HACCP flow chart template for your food business needs.

HACCP Flow process charts are a pictorial representation showing the steps that raw materials go through to become a finished food product.

Inspector's Disclaimer The following information explains the organizational format and the meaning of explanatory conventions used in the Illinois Food Code, which are intended to make the Code easier to use. This document titled quotInspector's Field Guidequot is only applicable for the State of Illinois and is developed for local health department inspectors' use only. The contents of

Understanding a HACCP Flow Chart A HACCP flow chart is a visual representation of the stages in a food operation, tracking each step from the arrival of raw materials to the production of the final product. This chart is central to a food operation's Hazard Analysis and Critical Control Point HACCP plan and is a key tool for identifying and managing potential food safety hazards.

DSHS Standardization Exercise Summary and Check Sheet The DSHS standardization process requires field exercises to include eight 8 joint inspections of retail food establishments. Facilities selected for inspection must be comprised of high- and medium- risk facilities, to include one highly susceptible population facility, and one facility with an existing HACCP plan. Complete Annex 2