HACCP Record: Beef Bourguignon UK Catering Standard Practice

Business: Harriet's Café and Bar

Menu item: Beef Bourguignon

Process type assumed: Cook, cool, refrigerate, reheat, hot hold (if needed) and serve

Reminder: Allergen list must match your exact ingredients and suppliers.

STEP 2: Standard UK catering practice assumed

Dish scope (standard recipe)

Diced beef, smoked bacon/lardons, onion, carrot, mushrooms, garlic
Red wine, beef stock, tomato purée, herbs (bay, thyme), oil
Thickened with wheat flour (or similar)

Allergens (confirm against your exact ingredients)

Cereals containing gluten (wheat flour for coating/thickening)
Celery (common in beef stock)
Sulphites (red wine)
Milk (if butter is used anywhere in the recipe)
Cross-contact risks with other allergens handled on site

Time and temperature practice assumed

Chilled storage target ≤5°C (legal limit ≤8°C)
Cooking to a verified safe core temperature, eg 75°C for 30 seconds (or approved equivalent)
Hot holding ≥63°C (single period below 63°C allowed for up to 2 hours only, once)
Cooling: rapid cooling using shallow trays, portioning, ventilation then covered and chilled quickly
Reheating: reheat thoroughly until piping hot throughout and verified by probe to ≥75°C
Reheat once only then serve or hot hold, no second reheat

Storage and segregation practice assumed

Raw beef stored below ready-to-eat foods in a sealed, labelled container
Cooked product cooled, covered, labelled and dated
FIFO, use-by/date coding and strict separation of raw and ready-to-eat

Equipment assumed

Calibrated probe thermometer with sanitiser wipes/spray
Fridges with visible thermometers, freezer, colour-coded boards/knives
Hob/oven and heavy pot or gastronorm pans
Shallow cooling trays, labels, lidded containers
Hot holding equipment (bain marie/hot cupboard) if used

Vulnerable groups

Assume general public including vulnerable customers, so controls are not relaxed

STEP 3: Process flow (delivery to disposal)

Approved supplier delivery (goods in)
Intake checks (temperature, packaging, dates, contamination)
Storage: raw beef and bacon to chilled storage, dry goods and wine to dry store
Preparation: hand washing, trim/cut beef, prep veg, minimise time out of chill
Cooking: brown meat, cook lardons, sauté veg, add flour, wine and stock, slow cook to safe core temperature
Cooling (if not served immediately): decant into shallow trays, portion, rapid cool, cover and label
Cold storage of cooked product (chilled)
Reheating for service (if applicable)
Hot holding (if applicable)
Service (plated or takeaway)
Handling leftovers, returns and end-of-day disposal
Cleaning and disinfection
Waste disposal

STEP 4–6: Hazard analysis, controls and CCP identification

Process step	Hazards (B)	Hazards (C)	Hazards (P)	Control measures (UK catering practical)	CCP?
1. Delivery (goods in)	Pathogen growth if delivered warm, contaminated raw meat	Chemical residues from damaged packaging, tainted goods	Packaging fragments, bone fragments, foreign bodies	Approved suppliers, reject if packaging damaged or dirty, check use-by, check raw meat is cold to touch and within your delivery temp standard, segregate raw from ready-to-eat in delivery area, record in Food-Safety.app Delivery checks	No
2. Intake checks	Cross-contamination from raw packaging, hands	Cleaner residue on intake surface	Staples, splinters from pallets	Dedicated clean intake area, sanitise surface before and after, hand wash after handling outer packaging, remove cardboard from kitchen ASAP, visual inspection	No
3. Cold storage (raw)	Growth if fridge too warm, cross-contamination drip onto ready-to-eat	Chemical taint from uncovered chemicals, allergen cross-contact	Breakages, bits of shelving plastic	Fridge set to ≤5°C target, raw meat stored bottom shelf in sealed tray, strict separation, cover and label, no chemicals stored with food, daily opening checks recorded	No
4. Dry storage (wine, flour, herbs)	Pests, mould	Chemical taint from aerosols, pest control chemicals misuse	Stones in dried herbs, packaging bits	Lidded containers, off-floor storage, date labels, pest checks, keep chemicals locked away, sieve flour if needed	No
5. Preparation	Cross-contamination raw to ready-to-eat, time in danger zone, poor hand hygiene	Allergen mismanagement (gluten, celery, sulphites), sanitiser residue	Knife fragments, plastic from boards, hair, jewellery	Strict hand wash, separate raw prep area, colour-coded boards, sanitise and air-dry boards, keep beef out of chill for shortest time possible, cover and return to fridge between batches, remove jewellery, hair tied back, blue plasters	No
6. Cooking	Survival of pathogens if undercooked	Chemical contamination from unsuitable cookware or cleaner residue	Bone fragments, foreign body from utensils	Use clean pot, stir with intact utensils, verify core temp with sanitised probe at thickest point, record cook temp and time	CCP 1
7. Cooling cooked bourguignon	Spore germination and toxin risk if cooled too slowly, growth in danger zone	Chemical contamination from incorrect container use, poor labelling leading to allergen error	Film/plastic fragments, tray damage	Portion into shallow trays, keep uncovered while steam releases in a protected area, maximise airflow, rapid cool method, then cover, label and date, move to fridge promptly, record cooling	CCP 2
8. Cold storage cooked product	Growth of Listeria if fridge too warm or poor stock rotation	Allergen mislabelling, taint from chemicals	Foreign bodies from damaged containers	Store covered, labelled with date and time, FIFO, segregate from raw, fridge checks logged, keep ≤5°C target	No
9. Reheating	Survival of pathogens if inadequate reheat, uneven heating	Allergen mix-up if wrong pan or ladle used	Foreign bodies from damaged containers	Reheat rapidly, stir to even heat, probe check centre, use dedicated clean utensils, record reheat temp and time	CCP 3
10. Hot holding (if used)	Growth if held below safe temp	Chemical taint from incorrect chemicals or cleaners	Foreign bodies from service utensils	Hot hold equipment preheated, stir and probe, keep lids on where possible, time control if temporarily below 63°C, record checks	CCP 4
11. Service	Contamination from hands, utensils, coughing/sneezing	Allergen information failure, cross-contact on pass	Physical contamination from garnishes, packaging	Clean pass, dedicated ladles, no bare-hand contact, clear allergen matrix, allergen order procedure, correct packaging, minimise time out of temp control	No
12. Leftovers and returns	Cooling abuse, reusing customer returns	Chemical contamination from dirty containers	Foreign bodies from returned items	Don’t reuse customer returns, keep leftovers only if controlled and within time limits, reheat once only, label and discard at end of shelf life	No
13. Cleaning and disinfection	Spread of bacteria via cloths, poor cleaning	Chemical residue, sanitiser dilution errors	Scourer fragments, broken equipment	Two-stage clean (clean then disinfect), correct dilution and contact time, air-dry, colour-coded cloths, store chemicals locked, record cleaning schedule in Food-Safety.app	No
14. Waste disposal	Pests, cross-contamination	Chemical exposure from bins and liners	Sharps in waste, broken glass	Lidded bins, remove waste frequently, clean bin area, segregate glass and sharps, pest controls	No

STEP 7: CCPs and critical limits

CCP	Step	Critical limits
CCP 1	Cooking	Core temperature at thickest point meets 75°C for 30 seconds or an equivalent validated time and temperature combination
CCP 2	Cooling	Start cooling immediately after cooking, decant and portion. Aim to get food into chilled storage within 1 to 2 hours. If you use active rapid cooling methods, aim for below 8°C within 90 minutes.
CCP 3	Reheating	Reheat until piping hot throughout and verified by probe to ≥75°C at the centre then serve or hot hold
CCP 4	Hot holding	Maintain ≥63°C. If food drops below 63°C, allow one period up to 2 hours only, then reheat to piping hot and return to hot hold, chill quickly or dispose

STEP 8: Monitoring arrangements (Food-Safety.app features included)

CCP monitoring

CCP	What’s monitored	How it’s checked	Frequency	Who checks	Where recorded (Food-Safety.app)
CCP 1	Core temperature	Sanitise probe, probe thickest part, note time and temp	Every batch	Chef on duty	Cooking record, batch notes
CCP 2	Cooling method and time to chill	Time start, portion shallow trays, confirm moved to fridge promptly	Every batch cooled	Chef or supervisor	Cooling record plus corrective action if late
CCP 3	Reheat core temperature	Probe after stirring, thickest point, confirm ≥75°C	Every reheat batch	Chef on duty	Reheating record
CCP 4	Hot holding temperature and time out of control	Probe at intervals, record temp, if below 63°C start timer	At least every 2 hours and when adjusted	Supervisor or chef	Hot Holding record

Non-CCP monitoring still required

Area	What good looks like	Frequency	Record in Food-Safety.app
Delivery (Goods In)	Packaging intact, within date, chilled foods cold, raw separated	Every delivery	Delivery (Goods In)
Cold Storage	Fridges running at ≤5°C target, legal max 8°C	At least daily plus shifts	Cold Storage
Opening Checks	Fridge temps, cleaning status, probes available, allergen info available	Daily	Opening Checks
Cleaning	Correct chemicals, dilution, contact time, clean then disinfect, air-dry	As scheduled	Cleaning
Allergen Management	Up-to-date allergen matrix, separate utensils, clear comms	Every service	Allergen Management
Corrective Actions	Clear action logged when limits fail	As needed	Corrective Actions
Defects	Broken fridge, damaged probe, chipped pans, pest signs	As found	Defects
Training	Staff trained on temps, probes, allergens, cross-contamination	Induction then refresh	Training
Probe Calibration	0°C ice point and or boiling point check, replace if fails	Weekly or per policy	Probe Calibration
History and PDF Export	Full audit trail of checks, actions and verification	Ongoing	Full History and PDF Export

STEP 9: Corrective actions (specific, recordable)

Trigger	Immediate action	Product decision	Prevent it happening again
Delivery unacceptable, packaging damaged or out of date	Reject delivery or isolate item, inform supplier immediately	Don’t use, return or dispose	Log defect, review supplier approval, refresher on goods-in checks
Fridge above target or above legal limit	Move high-risk food to working fridge or freezer, minimise door opening, call engineer	If time out of control can’t be proven safe, dispose	Log defect, increase monitoring frequency, service fridge
Cooking temp not achieved	Continue cooking, stir, re-probe at thickest point	Don’t serve until limit met	Retrain on probing, check equipment, reduce batch size if needed
Cooling not within limits or left out too long	Rapid cool immediately: portion, shallow trays, airflow, move to fridge	If safety can’t be proven, dispose	Reduce batch size, use blast chilling if available, set timers, assign owner
Reheat temp below 75°C	Continue reheating, stir, re-probe	Don’t serve until limit met	Change method, smaller pans, staff retrain
Hot holding below 63°C	Reheat to piping hot and return to hot hold or chill quickly, start timer	If below 63°C for over 2 hours, dispose	Adjust equipment settings, smaller volumes, more frequent checks
Allergen info uncertain or recipe changed	Stop service of item until allergens confirmed	Don’t serve to allergen customer without confirmed info	Update allergen matrix, label ingredients, staff retrain
Chemical contamination suspected	Stop use, isolate affected food, clean area safely	Dispose affected food	Review chemical storage, dilution control, retrain cleaning
Physical contamination suspected	Stop serving batch, isolate, investigate source	Dispose or rework only if safe and controlled	Replace damaged utensils, log defect, increase visual checks

STEP 10: Verification activities

Verification activity	What’s checked	Frequency	Evidence in Food-Safety.app
Management record review	Delivery, cold storage, CCP logs, corrective actions completed properly	Weekly	Full History review notes, PDF Export for audits
Internal hygiene audit	Cross-contamination controls, cleaning standards, allergen procedure	Monthly	Audit notes as attachments or notes
Probe calibration verification	Calibration results acceptable, replace probes that fail	Weekly	Probe Calibration records
Training verification	Staff competency on probes, temps, allergens, cooling rules	Quarterly and at induction	Training records
Equipment verification	Fridge thermometers, hot holding performance checks	Scheduled	Defects plus follow-up notes
Trend checks	Repeat issues like fridge drifting high, cooling delays	Monthly	Filterable Full History and exported reports

Food-Safety.app evidence: Full History and PDF Export provide a clear audit trail for EHO inspections, including checks, corrective actions, defects, calibration and training records.

Next: If you’d like, I can format this HACCP plan as a landscape orientation print-ready .docx file.

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