Procedural Step 4: Establish Control Measures in SOPs, Critical Control Points (CCPs), and Critical Limits (CL) Table D Monitor Critical Limit for CCP or Verification Step Hazard Corrective Action Each Control SOP What How When Who Activities (B) Clostridium Receiving Raw Use approved SOP Receiving Check Upon Sous Reject shipments On a weekly basis, botulinum, Listeria Product source arrival Chef or that do not meet manager will monocytogenes, of all parameters. verify Clostridium Receive at 41°F or PHF/TCS temperature logs, perfringens, less Log all and corrective Escherichia coli temperatures and actions will be STEC/VTEC, corrective actions. handled Salmonella, appropriately. Staphylococcus aureus, Yersinia enterocolitica, Bacillus cereus Cold Storage (B) Clostridium SOP botulinum, Listeria monocytogenes, Clostridium perfringens,
Procedural Step 4: Establish Control Measures in SOPs, Critical Control Points (CCPs), and Critical Limits (CL) Table D Step Hazard Critical Limit for Each Control CCP or SOP Monitor Corrective Action Verification Activities What How When Who Receiving Raw Product (B) Clostridium botulinum, Listeria monocytogenes, Clostridium perfringens, Escherichia coli STEC/VTEC, Salmonella, Staphylococcus aureus, Yersinia enterocolitica, Bacillus cereus Use approved source Receive at 41°F or less SOP Receiving Check of all PHF/TCS Upon arrival Sous Chef or Reject shipments that do not meet parameters. Log all temperatures and corrective actions. On a weekly basis, manager will verify temperature logs, and corrective actions will be handled appropriately. Cold Storage (B) Clostridium botulinum, Listeria monocytogenes, Clostridium perfringens, SOP