Standard operating procedures (SOPs) at Critical Control Points (CCP’s.) 2 of 3 (1) (2) (3) Monitoring (8) (9) (10) Critical Significant Critical Limits for Corrective Verification Records Control Point Hazards each Preventive Actions Measure (4) (5) (6) (7) What How Frequency Who Cooling Pathogen Product will be Product Use a calibrated Every hour during Designated Product that does Weekly growth due to cooled to 70 F temperature thermometer the initial employee not meet the manager cooling log within two hours, placed between and every 12 hours review and Calibration and to 41 F within two bags of after reaching 41 F requirements will thermometer log abuse a total of 6 hours, product be segregated calibration. and subsequently and held for to 34 F within 48 evaluation by a hours of reaching process 41 F. authority. Labeling 1 Improper Product will be Labeling Visual check of Each batch Designated Product with Weekly Cooking labeling labeled “Store at the label and the employee incorrect use by manager cooling log leading to 41 F or lower” and cooling date/time will be review temperature a use by date/time log to ensure relabeled with abuse and shelf life of 72 correct use by correct use by pathogen hours from the date/time. date time growth time of product reaches 34 F during and is removed from the ice bath.
Standard operating procedures (SOPs) at Critical Control Points (CCP’s.) 2 of 3 (1) Critical Control Point (2) Significant Hazards (3) Critical Limits for each Preventive Measure Monitoring (8) Corrective Actions (9) Verification (10) Records (4) What (5) How (6) Frequency (7) Who Cooling Pathogen growth due to abuse Product will be cooled to 70 F within two hours, and to 41 F within a total of 6 hours, and subsequently to 34 F within 48 hours of reaching 41 F. Product temperature Use a calibrated thermometer placed between two bags of product Every hour during the initial and every 12 hours after reaching 41 F Designated employee Product that does not meet the requirements will be segregated and held for evaluation by a process authority. Weekly manager review and thermometer calibration. log Calibration log Labeling 1 Improper labeling leading to temperature abuse and pathogen growth Product will be labeled “Store at 41 F or lower” and a use by date/time shelf life of 72 hours from the time of product reaches 34 F during cooling and is removed from the ice bath. Labeling Visual check of the label and the cooling log to ensure correct use by date/time. Each batch Designated employee Product with incorrect use by date/time will be relabeled with correct use by date time Weekly manager review Cooking cooling log
Example%20HACCP%20plan%20for%20cook%20chill%20revised%204-1-2015.docx