Restaurant CCPs
Ingredient Receiving and Quality Inspection
- Control Point: Ensure all incoming ingredients meet safety and quality standards (e.g., freshness, temperature control).
- InterlinkIQ Feature: Supplier management module tracks incoming shipments, inspections, and testing results for contaminants (e.g., microbial tests, temperature checks).
- Monitoring: Automated tracking of inspection data and quality results through InterlinkIQ’s material verification system.
- Critical Limit: Ingredients must pass quality and safety checks, with data managed through InterlinkIQ’s quality control module.
Storage of Ingredients
- Control Point: Maintain optimal storage conditions to prevent spoilage and contamination.
- InterlinkIQ Feature: Storage monitoring module tracks real-time temperature, humidity, and pest control measures in storage areas.
- Monitoring: Continuous monitoring with automated alerts for temperature or humidity deviations via InterlinkIQ’s environmental control system.
- Critical Limit: Storage conditions must meet specified temperature and humidity ranges, managed through InterlinkIQ.
Food Preparation and Cooking
- Control Point: Ensure proper food preparation and cooking processes to eliminate harmful microorganisms.
- InterlinkIQ Feature: Cooking process module tracks cooking times, temperatures, and equipment performance to ensure food safety.
- Monitoring: Real-time monitoring of cooking conditions, logged through InterlinkIQ’s food preparation control system.
- Critical Limit: Cooking parameters must meet safety standards, verified through InterlinkIQ’s process control system.
Cross-Contamination Prevention
- Control Point: Prevent cross-contact with allergens and contaminants during food preparation.
- InterlinkIQ Feature: Allergen management module monitors cleaning validation, equipment segregation, and allergen testing procedures.
- Monitoring: Continuous tracking of allergen control measures, with real-time alerts for deviations via InterlinkIQ.
- Critical Limit: No cross-contact with allergens or contaminants is permitted, verified through InterlinkIQ’s allergen tracking and validation system.
Food Cooling and Refrigeration
- Control Point: Ensure rapid cooling of cooked foods to prevent bacterial growth.
- InterlinkIQ Feature: Cooling monitoring module tracks cooling times and temperatures to ensure food safety.
- Monitoring: Continuous logging of cooling processes with alerts for temperature deviations via InterlinkIQ’s cooling control system.
- Critical Limit: Cooked foods must be cooled to safe temperatures within specified time limits, managed through InterlinkIQ.
Serving and Buffet Management
- Control Point: Maintain safe holding temperatures for food during service to prevent spoilage and contamination.
- InterlinkIQ Feature: Service monitoring module tracks holding temperatures and times for served food items.
- Monitoring: Real-time monitoring of service temperatures, logged through InterlinkIQ’s service control system.
- Critical Limit: Hot foods must be held above specified temperatures, and cold foods below set limits, managed through InterlinkIQ.
Dishwashing and Sanitization
- Control Point: Ensure effective washing and sanitization of kitchen equipment, utensils, and dishware.
- InterlinkIQ Feature: Sanitation monitoring module tracks wash cycles, sanitizer concentrations, and equipment performance.
- Monitoring: Continuous tracking of sanitation procedures with alerts for deviations via InterlinkIQ’s sanitation control system.
- Critical Limit: All equipment and utensils must be sanitized to meet health regulations, verified through InterlinkIQ.
Staff Training and Hygiene Practices
- Control Point: Ensure staff are trained in food safety and hygiene practices to prevent contamination.
- InterlinkIQ Feature: Training management module tracks staff training schedules and compliance with food safety protocols.
- Monitoring: Continuous monitoring of staff training status and hygiene practices via InterlinkIQ’s training management system.
- Critical Limit: All staff must complete mandatory food safety training, managed through InterlinkIQ.
Final Product Testing
- Control Point: Ensure final food products meet safety and quality standards before serving.
- InterlinkIQ Feature: Finished product testing module tracks microbial tests, quality checks, and customer feedback on final dishes.
- Monitoring: Automated tracking of test results and real-time alerts for deviations via InterlinkIQ’s product testing system.
- Critical Limit: All finished products must pass safety and quality tests, managed through InterlinkIQ.
Traceability and Recall Procedures
- Control Point: Ensure full traceability of all ingredients and finished dishes served.
- InterlinkIQ Feature: Traceability module tracks batch numbers, supplier details, and production data in real time.
- Monitoring: Continuous traceability is logged via InterlinkIQ’s system, ensuring quick recall management when necessary.
- Critical Limit: 100% traceability is required, with all data captured in InterlinkIQ’s recall and traceability system.