Standard operating procedures (SOPs) at Critical Control Points (CCP’s.) 3 0f 3 (1) (2) (3) (8) (9) (10) Critical Significant Critical Limits for Monitoring Corrective Actions Verification Records Control Point Hazards each Preventive Measure (4) (5) (6) (7) What How Frequency Who Labeling 2 Improper Product will be Labeling Visual check Label check Designated Any unlabeled or out Weekly manager Refrigerated labeling labeled “Store at 41 F of labels on of products employee of date product will be review storage log leading to or lower” and a use stored in storage discarded. temperature by date/time shelf products once per abuse and life of 72 hours from day pathogen the time of product growth reaches 34 F during cooling. Refrigerated Pathogen Storage unit will be Storage Continuous Daily Designated Any product found to Weekly manager Refrigerated growth due to monitoring review of have been held above review and storage held at 41 F or lower. temperature employee storage log thermometer data. 34 F will be put on thermometer in warmest hold and records sent calibration Twice daily part of to a process authority abuse check of storage unit for evaluation. readout with daily download and review of data and visual check of readout
Standard operating procedures (SOPs) at Critical Control Points (CCP’s.) 3 0f 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 Labeling 2 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. Labeling Visual check of labels on stored products Label check of products in storage once per day Designated employee Any unlabeled or out of date product will be discarded. Weekly manager review Refrigerated storage log Refrigerated storage Pathogen growth due to abuse Storage unit will be held at 41 F or lower. Storage temperature Continuous monitoring thermometer in warmest part of storage unit with daily download and review of data and visual check of readout Daily review of data. Twice daily check of readout Designated employee Any product found to have been held above 34 F will be put on hold and records sent to a process authority for evaluation. Weekly manager review and thermometer calibration Refrigerated storage log
Example%20HACCP%20plan%20for%20cook%20chill%20revised%204-1-2015.docx