Productivity
Build a food safety plan
Hazards, critical control points and the records an inspector asks for.
Fill it in
What you make and how it flows through the kitchen.
Where a failure cannot be caught later.
A plan with no logs fails the inspection.
Your prompt
Build the plan for this operation. [the operation] Do the hazard analysis from the actual process flow, step by step, and be specific: biological, chemical and physical hazards at each step, not a generic list. Identify the CRITICAL control points properly, which means the steps where a failure cannot be caught later. Marking everything as a CCP is the most common mistake and it makes the plan unworkable, so the monitoring stops happening within a fortnight. Give each CCP a measurable limit, a monitoring method and frequency, a corrective action, and who does it. Design the record forms. A plan with no logs fails the inspection regardless of how good the practice is, and the logs have to be simple enough to be filled in during service.
Use Build a food safety planOpens with everything above already filled in.
Why this works
Marking everything as a critical control point makes the plan unworkable, so the monitoring stops within a fortnight. This identifies the steps where a failure genuinely cannot be caught later, and designs logs simple enough to fill in during service.