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 Receiving Raw (B) Clostridium Use approved SOP Receiving Check Upon Sous Reject shipments On a weekly basis, botulinum, Listeria Product sources. arrival Chef 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,
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, Use approved sources. Receive at 41°F or less. SOP Receiving Check of all PHF/TCS Upon arrival Sous Chef 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.
haccp-cook-chill-template.docx