A step by step map of a food process, from receipt to service, used as the basis for hazard analysis.
It is a step by step map of a food process, from receipt to service, used as the basis for identifying where hazards could occur.
It ensures every step of the process is considered, so hazard analysis does not overlook a stage where a hazard could arise.
Detailed enough to capture every step that matters for food safety, including easily missed ones like thawing, reheating and holding, but no more complex than needed.
Yes. It should be confirmed by walking through the actual process, because staff often find steps that differ from what was assumed.
It is not always mandatory, but even a simple map helps a small business spot the risky steps in its process and target its controls.