Standard operating procedures (SOPs) at Critical Control Points (CCP’s.) 1 of 3 (1) (2) (3) (8) (9) (10) Critical Significant Critical Limits for Monitoring Corrective Actions Verification Records Control Hazards each Preventive Point Measure (4) (5) (6) (7) What How Frequency Who Pathogen Product will be Temperature Use a Cook or Cooking step will Weekly manager Cooking- Cooking Each batch survival cooked to a of cooked calibrated designated continue until review and cooling log through minimum of 165 F product thermometer employee required thermometer Calibration for at least 15 and check cooking temperatures are met calibration log seconds multiple locations in the cooking unit. Record the lowest temperature found Bagging Pathogen Product Temperature Use a Each batch Cook or If product Weekly manager contamination temperature will be of the product calibrated throughout designated temperature falls review and cooling log and growth kept at 135 F or at the bagging thermometer the bagging below 135 F during thermometer employee Calibration due to higher during the step and check process bagging, product will calibration. log bagging process product be diverted to non temperature abuse ROP packaging throughout the bagging process
Standard operating procedures (SOPs) at Critical Control Points (CCP’s.) 1 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) (5) (6) (7) What How Frequency Who Cooking Pathogen survival through cooking Product will be cooked to a minimum of 165 F for at least 15 seconds Temperature of cooked product Use a calibrated thermometer and check multiple locations in the cooking unit. Record the lowest temperature found Each batch Cook or designated employee Cooking step will continue until required temperatures are met Weekly manager review and thermometer calibration log Calibration log Bagging Pathogen contamination and growth due to abuse Product temperature will be kept at 135 F or higher during the bagging process Temperature of the product at the bagging step Use a calibrated thermometer and check product temperature throughout the bagging process Each batch throughout the bagging process Cook or designated employee If product temperature falls below 135 F during bagging, product will be diverted to non ROP packaging Weekly manager review and thermometer calibration. log Calibration log cooling cooling Cooking-
Example%20HACCP%20plan%20for%20cook%20chill%20revised%204-1-2015.docx