Monitoring (1) (2) (3) (8) (9) (10) Critical Significant Critical Limits Corrective Records Verification (4) (5) (6) (7) Control Hazard(s) for each Control Action(s) Point (CCP) Measure What How Frequency Who Shucked meat Pathogens a. Temperature a. Visual a. 2 times Owner/ a. Check meat Cooler Weekly: a. Cooler temperature storage of cooler check of daily when in Manager temperature, temperature HACCP not to exceed 45 F indicating operation discard product if log records review thermometer over 45°F. If under 45° F then Corrective keep product Action Log b. Once daily b. Containers of b. Visual Owner/ adequately iced. Monthly: b. Frozen meats must frozen meats check of Manager Thermometer remain frozen Thermometer frozen b. If thawed but Calibration Calibration containers <45°F, then Record relabel product as “Previously Frozen” Monitoring (1) (2) (3) (8) (9) (10) Critical Significant Critical Limits Corrective Records Verification (4) (5) (6) (7) Control Hazard(s) for each Control Action(s) Point (CCP) Measure What How Frequency Who a. Presence of a. Visual a. Each Owner/ a. Do not load the a. Shipping Weekly: Pathogens a. All shipments of Shipping Shipping Time/ check for shipment. Manager conveyance Time/ HACCP shellstock must have Temperature shipping without a Temperature records review documentation stating Document. document Shipping Time/ Document. the time of shipment and Temperature that all shipping Document. conveyances comply Monthly: with Chapter IX.04. This Thermometer document must include a Calibration notice of all shellstock harvested under Chapter VIII @.02.A(3) that has not been cooled to an internal temp. of 50° F and
(1) Critical Control Point (CCP) (2) Significant Hazard(s) (3) Critical Limits for each Control Measure Monitoring (8) Corrective Action(s) (9) Records (10) Verification (4) (5) (6) (7) What How Frequency Who Shucked meat storage Pathogens a. Cooler temperature not to exceed 45 F b. Frozen meats must remain frozen a. Temperature of cooler b. Containers of frozen meats a. Visual check of indicating thermometer b. Visual check of frozen containers a. 2 times daily when in operation b. Once daily Owner/ Manager Owner/ Manager a. Check meat temperature, discard product if over 45°F. If under 45° F then keep product adequately iced. b. If thawed but <45°F, then relabel product as “Previously Frozen” Cooler temperature log Corrective Action Log Thermometer Calibration Record Weekly: HACCP records review Monthly: Thermometer Calibration (1) Critical Control Point (CCP) (2) Significant Hazard(s) (3) Critical Limits for each Control Measure Monitoring (8) Corrective Action(s) (9) Records (10) Verification (4) (5) (6) (7) What How Frequency Who Shipping Pathogens a. All shipments of shellstock must have documentation stating the time of shipment and that all shipping conveyances comply with Chapter IX.04. This document must include a notice of all shellstock harvested under Chapter VIII @.02.A(3) that has not been cooled to an internal temp. of 50° F and a. Presence of Shipping Time/ Temperature Document. a. Visual check for shipping document a. Each shipment. Owner/ Manager a. Do not load the conveyance without a Shipping Time/ Temperature Document. a. Shipping Time/ Temperature Document. Weekly: HACCP records review Monthly: Thermometer Calibration