Task C – critical control points (CCPs) 

This Task refers to the same organisations you investigated and reported on in Tasks A and B.

Think about the food production processes you identified for each organisation.

You are now required to identify the CCPs in the organisation’s food production where food hazards must be controlled.

For each of the 3 types of organisations investigated, identify and describe at least 2 hazards specific to the food production processes of each type of organisation. 

Do not use the same examples more than once.

For example, if an aged care facility makes egg dishes using liquid eggs that have not been pasteurised there is a risk of salmonella poisoning which can be especially dangerous for elderly people. 

Or, in a cafeteria, customers might help themselves to dishes in a bain marie and there is a risk of foreign contaminants in the dishes.  

List the 2 hazards you have identified for each organisation in the following table. Then identify at least 1 CCP for each of the hazards you list.

For the CCPs select from:

• Receiving goods

• Storage of food

• Mise en place

• Cooking of food

• Post-cooking storage 

• Service

• Post-service storage

• Reconstitution

• Rethermalisation

Complete the last column of the table with the control measure that should be taken at the CCP.