Foodservice Facility Management Guidelines

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Put water in a clean and sanitized pot;

2.

heat water until it is brought to a rapid rolling boil;

3.

continue rolling boil for at least five minutes; and

4.

after five minutes, if necessary, cool water by placing it in another

sanitized container and storing it in the refrigerator.

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All hand wash stations must

be equipped with liquid

soap dispensers.

Hand wash stations must

have adequate hot and

cold, (warm) running water.

Self-closing faucets should

flow for at least 20

seconds, without the need

to reactivate the faucet.

Single-use hand drying

devices such as paper

towel dispensers.

A 

hand washing sign

 with

proper hand washing

procedures.

A waste receptacle for

used paper towels and

gloves (if used).

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Putting uniforms on at home can result in contamination of these

clothes at home, during transit to work, and during other non-work

related occasions.

•

Dressing rooms can promote the practice of having dedicated clean

and sanitary work uniforms.

•

Separate dressing rooms can minimize potential contamination and

the wearing of street clothes in food preparation areas.

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In a foodservice operation, a janitorial facility

should:

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Be located away from food handling areas;

•

Be equipped with a service sink or curbed cleaning

facility to dispose of waste water;

•

Be equipped with a floor drain, for the cleaning of

mops and for the disposal of mop water and

similar liquid waste;

•

Have a place to store brooms, mops, pails and

cleaning equipment.

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Food,

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food ingredients,

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equipment,

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non-food materials (i.e.utensils, linens,

packaging) and

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chemical agents.

All food items must be stored in a separate

location away from non-food items including

packaging materials.

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Keep food 5cm (2

inches) away from the

wall.

Keep food 15cm (6

inches) off the floor.

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Keep linens, packaging, and single service utensils/containers away

from contamination from food, equipment and non-food materials

such as chemicals.

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Landscaping tools, marketing materials and posters must also be

stored to minimize contamination of food.

•

Store personal belongings of employees separately from food storage

and food preparation areas.

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Recyclables need to be stored in a sanitary

manner and removed regularly to prevent pest

infestations.

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Un-rinsed, improperly stored food containers

can attract insects.

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Locate buildings away from potential sources of contamination and design with a

forward flow to reduce cross contamination;

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Floors walls and ceilings must be easy to clean and maintain;



Utilities such as lighting, ventilation, plumbing, water supply and sewage must be safe

and sufficient;



Garbage must be properly stored and frequently removed to prevent contamination of

food and infestation of pests;



Personal hygiene must be supported with facilities such as hand wash stations,

restrooms and dressing rooms; and



Food and non-food storage areas must be properly designed to prevent contamination of

food.

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If you can’t clean equipment properly it can contaminate

the food you are preparing.

•

Attach fixed equipment to surrounding walls, floors, or other

equipment; or

•

Space it in a manner to allow for cleaning under and around

equipment and prevent the accumulation of dirt.

Equipment should be installed by licensed professionals

and must meet all local, provincial and national

regulatory requirements.

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Ensure that the food contact surfaces:

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Are corrosion resistant, smooth, non-absorbent and easy to clean to

eliminate contaminants;

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Non-toxic, free from pitting, cracks and crevices;

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Do not introduce substances into food, such as colour, odours and

tastes or substances (metals) which are harmful; and

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Are durable for the safe preparation and cooking of food.

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Can deteriorate becoming difficult to clean and prone to food

contamination;

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Must be re-surfaced (or discarded) if they are too worn to clean and

sanitize;

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Can be used for 

cutting boards; cutting blocks; baker's tables; and

utensils such as rolling pins, doughnut dowels, salad bowls,

chopsticks, and wooden paddles.

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Cleaning and sanitizing solutions must contact

all interior food contact surfaces.

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Must be capable of being completely drained

of cleaning and sanitizing solutions.

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Should be inspection access points to ensure

equipment is effectively cleaned.

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Must achieve and maintain temperatures to prevent, eliminate

or reduce growth of harmful micro-organisms.

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Must be equipped with devices to monitor and control

temperatures.

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Temperature measuring devices on the equipment must be easily

readable and accurate to 1.0°C (2.0°F).

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Equipment should be located where it is easy to properly

maintain



Equipment must be safe for use with food and be designed

to prevent, eliminate or reduce potential hazards



Food contact surfaces should be smooth making them easy

to clean and sanitize



Equipment should be regularly maintained according to

manufacturer’s recommendations



Frequent calibration ensures the equipment is working

properly to keep food safe

Choosing a supplier

The company should:

•

Be reliable;

•

Use refrigerated delivery trucks;

•

Train their employees in food safety;

•

Use clean, protective, leak-proof packaging;

•

Ensure deliveries arrive during off-peak hours;

•

Cooperate with employees inspecting the food;

•

Allow you to inspect their delivery trucks and

production facilities.

Approved Suppliers

The following 

must

 be purchased from approved

suppliers:

•

Potentially hazardous food such as meat, poultry, fish,

eggs and milk;

•

Foods in sealed containers and/or products packaged

under modified atmosphere packaging;

•

Meat from commercial game farms that raise, slaughter

and process the animals.

Note: Government-inspected and graded foods should have an

inspection stamp like the ones below.

Unapproved Sources

Do not buy:

•

Food that has not been prepared in a place approved

by the health authorities;

•

Wild game that has not been inspected and approved

by the health authorities.

In some jurisdictions, regulatory authorities may allow

some exemptions to this requirement.

Check with your local regulatory authority.

Steps to Receiving

1.

Check the truck.

2.

Check for temperature abuse.

3.

Avoid cross contamination.

4.

Properly labelled supplies.

5.

Packaging intact.

6.

No pests.

Shipment Rejection

If any food is unacceptable then it must be rejected.

•

Get a credit note and return the food.

•

Keep records of suppliers that delivered food that was rejected.

•

If the problem is repeated too often you will need to find a different

supplier.

Disposal of Rejected Food

If food is rejected you must keep it away from safe food to prevent cross

contamination.

Follow these steps:

1.

Mark the food with a label or mark on the package 

“Rejected – do not

use”

;

2.

Put all rejected food in a place separate from your safe food to prevent

contamination;

3.

Have the supplier pick up the rejected food or put it in the garbage.

Storage

Proper storage and rotation of food reduces spoilage and potential

contamination.

Quality and freshness help ensure happy customers.

FIFO

To maintain a First In First Out storage system:

1.

Write on each food package/box/container:

a.

the expiration date, or;

b.

the date the item was received, or;

c.

the date the item was put into storage.

2.

Shelve new products behind old products;

3.

Regularly check expiration dates to ensure older product is used first;

4.

Never use products past their expiration date.

Refrigerated Storage

Keeping products at refrigerated temperatures

helps to decrease the growth of microorganisms

in food. 

Food must be maintained at 4

°C / 40°F

or lower

.

Refrigerated Storage Guidelines

•

Check food temperatures regularly with a sanitized

and calibrated thermometer.

•

Place hanging thermometers in the front and back

of refrigerators.

•

Do not overload refrigerator shelves or line them

with foil or paper because this prevents proper

airflow.

•

Store raw meat, poultry and fish separately from

cooked and ready-to-eat foods to prevent cross-

contamination.

•

Wrap, label and date food to prevent cross-

contamination and use oldest product first.

Top Down Storage

•

Fish;

•

Whole cuts – beef, pork,

ham, sausage, bacon;

•

Ground beef & pork;

•

Poultry.

Frozen Storage

Frozen foods must be received and maintained in a 

solid 

frozen state at

a temperature of 

-18°C (0°F) or less

.

Frozen Storage Guidelines

•

Monitor freezer temperature daily.

•

Rotate food using the FIFO method.

•

Discard food that is damaged from freezing.

•

Defrost the freezers frequently.

•

If possible move frozen food to another freezer during defrost.

Dry Food Storage

Foods not requiring refrigeration

or frozen storage, must be

stored in a clean, well

ventilated, well lit, enclosed

area, specifically designated for

food storage.

Dry Food Storage Guidelines

•

Temperature between 10°C to 21°C (50°F and

70°F).

•

Humidity should be 50 to 55 %.

•

Store dry foods 15 cm (6 inches) off the floor.

•

Away from direct sunlight and heat.

•

Store foods in original packages.

Chemical Storage Guidelines

•

A dry, well lit, monitored area;

•

Separate from food and food contact surfaces;

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Kept in original packaging with instructions; and

•

Returned to storage after use to prevent cross contamination.

Food Preparation

Potentially hazardous foods must not be

exposed to temperatures between 4°C and

60°C (40°F and 140°F) for longer than four

hours total accumulated time.

During preparation, food must not be

contaminated by other sources in the

foodservice operation.

Preparation Guidelines

•

Wash your hands before preparing food;

•

Prepare quickly, in batches to decrease time in

the temperature danger zone;

•

Avoid cross-contamination from foods

containing allergens or potentially hazardous

raw foods;

•

Minimize advance preparation time ; and

•

Label products to ensure FIFO.

Thawing

Potentially hazardous foods must be thawed in a manner that

will prevent the rapid growth of harmful bacteria.

Thawing Methods

Cooking Meat

Raw foods of animal origin, and food

mixtures containing raw foods of animal

origin, must be cooked to heat all parts of

the food to the minimum temperatures

and for the minimum times outlined.

Cooking Guidelines

To cook to the proper temperature, and kill bacteria:

•

Cook food in small batches;

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Stir when cooking large quantities of liquids;

•

Cook in one continuous process (i.e. whole turkeys and large cuts of

beef);

•

Cook dressings/stuffing separately because they act as an insulator

keeping part of the food in the temperature danger zone.

Cooking Guidelines for Different Foods

Microwave Cooking & Reheating

Microwaves can be used for cooking and reheating.

Special guidelines must be followed to ensure the food

reaches the recommended time and temperature

relationship when microwave cooking.

Note that microwave ovens lose their

power over time,  and therefore

temperature levels and even cooking

should be checked periodically

.

Microwave Guidelines

Food heated in a microwave must be:

•

Rotated or stirred during the cooking process;

•

Allowed to stand covered for at least 2 minutes after

cooking;

•

Heated to higher temperatures (as per manufacturers‘

instructions) to compensate for shorter cooking times;

•

Checked in several places with a probe thermometer

when the food is removed from the oven to ensure

there are no cold spots.

Holding

We will review 3 types of holding:

1.

Hot Holding;

2.

Cold Holding; and

3.

Room Temperature Holding.

Hot Holding

Potentially hazardous foods that have been prepared,

cooked, and are to be served hot, must be held at a

temperature of at least 60°C (140°F

) 

until served.

To maintain hot holding temperatures the equipment needs

to be higher than 60°C (140°F).

Measure the food

temperature with a calibrated thermometer every two

hours.

Hot holding equipment includes: steam tables, double

boilers, bain-maries, heated cabinets and chafing dishes.

Hot Holding Guidelines

Good practices for hot-holding include:

•

Using hot-holding equipment to keep food hot, 

not

for cooking

;

•

Never

mix new food with old food when restocking;

•

Never mix raw food with cooked food;

•

Using sneeze guards for food on display (i.e. buffet

service);and

•

Checking food temperatures every two hours.

Cold-Holding

All 

potentially hazardous foods must be stored

at a temperature of 4°C (40°F) or less.

Cold-Holding Guidelines

Good practices for cold-holding include:

•

Checking the  temperature of foods being kept

cold (i.e. salad bar) every two hours;

•

If using ice to keep "ready-to-eat" food cold,

never put the food directly on the ice. Put the

food in pans or on plates;

•

Sneeze guards are required on buffets.

Room Temperature Holding

•

Potentially hazardous foods intended for

immediate consumption, may be held for

service (not kept on ice or other equivalent

methods).

•

This is a risky practice which should be kept

to a minimum.

•

Foods must be marked with the time at which they were

removed from temperature control.

•

After no more than 4 hours food must be discarded.

•

Cover foods to prevent them from being contaminated.

Cooling

Cooked potentially hazardous foods, intended for refrigerated

storage prior to serving, must be:

1.

Cooled from 60°C (140°F) to 20°C (68°F)

or less within two

hours;

2.

And then from 20°C (68°F)

to 4°C (40°F) or less within four

hours.

Cooling from Room Temperature

Potentially hazardous foods prepared at room

temperature, intended for refrigerated storage prior to

serving, must be cooled from room temperature 20°C

(68°F) to 4°C (40°F) or less within four hours.

Methods of Cooling

Reheating

•

Reheat products to an internal temperature of at

least 74°C (165°F) or higher.

•

Ensure food passes through the temperature danger

zone 4°C (40°F) to 60°C (140°F) within two hours.

Serving Reheated Food

•

Food that has been cooked and cooled can only be reheated

once.  Leftovers must be thrown out.

•

Prepared food (such as canned chili sauce) from an HACCP

approved supplier may be reheated, cooled and reheated a

second time. Leftovers must be thrown out.

Service

Food handlers must avoid touching tableware, such as cups, glasses

and cutlery in a way that could contaminate the surfaces.

Tables should be set and cleared properly to prevent contamination.

Any item of food that is served but not consumed must be discarded

(except unopened, single service items).

Distribution

During distribution:

•

Properly package and label

foods;

•

Maintain proper and

consistent temperatures;

•

Prevent exposure to cross

contamination.

Summary



Purchase supplies from approved suppliers;



Carefully inspect deliveries at receiving;



Store in dedicated areas at proper temperatures using FIFO

stock rotation;



Minimize time in the temperature danger zone during food

preparation;



Thaw foods under temperature control;



Cook food to required internal temperatures;



Hold hot food at 60°C (140°F) & cold food at 4°C (40°F);



Cool hot food quickly;



Reheat food to 74°C (165°F) or higher;



Prevent contamination during food service;



Maintain temperatures and avoid contamination during

food distribution.

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Clean:

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The removal of all visible dirt

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The removal of chemical residue

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The removal of allergens

Sanitize:

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The reduction of dangerous micro-organisms to a safe level

All food contact surfaces must be cleaned and sanitized.

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A Cleaning Program should specify:

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Areas, equipment and utensils to be cleaned;

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Designated employees responsible for cleaning;

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Cleaning products, concentrations and procedures;



Equipment required to do the cleaning;



Frequency of cleaning and sanitizing;



Cleaning and sanitizing logs; and



Inspection and monitoring of equipment and records.

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Clean and sanitize food contact surfaces after each use;

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Items used continuously at room temperature should be

cleaned & sanitized every 4 hours;



Disconnect power supply, tag and lock out electrical equipment

while cleaning;



Remove guards and shields before cleaning;



Clean and sanitize infrequently used food contact items before

use.

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Object to be Cleaned

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Nature of the Soil

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Water Condition

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Temperature

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Cleaning Agents

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Method of Cleaning

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Hot water

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Chemical

–

Chlorine

–

Iodine

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Quaternary Ammonium

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For manual washing immerse for at least 2 minutes in hot water

at a temperature of 77°C (171°F).

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Rinse water must reach 74°C (165°F) for 10 seconds for single

tank, stationary rack, single temperature machines;

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82°C (180°F) for 10 seconds for all other machines.

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Concentration

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Temperature

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Contact Time

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Read 

Material Safety Data Sheets

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Never mix chemicals

–

Potential for dangerous reactions

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Wear personal protective equipment

–

Gloves, safety shield, glasses, apron, boots

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Dispose of empty containers properly

•

More is not always better

–

Use recommended concentration

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Clean and sanitize equipment and utensils

after each use;

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Food contact surfaces of cooking equipment

must be cleaned and sanitized often to prevent

the accumulation of grease;

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Equipment such as pizza pans or baking

dishes may be cleaned less frequently.

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Cleaning and sanitizing solutions must:

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Remain within a fixed system of pipes for a predetermined

amount of time;

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Not leak into the rest of the machine; and

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Reach all food-contact surfaces.

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Scrape and Pre-soak;

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Don’t use dish rags to wash;

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Rinse soap before sanitizing;

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Sanitize with heat or chemicals;

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Do not towel dry;

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Wash hands before touching clean wares;

•

Wares should be dry and cool before storage.

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Mechanical Ware Washing

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Some common steps for cleaning the machine include:

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Turn off power

•

Check rinse nozzles are clean and free of lime deposits

•

Drain the machine

•

Clean wash arms

•

Wash machine interior

•

Empty & wash strainer pans & baskets

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After cleaning & sanitizing

store equipment:

•

on regularly cleaned &

sanitized shelving

•

15 cm (6 inches) off the

floor

•

away from contaminants

like garbage

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Single-service utensils and containers must

not be used more than once.

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Single-service utensils and containers should:

•

Be stored in closed cartons or containers and stored away from

exposed sewer lines or water lines;

•

Be dispensed in a manner that prevents contamination of

surfaces that come in contact with food or with the mouth of the

user; and

•

Be disposed of properly, so they do not spread odour and

disease or attract pests.

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Wiping cloths used for wiping food spills on food contact surfaces

such as tables must be:

•

Routinely cleaned and, when not in use, kept in a separate

sanitizing solution

•

Be disposed of properly, so they do not spread odour; and

•

Be used for no other purposes, such as wiping raw animal

juices.

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Floors, walls and ceilings throughout the operation, must be

cleaned often to prevent accumulation dirt.

Establish a schedule and include:

•

Cleaning light fixtures, wall hangings, areas under booth

cushions, highchair trays, windows and drapes; and

•

Cleaning and sanitizing tables, counters, and other work

surfaces.

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Dry sweeping should be kept to a minimum to prevent dust in

the air that can contaminate food contact surfaces

•

A dust control type vacuum cleaner is the best method of dry

cleaning floors.

•

Remove dirt or refuse from under fixtures, in corners, and in

hard-to-reach places.

•

Daily cleaning should be done after closing or prior to opening.

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Cleaning programs require written procedures for

cleaning and sanitizing the facility and equipment.



Equipment and utensils that come in contact with

food must be cleaned and sanitized after each use.



Single use utensils must be protected from

contamination and cannot be reused.



Wiping cloths must be clean and kept sanitized

between uses.



The facility, must be cleaned often to prevent the

accumulation of dust, dirt, food residue and debris.

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Inspect Incoming Supplies

•

Monitor Storage Areas

•

Stock Rotation

•

Keep Food off the Floor

•

Keep Storage Areas Clean

•

Seal Access Points

•

Remove Refuse

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When pests are found you must:

•

Discard all food that has been contaminated;

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Clean and sanitize areas to prevent further contamination;

•

Destroy nesting places and seal them off to prevent future use;

and

•

Consult a licensed pest control operator.

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s

•

Check experience and references

•

Ensure you know the extent of services provided, including:

–

Frequency

–

Pests covered

–

Emergency response

–

Reporting

–

Inspection services and advice

•

Obtain a list of the chemicals to be used and ensure that they meet

Canadian standards for use in foodservice operations.

M

e

t

h

o

d

s

o

f

P

e

s

t

C

o

n

t

r

o

l

Yikes!

I

l

l

n

e

s

s

a

n

d

D

i

s

e

a

s

e

Food handlers must be free from any symptoms of illness or

disease that could be transmitted through food.

The foodservice operation must have a program to handle

illnesses.

A

s

y

m

p

t

o

m

a

t

i

c

c

a

r

r

i

e

r

Carriers have no

symptoms but can

transmit illness to others.

People with hepatitis A

virus can spread the

illness for weeks prior to

any visible  symptoms

R

e

p

o

r

t

i

n

g

I

l

l

n

e

s

s

•

Employees must report symptoms of illness

•

Employees with symptoms must not handle food or

touch food contact surfaces

•

Sick employees should visit their doctor

•

Employees cannot work if diagnosed with reportable

disease 

(

Hepatitis A, Shigella, E.coli 0157:H7, etc.

)

•

Contact the health department if an employee has a

communicable disease

•

Employees must get a doctor’s written permission

before returning to work

I

n

j

u

r

i

e

s

Food handlers working with cuts,

burns, boils, open sores and

wounds are a health hazard;

Cuts can produce Staphylococcus

aureus germs which produces a

heat-stable toxin;

Employees with exposed wounds

must not handle food.

T

r

e

a

t

i

n

g

I

n

j

u

r

i

e

s

•

Clean

•

Stop food handling

•

Covering the Wound

C

l

e

a

n

C

l

o

t

h

i

n

g

S

n

e

e

z

i

n

g

&

C

o

u

g

h

i

n

g

If sneezing and coughing

are unavoidable, direct

the sneeze or cough into

the bend of your elbow

and always away from

the food.

B

a

t

h

e

D

a

i

l

y

Good hygiene habits include bathing and washing hair on a

daily basis.

J

e

w

e

l

l

e

r

y

P

o

l

i

c

y

•

For everyone's safety,

a "no jewellery" policy

should be enforced.

•

Medical alert bracelets

or necklaces can be

worn underneath

clothing.

Hand Washing

•

Why

•

When

•

How

H

o

w

t

o

W

a

s

h

H

a

n

d

s

G

l

o

v

e

U

s

e

•

Wash hands before putting on gloves

•

Disposable gloves should be changed:

–

after each use;

–

after four hours of use;

–

after interruptions and breaks;

–

if torn, damaged or contaminated.

•

Use nitrile gloves to avoid latex allergies

V

i

s

i

t

o

r

P

o

l

i

c

y

Visitors must:

•

Wash hands when entering the operation;

•

Wear hair nets;

•

Wear an outer protective coat, provided by the food service

operator;

•

Not get close to food preparation;

•

Not touch food or food contact surfaces.

S

u

m

m

a

r

y

Food handlers must:



Not work if they are sick;



Report illness to management;



Cover cuts, sores and rashes;



Wear clean uniforms, aprons & hair restraints;



Practice good hygiene by bathing daily and

washing their hands often;



Not wear jewellery at work; and



Follow proper procedures for wearing gloves.

Visitors must follow the same hygiene policies

including proper hand washing and hair restraints.

F

o

o

d

S

a

f

e

t

y

T

r

a

i

n

i

n

g

C

o

u

r

s

e

s

Courses may be offered by public or private

organizations.

These courses should be:

•

Valid for five years after completion of the

certification course;

•

Based on national training standards; and

•

Recognized by the Health Authority in your

jurisdiction.

O

p

e

r

a

t

o

r

s

Foodservice operators must hold a certificate confirming their

completion of a food handler training program recognized by

the regulatory authority.

F

o

o

d

H

a

n

d

l

e

r

s

All employees in food service operations must have the

necessary skills and knowledge to handle food safely.

Foodservice operators must ensure food safety education is

available to food handlers through training, formal food safety

certification and employee meetings.

F

o

o

d

H

a

n

d

l

e

r

T

r

a

i

n

i

n

g

T

o

p

i

c

s

Food Handlers should have knowledge of:

•

Their role & responsibility in protecting food;

•

Properties of foods (i.e. colour, texture, odour);

•

Main types of microorganisms, their sources, and factors affecting

their growth;

•

Common causes of foodborne illnesses;

•

Procedures and practices that prevent foodborne illnesses;

•

Basic elements of HACCP; and

•

Allergenic properties of certain foods.

T

r

a

i

n

i

n

g

R

e

c

o

r

d

s

•

Keep a copy of the original certificate in the employee's

personnel file; or

•

Copy the attendance list for the course date, and keep it in a

master employee training file.

Summary



Identify a recognized food safety training program ;



Operators must be 

certified

 in a recognized food safety training

program;



Employees must have the skills and knowledge to handle food

safely; and



 Training and certification must be documented.

S

u

p

e

r

v

i

s

i

n

g

F

o

o

d

S

a

f

e

t

y

P

r

o

g

r

a

m

s

The supervisor should:

•

Be accessible during operating hours;

•

Understand safe food practices, food risks and

corrective actions; and

•

Have food safety training.

C

o

m

p

o

n

e

n

t

s

o

f

F

o

o

d

S

a

f

e

t

y

P

r

o

g

r

a

m

s

1.

Procedures

 – explaining what must be done

and how to complete tasks that keep food

safe;

2.

Activities

 – employees perform to prevent

food contamination which are based on the

written procedures; and

3.

Records

 – the forms completed by

employees, as activities are completed, to

prove that procedures are followed.

W

h

a

t

i

s

H

A

C

C

P

?

•

It stands for 

H

azard 

A

nalysis and 

C

ritical

C

ontrol 

P

oints.

•

HACCP helps identify and correct possible

food safety risks to prevent foodborne illness.

•

It is a recognized, proven system that has been

adapted for use in foodservice operations.

H

A

C

C

P

P

r

e

p

a

r

a

t

i

o

n

1.

Assemble the Team

2.

Develop GOPs

3.

Group Menu Items

4.

List Incoming Ingredients

5.

Menu Flow Diagrams

6.

Draw the Floor Plan

H

A

C

C

P

P

l

a

n

s

1.

Hazard Analysis

2.

Identify CCPs

3.

Establish Critical Limits

4.

Monitoring

5.

Corrective Actions

6.

Verify the System Works

7.

Record Keeping

Summary



Knowledgeable supervisors must be available

to answer food safety questions;



PAR – Food Safety Programs need 

P

rocedures,

A

ctivities and 

R

ecords to be successful;



HACCP is a proven food safety program that

can be adapted for your operation;



There are 6 steps to prepare for HACCP

planning;



There are 7 principles to applied during

development of your HACCP Plan.