# FS011 HACCP implementation case study

## Scenario

Harbour Street Kitchen prepares chilled chicken salad for lunch service. Chicken is received chilled, stored in a cool room, prepared on a dedicated bench, cooked in batches, cooled for next-day use, assembled with ready-to-eat ingredients, and delivered to a nearby workplace.

During a routine review, the supervisor finds that:

- the process-flow diagram does not show the cooling and delivery steps;
- one batch cooling record has a missing time entry;
- raw chicken is being moved through a preparation area while ready-to-eat ingredients are uncovered; and
- the delivery carrier has no documented cleaning check.

## Learner workbook

Use the FS011 templates to:

1. Map the complete process and verify the sequence against the scenario.
2. Identify biological, chemical, physical and allergen hazards at relevant steps.
3. Select practical preventive controls and decide what monitoring evidence is needed.
4. Record the missing record and separation issue as control failures, then propose immediate corrective action.
5. Add a verification step for the revised process and document who owns each action.

## Review prompts

- Which missing details should be confirmed with the food business before finalising its plan?
- Which actions protect food already in preparation, and which prevent recurrence?
- How should the business document a decision when a batch cannot be shown to meet its own safe process?

This fictional scenario is for learning. It is not a site-specific food safety plan or a substitute for advice from the relevant food authority.